- Wrap tofu in several layers of paper towel for 3 to 4 hours or overnight.
- Cut the tofu into 1/2-inch cubes.
- In a small saucepan, add tofu and water to cover tofu; boil for 1 minute; drain and set aside.
- In a medium skillet, heat oil; add chili peppers.
- Add onions and saute until translucent.
- Add ground pork and cook until lightly brown.
- Add soy sauce, mirin, sugar, ginger juice, dashi no moto, and tofu; cover and simmer for about 3 minutes.
- In a small bowl, mix potato starch with water and gently stir into tofu mixture.
- Cook until sauce thickens.
Serves 4.
Approximate Nutrient Analysis per serving:
400 calories, 25 g fat, 6 g saturated fat, 40 mg cholesterol, 600 mg sodium, 15 g carbohydrate, 2 g fiber, 7 g sugar, 27 g protein
