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