Ingredients
- 2 garlic (cloves)
- 2 cakes tofu
- 1 onion
- 1/2 green bell pepper
- 1/4 tamari
- 250 gr mushrooms
- 120 ml dry wine (white)
- 16 ml safflower oil
- 12 gr cornstarch
- 10 ml sesame oil
- 2 gr ginger (grated)
Crushed almonds Heat safflower in a wok. When hot add garlic & onion & saute over moderately low heat till the onion is translucent. Add mushrooms, bell pepper, wine, tamari, ginger & sesame oil. Mix. Reduce heat, cover & simmer till mushrooms are tender but not overdone. Dissolve cornstarch in a small amount of water & stir into skillet. Stir in tofu, cover & simmer for another 2 minutes. Serve over noodles garnished with almonds. Nava Atlas, "Vegetariana"
