Mabo Dhofu Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Vegetable oil,
1 1/2 tsp: Sesame oil,
1: Garlic clove, crushed
1/4 cup: Minced leeks*,
1/2 tsp: Minced red peppers,
4 medium: Mushrooms, sliced
1/2 cup: Water,
1 1/2 tsp: Sake, (optional)#
2 1/2 tsp: Soy sauce,
1/2 tsp: Salt,
1 dash: 7-spice red pepper+,
1 1/2 tsp: Tomato ketchup,
1 package: Extra firm silken tofu,
2 tsp: Cornstarch,
2 tbsp: Water,
1 tbsp: Minced scallions,
Directions:
Heat a wok & coat with the oils. Add garlic, leeks & red peppers.
Stir fry over high heat for 15 seconds. Reduce heat to medium, add
mushrooms & saute for 1 minute. Add water, sake, soy sauce, salt,
7-spice pepper & ketchup. Bring to a boil & cook for 30 seconds. Add
tofu & return to a boil. Dissolve cornstarch in water & stir into the
wok. Simmer until thick. Garnish with scallions.
* Or use minced scallions or onions
# I substituted a sherry
+ I used 1/4 ts of crushed chilies
Shurtleff & Aoyagi, "The Book of Tofu"
Source from luhu.jp
Stir fry over high heat for 15 seconds. Reduce heat to medium, add
mushrooms & saute for 1 minute. Add water, sake, soy sauce, salt,
7-spice pepper & ketchup. Bring to a boil & cook for 30 seconds. Add
tofu & return to a boil. Dissolve cornstarch in water & stir into the
wok. Simmer until thick. Garnish with scallions.
* Or use minced scallions or onions
# I substituted a sherry
+ I used 1/4 ts of crushed chilies
Shurtleff & Aoyagi, "The Book of Tofu"
Source from luhu.jp