Mu Shui Tofu Recipe

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Mu Shui Tofu Recipe

 

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Mu Shui Tofu

 

Ingredients

1/2 each block of tofu, frozen, thawed & cu, t into thin s
1 package shitake mushrooms
1 tbsp grated fresh ginger
1 each carrot, grated
1 each green onion, sliced thin
6 each leaves chinese cabbage, sliced thi, n
1 cup bean sprouts
1 cup another vegetable, julienne sliced
1 tsp chinese five spice powder
1/4 cup low sodium tamari
1 tbsp sherry (optional)
2 tbsp cornstartch
1 chinese plum sauce
1 whole wheat chapati



 

Preparation

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 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).

Uploaded by Sue, S.Smith34. From the collection of Sue Smith,
S.Smith34, Uploaded June 16, 1994

 

 

Servings: 1

 

 

 

 


 

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