Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.
Ingredients:
12 ounces tofu
4 ounces canned whole mushrooms, drained
1/2 cup green peas, cooked
1 green onion, chopped
1 tablespoon sliced ginger root
1 tablespoon oyster sauce
1 teaspoon soy sauce
1 tablespoon dry white wine
1/4 cup chicken broth
1 tablespoon cornstarch, dissolved in 1/4 cup water
2 tablespoons oil
Preparation:
Cut tofu into 1″ cubes. Pour hot water over tofu; drain. Stir fry ginger root 1 minute.
Add chicken broth, oyster sauce, tofu and mushrooms; heat well.
Add peas, soy sauce, wine and dash of pepper. Pour cornstarch mixture over tofu and stir and cook until thickened.
Makes 2 – 3 servings.
