Title: Mushrooms & Tofu in Wine
Categories: Vegetable
Yield: 4 Servings

1	tb	Safflower oil
2		Garlic cloves, minced
1	lg	Onion, chopped
1 1/2	lb	Mushrooms, sliced
1/2	md	Green bell pepper, diced
1/2	c	Dry white wine
1/4	c	Tamari
1/2	ts	Grated ginger
2	ts	Sesame oil
1 1/2	tb	Cornstarch
2		Cakes tofu, grated
		Crushed almonds

Heat safflower in a wok. When hot add garlic & onion & saute over moderately low heat till the onion is translucent. Add mushrooms, bell pepper, wine, tamari, ginger & sesame oil. Mix. Reduce heat, cover & simmer till mushrooms are tender but not overdone.

Dissolve cornstarch in a small amount of water & stir into skillet. Stir in tofu, cover & simmer for another 2 minutes. Serve over noodles garnished with almonds.

Nava Atlas, "Vegetariana"

previous

next