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3 tbsp. soy sauce
1 tbsp. dry sherry
2 tbsp. sesame oil
250gr tofu, cut into cubes
30gr dried mushrooms (shiitake)
1 tsp. cornflour
2 tbsp. vegetable oil
1 red pepper
2 stalks of green onion
250 g cooked rice
100 g peas (can and canned)
100 g bean sprouts
4 eggs
3 tbsp. water
Mix the soy sauce and the sherry with the sesame oil and roll the tofu pieces in this mixture.
Let them to marinated for 20 minutes .
Place the mushrooms into a measuring container.
Remove the tofu from the marinade and add the marinade with the mushrooms. If needed pour water to obtain 250 ml.
Mix the liquid with cornstarch.
Put this mixture in a large pan and stir gently until thickened on medium heat.
Pour the finished sauce in a gravy bowl.
Cut the mushrooms. Heat the vegetable oil in the pan. Fry the peppers for 2 minutes.
Add the green onion and fry for 2 more minutes.
Add the mushrooms, peas, rice, tofu and bean sprouts.
Beat the eggs and water in a separate bowl and pour over the vegetables.
Leave on low heat for 5 minutes.
Serve with the sauce, wholemeal bread and green salad.
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