Updated: Feb 14
<VEGAN JAPANESE TOFU SCRAMBLE/ 炒り豆腐>
＜Yield> 5 servings
<Prep time> 5 minutes
<Cook time> 13 minutes
300g firm tofu
1 cup leek, chopped
1 cup carrot, diced
1 cup cooked soybeans/ chickpeas
½ cup frozen edamame
3 tablespoons Mirin
3 tablespoons tamari soy sauce(or any soy sauce on hand)
1 tablespoons granulated sugar
chopped green onions
1. Remove the moisture from the tofu by putting something heavy on top. Cut the leek into small pieces.
2. In a pan heat the oil. Add in chopped leeks and carrots. Cook it over medium heat for about 2-3 minutes. Then add in the tofu by crumbling it with your hands. Add in mirin, sugar, soy sauce and kombu/ vegetable stock powder. Continue to cook. Add in the soybeans and edamame when the liquid has reduced by half. Continue to cook until all the liquid is evaporated.
3. Transfer to plates and now it's ready to be enjoyed.
<Miwa’s tips> ※watch more on Video!
・Tofu will be crumbled as you cook it, so the chunks don't have to be so small when you add them into the pan.
・This scramble is delicious on top of rice or in a salad.
・Make sure to completely evaporate the liquid for a bold taste.
・Please use tamari soy sauce without gluten & MSG for a gluten free option.
<Recommended side dish>
Store in an air-tight container in the fridge for up to 4 days.
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