Moriyama, Yukiko. Quick & Easy; A Taste of Tofu; Mastering The Art of Tofu Cooking. Tokyo: JOIE, Inc., 1988.
14 oz firm tofu, well drained and cut into 1 inch cubes
1 bunch green onion, cut into 1-1/2 inch lengths
1 tablespoon minced fresh gingerroot
1 clove garlic, minced
1 medium onion, cut into half, then sliced thin
1/2 pound ground beef
1 tablespoon all-purpose flour
3 tablespoons oil
1/2 cup chicken stock
1 teaspoon miso
2 tablespoons soy sauce
1 teaspoon sugar
1 teaspoon cornstarch plus 2 teaspoons water for thickening
Mix all ingredients A together; set aside. Mix ground beef and all-purpose flour. Heat wok; add 1 tablespoon oil. Stir fry green onion until soft over high heat. Remove from wok and set aside.
Add 2 tablespoons oil to wok and stir fry gingerroot and garlic for 30 seconds over high heat: add onion slices and ground meat. Stir fry until color changes to white.
Add tofu and pour in A; bring to a boil. Add cooked green onion. Add cornstarch mixture to thicken.
Makes 4 servings.