Tofu Mushroom Galore in Lemon Ginger Sauce

Description
An absolute delight. This recipe is for 2 servings.
 * Preparation: 40 minutes.

Ingredients for Mushrooms

 * 95 g firm tofu, cut into squares 1 x 1 x
 * 45 g oyster mushrooms, torn ino strips
 * 40 g shiitake mushrooms, cut into strips
 * 15 g abalone mushrooms, cut into slices
 * 30 g button mushrooms, cut into thin slices
 * 20 g carrots, cut into 5 thin pieces
 * 35 g eggplants, cut into 6 thin pieces
 * 15 g zucchini, cut into 4 thin pieces
 * 30 g napa cabbage, cut into 5 pieces

Sauce

 * 100 g Asian pears, diced into small pieces
 * 95 g oranges, diced into small pieces
 * 25 g onions, diced into small pieces
 * 3 teaspoons ginger paste
 * ½ teaspoon sesame oil
 * ½ cup water
 * 2 teaspoons brown sugar
 * 6 tablespoons soy sauce
 * 1 teaspoon sake
 * ½ lemon, juice of
 * 1 teaspoon potato starch

Directions

 * 1) Coat the tofu squares with potato starch.
 * 2) Deep fry the tofu squares for about 3 – 4 minutes until they are golden brown.
 * 3) In a wok, sauté the tofu with all the vegetables and mushrooms for about 2 minutes.
 * 4) In a separate sauce pan, mix all the sauce ingredients and cook in a low flame for about 10 minutes.
 * 5) Pour the cooked sauce into the tofu, mushrooms and vegetables.
 * 6) Finally add the potato starch and let it simmer for 3 minutes.