4人分 Tofu (momen) 3 blocks Salt and pepper Small amount Eggs ２ Grated Parmesan cheese 2tablespoons Ketchup 1tablespoons Worcestershire sauce 1tablespoons Salt and pepper Small amount Flour、Vegetable oil、Butter、Corn (frozen) 100g Salt and pepper Small amount Butter 1/2tablespoons Cucumber 1/2

	１Wrap the tofu in a dry dishcloth and place it on a cutting board, tilted. Place something flat to act as a weight on the tofu, and let it stand for a while to remove any excess water. Cut the tofu horizontally in half, then cut out 16 heart-shaped pieces. Break the remaining tofu. ２Combine the eggs, ketchup and Parmesan cheese in a bowl and stir well.
	３Cut the cucumber into eight thin oval slices and four 1cm-wide sticks.

	１Sprinkle the heart-shaped tofu with salt and pepper, and coat the surface with flour. ２Dip (1) in the egg mixture. Heat some vegetable oil in a frying pan and fry one side of the tofu over medium heat. ３Dip (2) in the egg mixture once again and fry the other side, covered, over low heat. ４When the tofu is done, add a small amount of butter.
	５Combine the broken tofu, remaining egg mixture and Worcestershire sauce in a bowl. ６Melt the butter in a frying pan and cook (5) while scrambling. Sprinkle with salt and pepper and remove from the pan.
	７Melt the butter in a frying pan and cook the corn. Season with salt and pepper.
Spoon some corn near the center of a serving dish, and place four heart-shaped tofu pieces around it to make a flower. Add one of the cucumber sticks for the stem and two slices for the leaves. Place some of (6) under the leaves to resemble soil.

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