Szechuan Sauteed Tofu And Vegetables

Recipe Ingredients

2/3 cup	41g / 1.4oz	Sliced green onions
1 tablespoon	15ml	Grated gingerroot
1/4 teaspoon	1.3ml	Honey
2 teaspoons	10ml	Dark sesame oil
1/3 cup	78ml	Low-sodium soy or tamari sauce
1/4 teaspoon	1.3ml	Dried chile flakes
1 lb	454g / 16oz	Firm tofu
1/2 cup	118ml	Chinese cabbage - sliced
1/2 cup	118ml	Sliced mushrooms
1/4 cup	59ml	Sake or dry sherry
2 tablespoons	30ml	Arrowroot powder
1/3 cup	78ml	Cold water
1/4 cup	59ml	Whole wheat pastry or
		Unbleached white flour
2		Eggs
2 teaspoons	10ml	Safflower oil

Recipe Instructions

1. In a large bowl combine green onions, gingerroot, honey, sesame oil, soy sauce, and dried chile flakes. Slice tofu into 2-inch squares and add to mixture. Carefully toss to mix thoroughly and set aside to marinate for 20 minutes.

2. In another large bowl combine cabbage, mushrooms, and sake. Toss well and set aside to marinate for 15 minutes.

3. In a small bowl mix together arrowroot and 3 tablespoons of the cold water. Set aside.

4. In a fourth bowl mix together flour, eggs, and the remaining water. Extract tofu from its marinade and dip slices into flour batter. In a flat-bottomed skillet, over medium-high heat, heat safflower oil and saute tofu on both sides until lightly browned. Remove tofu and set on a platter.

5. In a wok over medium-high heat, stir-fry contents of both bowls of marinade for 5 minutes, then add arrowroot mixture and cook until mixture thickens (about 2 minutes). Add tofu, cover, and steam 1 minute. Serve immediately.

Source:
Susan Feniger and Mary Sue Milliken

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