Side Pannel
Mu Shui Tofu
Ingredients List
- 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
Directions
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”š 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).
slicing other vegetables. Then drain mushrooms, cut off hard stems and
discard. Slice mushroom caps into thin strips.
In 1/4 cup water, saut”š 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).
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