<TOFU TUNA SCRAMBLED EGGS/ 豆腐とツナの炒りどり>
＜Yield> 2 servings
<Prep time> 10 minutes
<Cook time> 0 minutes
<Ingredients>
200g extra firm tofu / firm tofu
2 eggs
1 canned tuna (80g)
1 tbsp toasted sesame seeds, ground
2 tbsp chopped green onion
1 ½ tbsp -2 tbsp mentsuyu (3 times concentrated)
<Directions>
1. Remove the excess water from the tofu as much as possible by squeezing.
Crack 2 eggs into a bowl and whisk. Drain the liquid from the canned tuna if there is any. Chop the green onions into small pieces.
2. To a microwave-safe container or bowl, add in the beaten eggs. Break the tofu by hand and add it to the egg. Mix them to combine.
3. Microwave the egg and tofu mixture (step2) at 600w for 2 mins 30 seconds covered. If the egg is still runny, continue to microwave for another 20 seconds until you reach a scrambled egg-like consistency.
4. Add in the mentsuyu, canned tuna, ground sesame seeds and chopped green onion.
<Miwa’s tips>
Each microwave works differently. Use mine as a guideline and adjust it in your own way.
2. If you don’t have access to mentsuyu, swap for soy sauce.
<Storage time>
Store in an air-tight container in the fridge for up to 3 days.
Do you need any help on starting Japanese cooking at home? Click here!
2023/07/08 MIWA