½ block hard tofu ¼ pound pork butt, large julienne (boiled in water with a little awamori or sake, garlic and ginger) ¾ cup cabbage, cut in 1 inch cube cut 1 cup bean sprout ½ cup carrots, julienned 1 cup won bok, 1 inch cube cut ¾ cup green onions, 1 inch cut
Seasoning: 1 teaspoon salt ½ teaspoon hondashi 1 Tablespoon shoyu (preferably Yamasa) 1 teaspoon sugar
Cut ½ block tofu in half and wrap in paper towel (repeat process twice if necessary to extract as much water as possible). Heat frying pan or wok on medium high and add 2 teaspoons vegetable oil. Slice or tear tofu into frying pan. Stir fry tofu until majority of the liquid is evaporated then add pork and toss. Next add cabbage, won bok, and carrots and stir fry a little, sprinkle with salt. Add the rest of the vegetables (except green onions) then add hondashi. After all vegetables are about half cooked (still crispy) sprinkle sugar and shoyu and stir fry until all ingredients are well mixed in. Add green onions and give it a last mix to lightly cooked green onions and it is done.