Scrambled Tofu, Veggies & Egg

Name: Scrambled Tofu, Veggies & Egg
Yield: 4 servings
Cuisine: British
Ingredients: 1 tablespoon Sesame Oil; 200-250 g Chicken Thigh Fillet(s) *cut into small pieces; 1 Carrot *cut into thin strips; 4 Shiitake Mushrooms *thinly sliced; Salt & White Pepper; 300 g Firm Tofu *coarsely crumbled; 2 Eggs *whisked; 1 Spring Onion *finely chopped; 1 tablespoon Sugar; 3 tablespoons Soy Sauce; 2 tablespoons Mirin; 4 tablespoons Water; 1/2 teaspoon Dashi Powder

Hiroko Liston @hirokoliston

Melbourne, Australia

This traditional Japanese dish is called ‘Iri Dōfu’ (Scrambled Tofu) in Japan. It can be a vegetarian dish, but I would like to add Chicken. 'Momen' Tofu or medium soft Tofu is traditionally used, but you must press it to remove excess water. I prefer Firm Tofu for this dish as I can use it straight away, and I like its meaty texture.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

1 tablespoonSesame Oil
200-250 gChicken Thigh Fillet(s) *cut into small pieces
1Carrot *cut into thin strips
4Shiitake Mushrooms *thinly sliced
Salt & White Pepper
300 gFirm Tofu *coarsely crumbled
2Eggs *whisked
1Spring Onion *finely chopped
Sauce
1 tablespoonSugar
3 tablespoonsSoy Sauce
2 tablespoonsMirin
4 tablespoonsWater
1/2 teaspoonDashi Powder

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Steps

1

Combine all the Sauce ingredients in a small bowl. Prepare Eggs in a separate bowl. *Note: This is a stir-fry dish. You must prepare everything before you start cooking.
2

Heat Sesame Oil in a large frying pan or pot over medium heat, cook Chicken, and add Carrot and Shiitake. When Carrot is almost cooked, lightly season with Salt & White Pepper.
3

Add the Sauce and bring to the boil. Then add Tofu and bring back to the boil, stirring. When the sauce is almost gone, pour over the whisked Eggs, leave it until half-cooked, and stir to combine.
4

Sprinkle with finely chopped Spring Onion and serve with freshly cooked Rice.