Moriyama, Yukiko. Quick & Easy; A Taste of Tofu; Mastering The Art of Tofu Cooking. Tokyo: JOIE, Inc., 1988.
Ingredients:
1/2 pound sukiyaki meat or thin sliced beef
20 ounces firm tofu, cut into 1 inch cubes
1 pack shirataki, drained
2 green onions, cut into 1-1/2 inch diagonal pieces
1 tablespoon chopped gingerroot
2 tablespoons vegetable oil
Ingredients A:
1/2 cup water
1/4 cup soy sauce
2-1/2 tablespoons sugar
2 tablespoons mirin
Preparation:
Cut sukiyaki meat into 1 to 1-1/2 inch long pieces. Heat wok; add 2 tablespoons oil and stir fry gingerroot for 30 seconds over high heat.
Add meat; stir fry until color changes. Add drained shirataki noodles and ingredients A; bring to a boil.
Add tofu; cook for 5 minutes over medium heat. Add green onion; cook 1 to 2 minutes. Turn off heat.
Note: for one meal dish, pour beaten egg over cooked meat. Serve on hot cooked rice.
Makes 4 servings.
Braised Beef and Tofu
Moriyama, Yukiko. Quick & Easy; A Taste of Tofu; Mastering The Art of Tofu Cooking. Tokyo: JOIE, Inc., 1988.
Ingredients:
1/2 pound sukiyaki meat or thin sliced beef
20 ounces firm tofu, cut into 1 inch cubes
1 pack shirataki, drained
2 green onions, cut into 1-1/2 inch diagonal pieces
1 tablespoon chopped gingerroot
2 tablespoons vegetable oil
Ingredients A:
1/2 cup water
1/4 cup soy sauce
2-1/2 tablespoons sugar
2 tablespoons mirin
Preparation:
Cut sukiyaki meat into 1 to 1-1/2 inch long pieces. Heat wok; add 2 tablespoons oil and stir fry gingerroot for 30 seconds over high heat.
Add meat; stir fry until color changes. Add drained shirataki noodles and ingredients A; bring to a boil.
Add tofu; cook for 5 minutes over medium heat. Add green onion; cook 1 to 2 minutes. Turn off heat.
Note: for one meal dish, pour beaten egg over cooked meat. Serve on hot cooked rice.
Makes 4 servings.