Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.
12 ounces tofu, drained
3/4 medium head cabbage
1 1/2 cups broccoli
2 stalk celery, cut diagonally into 1/4″ slices
4 large dried Chinese mushrooms, soak in water until soft and slice thinly
1/2 pound bean sprouts
1/2 can water chestnuts (optional), drained and slice thinly
1 clove garlic, finely chopped
1 hard boiled egg
4 tablespoons oil
1 cup chicken broth or 1 cube chicken bouillon plus 1 cup water
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon rice vinegar
2 teaspoons soy sauce
1 1/2 tablespoons cornstarch, dissolved in 1 1/2 tablespoons water
1/4 cup cornstarch
Cut tofu into 1/2″ thick slices. Place tofu on paper towel to drain out water. Marinate in 1 tablespoon soy sauce. Let stand a few minutes.
Cut onion in half and slice into 1/4″ thick slices.
Cut broccoli diagonally into 1 1/4″ pieces and cook until tender and drain.
Coat tofu pieces with cornstarch.
Heat 1 tablespoon oil in skillet or wok. Sauté tofu on both sides until lightly brown. Set aside.
Heat 3 tablespoons oil in wok or skillet over medium high heat until hot. Add garlic and stir fry until light brown. Add all vegetables except cooked broccoli; stir fry until vegetables are crisp and tender. Mix chicken broth, salt, rice vinegar and soy sauce. Pour into vegetables; stir. Add tofu and broccoli and bring to a boil. Add cornstarch mixture; stir until thickened. Remove from heat.
Makes 4 – 5 servings.