Scrambled Tofu 炒り豆腐
Scrambled Tofu is also called Iridofu. Scrambled tofu is delicious dish packed with proteins and Umami flavour from dried shitake mushroom stock.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g firm tofu
- 150 g Chicken mince
- 1 egg
- 30 g carrot
- 30 g sugar peas
- 10 g dried shiitake mushroom
- 1 tbs sesame oil
- shallots to garnish
- 1.5 tbs usukuchi soy sauce
- 1 tbs mirin
- 2 tsp sugar
- 2 tbs dried mushroom stock
Instructions
- 1
Soak the dried shiitake mushrooms in water and set aside. Remember not to throw away the liquid as it is used for stock later.
- 2
Cut carrots into thin 3 cm sticks.
- 3
Parboil sugar peas and cut thinly.
- 4
Cut shallots
- 5
Wrap the tofu with paper towel and microwave for 2 minutes.
- 6
Next put a weight (like a tin of tomato) on the tofu for 20minutes in order to squeeze out excess water of the tofu
- 7
Heat the sesame oil in a saucepan over medium heat and cook the chicken mince and carrot.
- 8
Add shiitake mushroom and add tofu and break tofu with wooden spatula while stir frying.
- 9
Add all sauce ingredients and stir fry until 80% of liquid evaporates.
- 10
Add egg and allow to set a little bit then scramble it all together.
- 11
Add the sugar peas and turn the heat off.
- 12
Serve on the plate and garnish with green shallots.