Stir-fried tofu with onions
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Stir-fried tofu with onions
  Tofu    Vegetables  
Last updated 6/12/2012 1:25:00 AM. Recipe ID 58778. Report a problem with this recipe.
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      Title: Stir-fried tofu with onions
 Categories: Vegetables
      Yield: 4 Servings
 
      1 lb Tofu; extra firm
      1 tb Pale dry sherry
    1/2 ts Salt
           Black pepper;fresh ground
      2 tb Soy sauce
      1 ts Sugar
    1/4 c  Oil
      2    Ginger root slices;shredded
      1    Onion;large;thinly sliced
      3    Garlic cloves; minced
  1 1/2 ts Cornstarch**
      3 tb Stock**
 
  *This dish originally used 1 lb. of flank steak which was cut against
  the grain into thin slices and then marinated same as the tofu.
  Sometimes I make it with steak or tofu or a mixture of both. In
  addition, I occasionally add a small bok choy which is first blanched
  and then cooled. If other vegetables are added, increase the
  cornstarch mixture to three times what is listed. Recipe can be
  doubled and comes out fine. Mix the cornstarch with the soup stock
  and have ready until needed. Get tofu ready according to your
  favorite methods. I usually slice it lengthwise in half-inch blocks,
  put paper towels over and under it, and press with telephone book to
  get out excess water. I also like to use tofu after it has been
  frozen. Mix together the sherry, salt, pepper, soy sauce, sugar and 1
  1/2 tsp. of the oil in a shallow dish. Add the tofu or steak shreds
  and leave to marinate for 15 minutes. Heat 2 1/2 tablespoons of the
  remaining oil in a wok or pan over high heat. Add the ginger and
  onion and stir-fry for 1 1/2 minutes (about). Remove onions, place in
  a colander, and let drain. You can use the oil left in pan if it is
  enough. Heat wok again. When it is very hot, add the tofu or steak
  and garlic. Stir-fry the tofu or steak and garlic in the oil for
  until brown. Mix in the onion and ginger and stir-fry for a minute.
  Stir in the cornstarch mixture and cook, stirring for about 30
  seconds or until thickened. 




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Recipe ID 58778 (Apr 03, 2005)

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