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Cube tofu as you normally would. I like to cut mine in 1 inch thick by 3 inches long.
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In a medium bowl, beat the eggs with the milk, as you would for a scramble.
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Slice the carrots thinly (about 1/6 of an inch thick).
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Chop green onions into 1 inch slices.
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Add half the oil to the pan and allow it to heat on high.
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Add the cubed tofu and allow it to fry for half a minute of each side.
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Add the soy sauce to the tofu. Stir and set on a plate.
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Scramble the eggs in the unwashed pan and quickly set aside.
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Add the remaining oil to the pan.
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Add the carrots, the two tablespoons of water and the bean sprouts. Cover for three minutes.
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Uncover the pan. Add the salt and stir the vegetables. If they are not as soft as you would like, cover again for another minute.
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Uncover. Add the tofu and egg back into the pan, along with the green onions and the black bean sauce. Stir on high for another minute.
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Serve over plain rice.
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Enjoy!