Tofu with Silky Egg Sauce

1.Blanch the soft tofu with boiling water for 2-3 minutes, drain and set aside.
2.In a bowl, crack eggs, add white pepper, salt, and green parts of the green onion. Beat everything together and set aside.
3.In a pan, add in vegetable oil, white parts of the green onion, shimeji mushrooms, and 1 tablespoon soy sauce. Turn the heat up to medium-high and saute together for 2-3 minutes.
4.Add in mixed vegetables and saute together for 1-2 minutes. Pour in chicken broth and bring it to a simmer. Once simmering, add in the tofu, 1 1/2 tablespoon of soy sauce, and sugar, and let it cook for 3-4 minutes.
5.In a small bowl add cornstarch and 3 tablespoons water and mix well. Add mixture to pan and let it cook for 2-3 minutes or until it thickens up.
6.Once the sauce is thick, pour in the egg and let it sit for 30 seconds before mixing everything. Serve on top of rice.