Vegetarian Chow Mien With Tofu

[Guest guest]

I must say not being a Vegetarian I sure do find some interesting recipes while

searching for something else completely. I found this one that even looks good

to me but Im not so sure I like Tofu. Something about the way that it taste to

me I guess

 

Vegetarian Chow Mien With Tofu

 

Ingredients:

1 cup pancit canton

1 onion, sliced

1-l/2 cups water

2 tablespoons soy sauce

4 squares tokwa*** note at bottom, sliced thin, and fried Garlic

1/2 cup mushrooms

1 cup gluten

2 tablespoons cornstarch in 1/2 cup water

Salt

 

Instructions:

1) Braise garlic and onion. Add gluten, tokwa, water and soy sauce.

 

2) Let simmer until sauce is a little thick.

 

3) Add mushrooms. Cook a few minutes.

 

4) Add salt, if needed, and thickening.

 

5) Bring to a boil, stirring constantly.

 

6) Mix in canton and remove from fire.

 

Yield: 4 to 6 servings.

 

NOTE::: I never heard of Tokwa before but this is what I found out:

 

Tokwa (tokwan)

A very firm, square tofu with slightly enhanced handling and keeping qualities.

All the same, it needs refrigeration and should be used within a few days.

Mashed and mixed with meat to extend the protein and increase the nutrition, it

may also be sliced and deep fried, then used like age (see BEAN CURD).

 

My personal preference is the soft bean curd that I always called tofu but the

firm or extra firm appears to be called tokwa. When you fry tofu you want the

firm as the soft tofu contains too much water and will break apart more easily.

 

The age (pron. agay) referred to above is a bean curd often used in a pocket

sushi and appears brown in color. Sort of shaped like a small pita pocket that

is filled with sweet mirin flavored rice and chopped mushrooms.

 

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