500 g firm tofu, broken into chunks 1 lb
10 ml vegetable oil 2 tsp
1 onion, chopped
225 g mushrooms, trimmed & sliced 1/2 lb
15 ml soy sauce 1 tbsp
pepper to taste
30 ml green onions, chopped 2 tbsp
Place tofu in strainer to allow any liquid to drain off. In large skillet; heat oil over medium-high heat. Add onion and cook, stirring, until well browned, about 8 to 10 minutes.
Add mushrooms and cook until pan is dry, about 5 minutes. Remove onions and mushrooms from pan and set aside. Add tofu to pan. Cook, stirring, until tofu releases its liquid and liquid evaporates. This will take about 10 to 15 minutes.
Tofu will resemble scrambled eggs. Return onion and mushrooms to pan and sprinkle with soy sauce. Cook for about 5 minutes longer, or until pan is dry and tofu is coloured. Add pepper to taste. Sprinkle with greens onions.
Serves 4