Moriyama, Yukiko. Quick & Easy A Taste of Tofu; Mastering The Art of Tofu Cooking. Tokyo: JOIE, Inc., 1988.
4 deep-fried tofu cutlets (Atsuage or Yakidofu)
1-3/4 oz bamboo shoots, cut into 2 inch long juliene strips, about 1/2 cup
1 carrot, cut into 2 inch long julienne strips
2 green peppers sliced thin
4 shiitake mushrooms or 8 fresh mushrooms
1 zucchini, 1/4 inch thick slices
1 cup bean sprouts
3 to 4 tablespoons vegetable oil
Sweet & Sour Sauce:
4 tablespoons rice vinegar
2 tablespoons light soy sauce
1-1/2 tablespoons sugar
2 tablespoons ketchup
1-1/4 cup chicken broth
1 tablespoon cornstarch plus 2 tablespoons water for thickening
Dip deep-fried tofu into boiling water for 30 seconds to remove grease; drain on paper towels. Cut into triangles or serving sizes.
Soak shiitake mushrooms in lukewarm water until soft; cut off stems. Slice thin.
Mix all Sweet & Sour Sauce ingredients. Set aside.
Heat wok over medium-high heat; add 2 tablespoons oil. Add bamboo shoots, carrots, green peppers, mushrooms, zucchini and bean sprouts and stir for 2 to 3 minutes.
Blend in Sweet & Sour Sauce ingredients and cook for 2 minutes over high heat. Add dissolved cornstarch and boil 30 seconds. Remove from heat.
Heat 2 tablespoons oil in skillet over medium-high heat; add tofu cutlets; stir fry for 1 minute. Place in serving platter and serve Sweet & Sour Sauce over tofu cutlets.
Makes 4 servings.