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