Servings: 2
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.
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
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: 264kcal, Carbohydrates: 14g, Protein: 18g, Fat: 15g, Saturated Fat: 3g, Cholesterol: 146mg, Sodium: 907mg, Potassium: 605mg, Fiber: 1g, Sugar: 7g, Vitamin A: 2790IU, Vitamin C: 9.9mg, Calcium: 19mg, Iron: 1.6mg