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

Ingredients:

24 – 30 ounces tofu, well drained

1/4 pound ground beef or unseasoned ground pork

2 tablespoons green onion, finely chopped

1/2 teaspoon ginger root, finely chopped

1/2 cup cornstarch

1 teaspoon sugar

2 teaspoons soy sauce

2 tablespoons sake or white wine

2 teaspoons cornstarch

oil for deep-frying

Dipping Sauce:

3/4 cup soup stock

2 tablespoons soy sauce

2 tablespoons mirin, sake, or white wine

1 teaspoon salt

1 tablespoon cornstarch

Mix and heat all ingredients until hot.

Preparation:

Cut tofu into triangular pieces.  Make slit on cut side of tofu.

Cook and stir ground beef and green onion and ginger root.  Add last 4 ingredients.

Stuff cooked meat into slit of tofu (about 1 heaping tablespoon)

Coat tofu with cornstarch.

Heat oil in wok to 360 degrees.  Fry tofu until light brown (about 3 – 4 minutes).

Serve with dipping sauce.

Makes 4 servings