Stewed tofu with eggs

Here, here, and I was just so perplexed – what is tofu? It turned out that it was cottage cheese. It is made from soybeans with the addition of a thickening agent in fresh hot soy milk. Tofu began to be produced a long time ago. And today he is the most frequent guest of Asian cuisine, widely used by vegetarians.
By the way, tofu, which can also be frozen for up to five months, is a protein product, the most of all that exist from universal and economical. It is distinguished by low-calorie and low fat and carbohydrate content. Tofu has almost no flavor of its own, although it absorbs other smells perfectly, combining well with other components. Either with chili, or with cocoa, or in goulash with soups – tofu will have an original taste.
Tofu is an excellent food for everyone who has a weak stomach, it is ideal for those who suffer from heart disease, it is included in the diet of allergic people who have a reaction to eggs and milk.
So, are we starting to cook our food? By the way, we are talking about stewed tofu with eggs. According to this recipe, tofu should be slightly boiled in broth. Then you need to mash it with a fork. When you boil the noodles, put them in a colander and rinse. After cleaning the mushrooms, rinse them and cut them into thin strips.
And now we will combine tofu with the ingredients. Add to it raw eggs, prepared mushrooms and noodles, as well as sweet pepper, chopped into strips. Mix everything carefully, and then add salt and pepper. After pulling the shrimp out of the jar, drain the juice from them and add them to the tofu. And mix again.
I hope you have a steamer? Line it with cling film and put the cooked mass on it. Our dish needs to be cooked for 15 minutes. After removing the film, cut the dish into pieces.
Serve with soy sauce, decorated with herbs.