Crumble the tofu with your hands and add to a frying pan.
Cook over medium heat and evaporate off the water. In the mean time, julienne the carrot and shiitake mushrooms.
When the water from the tofu has evaporated, add the carrot and shiitake mushrooms. When the carrot becomes soft and wilted, add the A ingredients in the listed order. Swirl in sesame oil at the end.
Garnish with green onions, and done.
Story Behind this Recipe
I've loved iri-dofu (scrambled tofu) since I was a kid. Now that I've grown up, there are times when I want to have it without meat. That's why I came up with this recipe.
You can substitute powdered konbu seaweed with kobu-cha (salted konbu seaweed powder tea). :D