Ingredients:
3/4 c. vegetable broth
3 T. soy sauce
1 T. vinegar
2 t. sugar
2 T. corn starch
1/4 c. tofu
snow peas
carrots
mushrooms
ginger
garlic
Sauce:
In a small saucepan stir 3/4 c. vegetable broth, 3 T. soy sauce, 1 T. vinegar, and 2 t. sugar. Heat to boiling and whisk in 2 T. corn starch.
Dredge tofu in cornstarch and fry in hot oil turning to brown on both sides. Add snow peas, carrots, mushroom, ginger and garlic. Drain. Add sauce.
Serve on rice.
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