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Iri Dofu (Scrambled Tofu with Vegetables)
Serves 2–3 · About 25 min (10 min of this is just letting the tofu drain)
A sweet and savory dish: firm tofu crumbled and simmered-stir-fried with carrot, shiitake and green onions, then bound with egg.
① Drain the tofu and cut the vegetables→② Stir-fry the vegetables→③ Crumble and stir-fry the tofu→④ Cook down with the seasonings→⑤ Bind with egg
What to buy
Tofu & eggs
Vegetables
Seasonings & dry goods
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How to make it
1
Drain the tofu and cut the vegetables
- Take the tofu out of the pack, wrap it in paper towels, put it on a plate, put a flat plate on top, and let it sit 10 minutes
- Peel the carrot and cut it on a cutting board into thin strips 3 cm long
- Cut off the shiitake stems and cut into thin slices on a cutting board
- On a cutting board, cut the green onions into thin rounds
- Crack the eggs into a bowl and beat them
How to tell it's doneWater has collected on the plate, and all the vegetables are cut.
2
Stir-fry the carrot and shiitake
- Heat 2 tsp sesame oil in a frying pan over medium heat
- Add the carrot and shiitake and stir-fry
How to tell it's doneThe carrot is soft enough to bend.
3
Crumble and stir-fry the tofu
- Break the drained tofu into large pieces by hand and put it in the frying pan
- Stir-fry while mashing with a spatula until it is crumbly
How to tell it's doneThe tofu is in small crumbs, and no water has collected at the bottom of the pan.
4
Add the seasonings and cook down
- Add 1 tbsp sugar, 1 tbsp soy sauce, 1 tbsp mirin, 1/2 tsp dashi granules and a pinch of salt
- Stir with a spatula and cook until the liquid is gone
How to tell it's doneThe tofu is light brown, and no liquid runs when you tilt the pan.
Be carefulOnce sugar is added, it burns easily. Keep stirring from the bottom with the spatula.
5
Add the egg and bind
- Pour the beaten egg all over
- Stir-fry about 1 minute, mixing widely with the spatula
- Add the green onions, mix quickly, and turn off the heat. Taste it, and if too weak, add 1/2 tsp soy sauce
ReadyThe egg has set into yellow clumps, with no runny liquid parts left.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
WateryThe tofu was not drained enough, or not stir-fried enough in step 3. Next time, stir-fry until no water is left at the bottom of the pan before adding the seasonings.
The bottom burnedThe heat was too high in step 4, or you did not stir. Next time, keep stirring from the bottom, and add the egg as soon as the liquid is gone.
The flavor is weakAdd soy sauce 1/2 tsp at a time, tasting each time.
The egg does not spread through everythingYou poured it in one spot. Next time, pour it in a circle over the whole pan.
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