Fanchie-Tofu (japanese)

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Fanchie-Tofu (japanese)

 

24 oz. Tofu firm

5 tbsp. Oil

1 tsp. Salt

2 Tomatoes, cut into 8 wedges

1 Garlic clove, minced

1 tsp. Sake

3 tbsp. Water

1/2 Leek or onion, diced

1 tbsp. Cornstarch dissolved in 3 tbsp. water

1 c. Green peas, parboiled

 

Cut tofu lengthwise into half, then crosswise into

1/2-inch thick pieces. In a small pot, bring 3 cups of

water to a boil. Drop in the tofu & return to a boil.

Then quickly empty the tofu into a colander to drain.

Heat a wok & coat with 4 tb oil & the salt. Add

tomatoes & saute till soft. Add tofu, garlic & sake.

Saute for 2 or 3 minutes. Add water & leek. Reduce

heat & simmer for 4 to 5 minutes. Stir in dissolved

cornstarch & remaining oil. Simmer for 1 more minute

until thick. Add peas just before serving.

Serves 4.

 

 

 

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