Mushrooms and Tofu In Wine

[Guest guest]

Mushrooms and Tofu In Wine

 

1 tbsp. safflower oil

3 garlic cloves, minced

1 large onion, chopped

1 1/2 lbs. mushrooms, sliced

1/2 medium green bell pepper, diced

1/2 cup dry white wine

1/4 cup tamari or soy

1/2 tsp. grated ginger

2 tsps. sesame oil

1 1/2 tbsps. cornstarch

 

1 lb block or extra firm tofu, drained and coarsely crumbled

 

Crushed almonds Heat safflower in a wok. When hot add garlic and onion and saute

over moderately low heat till the onion is translucent. Add mushrooms, bell

pepper, wine, tamari, ginger and sesame oil. Mix. Reduce heat, cover and simmer

till mushrooms are tender but not overdone. Dissolve cornstarch in a small

amount of water and stir into skillet. Stir in tofu, cover and simmer for

another 2 minutes. Serve over noodles garnished with almonds.