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Macadamia Tofu and Veggies
If your pantry doesn’t have a lot of Chinese staples, such as many of the ingredients listed here, a quick trip to an Asian market will fix that — and for short money!
Serves 4
Ingredients
1 tablespoon sesame seed oil
3 tablespoons peanut or other vegetable oil
1 bunch scallions, chopped
1-inch piece gingerroot, peeled and minced
²⁄3 pound sugar snap peas, ends trimmed
2 cups mung bean sprouts
2 cups shredded Chinese cabbage
¹⁄2 orange, juice and rind, pulsed in the food processor
1 teaspoon Chinese five-spice powder
1 teaspoon Chinese mustard or Japanese wasabi, or to taste
¹⁄4 cup sake or dry white wine
¹⁄4 cup light soy sauce
1 pound satin tofu, cubed
1.Heat the oils in a wok. Add the scallions and ginger. Lightly mix in the rest of the vegetables and toss in the oil for 3 to 4 minutes. Place the vegetables
in a large, warm serving bowl.
2.Mix together the orange juice and rind, five-spice powder, mustard, sake, and soy sauce.
3.Stir into the wok until blended. Add the tofu cubes and vegetables and mix to coat. Serve hot.
Tasty Tofu
Tofu, long used in Asia because meat and milk were both scarce and expensive, has become an important part of the vegetarian diet. It can be fla-
vored to taste like many kinds of meat. Or it can be sweetened and prepared with fruit for desserts. It’s delicious in soups and with vegetables.
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