Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.
12 ounces tofu, cut into 1/2 inch cubes
1/2 cup diced ham
1 medium size can bamboo shoots
2 dried Chinese mushrooms (soaked in water until soft)
1 medium size onion
1 green pepper
2 pineapple slices or pineapple chunks (2/3 cup, reserve syrup)
1 clove garlic
3 tablespoons oil
Sweet and Sour Sauce:
1 tablespoon ketchup
1/4 cup sugar
2 tablespoons soy sauce
1/2 teaspoon salt
1/2 cup water or pineapple syrup
3 tablespoons rice vinegar
1 tablespoon cornstarch (dissolved in 1/4 cup water)
Cut bamboo shoots lengthwise into halves; then cut crosswise into 1/8″ slices.
Chop garlic, slice mushrooms, and onion. Cut tofu into 1/2″ cubes.
Cut green peppers lengthwise into slices. Cut pineapple slices into eighths.
Heat oil, add garlic, onion, mushrooms, bamboo shoot and green peppers; stir-fry over medium high heat, 2 minutes. Pour sweet and sour sauce over.
Add tofu and ham into vegetable mixture; stir and cook until hot and thickened.
Makes 4 servings.