Mushrooms and Tofu in Wine

Yields:	4 servings
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	Preparation	10 minutes
	Cooking	25 minutes
	Ready In	40 minutes

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Ingredients

1	tablespoon	safflower oil
2	each	garlic cloves
1	large	onion	chopped
1 1/2	pounds	mushrooms	sliced
1/2	medium	green bell pepper	diced
1/2	cup	white wine	dry
1/4	cup	soy sauce, tamari
1/2	teaspoon	ginger	grated
2	teaspoons	sesame oil
1 1/2	tablespoons	cornstarch
2	each	tofu cakes	grated

Directions

Heat safflower in a wok.

When hot add garlic and onion and sauté over moderately low heat till the onion is translucent.

Add mushrooms, bell pepper, wine, tamari, ginger and sesame oil.

Mix. Reduce heat, cover and simmer till mushrooms are tender but not overdone.

Dissolve cornstarch in a small amount of water and stir into skillet.

Stir in tofu, cover and simmer for another 2 minutes.

Serve over noodles garnished with almonds.

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Member Review

Singapore Stir-Fried Rice Stick Noodles

IGNORE RATING--I COULDN'T ADD COMMENTS WITHOUT ONE! The steps of the recipe include two ingredients which are not listed at the top. They are sliced ginger (2 slices) and curry powder (1-2 tablespoons) . If someone wants to make the recipe they need to know about the amounts.

Reviewed by scott418