Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOE, Inc., 1998.
24 ounces tofu
1/2 pound lean ground beef or unseasoned ground pork
1/2 cup green onion, chopped
1 tablespoon ginger root, chopped
1 clove garlic, chopped
1 red pepper, minced, or 1/2 teaspoon crushed red pepper
1 tablespoon oil
2 tablespoons ketchup
2 tablespoons soy sauce
2 tablespoons cooking wine
1/2 cup soup stock or water
1 tablespoon cornstarch, dissolved in 1/4 cup water
3 tablespoons green peas, cooked
Cut tofu into 1/2″ cubes. Dip into hot water for 30 seconds; drain well.
Place tofu on bamboo tray or folded paper towels to quickly drain water from the tofu.
Heat oil in wok or skillet. Add ginger root, green onions, garlic, and red pepper and stir fry over high heat.
Add ground beef and stir-fry; add 1/2 tablespoon soy sauce, reduce heat to medium. Add ketchup, 1 1/2 tablespoons soy sauce, wine and soup stock. Bring to a boil. Add cornstarch mixture and stir.
Add tofu and stir and simmer until thick. Add cooked peas.
Makes 4 servings