Iri-dofu Scrambled Tofu
Iri-dofu scrambled tofu is a popular dish, often made at home. In addition to the ingredients suggested here, tofu mixes well with a variety of other vegetables, including Japanese long onion and shiitake mushrooms. Iri-dofu is also delicious served at room temperature.
Ingredients (Serves 4)
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One block firm tofu, 400 g / 14 oz.
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50 g / 2 oz. carrot
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40 g / 1.5 oz. burdock root
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1/4 block konjac, 50 g / 2 oz.
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2-3 pieces of dried cloud ear mushrooms
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8 snow peas
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Salt
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1 T vegetable oil
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1 1/2 T granulated sugar
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2 T Kikkoman Light Color Soy Sauce
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1 T sake
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1 egg, beaten
- *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml
Directions
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1
Cut tofu into quarters, boil for 1 minute in a pot, then drain.
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2
Cut both carrot and burdock into julienned strips 4 cm / 1 1/2 in. long. Set aside the carrot; soak the burdock in water for 10 minutes, then drain.
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3
Boil konjac for 2 minutes in a pot and drain. Slice thinly crosswise, then cut into julienned strips 4 cm / 1 1/2 in. long.
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4
Soak dried cloud ear mushrooms in water for 30 minutes, drain and put in a bowl. Pour hot water over the mushrooms and soak for a minute; drain and discard tough ends; cut mushrooms into thin strips.
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5
String the snow peas. Parboil in salted hot water, then drain. Slice diagonally.
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6
Heat oil in a pan and on high heat, add konjac, burdock and carrot, sautéing each before adding the next ingredient. Add the cloud ear mushrooms, then the tofu.
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7
On continued high heat, sauté the tofu, breaking it up coarsely.
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8
Add the seasoning ingredients, stir well, then add the snow peas.
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9
Finally, pour in the beaten egg and stir gently. Remove from heat and serve.
Recipe by Kikkoman Corporation
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