Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

A vegetarian delight from !

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16 oz silken tofu, cubed
1 cup vegetable broth
1 cup carrots, diced and cooked
8 oz mushrooms
green onions, chopped
3 large eggs
1 tablespoon corn starch
3 tablespoons cold water
1 teaspoon sugar
1 teaspoon white pepper
1 teaspoon salt
2.5 tablespoons soy sauce
sesame oil

1. Blanch tofu for 3 minutes, drain and set aside.
2. In a bowl, crack 3 eggs, white pepper, salt, and green onions. Whisk and put aside.
3. Put sesame oil, mushrooms, and 1 tablespoon of soy sauce in a pan. Turn heat to med-high and sauté together for 3 minutes.
4. Add carrots and sauté for 2 minutes.
5. Pour in vegetable stock and bring it to a simmer.
6. Add in tofu, the rest of soy sauce, and suagr, cooking it for 4 minutes afterward.
7. Mix corn starch and water together and pour mixture in pan. Let it cook for 3 minutes.
8. Finally, pour in egg mixture and mix everything together. Serve with rice.