TOFU MIX-----------------------------

Cut tofu into thumbnail-sized pieces. Combine with egg white and cornstarch in a small bowl. Toss to coat and set aside.
Mix sauce ingredients together, and set aside.
Precut vegetables. Have ready near wok. Have peanuts measured and ready near wok. Heat oil in wok over medium high heat. Add red pepper pods and tofu and stir-fry until tofu is golden and pepper pods turn blackish, about 4 minutes. Remove with a slotted spoon and set aside to drain on paper towels.
If pepper pods have not yet turned black at that point - remove from tofu and place back in wok as you are stirfrying the vegetables. Add peanut oil to wok if needed. Stirfry scallions, bell peppers, carrots and crushed red pepper for 30 seconds. Add mushrooms, and cook for 1 minute longer. Add tofu back in and stir-fry for one minute. Add sauce mixture and stir until heated through and thickened. Add peanuts and mix. Add snow peas to heat through. Serve over rice. Sourcetag missing; heavily adapted by Rain

From: Sourcetag missing; heavily adapted by Rain
Posted By: rain@wwbbs.otherside.com (Rain), To: Chile Head Mailing List
Post Date: Mon, 01 Mar 1999