Saltwort and Tofu Stir-Fry
Saltwort combined with tofu and soy sauce for a blast of crunchy flavor.
15 minutes
230kcal
1.0g
- 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)
Directions
- Wrap the tofu in a paper towel. Place onto a dish and leave for about five minutes, then drain.
- 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.
- 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.
- Heat the remaining vegetable oil in the same pan and quickly saute (2). Add (3) and continue to stir-fry.
- 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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