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