Mushrooms, Tofu And Snow Peas In Soy Ginger Sauce

Course : Chinese
Serves: 2
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1 small onion halved and sliced thin crosswise
1 tablespoon vegetable oil
1/4 pound mushrooms sliced thin
1 clove garlic clove
2 teaspoons minced gingerroot
3/4 teaspoon cornstarch dissolved in 2 tablespoons cold water
3 tablespoons soy sauce
1/2 pound firm tofu drained -- wrapped in a double thickness of paper towels for 15 minutes and cut into 1/4 inch thick slices
1/4 pound snow peas -- strings discarded
3 cups cooked rice

Preparation / Directions:

In a skillet brown the onion over moderately high heat, stirring occasionally, add the mushrooms and sauté the mixture, stirring until the mushrooms are tender. Add the garlic and the gingerroot and sauté the mixture, stirring for 1 minute. Stir the cornstarch mixture, add it to the skillet with the soy sauce, the tofu and 1/2 cup water, and simmer the mixture, stirring gently and turning the tofu to coat it with the sauce for 2 or 3 minutes. Stir in the snow peas and cook the mixture stirring gently f or 30 seconds and serve the tofu mixture over the rice.

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