Eel and Tofu

Ingredients
1 cake momen tofu
1 oz zasai (pickled mustard tuber)
2/3 oz nira (Chinese chives)
Fresh ginger
Garlic
1 Tbsp salad oil
1/2 cup chicken stock


Flavorings
2 tsp red moso
1 Tbsp soy sauce
1/2 Tbsp suger
1 Tbsp sake

Method

1. Cut the tofu into 3/4 inch cubes.
2. Drop it into boiling water briefly and drain it in a bamboo colander.
3. Cut zasai in half and then into thin slice.
4. Soak it in water for 10 to 15 minutes to desalt.
5. Chop up the ginger and garlic.
6. Cut the nira into pieces, 1 1/2 inch long.
7. Combine the flavorings and mix well.
8. Heat the salad oil in a wok and stir-fly the garlic and ginger. When you can small them, add the drained zasai and stir-fry. Add the tofu nira and briefly stir-fry.
9. Add the chicken stock and the rest of the ingredients. When it comes to a boil, toss the ingredients in the wok to bring them up from the bottom and simmer for 1 to 2 minutes.