Mini Homestyle Japanese Cooking. Susie Donald

      Stir-fried Tofu with Chicken, Egg and Vegetables

      4 fresh or dried shiitake mushrooms

      300 g (10 oz ) firm tofu

      1 tablespoon oil

      250 g (8 oz) lean minced chicken

      2½ cm (1 in) fresh ginger, grated

      3 tablespoons sake

      1 carrot, shaved into thin, wide strips

      1 tablespoon sugar

      2 tablespoons soy sauce

      1 large egg, beaten

      4 spring onions, cut in 1-cm (½-in) lengths

      1 Remove and discard the mushroom stems. Slice the caps thinly crosswise. If using dried mushrooms, soak in hot water for about 15 minutes, then drain and squeeze out any excess water before cutting.

      2 Break tofu coarsely with a fork, and set aside to drain.

      3 Heat oil in a saucepan over medium-high heat and stir-fry the minced chicken for about 2 minutes, breaking it into small pieces with a wooden spoon.

      4 Add the ginger and mushrooms and cook for another 2 minutes.

      5 Add the sake and carrots and cook over high heat, stirring, for 1 minute.

      6 Reduce heat to medium and add the tofu, stirring for about 1 minute until heated through.

      7 Dissolve the sugar in the soy sauce in a small bowl and add to the beaten egg. Add the egg mixture and stir until just cooked, about 2 minutes. Fold through the spring onions and serve immediately.

      Serves 4

      Preparation time: 10 mins

      Cooking time: 10 mins