Moriyama, Yukiko. Quick & Easy; A Taste of Tofu; Mastering The Art of Tofu Cooking. Tokyo: JOIE, Inc., 1988.
21 ounces firm tofu, well drained
2 shiitake mushrooms, softened and sliced
1 cup sliced bamboo shoots
6 ounces pea pods or 1 package (6 ounces) frozen pea pods, cooked
1 green onion, cut diagonally into 3/4 inch pieces
3 dried hot pepper, coarsely chopped
1 clove garlic, coarsely chopped
1 tablespoon coarsely chopped fresh gingerroot
3 tablespoons oil for stir frying
8 ounces pork boneless loin or boneless shoulder
1 teaspoon sake
1 teaspoon soy sauce
1 tablespoon miso
1 tablespoon sake
4 tablespoons soy sauce
1 teaspoon sugar
Cut tofu into about 1/2 inch thick slices. Mix ingredients A together; set aside. Mix ingredients B; set aside.
Heat 1-2 tablespoons oil in 12 inch skillet over medium-high heat, add tofu and stir fry tofu pieces until lightly browned. Set aside.
Add 1 tablespoon oil to the skillet. Stir fry hot pepper, garlic, green onion and gingerroot for 1 minute. Add pork; stir fry for 2 to 3 minutes over medium-high heat.
Add shiitake mushrooms, bamboo shoots and pea pods; stir fry 2 minutes.
Add tofu; toss together carefully.
Pour ingredients B and mix carefully not break tofu. Turn off heat.
Makes 4 servings.