Mushrooms, Tofu And Snow Peas In Soy Ginger Sauce

Recipe Ingredients

1 tablespoon	15ml	Onion halved and (small)
		Sliced thin crosswise
1 tablespoon	15ml	Vegetable oil
1/4 lb	113g / 4oz	Mushrooms sliced thin
1		Garlic clove
2 teaspoons	10ml	Minced gingerroot
3/4 teaspoon	3.8ml	Cornstarch dissolved ¥
2 tablespoons	30ml	Cold water
3 tablespoons	45ml	Soy sauce
1/2 lb	227g / 8oz	Firm tofu drained - wrapped in a double thickness of paper towels for 15 minutes and cut into 1/4 inch thick slices
1/4 lb	113g / 4oz	Snow peas - strings discarded
		Cooked rice

Recipe Instructions

In a skillet brown the onion over moderately high heat, stirring occasionally, add the mushrooms and saute the mixture, stirring until the mushrooms are tender.

Add the garlic and the gingerroot and saute the mixture, stirring for 1 minute.

Stir the cornstarch mixture, add it to the skillet with the soy sauce, the tofu and 1/2 cup water, and simmer the mixture, stirring gently and turning the tofu to coat it with the sauce for 2 or 3 minutes.

Stir in the snow peas and cook the mixture stirring gently f or 30 seconds and serve the tofu mixture over the rice.

Source:
House of Hong, Seattle

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