Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOE, Inc., 1998.
Ingredients:
12 ounces tofu, drained
8 ounces bean sprouts
1 green onion or leek
2 eggs
1 tablespoon sesame seeds
1 tablespoon soy sauce
1/2 teaspoon salt
4 tablespoons oil
1 1/2 tablespoons cashew nuts
Preparation:
Cut tofu into 8 slices 1/4″ thick. Heat oil; stir fry tofu until light brown on both sides.
Cut green onion into 1 1/2″ long slices. Add bean sprouts and green onion in skillet; stir fry and add salt.
Pour beaten eggs over tofu. Add soy sauce. Cook until egg is settled. Sprinkle cashew nuts and toasted sesame seeds.
Makes 4 servings.
