Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.
Ingredients:
12 ounces tofu (well pressed, well drained)
2 eggs (slightly beaten)
½ teaspoon sugar
2 teaspoons soy sauce
1 teaspoon Sake or white wine
½ teaspoon sesame oil
1 teaspoon minced parsley
1 tablespoon oil
Dash of pepper
Preparation:
Crumble tofu with fork or hand mixer; mix with minced parsley.
Break eggs in a bowl and beat well.
Heat oil in skillet until hot. Cook and stir crumbled tofu over medium heat; season with sake, sugar, soy sauce and dash of pepper.
Stirring constantly, sauté for about 5 minutes, or until tofu mixture is almost fluffy. Add beaten eggs and ½ teaspoon sesame oil.
Transfer tofu into a bowl and press it slightly with spoon or spatula. Turn it over into serving plate. Garnish with parsley.
Draining Method:
For faster results, place tofu on several layers of towels on cutting board and top with water-filled bowl. Change the towels often.
Makes 1 – 2 servings.
