Stir-fried tofu with egg, chicken and vegetables is a filling dish that can be eaten as is although some prefer to have it with rice. This recipe has a combination of tastes and textures that you will enjoy. Add more vegetables if desired.
4 fresh or dried shiitake mushrooms
300g firm tofu
1 tablespoon oil
250g minced chicken
1 inch fresh ginger, grated
3 tablespoons sake
1 carrot, shaved into thin wide strips (use a peeler)
1 tablespoon white sugar
2 tablespoon soy sauce
1 large egg, beaten
4 spring onions, cut into 1/2 inch pieces
Remove the mushroom stems and discard them. If you are using dried mushrooms, soak it in hot water for 15 minutes. Drain it and squeeze out the excess water. Slice the mushroom caps thinly.
Place the tofu on a plate and break it coarsely with a fork. Drain the excess water. Set aside.
Heat the oil in a skillet over medium heat. Stir-fry the chicken for 3-5 minutes or until it is lightly browned. Break the lumps using a fork or wooden spoon.
Put the ginger and mushrooms in the skillet. Cook it for another 2 minutes or until the ginger is fragrant and the mushrooms are cooked.
Pour in the sake and add the carrots. Set the heat to high and stir-fry it for a minute. Reduce the heat to medium and stir in the tofu. Cook it for a minute or two or until it is heated through.
Meanwhile, combine the sugar and the soy sauce in a small bowl. Mix well until the sugar is dissolved. Add it to the beaten egg.
Place the egg mixture in the skillet with the chicken and vegetables. Cook it for 2 minutes or until set. Add the spring onions and cook it for another minute. Serve immediately.
Photo Courtesy Of: Brown Betty