21 oz firm tofu, well drained
14 oz chicken thigh
1/2 teaspoon soy sauce, sake
1/2 oz ginger root, sliced thin
1 clove garlic, chopped
1 can (8-1/2 oz) sliced bamboo shoots, drained
4 shiitake mushrooms
1 lb bok choy (Chinese cabbage) or other greens, cut into 2 inch long pieces
1 green onion, cut into 2 inch long pieces
1-1/2 teaspoons hot bean paste
1 cup chicken broth or 1 cup water with 1 cube chicken bouillion
2 tablespoons vegetable oil
1 tablespoon cornstarch plus 2 tablespoons water for thickening
2 tablespoons soy sauce
2 tablespoons sake
1 teaspoon sugar
A dash of pepper
Cut tofu into 1 inch cakes. Cut chicken into serving pieces; mix with soy sauce and sake. Set aside.
Soak shiitake mushrooms until soft; trim hard stem ends. Slice thin.
Heat 1 tablespoon oil in wok over high heat; stir fry tofu until lightly browned all sides, 2 to 3 minutes. Set aside.
Add 1 tablespoon oil to wok; add hot bean paste, ginger root and garlic. Stir fry for a few minutes; add chicken and stir fry until color changes to white. Add bamboo shoots, shiitake mushrooms, bok choy and green onion; stir fry for 3 to 4 minutes. Pour chicken broth and bring to a boil; add ingredients A. Mix well and add tofu and cornstarch mixture for thickening.