Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.
12 ounces tofu
1 pound frozen mixed vegetables
1 1/2 tablespoons soy sauce
1 1/2 tablespoons sugar
3 1/2 tablespoons cooking or white wine or Mirin
2 tablespoons oil
Bring 2 cups water to a boil; add pinch of salt. Drop uncut tofu in boiling water and bring to a boil, again.
Remove from saucepan. Drain water well. Let stand 30 – 60 minutes; change towels several times.
Cook frozen mixed vegetables as directed on package; drain. Heat oil in skillet until hot; add mixed vegetables and well drained tofu. Scramble tofu with wooden spatula until tofu breaks into small pieces.
Mix soy sauce, sugar, and wine; pour in tofu. Stir constantly until almost all liquid evaporates.
Add beaten egg into tofu and vegetable mixture. Stir until egg is cooked.
Makes 4 servings.