Iridofu (Japanese Scrambled Tofu)
Ingredients
Main Ingredients
-
300
g
firm tofu
-
150
g
chicken mince
-
1
unit
egg
-
30
g
carrot
-
30
g
sugar peas
-
10
g
dried shiitake mushroom
-
1
tbs
sesame oil
-
to taste
unit
shallots (to garnish)
Sauce Ingredients
-
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 reserve the soaking liquid for stock.
- Cut the carrots into thin sticks and parboil the sugar peas before cutting them thinly.
- Cut the shallots.
- Wrap the tofu in a paper towel and microwave for 2 minutes.
- Place a weight on the tofu and let it sit for 20 minutes to remove excess water.
- Heat sesame oil in a saucepan over medium heat and cook the chicken mince and carrots.
- Add the shiitake mushrooms and tofu, breaking the tofu apart while stir-frying.
- Add all sauce ingredients and stir-fry until most of the liquid evaporates.
- Add the egg and scramble it into the mixture.
- Stir in the sugar peas and turn off the heat.
- Serve on a plate and garnish with shallots.
Nutrition Facts (estimated)
Servings
2
Calories
264
Total fat
15g
Total carbohydrates
14g
Total protein
18g
Sodium
907mg
Cholesterol
146mg
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