MMMMM--------------------------MARINADE-------------------------------
1/4 c Dry sherry or Chinese rice
-wine
2 tb Water
1/4 c Tamari
1 pn Ground anise
Black pepper
1/4 c Dark vinegar
1 tb Sesame oil
2 ts Sugar
1 cl Garlic; crushed
1 tb Soy or safflower oil
MMMMM-------------------------VEGETABLES------------------------------
1 lg Carrot; cut into match-stick
-pieces
2 Celery ribs; cut into
-match-stick pieces
1 c Cabbage; finely-chopped
5 lg Mushrooms; raw, sliced
4 Scallions
1/2 ts Salt
2 ts Sesame oil
2 ts Tamari
1/2 Lemon; juiced
Black pepper
2 ts Sugar
If possible, begin the marinade at least three hours before serving.
Over-night would be ideal. The tofu gains muchj more flavor this way.
Combine all of the marinade ingredients. Cut tofu into one-inch
chunks and spread them in a single layer in a shallow pan. Pour the
marinade over, cover, and refrigerate several hours. Mix it gently
every now and then.
Cut the bottoms of the scallions into match-sticks and chop up the
greens.
Toss the vegetable ingredients together tenderly. Cover and
refrigerate at least one hour. Combine with tofu just before serving.
