*  Exported from  MasterCook II  *

                       Tofu and Sauteed Vegetables

Recipe By     : Ian Campbell (Exec. Chef)
Serving Size  : 12   Preparation Time :0:00
Categories    : A la Minute                      Chinese

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      kilograms     Tofu
   5      grams         Garlic -- Crushed
   8      grams         Black Bean Paste
 400      grams         Daikon -- Julienne
 400      grams         Yellow Peppers -- Julienne
 400      grams         Red Peppers -- Julienne
 400      grams         Green Peppers -- Julienne
 400      grams         Zucchini -- Julienne
 720      Millilitres   Chicken Stock -- Warmed
  40      grams         Sesame Oil
 120      grams         Green Onion -- Chopped

1)  Cut tofu into bite sized pieces (5 x 25 x 25 mm makes a nice 
presentation), it can also be cubed if serving in a large dish.  
In any 
case dip tofu in flour.

2)   Heat saute pan with oil.  Saute tofu on all sides until 
golden brown. 
 Remove from pan, and place on serving dish.

3)   Add garlic and black bean paste and saute for 1 minute.  Add 
vegetables and saute for 2 minutes.  Remove vegetables leaving 
liquid 
behind, and arrange on serving dish with tofu.

4)   Add chicken stock and soya sauce and reduce by 1/2.  Pour 
reduced 
stock over tofu and vegetables, and sprinkle with freshly chopped 
green 
onions.


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