350 g ( 3/4 lb) 1 cup tofu (soya bean curd)
1/2 medium-sized cucumber
1 medium-sized onion
1 clove garlic
2 tbsp (30 ml) oil
1 tsp (5 ml) ground ginger
4 tbsp (60 ml) sherry
2 tbsp (30 ml) tamari sauce
1/2 medium-sized cucumber
1 medium-sized onion
1 clove garlic
2 tbsp (30 ml) oil
1 tsp (5 ml) ground ginger
4 tbsp (60 ml) sherry
2 tbsp (30 ml) tamari sauce
method
1. Cut the tofu (beancurd) and cucumber into 1 cm (1/2 in) dice.
2. Finely chop the onion and garlic.
3. Heat the oil and garlic in a frying-pan on a high heat.
4. When the garlic begins to sizzle, put in the onion and stir fry it for 1 minute.
5. Mix in the cucumber and cook for 1 minute more.
6. Mix in the tofu and ginger and lower the heat.
7. Add the sherry and tamari (Shoyu) sauce and cook gently for 1 1/2 minutes.
8. Serve as soon as possible.
2. Finely chop the onion and garlic.
3. Heat the oil and garlic in a frying-pan on a high heat.
4. When the garlic begins to sizzle, put in the onion and stir fry it for 1 minute.
5. Mix in the cucumber and cook for 1 minute more.
6. Mix in the tofu and ginger and lower the heat.
7. Add the sherry and tamari (Shoyu) sauce and cook gently for 1 1/2 minutes.
8. Serve as soon as possible.
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