Tofu and Chinese Chive Chinese-style Stir Fry

• 1 block Silken tofu
• 2 tbsp Sesame oil
• 1 piece Ginger (julienned)
• 1/2 a carrot Carrot (julienned)
• 1/2 a bag Enoki mushrooms (cut into 3 cm long pieces)
• 1 bunch Chinese chives (cut into 3 cm long pieces)
• 2 tbsp Sake
• 1 bit less than 1 tablespoon Soy sauce
• 2 tsp Sugar
• 1 tsp Chinese soup stock
• 1 pinch Salt
• 3 tbsp Water
• 1 tbsp Katakuriko

1. Microwave the tofu for 4 minutes at 600 W, put on a sieve to drain away the excess water, and cut into 2cm cubes.
2. Heat a frying pan over medium heat, put in the sesame oil and ginger; when it's starting to smell nice add the tofu and fry until browned.
3. Add the carrot, Chinese chives and enoki mushrooms, and stir fry while taking care not to let the tofu fall apart.
4. When the vegetables are getting soft and pliant add the combined sake, soy sauce, sugar, soup stock granules and salt, and flavor.
5. When the flavoring ingredients are mixed in and the moisture has evaporated, add the katakuriko dissolved in water to thicken the sauce.
6. One Cookpad user tried out this recipe with the addition of bean sprouts.

silken, sesame oil, ginger, carrot carrot, enoki mushrooms, chinese chives, sake, soy sauce, sugar, chinese soup stock, salt, water, katakuriko

Taken from cookpad.com/us/recipes/170443-tofu-and-chinese-chive-chinese-style-stir-fry (may not work)