Mu Shui Tofu

Directions

Pour 2 cups boiling water over mushrooms and allow them to soak while slicing other vegetables.

Then drain mushrooms, cut off hard stems and discard.

Slice mushroom caps into thin strips.

In ¼ cup water, sauté ginger, carrot and any other long cooking optional vegetable for 5 min.

Add onions, cabbage, bean sprouts, mushrooms and any optional fast cooking vegetable.

Add the five spice, tamari, sherry and 1 tablespoon plum sauce.

Cook and stir for 5 minuntes more. Add tofu strips.

Add cornstarch dissolved in ⅓ cup cold water.

Bring to a boil and stir until sauce thickens.

To stir, spread about ½ teaspoon of plum sace down the center of a warm chapati.

Add some of the vegetable-tofu mixture and roll up the chapati.

Helpful hints: This vegetable-tofu mixture could also be served over rice or other whole grains.