Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOE, Inc., 1998.

Ingredients:

12 ounces firm tofu, well drained

1/2 pound small raw shrimp, shelled and deveined or 1 can shrimp

1/2 cup green peas, cooked

3 green onions

1 teaspoon ginger root, chopped

1 cup chicken broth or 1 cube chicken bouillon plus 1 cup water

3 tablespoons oil

1 teaspoon sesame oil

1 tablespoon cornstarch, dissolved in 1/4 cup water

1 tablespoon dry white wine

1/4 teaspoon salt

dash of pepper

Preparation:

Cut tofu lengthwise into halves; then slice into 1/4″ thick pieces.  Cut 2 green onions into 1″ long pieces; then cut crosswise into halves.  Cut 1 green onion into 1/4″ thick round, or chop 1 green onion.  Heat 1 tablespoon oil in wok over medium high heat; add tofu and stir fry carefully until light brown on both sides.  Set aside.

Add 2 tablespoons oil in wok.  Stir fry ginger root, chopped green onion and shrimp over medium high heat.  Add 1 tablespoon wine, 1 cup chicken broth, and salt and pepper; bring to boil.  Add cornstarch and stir until thickened.

Add tofu, thin strips of green onions and 1 teaspoon sesame oil; reduce heat and simmer 2 minutes.  Remove from heat.

Makes 2 – 3 servings.