Tofu and egg stir fry 炒り豆腐もどき

 I have been making small Izakaya dishes recently but nothing new to post for a while. One evening, we wanted one more small dish. When I surveyed the fridge, I found somewhat fragmented silken tofu which was leftover from  making “Age-dashi tofu” 揚げ出し豆腐 the other day. Also I found the remainder of “name-ko” ナメコ mushroom after I made “nameko and tofu miso soup”なめこの味噌汁. So, I came up with this dish.  I got the idea from a standard Japanese tofu dish called “Irido-fu” 炒り豆腐 but added an egg and the seasoning is more for drinking snack than a side dish you have with rice.

It came out better than I expected. I topped this dish with chopped chive since I had some. 

Ingredients:
1/2 silken tofu, water partially pressed (fragmented tofu works)
1 egg, beaten
Mushroom, arbitrary amount, sliced large ones such as shiitake (any mushrooms will work such as shimeji, shiitake but I happened to have name-ko mushroom from a can. I rinsed them in a colander to remove viscous liquid).
1 tsp neutral oil such as Canola.
1/4 tsp salt
1 tsp concentrated noodle sauce (or soy sauce)
1/4 tsp grated ginger root
1 tbs chopped chive

Directions:
In a frying pan, add the oil and tofu. Stir. The tofu will further fragment and get somewhat dry (at least no exuding moisture), add the salt and the egg and the mushroom, stir until egg is cooked. Add the ginger and noodle sauce and stir until no liquid remains. Serve with the chopped chive immediately. If not adequately seasoned add soysauce or more noddle sauce,

The consistency of the tofu and scrambled egg is similar and the tofu assumes the taste of the egg. This is  a good way of enjoying egg taste without much egg. This went rather well with cold sake we were enjoying.