Budget-Friendly Recipe for Leftover Silken Tofu

• 1/2 Carrot
• 1 Green pepper
• 1 Shiitake mushrooms
• 1 Onion
• 2 tbsp Green onion, finely chopped
• 1 tbsp Ginger, finely chopped
• 1 tbsp Ketchup
• 200 ml Chicken stock granules
• 1 tbsp Vinegar
• 1 dash each Salt and pepper
• 1 tbsp Sake
• 1 tbsp Soy sauce
• 2 tbsp Sugar
• 1 Vegetable oil for frying

1. Chop the deep-fried silken tofu into bite sizes, then remove excess oil by placing them in freshly boiled water.
2. Slice the onion into wedges, then chop the green pepper, shiitake mushrooms, and carrots into the same size as the onion wedges.
3. Finely mince the garlic and green onions, then saute together with the vegetables with a small amount of oil.
4. Add ketchup to the pan, and saute to evaporate the acidity.
5. Add the chicken stock, sugar, and the rest of the seasoning ingredients.
6. Add the tofu, then simmer for 3-5 minutes.
7. Add the katakuriko slurry to thicken, then you're done!
8. Here it is with meatballs made from 200 g ground meat, Japanese leeks, 1/2 egg, and katakuriko.

carrot, green pepper, shiitake, onion, green onion, ginger, ketchup, chicken, vinegar, salt, sake, soy sauce, sugar, vegetable oil

Taken from cookpad.com/us/recipes/157451-budget-friendly-recipe-for-leftover-silken-tofu (may not work)