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Ingredients
US|METRIC
2 SERVINGS
- 4 1/2 cups all-purpose flour (Unbleached, organic, un-sifted, just scoop and level off; or better yet, weigh on kitchen scale)
- 1 1/3 cups water (tepid, plus 2-4 tbsp more as needed)
- oil (for sautéeing, I use avocado oil)
- 1 lb. pea leaves (snow, /tips, tougher stalks pulled off, can substitute baby bok choy)
- 1 lb. extra firm tofu (450g-pack organic, squeezed dry in a nutmilk bag or cheesecloth)
- 1 lb. fresh shiitake mushrooms (stems trimmed off and chopped small)
- 1/4 lb. chinese chives (chopped, can substitute 7-8 scallions plus 2-3 cloves minced garlic)
- 1 Tbsp. tamari (can substitute light soy sauce)
- 2 tsp. sesame oil
- 1/4 tsp. white pepper (powder)
- kosher salt (to taste, starting with 1 tsp and work up, I use Diamond kosher salt, about 1.5-2 tsp)
- 1/2 tsp. toasted sesame oil (optional)
- 2 Tbsp. chinese black vinegar (optional)
- 2 tsp. chili oil (optional)
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