Szechuan Sauteed Tofu and Vegetables

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Szechuan Sauteed Tofu and Vegetables

 

2/3 cup sliced green onions

1 tablespoon grated gingerroot

1/4 teaspoon honey

2 teaspoons dark sesame oil

1/3 cup low-sodium soy or tamari sauce

1/4 teaspoon dried chile flakes

1 pound firm tofu

1/2 cup Chinese cabbage, sliced

1/2 cup sliced mushrooms

1/4 cup sake or dry sherry

2 tablespoons arrowroot powder

1/3 cup cold water

1/4 cup whole wheat pastry or

unbleached white flour

2 eggs

2 teaspoons safflower oil

 

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.

In another large bowl combine cabbage, mushrooms, and

sake. Toss well

and set aside to marinate for 15 minutes.

In a small bowl mix together arrowroot and 3

tablespoons of the cold

water. Set aside.

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.

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

 

 

 

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