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| 1. |
Wrap the tofu in a clean dish towel and press it between two plates for 30 minutes to remove excess moisture. Then coarsely crush the tofu by hand. |
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| 2. |
Thinly slice the green part of two spring onions and finely chop the remainder of the onions. |
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| 3. |
Melt the butter in a saucepan and add the tofu. Break up the tofu well with a spatula, add all the seasoning ingredients and stir-fry for 2-3 minutes. Add the chopped spring onions and keep stirring until all the cooking juices have evaporated. |
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| 4. |
Lightly beat the egg and pour it over the tofu. Mix it in quickly. When the egg has set, add the green part of the spring onions and stir well. |
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| 5. |
Serve in four small bowls, hot or at room temperature. |
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*The
above product is
not available at
JUSCO/ JUSCOCITY |
