Amount
Ingredient
Preparation



4
ounces
shiitake mushrooms

soaked



2
pounds
tofu





2
each
japanese cucumbers

peeled



1
each
green bell pepper





3
each
tomatoes

cut into wedges



1/2
cup
vegetable oil





2
each
garlic cloves

crushed



2
tablespoons
soy sauce





1
tablespoon
sugar





1
tablespoon
tomato paste





1 1/2
tablespoon
cornstarch

dissolved in 3/4 cup of water



1/2
teaspoon
pepper





2
teaspoons
chili sauce





1
teaspoon
lemon juice





2
each
green onions

chopped

 Trim the shiitakes & set aside. Press the tofu for 3 minutes & cube. Quarter the cucumbers lengthwise & cut into 1 1/2 inch lengths. Chop the bell pepper.

Heat oil in a wok over medium-high heat. Add the tofu & carefully stir fry until the colour changes. Remove the tofu & add the garlic.  Stir fry until the colour changes. Add all the vegetables to the wok & stir fry for 2 minutes. Add all the seasonings & continue to stir fry for 3 to 5 minutes. Serve garnished with green onions