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Scrambled Tofu ( Iri Dofu )
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
minutes
mins
Cook Time
10
minutes
mins
Total Time
30
minutes
mins
Course:
Breakfast, Main Dish, Side Dish
Cuisine:
Japanese
Servings:
2
Calories:
264
kcal
Author:
Shihoko | Chopstick Chronicles
Ingredients
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
Metric
-
US Customary
Instructions
Soak the dried shiitake mushrooms in water and set aside. Remember not to throw away the liquid as it is used for stock later.
Cut carrots into thin 3 cm sticks.
Parboil sugar peas and cut thinly.
Cut shallots
Wrap the tofu with paper towel and microwave for 2 minutes.
Next put a weight (like a tin of tomato) on the tofu for 20minutes in order to squeeze out excess water of the tofu
Heat the sesame oil in a saucepan over medium heat and cook the chicken mince and carrot.
Add shiitake mushroom and add tofu and break tofu with wooden spatula while stir frying.
Add all sauce ingredients and stir fry until 80% of liquid evaporates.
Add egg and allow to set a little bit then scramble it all together.
Add the sugar peas and turn the heat off.
Serve on the plate and garnish with green shallots.
Notes
To make it completely vegan, chicken mince can be omitted.
Nutrition
Calories:
264
kcal
|
Carbohydrates:
14
g
|
Protein:
18
g
|
Fat:
15
g
|
Saturated Fat:
3
g
|
Cholesterol:
146
mg
|
Sodium:
907
mg
|
Potassium:
605
mg
|
Fiber:
1
g
|
Sugar:
7
g
|
Vitamin A:
2790
IU
|
Vitamin C:
9.9
mg
|
Calcium:
19
mg
|
Iron:
1.6
mg