MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Chinese Mapo Tofu
 Categories: Chinese, Vegetarian
      Yield: 4 servings

      2 tb Oil; for sauteing
      1 tb Black Bean Garlic Sauce
           - (see notes)
      1 ts Red Chili Paste with Garlic
    1/4 lb Ground pork
      1 pk Fresh tofu (any firmness)
           - cut into cubes
    1/4 c  Chopped green onions
           Salt; to taste

  Cooks notes:  Black Bean Garlic Sauce and Red Chili Paste with Garlic
  are available at Asian markets and some supermarkets with large Asian
  specialty sections.

  Procedure:  In a wok or deep skillet, place oil, Black Bean Sauce, Red
  Chili Sauce with Garlic and ground pork. Turn heat on high; gradually
  combine the sauces and meat as the heat increases. When meat is
  browned and cooked through, turn heat to medium and add cubed tofu.
  Mix gently and continue to simmer for 5-8 minutes, stirring
  occasionally, until well blended and tofu is heated through. Add
  green onion and toss. Add salt to taste.

  Presentation:  Serve hot accompanied with cooked white rice.

  This recipe was sent in to the paper by Janet Eng of Buena Park, CA.
  (Orange Country Register)

  Shared by Ed Pallan

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Chinese Style Sauteed Firm Tofu
 Categories: Chinese, Vegetarian
      Yield: 4 servings

     24 oz Firm tofu
      2 tb Oil
    1/2 ts Salt
      1 sm Onion, thinly sliced
      6 md Mushrooms, sliced
      1 sm Carrot, cut into matchsticks
      2 md Green bell peppers, thinly
           - sliced
      1 tb Sake or white wine
  1 1/2 tb Soy sauce
      1 ts Grated ginger
      1 tb Sugar
      1 tb Water
      1 ts Cornstarch dissolved in
           - 3 tb water

  Cut tofu crosswise into pieces the shape of French-fried potatoes.
  Heat a wok, coat with oil & sprinkle on the salt. Add onion, then the
  mushrooms, stir frying each over high heat for about 30 seconds.
  Reduce heat to medium-low.  Add carrot, green pepper & tofu in that
  order, sauteing each for about 1 minute. Reduce heat to low & add
  sake, soy sauce, ginger, sugar & water.  Simmer for 3 to 4 minutes.
  Stir in dissolved cornstarch & simmer 30 seconds for another 30
  seconds.

  Shurtleff & Aoyagi, "The Book of Tofu"

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