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Japanese tofu scramble

(Food Styling/Lisa Falso; Bill Greene/Globe Staff)
January 6, 2010

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Serves 4

4 dried shiitake mushrooms
1/2 cup water
1 block (16 ounces) firm tofu
1 tablespoon canola oil
1 large carrot, cut into matchsticks
2 tablespoons soy sauce
2 tablespoons sake (rice wine)
3 tablespoons sugar
1/2 teaspoon salt
16 green beans, sliced diagonally into thirds
3 scallions, finely chopped
2 eggs, beaten
1. In a bowl combine mushrooms and water; set aside for 20 minutes or until soft. Drain into a bowl (reserve the soaking liquid). Rinse the mushrooms. Slice them into thin strips.

2. Working over the sink, tip the tofu upside down, holding it with your hand, to remove the liquid. Transfer to a bowl. With a spoon, break the tofu into about 10 pieces.

3. In a large skillet, heat the oil over medium heat. Add the carrot and mushrooms and stir-fry for 1 minute. Add the tofu pieces and stir-fry for 2 minutes more; the tofu will look like crumbs.

4. Tip the reserved mushroom soaking liquid into another bowl, leaving behind the sediment. Add the soy sauce, sake, sugar, and salt to the mushroom liquid. Stir well. Pour the liquid into the skillet. Cook 1 minute or until the liquid is bubbling at the edges.

5. Add the green beans. Turn the heat to medium-high and continue cooking for 3 minutes or until almost all of the liquid has evaporated and the green beans are tender but still have some bite.

6. Sprinkle with scallions. Drizzle the eggs over the tofu mixture. Cook 1 minute and turn off the heat. Gently fold eggs into the tofu. Serve hot or at room temperature with short grain white or brown rice.Adapted from “Japanese Family-Style Recipes’’