*  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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