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Recipe Name: Five-cplored Fried Tofu (japan) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Appetizer  
Preparation Time:
Number of Servings: 8

16 Ounce(s) Tofu
1 Celery stalk
2 Ounce(s) Carrot
2 Ounce(s) Green pepper
3 Shiitake, fresh or dried
1 Egg, beaten
1/2 Teaspoon(s) Sugar
1 Teaspoon(s) Salt
2 Teaspoon(s) Sesame oil
4 Tablespoon(s) Flour
Vegetable oil, for
Ketchup and Szechuan
By: Junko Lampert, The Tofu Cookbook (Japan) Press tofu with a light
weight. Mince vegetables and shiitake. When dried shiitake are used,
preparethem according to instruction. In a large bowl combine all the
ingredients except the last two.Knead thoroughly. Add a little more
flour if the mixture is too soft. In a frying pan or wok heat the oil
to 350F/180C. Drop spoonfuls ofthe mixture into it and fry to a golden
color. Serve hot with ketchup and Szechuan pepper-salt.SHIITAKE ...
Black mushrooms from Asian, sometimes available in freshform, but
usually you will be using dried ones. Soak in water torehydrate and
clean. Cut off and discard the stems. Strain the water inwhich the
shiitake were soaked (a coffee filter works well to catch thegrit/sand)
and use liquid in soup or sauce.SZECHUAN PEPPER-SALT is called
Hua-chiao-yen. Szechuan peppercorns arereddish brown. But the seeded
ones if possible; if not, pick through anddiscard the black kernels.
Only the husks are used in cooking. Thepepper-salt dip is a popular
flavoring for ddep-fried foods. Combine 1part peppercorns to 3 parts
salt in a dry frying pan. Heat over very lowheat until the peppercorns
smoke slightly. Cool and grind in a mortar orpepper grinder. You can
also crush the peppercorns sufficiently with arolling pin. Add to
sauce. Junko Lampert, The Tofu Cookbook: Recipes forTraditional and
Modern Cooking. Originally published 1983 by ShufunotomoCo. US edition
by Chronicle 1986.By "patH"

Nutrition (calculated from recipe ingredients)
Calories: 116
Calories From Fat: 59
Total Fat: 6.9g
Cholesterol: 23.3mg
Sodium: 309.7mg
Potassium: 178mg
Carbohydrates: 8.1g
Fiber: 1.1g
Sugar: 1.2g
Protein: 7.3g

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