Ingredients 4 oz dried shiitake, soaked 2 pound tofu 2 each japanese cucumbers, peeled 1 each green bell pepper 3 each tomatoes, cut into wedges 1/2 cup vegetable oil 2 each garlic cloves, crushed
SEASONINGS:
2 tablespoon soy sauce 1 tablespoon sugar 1 tablespoon tomato paste 1 1/2 tablespoon cornstarch dissolved in 3/4 c water 1/2 teaspoon pepper 2 teaspoon chili sauce 1 teaspoon lemon juice
GARNISH:
2 each green onions, chopped
Directions: Trim the shiitakes & set aside. Press the tofu for 30 minutes & cube. Quarter the cucumbers lengthwise & cut into 1 1/2 inch lengths. Chop the bell pepper. Heat oil in a wok over medium-high heat. Add the tofu & carefully stir fry until the colour changes. Remove the tofu & add the garlic. Stir fry until the colour changes. Add all the vegetables to the wok & stir fry for 2 minutes. Add all the seasonings & continue to stir fry for 3 to 5 minutes. Serve garnished with green onions.