Tofu and Custard Recipes - Grilled Tofu With Vegetables

Ingredients

• 2 cakes (about 500g or 1lb) firm tofu, drained

• 4 fresh shiitake mush­rooms

• 1 small carrot, peeled and thinly shredded

• 1 small potato, peeled and thinly shredded

• 1 green bell pepper, thinly shredded

• 1 red chili, thinly shredded (optional)

• 1 small leek, rinsed and thinly shredded

• 1 egg white

• 2 tablespoons soy sauce

• 2 tablespoons sake

• 3 tablespoons cornstarch

• 1/4 teaspoon salt to taste

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Method:

1. Halve both tofu cakes horizontally. Remove excess moisture by pressing tofu between sheets of paper toweling.

2. Remove and discard the mushroom stems. Slice the caps thinly. Combine the mushrooms, carrot, potato, bell pepper, red chili, egg white, 1 teaspoon soy sauce and salt in a bowl. Sift 2 tablespoon of the cornstarch over the mixture and stir to mix well. Heat broiler.

3. Sift remaining cornstarch over tofu pieces, and pile the vegetable mixture on top of the tofu pieces. Using a spatula, lift tofu and vegetables onto broiler rack. Broil for 2 to 3 minutes, or until vegetables are lightly cooked. Serve hot.