Ingredients
- 4 shiitake (dried)
- 3 tomatoes
- 2 japanese cucumbers
- 2 green onions
- 2 garlic (cloves)
- 2 nbsp
- 1 green bell pepper
- 950 gr tofu
- 180 ml water
- 120 ml vegetable oil
- 30 ml soy sauce
- 18 gr tomato paste
- 14 gr sugar
- 12 gr cornstarch dissolved in
- 10 ml chili sauce
- 5 ml lemon juice
- 1 gr pepper
Trim the shiitakes & set aside. Press the tofu for 30 minutes & cube. Quarter the cucumbers lengthwise & cut into 4 cm 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.
