Monday, February 19, 2007

Scambled Tofu

This is a great quick meal. Good with noodles, rice, or toast. Serves two people well, breakfast, lunch or dinner!


2T oil
1 carrot, strips
1 green pepper, strips
1 hand-full snow peas
2 mushrooms, chopped
1 sheet abura-age (thin fried tofu), strips
0.5 cake tofu
3T soy sauce
0.5t salt
2T sake
1 egg, beat


Heat oil in pan and saute carrot, pepper, peas, mushrooms, and abura-age for 5 minutes on medium heat. Add tofu, crushing with spatula and saute a further 3-4 minutes until tofu is crumbly and moist. Add remaining ingredients and cook 2-3 more minutes, tofu should remain moist. Egg is optional, but I find it helps hold everything together in a nice way.

A note about cooking with tofu: It is a great help to properly drain the tofu before cooking it. To do this open the tofu package, discard the liquid and place tofu on a cutting board that slopes slightly into the sink, perhaps by sticking a spoon under the non sink side of the board. Place another light cutting board or small plate on top of the tofu and let sit for at least 30 minutes. The weight squeezes out excess juice in the tofu and it drains into the sink. Otherwise all that extra juice will end up in the pan while cooking the tofu, diluting the sauce, and making a watery, rather than dry, dish.