Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOE, Inc., 1998.
12 ounces tofu, well drained
4 large Chinese cabbage leaves
1/4 pound chicken breast
1/2 cup spinach, chopped
1 teaspoon salt
1 teaspoon white wine
1/2 tablespoon cornstarch, dissolved in 1/4 cup water
1 1/2 cups chicken broth or 1 1/2 cups water plus 1 1/2 cubes chicken bouillon
2 tablespoons mirin or cooking sherry
1/8 teaspoon salt
dash of pepper
Crumble tofu with potato masher.
Add 1 teaspoon each salt and soy sauce and mix well.
Remove skin and bone from chicken breast.
Chop chicken into small pieces; sprinkle 1 teaspoon wine. Let stand 15 minutes.
Mix chicken and tofu well; add chopped spinach
Dip cabbage into boiling water until tender; drain. Divide tofu mixture into 4 equal parts.
Place one part tofu mixture at stem end of each leaf. Roll leaf around tofu mixture, tucking in sides.
Place cabbage rolls in saucepan, seam side down. Add last 4 ingredients; bring to a boil. Cover and simmer about 15 minutes. Add cornstarch mixture, stir and cook until thickened.
Makes 4 – 6 servings.