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Tofu With Chicken And Vegetables

Image of Tofu With Chicken And Vegetables<br/>[Iridofu]

4 dried medium Chinese black mushrooms
2 cups (500 ml) hot water
10 ounces (285 g) tofu, drained
1 piece (3 inches or 8 cm) carrot, pared (about 1 inch or 2.5 cm in diameter)
4 green onions
2 tablespoons (30 ml) soy sauce
1 tablespoon (15 ml) sugar
1 tablespoon (15 ml) vegetable oil
4 ounces (115 g) ground chicken (about 1 cup or 250 ml)
inch (1.3 cm) cube pared, fresh ginger root, minced
1 tablespoons (22 ml) sake
1 egg, well mixed


Serves: 4


1. Soak mushrooms in the hot water until tender, about 20 minutes; drain. Remove and discard stems from mushrooms. Cut caps into halves; cut halves crosswise into 1/16 inch (2 mm) thick slices. 2. Place tofu in sieve over medium bowl. Using fork, crumble tofu coarsely; drain. 3. Cut carrot crosswise in half; cut halves lengthwise into 1/16 inch (2 mm) thick slices. Stack slices and cut into 1/16 inch (2mm) wide strips. Cut green onions into ½ inch (1.3 cm) lengths. 4. Mix soy sauce and sugar in small bowl; stir to dissolve sugar. Reserve. 5. Heat oil in 2 quart (2 l) saucepan over high heat. Add chicken; sauté, stirring constantly, 3 minutes. Add ginger, carrot and mushrooms to chicken; sauté, stirring constantly, until carrot is tender, 2 to 3 minutes. 6. Add tofu to chicken mixture; cook, stirring gently, until tofu is hot, 1 to 2 minutes. Pour sake over chicken mixture; cook and stir 1 minute. 7. Stir in soy sauce mixture and egg; cook, stirring gently, until egg is soft set, 1 to 2 minutes. Add onions; stir to mix well. Serve immediately or cool to room temperature.

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