Sunday, November 23, 2014

Tofu with Chicken and Vegetables

2 dried shiitake mushrooms, sliced (soak for 30 minutes or more to reconstitute) 
OR fresh shiitake or shimeji mushrooms
300 gm tofu - rinsed, drained, and mashed with a fork
1 t vegetable oil (grape seed, canola, whatever)
150 gm minced chicken (more or less)
1 T minced ginger
(1 clove garlic - minced)
2 T cooking sake
1 carrot, shaved (I use a peeler)
½ T light brown sugar
1 T soy sauce (either usukuchi or regular soy sauce)
1 egg
(8-10 snow pea pods)
¼ C chopped green onions (negi)

Heat oil in a frying pan, and sauté the minced chicken with the ginger (and garlic). Add mushrooms, carrots, and sake. Stir for about 1 minute until the carrots begin to soften. Reduce the heat, add tofu and and cook until heated through. 

Mix egg with sugar and soy sauce. Pour over tofu and chicken and stir until just cooked. (If you're adding snow pea pods, add them when the egg is about half-cooked. They cook very quickly.) Serve over rice. Top with green onions.

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