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Mushrooms, Tofu and Snow Peas in Soy Ginger Sauce

1 small onion halved and sliced thin crosswise
1 Tablespoon vegetable oil
1/4 pound mushrooms sliced thin
1 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

cooked rice

In a skillet brown the onion over moderately high heat, stirring
occasionally, add the mushrooms and saute the mixture, stirring
until the mushrooms are tender. Add the garlic and the gingerroot
and saute 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 for 30 seconds
and serve the tofu mixture over the rice. Serves 2


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