2 Tablespoons extra-virgin olive oil
1 Medium red onion, diced
1/2 Teaspoon umeboshi vinegar
1 3-inch peice burdock, sliced into matchsticks
1 Medium carrot, sliced into matchsticks
6-8 fresh buttom mushrooms, sliced
1 Pound firm or extra-firm tofu
1-2 Tablespoons of shoyu
Kernels from 1 ear corn
1 Teaspoon curry or chile powder (optional)
1/4 -1/2 Cup spring water
1/4 Cup chopped scallions, cilantro or parsley for garnish
Heat oil in a skillet over medium heat. Add onion and saute for about 1 minute. Sprinkle the umeboshi vinegar on the onion, which helps it to keep its reddish color. Saute until the onion is soft. Add burdock and saute a few minutes, then add the carrot and saute for a few more minutes. Add mushrooms and saute until they are soft. With your hands, crunble the tofu into the skillet. Add the shoyu, corn, spices, and enough of the spring water to wet the bottom of the pan. Cover, allowing the whole mixture to steam for about 3-5 minutes over low heat. Remove from heat, toss with garnish and serve.
– I always make scrambled tofu for company or for a special brunch. I like to add dijon mustard and turmeric.
All recipes are printed with permission from Jessica Porter