Moriyama, Yukiko. Quick & Easy A Taste of Tofu Mastering The Art of Tofu Cooking. Tokyo: JOIE, Inc., 1988.
Ingredients:
10 1/2 – 14 ounces firm tofu, well drained
1 1/2 – 2 pounds broiler fryer chicken, cut up
1 tablespoon sake
1 tablespoon soy sauce
1 tablespoon ginger root, shredded
8 ounce chestnuts (canned chestnuts in syrup)
4 tablespoons vegetable oil
Sauce:
4 tablespoons soy sauce
2 tablespoons sake
1 1/2 teaspoons sugar
3/4 cup water
Preparation:
Cut tofu into 3/4″ x 1 1/2″ pieces.
Marinate chicken in sake and soy sauce mixture for 15 minutes.
Heat 2 tablespoons oil in wok over medium high heat and add tofu; stir fry until brown on both sides. Set aside.
Add 2 tablespoons oil to wok and stir fry ginger root and chicken over high heat until chicken turns to whitish color.
Add chestnuts with syrup and mix well.
In Dutch oven, add sauce ingredients and chicken and chestnuts and bring to a boil. Cover and reduce heat to low and cook for 40 minutes.
Add tofu and cook another 5 minutes. Remove from heat.
Makes 4 servings.
Stir-Fried Oysters and Tofu
Moriyama, Yukiko. Quick & Easy; A Taste of Tofu; Mastering The Art of Tofu Cooking. Tokyo: JOIE, Inc., 1988.
Ingredients:
21 ounces firm tofu, well drained
14 ounces fresh oysters
16 peas pods or 1/3 cup green peas
3 dried Shiitake mushrooms or 3/4 cup sliced fresh mushrooms
1/2 bunch green onion, cut into 1 inch long pieces
2 teaspoons minced fresh ginger root
2 tablespoons vegetable oil
1/2 teaspoon cornstarch plus 1 teaspoon Shiitake soaking liquid or water
Sauce:
1/2 teaspoon hot bean paste
1-1/2 tablespoons red miso
2 teaspoons mirin or sugar
1-1/2 tablespoons sake or sweet sherry
Preparation:
Cut tofu crosswise into halves, then slice into 1/2 inch thick pieces.
Clean oysters in salted water; drain. Dip into boiling water for 30 seconds; drain well.
Trim off hard ends from pea pods. Soften Shiitake mushrooms and cut off stem ends; cut into 1/2 inch cubes.
Mix all sauce ingredients. Set aside.
Heat 1 tablespoon oil in wok over high heat; add pea pods and stir fry for 30 seconds. Remove from wok and set aside.
Add 1 tablespoon oil to wok and add ginger root; stir fry for 30 seconds over medium-high heat. Add Shiitake mushrooms or fresh mushrooms and oysters and stir fry for 30 seconds.
Put in tofu and toss lightly; add sauce and green onion; bring to a boil.
Thicken with cornstarch mixture. Add pea pods; stir to serve.
Makes 4 servings.