Scrambled Tofu (Iri Dofu)
Scrambled Tofu is a delicious vegetarian side dish or you could call it a warm salad. It is a typical home cooking dish and quite simple to make. The colour combination of the ingredients is wonderful and it goes so well with rice.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pack firm tofu ((note 1))
- 100 g carrot (, cut into matchsticks, 3cm long, 2mm wide)
- 30 g snow peas (, diagonally cut into 3 cm long, 3mm wide pieces)
- 4-5 dried shiitake mushrooms rehydrated in water ((reserve water), thinly sliced (note 2))
- 1 tbsp sesame oil
- 2 tbsp shiitake dashi stock ((reserved rehydrated shiitake liquid))
- 1½ tbsp light soy sauce ((note 3))
- 1 tbsp mirin
- 1 tsp sugar
Instructions
- 1
Boil water in a saucepan large enough to blanch tofu. Break tofu into several large pieces and add them to the boiling water. Boil for 1 minute, then drain well using a sieve.
- 2
When slightly cooled down, cover the tofu in the sieve with kitchen paper and press down gently to squeeze some water out, then cool.
- 3
Heat sesame oil in a saucepan over medium high heat. Add carrot and sauté for 1 minute.
- 4
Add shiitake mushrooms and sauté for 30 seconds, then add snow peas. Mix well for another 30 seconds.
- 5
Add tofu and mix, breaking large pieces into smaller sizes. Do not make pieces too small as it will naturally break further while stirring. About the tip of a thumbnail would be a good size.
- 6
Add the Flavouring ingredients and reduce heat to medium low.
- 7
Cook for 3-4 minutes (note 4) until the sauce is almost evaporated. While cooking, gently mix a couple of times using a spatula so that the flavour will coat the ingredients evenly.
- 8
Turn the heat off. Serve hot, at room temperature, or cold.