Recipe| Ingredients | | | 4 | oz | dried shiitake, soaked | | | 2 | pound | tofu | | | 2 | each | japanese cucumbers, peeled | | | 1 | each | green bell pepper | | | 3 | each | tomatoes, cut into wedges | | | 1/2 | cup | vegetable oil | | | 2 | each | garlic cloves, crushed | | | | | | | | | | ---SEASONINGS--- | | | 2 | tablespoon | soy sauce | | | 1 | tablespoon | sugar | | | 1 | tablespoon | tomato paste | | | 1 1/2 | tablespoon | cornstarch dissolved in 3/4 c water | | | 1/2 | teaspoon | pepper | | | 2 | teaspoon | chili sauce | | | 1 | teaspoon | lemon juice | | | | | | | | | | ---GARNISH--- | | | 2 | each | green onions, chopped | | | | | |
Directions:
| 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.
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