Mu shui tofu
Yield: 1 Servings
Ingredients:
- 1/2 ea Block of tofu frozen - thawed & cut into thin - strips
- 1 pk Shitake mushrooms
- 1 tb Grated fresh ginger
- 1 ea Carrot grated
- 1 ea Green onion sliced thin
- 6 ea Leaves Chinese cabbage - sliced thin
- 1 c Bean sprouts
- 1 c Another vegetable julienne - sliced
- 1 ts Chinese Five Spice Powder
- 1/4 c Low sodium Tamari
- 1 tb Sherry (optional)
- 2 tb Cornstartch
Instructions:
Chinese Plum Sauce Whole wheat chapati Pour 2 cups boiling water over mushrooms and allow them to soak while slicing other vegetables. Then drain mushrooms cut off hard stems and discard. Slice mushroom caps into thin strips. In 1/4 cup water saut‚ ginger carrot and any other long cooking optional vegetable for 5 min. Add onions cabbage bean sprouts mushrooms and any optional fast cooking vegetable. Add the five spice tamari sherry and 1 T plum sauce. Cook and stir for 5 min. more. Add tofu strips. Add cornstarch dissolved in 1/3 cup cold water. Bring to a boil and stir until sauce thickens. To stir spread about 1/2 tsp of Plum sace down the center of a warm chapati. Add some of the vegetable-tofu mixture and roll up the chapati. HELPFUL HINTS: This vegetable-tofu mixture could also be served voer rice or other whole grains. From _The McGougall Health-supporting Cookbook Vol. I_ Mary McDougall (contributed to book by Elaine French). Uploaded by Sue S.Smith34. From the collection of Sue Smith S.Smith34 Uploaded June 16 1994
