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Tonight's Dinner

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This was tonight's dinner. I changed it a bit but did not

put my changes in until the NOTES section. It was

delicious but definitely improved with a touch of chile

paste mixed in at the end.

 

* Exported from MasterCook *

 

Mu Shu Tofu

 

Recipe By : Vegetarian Planet by Didi Emmons, p.

361-2

Serving Size : 4 Preparation Time :0:00

Categories : Mushrooms Soy

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tbsp soy sauce

1 tsp cornstarch

1 tbsp rice vinegar

1 tsp sugar

1 16 oz pkg extra-firm tofu -- drain/in 1/2 "

cubes

2 med portobello mushrooms -- sliced

thinly

stems from mushrooms -- sliced

2 tbsp canola or corn oil

12 scallions -- in 2 " lengths

1 tbsp fresh ginger -- minced

2 cloves garlic -- minced

4 eggs -- beaten

1/4 cup chinese rice wine, vermouth or

white wine

soy sauce or salt -- to taste

1/2 cup mung bean or soybean sprouts

16 mandarin pancakes -- OR

12 small flour tortillas

1/2 cup plum or hoisin sauce

Risa's option:

1 tsp hot chile paste or sambal

 

In a small bowl, combine soy sauce, cornstarch, rice

vinegar and sugar. Stir well. Add the tofu to the

marinade, and stir to coat the tofu. Let the tofu

marinate for 30 minutes.

 

Meanwhile, prepare the filling. Take the caps off the

portobello mushrooms, and slice them as thin as possible.

Cut off the dirt-laden end of the stem. Slice the stem

into thin rounds.

 

In a wok or large skillet over high heat, heat 1 tbsp of

the oil. Add the scallions and ginger, and stir-fry them

for 10 seconds. Add the mushrooms and garlic, and

stir-fry for 1 minute. Remove all the vegetables from

the wok or skillet, and clean it with a paper towel.

 

Replace the wok over high heat. When the wok is hot, add

the remaining 1 tbsp oil. Add the tofu and its marinade.

Stir-fry the tofu over high heat for 1 minute, then

reduce the heat to low. Add the beaten eggs to the tofu,

and, stirring constantly, cook until the eggs begin to

solidify. Return the vegetables to the wok or skillet,

and add the wine and the soy sauce or salt. Stir over low

heat for a minute or so, but be sure not to overcook the

eggs. Transfer the filling, topped with the bean sprouts,

to a serving dish. Keep it warm while you heat the

pancakes.

 

Heat a nonstick or well-seasoned skillet over medium

heat. Place a pancake in the skillet, and heat it for

5-10 seconds. Wrap the warm pancake in a clean towel.

Warm the remaining pancakes the same way, and stack them

in the towel. Place the pancakes in their towel in a

basket, and place the basket on the table beside the dish

of filling and a serving spoon. Provide small dipping

bowls of plum or hoisin sauce, if you like.*

 

- - - - - - - - - - - - - - - - - -

 

NOTES : Risa's notes:

 

* I did not serve it with the pancakes. We had no

pancakes or tortillas in the house. I served the mixture

over somen noodles (japanese wheat noodles that take 4

minutes to boil). I put the hoisin sauce over the

noodles, placed the mixture over the top and garnished

with some hot chile paste which we stirred in. It was

great this way.

 

 

RisaG

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