<JAPANESE VEGAN TOFU SCRAMBLE/ 炒り豆腐>
＜Yield> 5 servings
<Prep time> 5 mins
<Cook time> 13 mins
300g of firm tofu
1 cup of chopped leek
1 cup of diced carrot
1 cup of cooked soybeans/ chick peas
½ cup of frozen edamame
3 tbsp of mirin
3 tbsp of tamari soy sauce without gluten (Use any soy sauce on hand)
1 tbsp of sugar
1 tsp of kombu dashi powder
chopped spring onion
1;Remove the moisture of tofu by putting something heavy on top. Cut leek into small pieces.
2; In a pan, heat 1 tbsp of oil. Add chopped leek and carrot. Cook it over mid heat for about 2-3 mins. Then add tofu by crumbling with hands. Add mirin, sugar, soy sauce and kombu stock powder. Continue to cook. Add soybeans and edamame when the liquid is reduced in half. Cook it away until all the liquid is evaporated.
3; Transfer onto the plate and ready to be enjoyed.
<Miwa’s tips> ※watch more on Video!
・Tofu will be crumbled as you cook, so it doesn’t have to be too small when you add into the pan.
・It's delicious top on the rice or salad.
・Make sure to evaporate the liquid completely for the taste to be bold.
・Please use tamari soy sauce without gluten & MSG
for the gluten free option.
<Recommended side dish>
Store it in a air-tight container in the fridge for 4days.
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