From: utzoo!decvax!harpo!npoiv!npois!houxi!whuxk!whuxj!whonxa!phw
Newsgroups: net.cooks
Title: Tofu stuff
Article-I.D.: whonxa.103
Posted: Tue Jul 20 13:48:48 1982
Received: Sun Jul 25 01:42:09 1982

Stir-Fry Tofu and Vegetables:

1/4 cup peanut oil
2 teaspoons fresh ginger, grated
1 clove garlic
2 carrots, thinly sliced diagonally
4 ribs celery, sliced diagonally
1 bunch broccoli
4 scallions, cut into 1-inch thick slices
1 yellow summer squash, cut into 1/2-inch slices
1 red pepper, julienned
1 package (16 oz) firm tofu, drained and cut into 3/4-inch cubes
2 tablespoons cornstarch
1/4 cup Japanese soy sauce (avoid La-Choy!)
1/2 cup chicken broth
2 tablespoons dry sherry
Salt
Cooked cellophane noodles

In a large skillet or wok, heat oil and saute ginger and garlic
for 2 minutes.  Toss in vegetables and stir-fry over high heat
for 5 or 6 minutes or until tender but crisp.
Add tofu.  Combine cornstarch, soysauce, broth and sherry.
Stir mixture into vegetables.  Blend until juices thicken.
Season with salt.  Spoon over a bed of hot cooked cellophane noodles.

That's all...
				Pat Wood