Roasted Tofu with Tuna Recipe | Kikkoman Corporation

A delicious and healthy appetizer.

Cooking time

15min

Calories

327kcal

Sodium

700mg

Nutrition facts are for one serving.

Directions

Break the tofu apart by hand. Microwave it on a heat safe plate between two paper towels for 2 min. to remove some moisture.
Drain excess oil from the canned tuna. Cut the carrot into strips, remove the stem from the mushrooms and cut into little cubes. Beat the egg. Cut the green spring onion into small pieces.
Heat the sesame seed oil in a fry pan over medium heat. Fry the tuna, carrot, and the shiitake mushrooms. Once they have slightly softened, begin adding in the tofu pieces a little at a time breaking apart by hand into fine pieces. Stir and mix well until even with a wooden spoon.
Pour in (A), continue to stir fry until it has evaporated. Pour in the beaten egg in a circular fashion. While continuously stirring, sprinkle in the green onion pieces until evenly mixed. Turn off the heat and serve.

Cooking Basics

Carrots - julienned

Cut into 4 to 5 cm (about 2 in.) lengths and peel each piece. It will be safer and easier to cut if the edge is thinly sliced off to create a flat surface and this cut surface is placed face down. Slice into 1 to 2 mm (0.5 in.) thick planks, stack by sliding these gradually, and then thinly julienne from end to end.

Shiitake mushrooms - removing the stem

The stem can be easily removed by folding it over and pulling it off at the base, where it is attached to the cap. You can also cut it off from under the cap with a knife.