Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.
18 ounces tofu
4 ounces pork boneless loin
1/2 cup canned bamboo shoot, thinly sliced
1/2 tablespoon ginger root, thinly sliced
1 green onion
2 tablespoons oil
1/2 teaspoon sesame oil
3 cups chicken broth or 3 cups water plus 2 chicken bouillon cubes
1 teaspoon sugar
1 tablespoon white wine or sake
1 tablespoon cornstarch, dissolved in 2 tablespoons water
Cut tofu lengthwise into halves, then cut 1/2″ thick slices. Cut bamboo shoot lengthwise into halves; cut crosswise into thin slices. Slice ginger root and chop green onion. Trim fat from pork; cut pork into slices, 1 x 1/8″. Stack pork slices; cut lengthwise into strips.
Heat oil in wok until hot. Cook and stir ginger root and green onion 1 minute. Add pork and bamboo shoot; cook and stir until pork is no longer pink. Add chicken broth, sugar, wine, soy sauce and salt. Heat to boiling.
Add tofu and cook until boiling over medium high heat 2 – 3 minutes. Add cornstarch and stir until thickened. Turn off heat and add 1/8 teaspoon sesame oil for flavor.
Makes 4 servings.