posted by RisaG 05-26-100 5:22 PM
* Exported from MasterCook *
Mu Shu Tofu
Recipe By : Vegetarian Planet by Didi Emmons, p. 361-2
Serving Size : 4 Preparation Time :0:00
Categories : Mushrooms Soy
Amount Measure Ingredient -- Preparation Method
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2 tbsp. soy sauce
1 tsp. cornstarch
1 tbsp. rice vinegar
1 tsp. sugar
1 (16 oz.) pkg. extra-firm tofu – drain and cut in 1/2" cubes
2 medium portobello mushrooms -- sliced thinly
stems from mushrooms -- sliced
2 tbsp. canola or corn oil
12 scallions – cut in 2" lengths
1 tbsp. fresh ginger -- minced
2 cloves garlic -- minced
4 eggs -- beaten
1/4 cup Chinese rice wine, vermouth or white wine
soy sauce or salt -- to taste
1/2 cup mung bean or soybean sprouts
16 mandarin pancakes -- or 12 small flour tortillas
1/2 cup plum or hoisin sauce
1 tsp. hot chile paste or sambal, optional
In a small bowl, combine soy sauce, cornstarch, rice vinegar and sugar. Stir well. Add the tofu to the marinade, and stir to coat the tofu. Let the tofu marinate for 30 minutes.
Meanwhile, prepare the filling. Take the caps off the portobello mushrooms, and slice them as thin as possible. Cut off the dirt-laden end of the stem. Slice the stem into thin rounds.
In a wok or large skillet over high heat, heat 1 tbsp. of the oil. Add the scallions and ginger, and stir-fry them for 10 seconds. Add the mushrooms and garlic, and stir-fry for 1 minute. Remove all the vegetables from the wok or skillet, and clean it with a paper towel.
Replace the wok over high heat. When the wok is hot, add the remaining 1 tbsp oil. Add the tofu and its marinade. Stir-fry the tofu over high heat for 1 minute, then reduce the heat to low. Add the beaten eggs to the tofu, and, stirring constantly, cook until the eggs begin to solidify. Return the vegetables to the wok or skillet, and add the wine and the soy sauce or salt. Stir over low heat for a minute or so, but be sure not to overcook the eggs. Transfer the filling, topped with the bean sprouts, to a serving dish. Keep it warm while you heat the pancakes.
Heat a nonstick or well-seasoned skillet over medium heat. Place a pancake in the skillet, and heat it for 5-10 seconds. Wrap the warm pancake in a clean towel. Warm the remaining pancakes the same way, and stack them in the towel. Place the pancakes in their towel in a basket, and place the basket on the table beside the dish of filling and a serving spoon. Provide small dipping bowls of plum or hoisin sauce, if you like.*