Mu Shui Tofu

         Yield: 1 Servings
Categories: Vegan, Asian

1/2 Block of tofu, frozen, - thawed & cut into thin - strips 1 pk Shitake mushrooms 1 tb Grated fresh ginger 1 Carrot, grated 1 Green onion, sliced thin 6 Leaves Chinese cabbage, - sliced thin 1 c Bean sprouts 1 c Another vegetable, julienne - sliced 1 ts Chinese Five Spice Powder 1/4 c Low sodium Tamari 1 tb Sherry (optional) 2 tb Cornstartch Chinese Plum Sauce Whole wheat chapati 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, saut? 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 chapati. Add some of the vegetable-tofu mixture and roll up the chapati. HELPFUL HINTS: This vegetable-tofu mixture could also be served voer rice or other whole grains. From _The McGougall Health-supporting Cookbook Vol. I_, Mary McDougall (contributed to book by Elaine French). Uploaded by Sue, S.Smith34. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994