Dip tofu cubes in hot H20 for 30 seconds. Drain well. Heat oil in wok. Add ginger, green onions, garlic, and red pepper. Stir fry over high heat. Add 1/2 t. shoyu, reduce heat to medium. Simmer. Add ketchup, 1.5 T. shoyu, wine and soup stock.
Bring to boil. Add cornstarch slury and stir. Right before serving, stir in peas just to warm through.
Originally Submitted
9/5/2010
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