Recipe#25687

Title: Bean Curd Casserole

From: "sharon@sols.com" 
Date: Thu, 25 Apr 1996 18:58:13 -0600 

4                    shiitake mushrooms -- dried
   1      package       10-oz. bean curd or tofu
   4      ounces        shrimp -- shelled & deveined
   1      teaspoon      sherry
   1      teaspoon      cornstarch (optional, save 1 gr. carb)
   5      cups          chicken stock
     1/2  cup           cooked chicken breast  -- sliced
                        salt
Soak mushrooms in boiling water for 20 minutes. Drain, remove hard stems, and
cut into quarters.  Cut tofu into 1/2 inch squares.
Cut shrimp in half lengthwise, and each half into 4 pieces.  Mix in bowl with
sherry and cornstarch.  Set aside.
Pour stock into casserole dish (large pot).  Add mushrooms, tofu, and bamboo
shoots.  Bring to boil.  *Simmer* 30 minutes
Add shrimp and chicken.  As soon as shrimp turn pink, turn off heat.  Season
with salt to taste.
                   - - - - - - - - - - - - - - - - - - 
Per serving: 91 Calories; 2g Fat (24% calories from fat); 12g Protein; 4g
Carbohydrate; 43mg Cholesterol; 1012mg Sodium
Suggested Wine: Fume blac or rice wine.
NOTES : May be prepared in advance.  May be frozen [note- alters tofu
texture].  Reheat before serving when made in advance.