Moriyama, Yukiko. Quick & Easy; A Taste of Tofu; Mastering The Art of Tofu Cooking. Tokyo: JOIE, Inc., 1988.
14 ounces cubed firm tofu, well drained
2 eggplants (small)
2 green peppers, chopped
1/3 cup peanuts or cashew nuts
1 bunch green onion
1 dried red pepper
2 tablespoons vegetable oil
1/2 cup chicken stock
1/2 tablespoon sake
1 teaspoon salt
1/2 teaspoon sesame oil
1 teaspoon light soy sauce
1 teaspoon fresh ginger juice (juice from grated fresh ginger root)
Cut tofu crosswise into halves and marinate in soy sauce and ginger juice. Slice into 1/2 inch thick pieces.
Cut eggplants into chunks; soak in water. Cut green onion into 1 inch pieces. Remove seeds from red pepper; cut into small pieces.
Heat 1 tablespoon oil in wok; stir fry tofu pieces on both sides until golden brown. Set aside. Stir fry eggplants; set aside.
Add 1 tablespoon oil in wok and stir fry red pepper, green onions, green peppers and nuts over medium high heat for 2-3 minutes.
Pour in chicken stock and add tofu and eggplants; stir gently. Season with sake and salt. Bring to a boil. Turn off heat and add sesame oil.
Makes 4 servings.