Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.
24 ounces tofu (pressed, well drained)
2 dried oriental mushrooms (soaked in water) or 1 cup fresh mushrooms
1 medium size can bamboo shoots
2 green peppers
2 green onions
1 red pepper (minced)
1 clove garlic (chopped)
2 teaspoons chopped ginger root or 1/2 teaspoon ground ginger
1/2 pound pork boneless loin (cut into 1/8″ slices)
1 teaspoon sake or white wine
1/2 tablespoon miso (fermented soy bean paste) or 1/2 teaspoon soy sauce
2 1/2 tablespoons soy sauce
1 teaspoon sugar
1 tablespoon sake or white wine
3 tablespoons vegetable oil
Cut green onions diagonally into 2″ pieces.
Chop ginger root and garlic. Cut green peppers lengthwise into halves, then slice. Slice mushrooms and bamboo shoot.
Slice well drained tofu into 1/2″ thick pieces.
Heat 1 tablespoon oil in skillet or wok over medium-high heat until hot. Stir-fry tofu on both sides until lightly brown. Add more oil if necessary. Set aside.
Add remaining oil in wok or skillet, stir-fry mushrooms, bamboo shots, green onions, green peppers, red pepper, garlic and ginger root over medium-high heat; stirring carefully.
Mix 1 teaspoon sake, 1 teaspoon soy sauce and pork; stir and let stand 5 minutes. Add pork into vegetable mixture. Stir-fry until pork is brown on all sides.
Mix 1/2 tablespoon miso, 2 1/2 tablespoons soy sauce, 1 teaspoon sugar and 1 tablespoon sake; pour into pork and vegetable mixture.
Add tofu, stirring carefully; heat until hot.
Makes 4 servings