Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.
24 – 30 ounces tofu, well drained
1/4 pound ground beef or unseasoned ground pork
2 tablespoons green onion, finely chopped
1/2 teaspoon ginger root, finely chopped
1/2 cup cornstarch
1 teaspoon sugar
2 teaspoons soy sauce
2 tablespoons sake or white wine
2 teaspoons cornstarch
oil for deep-frying
3/4 cup soup stock
2 tablespoons soy sauce
2 tablespoons mirin, sake, or white wine
1 teaspoon salt
1 tablespoon cornstarch
Mix and heat all ingredients until hot.
Cut tofu into triangular pieces. Make slit on cut side of tofu.
Cook and stir ground beef and green onion and ginger root. Add last 4 ingredients.
Stuff cooked meat into slit of tofu (about 1 heaping tablespoon)
Coat tofu with cornstarch.
Heat oil in wok to 360 degrees. Fry tofu until light brown (about 3 – 4 minutes).
Serve with dipping sauce.
Makes 4 servings