1-1½ packs firm tofu - rinsed and cut into cubes
100-150 gm minced (lean) beef or chicken
1 T canola oil
(½ pack shimeji mushrooms)
1 T minced ginger (or ginger paste)
2 cloves garlic - finely minced
½-1 t tobanjan (Chinese hot chili sauce)
2 T miso paste
2 T sake
1½ T soy sauce
1 T brown sugar
¼ t konbu dashi powder (you can use the more common fish dashi, if you prefer)
1 t sesame oil
1 small red pepper, cut into small squares
(6-12 snow peas with tips and tails removed)
2 T chopped green onions (negi)
1 C water
1½-2 T cornstarch
- Heat oil in frying pan and cook minced meat, (mushrooms), ginger, and garlic.
- Put in a tall cup and whisk: ¾ C water, sake, soy sauce, tobanjan, miso, and dashi powder. When the meat is crumbly, add this to the pan. Bring to a gentle boil.
- Using the same cup, mix cornstarch into ¼ C water until smooth, then add. Mix in well. (If it's too thick, add a little more water. If it's too thin, you will need to take a little sauce out and mix in a little more cornstarch into it, then mix it back in.)
- When the sauce thickens, stir in chopped red peppers.
- Gently fold in tofu and sesame oil. (Sprinkle the snow peas on the top. They take less than a minute to cook.)
- When the tofu is heated through, add the green onions. Serve on rice. Some people may like to add a little rayu (chili oil) to theirs.