Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.
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
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.
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.