Ingredients
- 7 spice pepper (red)
- 1 garlic clove
- 1 scallions (minced)
- 1/2 c water
- 2 tb water
- 1/4 c leeks (minced)
- 1 tb vegetable oil
- 2 1/2 ts soy sauce
- 1 1/2 ts sesame oil
- 1 1/2 ts sake
- 1 1/2 ts tomato ketchup
- 2 ts cornstarch
- 1/2 ts peppers (minced red)
- 1/2 ts salt
- 4 slices mushrooms
- 1 package extra-firm silken tofu
Heat a wok & coat with the oils. Add garlic, leeks & red peppers. Stir fry over high heat for 15 seconds. Reduce heat to medium, add mushrooms & saute for 1 minute. Add water, sake, soy sauce, salt, 7-spice pepper & ketchup. Bring to a boil & cook for 30 seconds. Add tofu & return to a boil. Dissolve cornstarch in water & stir into the wok. Simmer until thick. Garnish with scallions. * Or use minced scallions or onions # I substituted a sherry + I used 1/4 ts of crushed chilies Shurtleff & Aoyagi, "The Book of Tofu"
