1 firm Aloha Tofu
1/3 pound ground chicken or pork
Carrot (julienne) as needed
4 shiitake mushroom (julienne)
5 pieces chinese peas (julienne)
1-1/2 cups dashi
4 tablespoons shoyu
4 tablespoons sugar
1 tablespoon potato starch
Cut tofu into bite size pieces. Boil vegetables. In a pan, combine dashi, shoyu and sugar and cook over medium heat. Bring to a boil and add ground chicken or pork and mix to separate. Remove scum. Add tofu and vegetables. Mix potato starch and 1 tablespoon water and add to dish to thicken sauce.
For more flavor, may add sesame seed oil over dish.