Fanchie-Dofu
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 24 | ounces |
tofu
|
|
| 5 | tablespoons |
vegetable oil
|
|
| 1 | teaspoon |
salt
|
|
| 2 | each |
tomatoes
cut into 8 wedges |
|
| 1 | each |
garlic cloves
|
|
| 1 | teaspoon |
sake
|
* |
| 3 | tablespoons |
water
|
|
| ½ | each |
leeks
or onion, diced |
*
|
| 1 | tablespoon |
cornstarch
dissolved in 3 tb water |
|
| 1 | cup |
green peas
parboiled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 693.6 | ml/g |
tofu
|
|
| 75 | ml |
vegetable oil
|
|
| 5 | ml |
salt
|
|
| 2 | each |
tomatoes
cut into 8 wedges |
|
| 1 | each |
garlic cloves
|
|
| 5 | ml |
sake
|
* |
| 45 | ml |
water
|
|
| 0.5 | each |
leeks
or onion, diced |
*
|
| 15 | ml |
cornstarch
dissolved in 3 tb water |
|
| 237 | ml |
green peas
parboiled |
|
Directions
Cut tofu lengthwise into half, then crosswise into ½-inch thick pieces.
In a small pot, bring 3 cups of water to a boil.
Drop in the tofu and return to a boil.
Then quickly empty the tofu into a colander to drain.
Heat a wok and coat with 4 tablespoons oil and the salt.
Add tomatoes and sauté until soft.
Add tofu, garlic and sake. Sauté for 2 or 3 minutes. Add water and leek.
Reduce heat and simmer for 4 to 5 minutes. Stir in dissolved cornstarch and remaining oil.
Simmer for 1 more minute until thick.
Add peas just before serving.
