Recipe for Mabo Dhofu


1 tablespoon vegetable oil
1 1/2 teaspoon sesame oil
1 garlic clove, crushed
1/4 cup minced leeks*
1/2 teaspoon minced red peppers
4 medium mushrooms, sliced
1/2 cup water
1 1/2 teaspoon sake (optional)**
2 1/2 teaspoon soy sauce
1/2 teaspoon salt
1 dash 7-spice red pepper***
1 1/2 teaspoon tomato ketchup
1 pkg extra firm silken tofu
2 teaspoon cornstarch
2 tablespoon water
1 tablespoon minced scallions


Heat a wok & coat with the oils. Add garlic, leeks & red peppers. Stir fry over high heat for 15 seconds. Reduce heat to medium, add mushrooms & saute for 1 minute. Add water, sake, soy sauce, salt, 7-spice pepper & ketchup. Bring to a boil & cook for 30 seconds. Add tofu & return to a boil. Dissolve cornstarch in water & stir into the wok. Simmer until thick. Garnish with scallions.

* Or use minced scallions or onions

** I substituted a sherry

*** I used 1/4 ts of crushed chilies

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