Moriyama, Yukiko. Quick & Easy A Taste of Tofu Mastering The Art of Tofu Cooking. Tokyo: JOIE, Inc., 1988.
10 1/2 – 14 ounces firm tofu, well drained
1 1/2 – 2 pounds broiler fryer chicken, cut up
1 tablespoon sake
1 tablespoon soy sauce
1 tablespoon ginger root, shredded
8 ounce chestnuts (canned chestnuts in syrup)
4 tablespoons vegetable oil
4 tablespoons soy sauce
2 tablespoons sake
1 1/2 teaspoons sugar
3/4 cup water
Cut tofu into 3/4″ x 1 1/2″ pieces.
Marinate chicken in sake and soy sauce mixture for 15 minutes.
Heat 2 tablespoons oil in wok over medium high heat and add tofu; stir fry until brown on both sides. Set aside.
Add 2 tablespoons oil to wok and stir fry ginger root and chicken over high heat until chicken turns to whitish color.
Add chestnuts with syrup and mix well.
In Dutch oven, add sauce ingredients and chicken and chestnuts and bring to a boil. Cover and reduce heat to low and cook for 40 minutes.
Add tofu and cook another 5 minutes. Remove from heat.
Makes 4 servings.