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John's Satay Tofu With Mushrooms

Yield: 4 servings

1 lb Tofu, frozen and thawed
7 tbsp. Water
1 tsp. Cornstarch
5 1/2 tsp. Soy sauce
2 tsp. Sesame oil
2 tsp. Vegetable oil
1 large Onion, coarsely chopped
8 oz Mushrooms, quartered
1 Garlic clove, crushed
2 tbsp. Sherry or wine
2 tbsp. Satay sauce (Chinese barbeque sauce)
1 tsp. Curry powder
1 tsp. Garam masala
1 tsp. Sugar

Slice tofu into approximately 16 to 18 pieces. Press to drain any water.

Combine 3 tablespoons of the water, the cornstarch, 1/2 tablespoon of the soy sauce and the sesame oil in a 2 cup measuring cup. Pour over the tofu.

Heat 1 teaspoon of vegetable oil in wok over high heat. Add the tofu and cook on each side until browned, about 3 minutes. Remove from wok.

Add the other teaspoon of oil, onion, and garlic to wok. Stir-fry until onion is soft, about 2 minutes. Add mushrooms and cook until they exude moisture, about 3 minutes.

Combine 4 tablespoons water, 4 teaspoons soy sauce, the sherry or wine, the satay sauce, the curry powder, the garam masala, and the sugar. Add the mixture to the onion and mushrooms. Cook and stir until the liquid boils.  Add the tofu. Serve over rice

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