Scrambled Tofu with Just Vegetables
This is my own flavor that I developed by taking the best from the versions made by my mother and mother-in-law.
-If you simmer the vegetables in advance, the dish will be properly flavored.
-Crunchy lotus roots are essential in this. Burdock root is delicious too. For 4 servings. Recipe by Cookie shiasu
Scrambled Tofu with Just Vegetables
This is my own flavor that I developed by taking the best from the versions made by my mother and mother-in-law.
-If you simmer the vegetables in advance, the dish will be properly flavored.
-Crunchy lotus roots are essential in this. Burdock root is delicious too. For 4 servings. Recipe by Cookie shiasu
Cooking Instructions
- 1
Wrap the tofu in kitchen paper towels, put a weight on top such as a plate, and leave for 30 minutes to draw away the excess water.
- 2
Chop up all the vegetables finely. Put some oil in a pan and stir fry the onion until translucent. Add the rest of the vegetables, add the ingredients marked ＊ - dashi + mushroom soaking liquid, soy sauce, mirin, sake and sugar - and simmer for about 10 minutes.
- 3
Transfer the simmered vegetables and the cooking liquid to a bowl. Put one tablespoon of oil into the same pan and add the tofu while crumbling it up. Stir fry over high heat. Add the simmered vegetables and simmering liquid.
- 4
When everything is well mixed together taste, and if it seems to need more add a little mentsuyu or light soy sauce. Add the beaten egg and mix rapidly until it is finely crumbled.
- 5
Add the sesame seeds and transfer to serving plates. Scatter some chopped up mitsuba on top and it's done.
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