1 T vegetable oil
1 1/2 t sesame oil
1 toe minced garlic
1/4 minced onion (or leeks)
1/4 minced bell pepper (red or orange is best)
4 mushrooms, sliced
1/2 c water
2 1/2 ts soy sauce
1/2 t salt
1 ds chinese 5 spice or chili powder
1 1/2 t tomato ketchup
6 oz or thereabouts medium firm (or extra firm silken) tofu
2 ts cornstarch
2 T water
1 T minced scallions (green onions)
Heat a wok, coat with the oils.
Add garlic, onion (or leeks), and bell pepper. Stir fry on HIGH for 15 seconds.
Reduce heat to medium, add mushrooms. Saute 1 minute.
Add water, soy sauce, salt, spice, tomato ketchup.
Bring to a boil, cook 30 sec.
Add tofu, return to boil.
Dissolve cornstarch in water, stir into the wok. Simmer until thick and garnish with scallions.
Adapted from Shurtleff & Aoyagi's "The Book of Tofu"
This could potentially be served with some fried rice and a broccoli dish for a nice meal.