Makes 2 servings.
• 4 ounces firm tofu • 2 tablespoons Vegetable oil
• 1 cup homemade vegetable stock • 2 tablespoons soy sauce
• 1.5 tablespoons sugar • 3 eggs, beaten lightly
• 1 scallion, chopped
• 1 cup cooked rice
Place the tofu between two paper towels on a plate. Put a large plate on top of the tofu and a 5-pound weight (I use a bottle of wine) on top of the plate, letting press for 30 minutes. Cut the tofu into 1/2-inch squares.
Heat the oil in a medium pan. Fry the tofu pieces, stirring, until lightly browned, about 5 minutes. Remove and dry the tofu. Pour out the oil.
In a medium pot over medium heat, combine the stock, soy sauce, and sugar in the pan and bring to a boil. Turn down heat to simmer. Add the tofu, cooking 5 minutes. Stir in the eggs and scallions and bring the heat to medium, until mixture begins to bubble around the edges. Turn heat down to low, cover, and let cook 3 minutes.
Remove from heat. Divide rice evenly between two bowls. Spoon the mixture over the rice and serve.