Scrambled Tofu with Just Vegetables

Scrambled Tofu with Just Vegetables

It's a gentle-flavored tofu simmer. If you prepare the vegetables beforehand, it'll be even easier to make!

Ingredients: 4 servings

Firm tofu
1 block
1/3 of a carrot
Dried shiitake mushrooms
Lotus root
a 5 cm long piece
* Dashi stock + the soaking liquid from the dried shiitake mushrooms
1/2 cup (100 ml)
Soy sauce
2 tablespoons
* Mirin, sake
1 tablespoon each
* Sugar
1 to 2 teaspoons
Roughly ground white sesame seeds
2 tablespoons
to taste


1. Wrap the tofu in kitchen paper towels, put a weight on top such as a plate, and leave for 30 minutes to draw away the excess water.
2. Chop up all the vegetables finely. Put some oil in a pan and stir fry the onion until translucent. Add the rest of the vegetables, add the ingredients marked * - dashi + mushroom soaking liquid, soy sauce, mirin, sake and sugar - and simmer for about 10 minutes.
3. Transfer the simmered vegetables and the cooking liquid to a bowl. Put one tablespoon of oil into the same pan and add the tofu while crumbling it up. Stir fry over high heat. Add the simmered vegetables and simmering liquid.
4. When everything is well mixed together taste, and if it seems to need more add a little mentsuyu or light soy sauce. Add the beaten egg and mix rapidly until it is finely crumbled.
5. Add the sesame seeds and transfer to serving plates. Scatter some chopped up mitsuba on top and it's done.

Story Behind this Recipe

This is my own flavor that I developed by taking the best from the versions made by my mother and mother-in-law.