Microwave-steamed Tofu & Hijiki with Gingered Sweet and Sour Sauce

• 300 grams Tofu (silken)
• 2 tbsp Me-hijiki (dried)
• 150 grams Minced chicken breast
• 3 Egg
• 1 Salt and pepper
• 1 add as much (to taste) Young green scallions (if you like)
• 1 piece Grated ginger
• 2 tbsp Water
• 80 ml Ponzu
• 2 tbsp Sugar
• 1/2 tbsp Katakuriko

1. Soak the hijiki seaweed in water until tender and drain.
2. Put the tofu in a bowl and whisk until creamy.
3. Add eggs, minced chicken, salt and pepper and stir.
4. Spread a sheet of cling film on a deep dish (this prevents the tofu mixture sticking to the dish) and pour in the tofu mixture.
5. Cover the dish with another layer of cling film.
6. Make holes to let the steam out.
7. Steam in a 600 W microwave for 11 minutes.
8. Turn over the tofu mixture onto a big serving plate.
9. Put the ingredients together in a small sauce pan.
10. Heat and stir until thickened.
11. Pour the sauce over the top of the steamed tofu mixture.

hijiki, chicken breast, egg, salt, much, ginger, water, ponzu, sugar, katakuriko

Taken from cookpad.com/us/recipes/155886-microwave-steamed-tofu-hijiki-with-gingered-sweet-and-sour-sauce (may not work)