Easy Sweet and Savory Iri Dofu Scrambled Tofu With Burdock Root

• 1/2 block Firm tofu
• 1/2 a stalk Burdock root
• 1/2 pack Shimeji mushrooms
• 4 pieces Aburaage (a pack of 8)
• 1 Green onions for garnish
• 40 ml * Water
• 20 ml * Soy sauce
• 20 ml * Sake
• 20 ml * Mirin
• 1 pinch * Umami seasoning (optional)
• 1 tbsp Sugar
• 1 pinch Shichimi spice (optional)
• 1 tbsp Sesame oil

1. Slice the burdock root on the diagonal and soak in water to get rid of the bitterness.
2. Cut the aburaage into 5 mm wide pieces, chop the green onion finely, and shred the shimeji mushroom apart into small clusters.
3. Put some sesame oil in a frying pan and lightly stir fry the well-drained burdock root.
4. Add the aburaage, shimeji mushrooms and sugar and keep stir frying.
5. Crumble the tofu with your hands and add to the frying pan.
6. Shake the frying pan gently while cooking.
7. Add the * ingredients -- water, soy sauce, sake, mirin and umami seasoning -- while shaking the frying pan so that the sauce gets evenly distributed.
8. Add shichimi spice and green onion as garnish.

tofu, root, pack, aburaage, green onions, water, sugar, shichimi spice, sesame oil

Taken from cookpad.com/us/recipes/155710-easy-sweet-and-savory-iri-dofu-scrambled-tofu-with-burdock-root (may not work)