|
Ingredients |
3/4 pound tofu
1 cloves garlic, minced
1/2 tsp minced gingerroot
1 tbsp soy sauce
1 tbsp rice vinegar
1 cup sliced fresh shiitake or button mushrooms
1 1/2 cups beef stock
1 tsp toasted sesame oil
2 scallions, coarsely chopped
|
|
|
Method:
1. Cut tofu into chunks and place in a flat dish
with sides. In a small bowl, combine garlic, ginger, soy sauce, and
vinegar. |
|
|
|
|
|
|
2. Pour marinade over tofu and toss to coat. Marinate
for an hour. 3 Spoon tofu and
marinade into large skillet and add mushrooms and stock. Bring to a boil,
then reduce heat to low. Simmer, uncovered, until tofu is cooked through
and stock is reduced by half, 10 minutes.
4. Add sesame oil and serve hot, sprinkled with
scallions. This makes a nice main dish when served over rice with a side
dish of clear soup and a marinated vegetable salad. |
|
|
|
