Szechuan Sauteed Tofu And Vegetables

Directions

1. 1. In a large bowl combine green onions, gingerroot, honey, sesame oil, soy sauce, and dry chile flakes. Slice tofu into 2-inch squares and add in to mix. Carefully toss to mix thoroughly and set aside to marinate for 20 min.
2. 2. In another large bowl combine cabbage, mushrooms, and sake. Toss well and set aside to marinate for 15 min.
3. 3. In a small bowl mix together arrowroot and 3 Tbsp. of the cool water. Set aside.
4. 4. In a fourth bowl mix together flour, Large eggs, and the remaining water.
5. Extract tofu from its marinade and dip slices into flour batter. In a flat-bottomed skillet, over medium-high heat, heat safflower oil and saute/fry tofu on both sides till lightly browned. Remove tofu and set on a platter.
6. 5. In a wok over medium-high heat, stir-fry contents of both bowls of marinade for 5 min, then add in arrowroot mix and cook till mix thickens (about 2 min). Add in tofu, cover, and steam 1 minute. Serve immediately.