Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOE, Inc., 1998.
Ingredients:
12 ounces firm tofu, well drained
1/2 pound small raw shrimp, shelled and deveined or 1 can shrimp
1/2 cup green peas, cooked
3 green onions
1 teaspoon ginger root, chopped
1 cup chicken broth or 1 cube chicken bouillon plus 1 cup water
3 tablespoons oil
1 teaspoon sesame oil
1 tablespoon cornstarch, dissolved in 1/4 cup water
1 tablespoon dry white wine
1/4 teaspoon salt
dash of pepper
Preparation:
Cut tofu lengthwise into halves; then slice into 1/4″ thick pieces. Cut 2 green onions into 1″ long pieces; then cut crosswise into halves. Cut 1 green onion into 1/4″ thick round, or chop 1 green onion. Heat 1 tablespoon oil in wok over medium high heat; add tofu and stir fry carefully until light brown on both sides. Set aside.
Add 2 tablespoons oil in wok. Stir fry ginger root, chopped green onion and shrimp over medium high heat. Add 1 tablespoon wine, 1 cup chicken broth, and salt and pepper; bring to boil. Add cornstarch and stir until thickened.
Add tofu, thin strips of green onions and 1 teaspoon sesame oil; reduce heat and simmer 2 minutes. Remove from heat.
Makes 2 – 3 servings.
