Tofu Mushroom Galore In Lemon Ginger Sauce

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 95 g firm tofu, cut into squares 1 x 1 x
• 45 g oyster mushrooms, torn ino strips
• 40 g shiitake mushrooms, cut into strips
• 15 g abalone mushrooms, cut into slices
• 30 g button mushrooms, cut into thin slices
• 20 g carrots, cut into 5 thin pieces
• 35 g eggplants, cut into 6 thin pieces
• 15 g zucchini, cut into 4 thin pieces
• 30 g napa cabbage, cut into 5 pieces
• 100 g asian pears, diced into small pieces
• 95 g oranges, diced into small pieces
• 25 g onions, diced into small pieces
• 3 teaspoons ginger paste
• 1/2 teaspoon sesame oil
• 1/2 cup water
• 2 teaspoons brown sugar
• 6 tablespoons soy sauce
• 1 teaspoon sake
• 1/2 lemon, juice of
• 1 teaspoon potato starch

Recipe

• 1 coat the tofu squares with potato starch.
• 2 deep fry the tofu squares for about 3-4 minutes until they are golden brown.
• 3 in a wok, sautee the tofu with all the vegetables and mushrooms for about 2 minutes.
• 4 in a separate sauce pan, mix all the sauce ingredients and cook in a low flame for about 10 minutes.
• 5 pour the cooked sauce into the tofu, mushrooms and vegetables.
• 6 finally add the potato starch and let it simmer for 3 minutes.