Ingredients
- 4 shiitake (dried)
- 3 tomatoes
- 2 japanese cucumbers
- 2 green onions
- 2 garlic (cloves)
- 2 nbsp
- 1 green bell pepper
- 2 pound tofu
- 3/4 c water
- 1/2 cup vegetable oil
- 2 tablespoon soy sauce
- 1 tablespoon tomato paste
- 1 tablespoon sugar
- 1 1/2 tablespoon cornstarch dissolved in
- 2 teaspoon chili sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon pepper
Trim the shiitakes & set aside. Press the tofu for 30 minutes & cube. Quarter the cucumbers lengthwise & cut into 1 1/2 inch lengths. Chop the bell pepper.
Heat oil in a wok over medium-high heat. Add the tofu & carefully stir fry until the colour changes. Remove the tofu & add the garlic. Stir fry until the colour changes. Add all the vegetables to the wok & stir fry for 2 minutes. Add all the seasonings & continue to stir fry for 3 to 5 minutes. Serve garnished with green onions.
