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Mu Shui Tofu
1/2 block of tofu, frozen, thawed and cut into thin strips
1 pk shiitake mushrooms
1 T grated fresh ginger
1 carrot, grated
1 green onion, sliced thin
6 leaves Chinese cabbage, sliced thin
1 c bean sprouts
1 c other vegetable, such as bok choy, julienne sliced
1 t chinese Five Spice Powder
1/4 c low sodium Tamari
1 T sherry (optional)
2 T cornstartch
chinese plum sauce
thin chinese pancakes
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 1/4 cup water, saute 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 T plum sauce. Cook and stir for 5 min.
more. Add tofu strips. Add cornstarch dissolved in 1/3 cup cold
water. Bring to a boil and stir until sauce thickens.
To stir, spread about 1/2 tsp of Plum sace down the center of a
warm pancake. Add some of the vegetable-tofu mixture and roll up
the pancake.
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Mu Shu Tofu