Tofu with Chicken and Vegetable (Japanese style)

Ingredients
* 4 dried Chinese black mushroom, soaked in hot water for 20 mins
* 300g tofu
* 1 tbsp vegetable oil
* 125g lean minced chicken
* 2˝ cm mature ginger, grated
* 3 tbsp sake
* 1 medium carrot, shaved into thin wide strips
* 2 tbsp light soy sauce
* 1 egg, beaten
* 4 spring onion, cut in 1cm lengths

Method
Drain the mushrooms and squeeze out any excess water. Remove the stems and slice them across thinly.

Push tofu through a coarse sieve, leave aside to drain.

Heat the oil and sauté the chicken for about 2 mins, breaking it up into small pieces with a wooden spoon.

Add the ginger and mushroom and cook for a further 2 mins. Add the sake and carrots over high heat and stir for 1 min.

Reduce heat to medium and add the tofu, stirring for about 1 min until the tofu is heated through.

Dissolve the sugar in the soy in a small bowl and add to the beaten eggs.

Add egg mixture and stir until just cooked about 2 mins.

Fold through the chopped spring onion and serve immediately.

Served 4 people.