1. 1

   Cut tofu into quarters, boil for 1 minute in a pot, then drain.

2. 2

   Cut both carrot and burdock into julienned strips 4 cm / 1 1/2 in. long. Set aside the carrot; soak the burdock in water for 10 minutes, then drain.

3. 3

   Boil konjac for 2 minutes in a pot and drain. Slice thinly crosswise, then cut into julienned strips 4 cm / 1 1/2 in. long.

4. 4

   Soak dried cloud ear mushrooms in water for 30 minutes, drain and put in a bowl. Pour hot water over the mushrooms and soak for a minute; drain and discard tough ends; cut mushrooms into thin strips.

5. 5

   String the snow peas. Parboil in salted hot water, then drain. Slice diagonally.

6. 6

   Heat oil in a pan and on high heat, add konjac, burdock and carrot, sautéing each before adding the next ingredient. Add the cloud ear mushrooms, then the tofu.

7. 7

   On continued high heat, sauté the tofu, breaking it up coarsely.

8. 8

   Add the seasoning ingredients, stir well, then add the snow peas.

9. 9

   Finally, pour in the beaten egg and stir gently. Remove from heat and serve.

Recipe by Kikkoman Corporation