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Full Online Book HomeLearning KitchenVegetarian - Mu Shu Tofu
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Vegetarian - Mu Shu Tofu Post by :pumpkin Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2417

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Vegetarian - Mu Shu Tofu

2 tbsp. soy sauce
1 tsp. cornstarch
1 tbsp. rice vinegar
1 tsp. sugar
1 (16 oz.) pkg. extra-firm tofu – drain and cut in 1/2" cubes
2 medium portobello mushrooms -- sliced thinly
stems from mushrooms -- sliced
2 tbsp. canola or corn oil
12 scallions – cut 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
1 tsp. hot chile paste or sambal, optional

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.*
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Vegetarian - Oriental Skillet Dinner Vegetarian - Oriental Skillet Dinner

Vegetarian - Oriental Skillet Dinner
2 packages Ramen noodles, broken up slightly 2 cups hot water 1 pound ground beef or cut up chicken breast or tofu 1 bunch scallions, chopped 16 ounces oriental vegetables, fresh or frozen 1 tablespoon soy sauce 1 teaspoon dark sesame oil, optional (not in original recipe, but does make everything taste good Cover Ramen with water and one packet seasoning. Cook meat or tofu and onion with the other packet of seasoning. Add vegetables, then noodles and cook until soft. Add sesame oil if desired.

Vegetarian - Miso Glazed With Cabbage And Peppers Vegetarian - Miso Glazed With Cabbage And Peppers

Vegetarian - Miso Glazed With Cabbage And Peppers
1 pound tofu -- extra-firm 1 small cabbage3 Tablespoons dry sherry or mirin 3 Tablespoons miso 2 Tablespoons fresh ginger -- minced 1 Tablespoon fresh lemon juice 1 Tablespoon soy sauce 1 Tablespoon sugar 1/2 teaspoon sesame oil 2 large red bell peppers -- cut in strips 8 scallions -- thinly sliced 1 1/2 Tablespoons sesame seeds Cut tofu into 8 slices. Cut cabbage into 8 wedges. Set cutting board at a slant over sink. Cover with foil. Arrange tofu slices in a single layer and cover with second sheet of foil. Place another cutting board or