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

Ingredients For 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
 * 1/2 	teaspoon Sesame Oil
 * 1/2 	cup water
 * 2 	teaspoons Brown Sugar
 * 6 	tablespoons Soy Sauce
 * 1 	teaspoon sake
 * 1/2 	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, sautee 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.