~Quick and easy to prepare good protein supplement to a meatless dish.~

12 ounces (300g) tofu

1 pound (450g) frozen mixed vegetable

1 egg

1 1/2 tablespoons soy sauce

1 1/2 tablespoons sugar

3 1/2 tablespoons cooking or white wine, or Mirin

2 tablespoons oil

Instructions:

1. Bring 2 cups water to a boil. Add a pinch of salt. Drop uncut tofu in boiling water and bring to a boil again.

2. Remove from saucepan. Drain water well. Let stand 30 to 60 minutes; change towels several times.

3. Cook frozen mixed vegetables as directed on package; drain. Heat oil in skillet until hot then add the mixed vegetables and well drained tofu. Scramble tofu with wooden spatula until tofu break into small pieces.

4. Mix soy sauce, sugar and wine. Pour in tofu then stir constantly until almost all liquid evaporates.

5. Add beaten egg into tofu and vegetable mixture. Stir until egg is cooked.

~A vegetable dish that is high in protein and low in calories.

12 ounces (300 g) drained tofu

1 onion

3/4 medium head cabbage

1 1/2 cups broccoli

2 stalk celery, cut diagonally into 1/4 inch slices

4 large Chinese mushrooms, dried and soaked in water until soft, thinly sliced

1/2 pound (225 g) bean sprouts

1/2 can water chestnuts, drained and thinly sliced

1 clove garlic, finely chopped

1 hard boiled egg

4 tablespoons oil

1 cup chicken broth (or 1 cube chicken bouillon plus 1 cup water)

1/2 teaspoon salt

1 teaspoon sugar

1 teaspoon rice vinegar

2 teaspoons soy sauce

1 1/2 tablespoons cornstarch, dissolved in 1 1/2 tablespoons water

1/4 cup cornstarch

Instructions:

1. Cut tofu into 1/2-inch slices. Place on paper towel to drain out water. Marinate in 1 tablespoon soy sauce for a couple of minutes.

2. Cut onion in half, then slice into 1/4-inch slices.

3. Cut broccoli diagonally into 1 1/4-inch (3 cm) pieces. Cook until tender, then drain.

4. Coat tofu with cornstarch.

5. In a skillet or wok, heat 1 tablespoon oil and saute tofu until light brown. Set aside.

6. In a skillet or wok, heat 3 tablespoon oil over medium heat. Add in garlic and stir-fry until light brown. Add all vegetables except cooked broccoli. Stir-fry until crisp and tender. Mix chicken broth, salt, rice vinegar and soy sauce then pour into vegetables. Add tofu and broccoli and bring to a boil. Stir in cornstarch mixture until thickened. Remove from heat.