Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.
12 ounces tofu (drained, cut into 1″cubes)
3/4 pound chicken breasts
3 green peppers
3 dried Chinese mushrooms (soak in water until soft)
1 medium size canned bamboo shoot
2 green onions
1 clove garlic
2 tablespoons cornstarch
1 teaspoon salt
2 tablespoons cornstarch for coating
1 tablespoon sake or white wine
1/2 teaspoon sugar
Marinade Sauce for Chicken:
1 teaspoon sake or white wine
1 teaspoon ginger juice.
2 egg whites
3 tablespoons oil
vegetable oil for deep frying
Remove bones from chicken breasts. Cut chicken into strips.
Toss chicken, egg white, ginger juice and sake. Cover and refrigerate 30 minutes.
Coat chicken pieces with cornstarch.
Heat oil in wok, skillet or deep-fryer to 350 degrees. Fry chicken pieces until golden brown. Remove from oil, drain excess oil on paper towels and set aside.
Slice mushrooms, bamboo shoots and green peppers. Cut green onions into 1 1/2″ pieces and cut lengthwise into halves. Chop garlic. Heat oil in wok. Add vegetables and garlic; stir-frying 1 minute. Add chicken; stir fry over medium-high heat. Add tofu; stir carefully.
Mix 2 tablespoons cornstarch, 1 teaspoon salt, 1 tablespoon sake and 1/2 teaspoon sugar; stir into chicken mixture. Cook and stir over medium-high heat until hot and thickened, about 3 minutes.
Makes 4 servings