1. Cut tofu into quarters, boil for 1 minute in a pot, then drain.
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. 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. 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. String the snow peas. Parboil in salted hot water, then drain. Slice diagonally.
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. On continued high heat, sauté the tofu, breaking it up coarsely.
8. Add the seasoning ingredients, stir well, then add the snow peas.
9. Finally, pour in the beaten egg and stir gently. Remove from heat and serve.

Recipe by Kikkoman Corporation

1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml