Mushrooms And Tofu In Wine

Servings: 4
Ingredients:

1 tb Safflower oil
2 ea Garlic cloves, minced
1 lg Onion, chopped
1 1/2 lb Mushrooms, sliced
1/2 md Green bell pepper, diced
1/2 c  Dry white wine
1/4 c  Tamari
1/2 ts Grated ginger
2 ts Sesame oil
1 1/2 tb Cornstarch
2 ea Cakes tofu, grated
Crushed almonds

Heat safflower in a wok. When hot add garlic and onion and saute over
moderately low heat till the onion is translucent. Add mushrooms, bell
pepper, wine, tamari, ginger and sesame oil. Mix. Reduce heat, cover and
simmer till mushrooms are tender but not overdone.

Dissolve cornstarch in a small amount of water and stir into skillet. Stir
in tofu, cover and simmer for another 2 minutes. Serve over noodles
garnished with almonds.

Nava Atlas, ‘Vegetariana’

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