2 cartons tofu (about 16 oz.)
4 oz. sm. shrimp (may sub. 4 oz. ground pork)
1/4 green pepper
2 fresh shitake mushrooms (or any other type of fresh mushrooms)
1 potato
2 oz. carrots
1 egg white
4 tbsp. cornstarch or potato starch

TO SEASON SHRIMP AND VEGETABLES:

1/4 tsp. salt
1 tbsp. soy sauce
1 tbsp. sake or other white wine
2 tbsp. vegetable oil

VINEGAR SOY SAUCE DRESSING:

2 tbsp. soy sauce
1 tsp. rice vinegar

1. Slice each block of tofu into 4 equal sized pieces and wrap each with a dry dish towel for 10-15 minutes to remove excess water.

2. Peel potatoes and carrots and slice very thinly and next cut each slice into 1 inch long, fine strips. Soak potato strip only in cold water immediately.

3. Peel shrimp and remove veins.

4. Remove stems from mushrooms and cut tops into fine strips.

5. Cut green pepper into 1 inch long, fine strips.

6. Mix all vegetables and shrimp with their seasoning, then add the egg white and cornstarch.

7. Dust 1 side of each piece of tofu with cornstarch by shaking starch on them through a fine sieve or strainer. Then spread the vegetable shrimp mixture evenly over the slices to a thickness of about 1/2 inch.

8. Heat a large skillet with 1 tablespoon of oil over high heat. Put in pieces of tofu, top side down. Saute 3-4 minutes, or until slightly browned, then turn over carefully so as not to ruin their shapes. Add 1 tablespoon of oil and shake the pan for even greasing, then saute the other side 2-3 minutes.

9. Serve hot. At the table, each person pours the vinegar-soy sauce dressing over his/her own servings.