Mu Shui Tofu

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Title: Mu Shui Tofu
Yield: 1 Servings
Categories: Vegan, Asian


1/2 Block of tofu, frozen,
- thawed & cut into thin
- strips
1 pk Shitake mushrooms
1 tb Grated fresh ginger
1 Carrot, grated
1 Green onion, sliced thin
6 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
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