Scrambled Tofu with Lots of Vegetables

Scrambled Tofu with Lots of Vegetables

Scrambled tofu with a variety of seasonal vegetables. Despite the way it looks, it's a dish that goes very well with plain white rice.

Ingredients: 4 servings

Firm tofu
1 block
50 g
Burdock root
1/2 of one root
Snow peas or mangetout
30 g
Sesame oil
1 tablespoon
All Purpose Dashi Soy Sauce
4 tablespoons


1. Wrap the tofu in kitchen paper towels or a cloth towel, weight down with a plate or something, and leave to drain off the excess water for 30 minutes. Finely julienne the vegetables and the chikuwa.
2. Heat up the sesame oil in a frying pan or other type of pan, and stir fry over medium heat until the burdock root and carrots are crisp-tender - about 2 to 3 minutes.
3. Add the snow peas and chikuwa, then add the tofu while crumbling it with your hands. Swoosh in the All Purpose Dashi Soy Sauce, and keep stir frying over medium heat until there is no moisture left in the pan.
4. Lastly add the beaten egg and mix the whole thing together. When the egg is cooked the dish is done.
5. The All Purpose Dashi Soy Sauce recipe is here! (Recipe ID: 1236017)

Story Behind this Recipe

I make scrambled tofu with all kinds of seasonal vegetables.