Ingredients Jump to Instructions ↓

  1. 1 tb Safflower oil

  2. 2 ea Garlic cloves, minced

  3. 1 lg Onion, chopped

  4. 1/2 lb Mushrooms, sliced

  5. 1/2 md Green bell pepper, diced

  6. 1/2 c Dry white wine

  7. 1/4 c Tamari

  8. 1/2 ts Grated ginger

  9. 2 ts Sesame oil

  10. 1/2 tb Cornstarch

  11. 2 ea Cakes tofu, grated

  12. Crushed almonds

Instructions Jump to Ingredients ↑

  1. Heat safflower in a wok. When hot add garlic and onion and saute over moderately low heat till the onion is translucent. Add mushrooms, bell pepper, wine, tamari, ginger and sesame oil. Mix. Reduce heat, cover and simmer till mushrooms are tender but not overdone.

  2. Dissolve cornstarch in a small amount of water and stir into skillet. Stir in tofu, cover and simmer for another 2 minutes. Serve over noodles garnished with almonds.

  3. Nava Atlas, ‘Vegetariana’ —–


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