Mushrooms Tofu and Snow Peas in Soy Ginger Sauce

Yields:	2 servings
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	Preparation	20 minutes
	Cooking	10 minutes
	Ready In	30 minutes

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Ingredients

1	small	onion	halved and sliced thin crosswise
1	tablespoon	vegetable oil
1/4	pound	mushrooms	sliced thin
1	each	garlic clove
2	teaspoons	ginger root	minced
3/4	teaspoon	corn flour	dissolved in
2	tablespoons	water	cold
3	tablespoons	soy sauce
1/2	pound	tofu	firm, drained, wrapped in a double thickness of paper towels for 15 mns and cut into 1/4 inch thick slices
1/4	pound	snow pea pods	strings discarded
1	x	rice	cooked

Directions

In a skillet brown the onion over moderately high heat, stirring occasionally, add the mushrooms and sauté the mixture, stirring until the mushrooms are tender.

Add the garlic and the gingerroot and sauté the mixture, stirring for 1 minute.

Stir the cornstarch mixture, add it to the skillet with the soy sauce, the tofu and 1/2 cup water, and simmer the mixture, stirring gently and turning the tofu to coat it with the sauce for 2 or 3 minutes.

Stir in the snow peas and cook the mixture stirring gently for 30 seconds and serve the tofu mixture over the rice.

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Member Review

100% Parmesan Chicken

this recipe is very easy and fast plus very good!!!