Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.
Ingredients:
24 ounces tofu
1/2 pound white fish fillets *
1 red pepper, chopped fine
2 large dried mushrooms, soak in water until soft and drain
2 green onions
4 large Chinese cabbage leaves
1 teaspoon chopped ginger root
2 tablespoons oil
1 1/2 tablespoon soy sauce
1/2 teaspoon salt
2 cups soy milk or dairy milk
1 tablespoon cornstarch, dissolved in 1 tablespoon water
1 tablespoon dry white wine
1/8 teaspoon sesame oil
Preparation:
Cut tofu into 1/4″ thick slices. Cut fish fillets into 1/2″ x 1″ pieces. Marinate in 1 tablespoon wine and 1 1/2 tablespoons soy sauce. Cut mushrooms into thin strips, cut green onion into 1 1/2″ long pieces, then cut lengthwise into halves and cut red pepper lengthwise into halves and remove seeds. Chop red pepper. Heat 1 tablespoons oil in wok until hot. Add ginger root; stir-fry until light brown. Add green onion, red pepper, mushroom and fish fillets; stir-fry 2 – 3 minutes. Add soy milk, tofu and salt; cook until boiling.
Add cornstarch mixture and add 1/8 teaspoon sesame oil. Cook until thickened.
* Red snapper, cod, halibut, perch, haddock, yellow pike, or skate fish fillets can be used for soup.
Makes 4 servings.
