Moriyama, Yukiko. Quick & Easy; A Taste of Tofu; Mastering The Art of Tofu Cooking. Tokyo: JOIE, Inc., 1988.
21 ounces firm tofu, well drained
14 ounces fresh oysters
16 peas pods or 1/3 cup green peas
3 dried Shiitake mushrooms or 3/4 cup sliced fresh mushrooms
1/2 bunch green onion, cut into 1 inch long pieces
2 teaspoons minced fresh ginger root
2 tablespoons vegetable oil
1/2 teaspoon cornstarch plus 1 teaspoon Shiitake soaking liquid or water
1/2 teaspoon hot bean paste
1-1/2 tablespoons red miso
2 teaspoons mirin or sugar
1-1/2 tablespoons sake or sweet sherry
Cut tofu crosswise into halves, then slice into 1/2 inch thick pieces.
Clean oysters in salted water; drain. Dip into boiling water for 30 seconds; drain well.
Trim off hard ends from pea pods. Soften Shiitake mushrooms and cut off stem ends; cut into 1/2 inch cubes.
Mix all sauce ingredients. Set aside.
Heat 1 tablespoon oil in wok over high heat; add pea pods and stir fry for 30 seconds. Remove from wok and set aside.
Add 1 tablespoon oil to wok and add ginger root; stir fry for 30 seconds over medium-high heat. Add Shiitake mushrooms or fresh mushrooms and oysters and stir fry for 30 seconds.
Put in tofu and toss lightly; add sauce and green onion; bring to a boil.
Thicken with cornstarch mixture. Add pea pods; stir to serve.
Makes 4 servings.