Moriyama, Yukiko. Quick & Easy A Taste of Tofu; Mastering The Art of Tofu Cooking. Tokyo: JOIE, Inc., 1988.
10 to 12 oz soft tofu
1/4 cup dried shrimp
4 medium dried shiitake mushrooms
2-1/2 oz bamboo shoots
1 tablespoon minced ginger root
2 green onions
2 cans condensed chicken broth
2/3 teaspoon salt
1/8 teaspoon pepper
1 tablespoon cornstarch plus 2 tablespoons water
2-1/2 teaspoons rice vinegar
1/2 teaspoon sesame oil
1 tablespoon vegetable oil
Cut tofu into 1/2 inch cakes. Soften dried shrimp and shiitake mushrooms in lukewarm water. Reserve soak. Trim off stem ends from mushrooms and slice thin. Cut bamboo shoots into 1/2 inch cubes, and slice cucumber. Cut green onion into 1 inch long pieces.
Heat 1 tablespoon oil in wok; add ginger root and green onion. Stir fry over high heat for 1 minute. Add shrimp, shiitake mushrooms, bamboo shoots and cucumber; stir fry for 2 to 3 minutes. Add chicken broth and 2 cans water, and shiitake soaking liquid and bring to a boil. Skim off froth. Add tofu, salt and pepper. Thicken with cornstarch mixture. Add rice vinegar and sesame oil; stir. Remove from heat.
Makes 8 servings.