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Firm Tofu

Onion and Liver with Tofu

By June 30, 2021No Comments

Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.


12 ounces tofu, drained

1/2 pound chicken liver

1/2 clove garlic

1 teaspoon chopped ginger root

1 onion

1 tablespoon cornstarch


Marinade Sauce for Liver

1 teaspoon soy sauce

1 teaspoon cooking wine

Mix all ingredients.


Cooking Sauce:

1 teaspoon salt

1 teaspoon sugar

1 tablespoon soy sauce

1/4 teaspoon sesame oil

1/8 teaspoon five spice powder

Mix all ingredients.



Cut tofu into 1″ cubes.  Place tofu on paper towels and leave on bamboo tray for draining.


Cut onion into halves, then slice into 8 pieces.  Wash and clean liver, changing water several times.  Cut into bite size pieces.  Marinate in marinade sauce for 1 hour or longer.  Heat oil in wok over medium high heat until hot.  Coat liver with cornstarch; stir fry and cook until brown on both sides.  Remove from wok and set aside.


Add oil in wok and heat until hot.  Sauté onion until transparent; add tofu and stir carefully.


Add liver and cooking sauce; bring to a boil, about 5 minutes.  Remove from heat.


Makes 4 servings.

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