Title: Mu Shui Tofu
Categories: Vegetarian Chinese
Yield: 1 Servings

1/2		Block of tofu, frozen, thawed & cut into thin strips
1	pk	Shitake mushrooms
1	tb	Grated fresh ginger
1		Carrot, grated
1		Green onion, sliced thin
6		Leaves Chinese cabbage, sliced thin
1	c	Bean sprouts
1	c	Another vegetable, julienne sliced
1	ts	Chinese Five Spice Powder
1/4	c	Low sodium Tamari
1	tb	Sherry (optional)
2	tb	Cornstartch
		Chinese Plum Sauce
		Whole wheat chapati

Pour 2 cups boiling water over mushrooms and allow them to soak while slicing other vegetables. Then drain mushrooms, cut off hard stems and discard. Slice mushroom caps into thin strips.

In 1/4 cup water, saut‚ ginger, carrot and any other long cooking optional vegetable for 5 min. Add onions, cabbage, bean sprouts, mushrooms and any optional fast cooking vegetable. Add the five spice, tamari, sherry and 1 T plum sauce. Cook and stir for 5 min. more. Add tofu strips. Add cornstarch dissolved in 1/3 cup cold water. Bring to a boil and stir until sauce thickens.

To stir, spread about 1/2 tsp of Plum sace down the center of a warm chapati. Add some of the vegetable-tofu mixture and roll up the chapati.

HELPFUL HINTS: This vegetable-tofu mixture could also be served voer rice or other whole grains.

From _The McGougall Health-supporting Cookbook Vol. I_, Mary McDougall (contributed to book by Elaine French).

Uploaded by Sue, S.Smith34. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

previous

next