Title: Mabo Dhofu
Categories: Vegetarian Japanese
Yield: 2 Servings

1	tb	Vegetable oil
1 1/2	ts	Sesame oil
1		Garlic clove, crushed
1/4	c	Minced leeks*
1/2	ts	Minced red peppers
4	md	Mushrooms, sliced
1/2	c	Water
1 1/2	ts	Sake (optional)#
2 1/2	ts	Soy sauce
1/2	ts	Salt
1	ds	7-spice red pepper+
1 1/2	ts	Tomato ketchup
1	pk	Extra firm silken tofu
2	ts	Cornstarch
2	tb	Water
1	tb	Minced scallions

Heat a wok & coat with the oils. Add garlic, leeks & red peppers. Stir fry over high heat for 15 seconds. Reduce heat to medium, add mushrooms & saute for 1 minute. Add water, sake, soy sauce, salt, 7-spice pepper & ketchup. Bring to a boil & cook for 30 seconds. Add tofu & return to a boil. Dissolve cornstarch in water & stir into the wok. Simmer until thick. Garnish with scallions.

* Or use minced scallions or onions

# I substituted a sherry

+ I used 1/4 ts of crushed chilies

Shurtleff & Aoyagi, "The Book of Tofu"

previous

next