Tofu Mixed with Egg and Vegetables

Great warm or cold.

Cooking time
25 minutes
  • Nutrition information is for one serving.

Ingredients(Servings: 2)

1/2 block

5 cm (2 in.)

10 g (about 1/2 oz.)


5 stems

2 tsp


1 Tbsp

2 tsp


  1. Drain the tofu, break into small chunks and set in a colander.
  2. Thinly slice the Japanese long onion, julienne the carrot, then remove the stem from the shiitake mushroom and thinly slice.
  3. Cut the mitsuba into 3 cm (1 in.) long portions.
  4. Heat 1 tsp of the salad oil in a frying pan and saute the vegetables (2).
    When cooked through, set aside to cool.
  5. Beat the eggs in a bowl, season with the Kikkoman Soy Sauce and Manjo Aji-Mirin, then mix in the tofu (1), mitsuba (3) and sauteed vegetables (4).
  6. Heat the remaining 1 tsp of oil in a frying pan, then pour in the mixture (5), cover and cook on low heat.
  7. When browned on one side, turn over and continue cooking.
    Cut into easy-to-eat portions and serve.