Saltwort and Tofu Stir-Fry

Saltwort and Tofu Stir-Fry

Saltwort combined with tofu and soy sauce for a blast of crunchy flavor.

Cooking time
15 minutes
  • Nutrition facts are for one serving.
  • Saltwort is called OKAHIJIKI in Japanese, which can be translated as ‘land seaweed’ and is one of Japan's oldest herbs.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

1 pack (100 g or 3.5 oz.)

1/2 block

2 Tbsp



  1. Wrap the tofu in a paper towel. Place onto a dish and leave for about five minutes, then drain.
  2. Cut off the firm roots of the saltwort,then cut into easy-to-eat lengths. Place into a bowl and add in the soy sauce.
  3. Heat half of the vegetable oil in a fry pan, tear up and add in (1), saute until the color changes, then remove from the fry pan.
  4. Heat the remaining vegetable oil in the same pan and quickly saute (2). Add (3) and continue to stir-fry.
  5. Beat the egg, pour into the fry pan and mix throughout all ingredients. Turn off the heat once the egg is half cooked and serve.

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