scrambled eggs with tofu & shimeji mushrooms

• u.s.
• metric

ingredients:

• 4 eggs
• 1/2 block tofu
• 2 ounces package shimeji mushrooms
• 2 teaspoons soy sauce
• 1/3 ounce butter

step 1:

Wrap the tofu in a paper towel. Heat in a microwave oven for 2 minutes to remove the water. Cut the tofu block in half lengthwise. Then cut each half across 1 time. Finally, place the knife half way down the side of the block and slice across to form 8 bite-size pieces.

step 2:

Cut off the roots of the shimeji mushrooms.

step 3:

Beat the eggs, and mix with the soy sauce in a bowl.

step 4:

Heat the butter in a frying pan. Add the tofu and stir over medium heat a couple of minutes. Add the shimeji mushrooms and stir about 2 minutes.

step 5:

Add the egg mixture. Stir-fry until done.