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` Scrambled Tofu with vegetables `

Tofu is high in protein. Soybeans , the material of Tofu contains lecithin effective to prevent brain from getting old.

This dish is inexpensive, delicious and vegetables on hand can be used.

Besides it contains much vitamin B and E, iron, calcium, and is recommendable one nutritionally.

Ingredients ( 4 servings )

  1. 1 cake Momen-tofu( firm-tofu ), 1 small carrot, 50g Gobo (burdock root ), 5 string beans, 1/2 long onion, 2 dried Chinese mushrooms, 1 egg, 2 tbsp. salad oil

  2. 2 tbsp. each of sugar, soy sauce and Sake, a pinch of salt, 1 tsp. Dashi-no-moto ( powdered Japanese stock )

Directions

  1. Boil the Tofu in a pan for 4 minutes. When it cooks off, wrap in a dishcloth and drain well.

  2. Soak the mushrooms to soften. Cut the mushrooms and the carrot into 3cm long strips.

    Scrape off the thin skin and shave into thin strips. Boil the beans lightly and cut them

    diagonally into 2cm lengths. Chop the onion finely.
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  3. Heat the oil in a pan, and sauté the carrot, the Gobo and the mushrooms until the Gobo becomes soft. Add theTofu and mix thoroughly.
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  4. Add the seasonings of B and the beans, and cook further over high heat, stirring constantly till the liquid has mostly evaporated. Add the onion and the beaten egg, mix and turn off heat.   

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