Recipe ingredients and directions:
Serves 2
1 Tbls corn or soy oil
1 1/2 teaspoons sesame oil
1 clove garlic, crushed
1/4 cup minced leeks, scallions, or onions
1 teaspoon minced red chilies
4 shiitake mushrooms, soaked and sliced
1/2 cup water, stock, or dashi
1 1/2 teaspoons sake
2 1/2 teaspoons shoyu
1/2 teaspoon salt
dash sansho or 7-spice chili powder
1 1/2 teaspoons ketchup
24 oz tofu, cut into pieces 1 1/4" square by 1/2" thick
2 teaspoons cornstarch, dissolved in 2 Tbls water
1 Tbls minced leek or scallion greens
Heat wok or skillet and coat with both types of oil. Add garlic,
leeks, and chilies, stir fry over high heat for 15 seconds. Reduce
heat to medium, add shitake, and saute for 1 minute. Add dashi
and next five ingrdients, bring to boil, and cook for 30 seconds.
Add tofu and return to boil. Stir in dissolved cornstarch and
simmer until thick. Serve hot, garnished with the greens.
Category: Asian Recipes
