Easy Sweet and Savory Iri Dofu Scrambled Tofu With Burdock Root
cookpad.japan @cookpad_jp
I wanted 1 more dish for the table! So I made this with whatever I had in the refrigerator.
There's no need to drain the water from the tofu.
If you mix the sauce with the tofu while shaking the frying pan, the sauce will coat the tofu evenly. Recipe by watyami
Easy Sweet and Savory Iri Dofu Scrambled Tofu With Burdock Root
I wanted 1 more dish for the table! So I made this with whatever I had in the refrigerator.
There's no need to drain the water from the tofu.
If you mix the sauce with the tofu while shaking the frying pan, the sauce will coat the tofu evenly. Recipe by watyami
Cooking Instructions
- 1
Slice the burdock root on the diagonal and soak in water to get rid of the bitterness. Cut the aburaage into 5 mm wide pieces, chop the green onion finely, and shred the shimeji mushroom apart into small clusters.
- 2
Put some sesame oil in a frying pan and lightly stir fry the well-drained burdock root. Add the aburaage, shimeji mushrooms and sugar and keep stir frying.
- 3
Crumble the tofu with your hands and add to the frying pan. Shake the frying pan gently while cooking.
- 4
Add the ＊ ingredients -- water, soy sauce, sake, mirin and umami seasoning -- while shaking the frying pan so that the sauce gets evenly distributed. Add shichimi spice and green onion as garnish.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
A collection of the best recipes from the Cookpad Japan community, translated into English!
Read more Similar Recipes
-
Sweet Onion and Snow Peas with Fluffy Scrambled Eggs Sweet Onion and Snow Peas with Fluffy Scrambled Eggs
We got some seasonal sweet onions and snow peas so I made this dish, which is a seasonal favorite in our family.Make the snow peas come out really bright green by paying extra care to how you blanch them. Be sure not to stir fry the vegetables for too long. You want to keep their crispy texture for maximum flavor.Have all of the ingredients ready, and cook them quickly. The creamy, smooth sauce will coat everything, so there's no need to simmer anything. Recipe by rie-tin
-
Rich Scallop and Scrambled Egg with Yummy Sweet-and-Sour Sauce Rich Scallop and Scrambled Egg with Yummy Sweet-and-Sour Sauce
My parents often made this recipe with crab.Canned scallops are a bit eUsing the sweet-and-souxpensive, but they are more convenient than crab, so I used them instead. It has a different yet still delicious taste compared to the sweet-sour vinegar sauce version in.Use a bit of extra oil, and cook over high heat from the start! Use the juices from the boiled scallops as well as the scallops themselves. (This time I used a 180g net weight can of scallops, which had 95g of scallop meat). Recipe by Hekisora -
Stir Fried Bean Sprouts & Iri-Dofu Scrambled Tofu Stir Fried Bean Sprouts & Iri-Dofu Scrambled Tofu
As of March, I succeeded with my diet to lose 8kg. This is something that I ate on my diet and I decided to share it.Non-oil tuna has a stronger flavor. I ended up making something that's not super appetizing but delicious!Season as you like! The picture shows a variation I made with shrimp. It's still good without it too. In order to make sure it's not soggy, be sure to cook until the water evaporates. Recipe by Pufumi -
Scrambled Tofu (Iridofu) Scrambled Tofu (Iridofu)
Want to save cooking time? Then you may consider cooking scrambled tofu. Try it with some freshly cooked rice!#easy #Japanese
-
Sweet and Savory Burdock Root and Sweet Potato Stir-Fry Sweet and Savory Burdock Root and Sweet Potato Stir-Fry
I had an excess stock of burdock root and sweet potatoes.Precooking in the microwave makes this a quick-prep dish. (But be careful not to over cook, or the sweet potatoes will break apart!)Potato starch is used to thicken the sauce, so it coats the veggies nicely!For those who can take spicy, try cooking the red chili pepper with half of the seeds! It's delicious. Recipe by Norimakitamago -
Scrambled Tofu with Lots of Vegetables Scrambled Tofu with Lots of Vegetables
I make scrambled tofu with all kinds of seasonal vegetables.You can use store-bought prepared 4 to 5 x concentrate mentsuyu noodle sauce instead of the All-Purpose Dashi Soy Sauce. Alternatively, you can use a mixture of 2 tablespoons of soy sauce + a pinch of dashi stock granules. For 4 servings. Recipe by FarmersK -
Sweet-Savory Glazed Tofu Sweet-Savory Glazed Tofu
I dreamed this up to make a delicious proteiny breakfast for my food-allergy kid, but won over the carnivorous don't-feed-me-rabbit-food husband as well. Easy to do a batch and freeze a bunch.
-
One More Dish: Sweet-Savory Simmered Firm Tofu and Eggs One More Dish: Sweet-Savory Simmered Firm Tofu and Eggs
This is a tofu dish we have for breakfast a lot in our house.When we have grilled fish or another dish that's quite salty, this sweet-salty flavor matches well.Please adjust the amount depending on the volume of the eggs.In Step 4, don't overcook the eggs. Stop when they are still creamy. The dish is delicious like that.If you make this with silken tofu, the eggs will be soft due to the moisture that comes out of the tofu. Recipe by Hokkori-no -
No Draining Needed Delicious Iri-Dofu (Scrambled Tofu) without Meat No Draining Needed Delicious Iri-Dofu (Scrambled Tofu) without Meat
I've loved iri-dofu (scrambled tofu) since I was a kid. Now that I've grown up, there are times when I want to have it without meat. That's why I came up with this recipe.You can substitute powdered konbu seaweed with kobu-cha (salted konbu seaweed powder tea). :D Recipe by Vegimaya -
Scrambled Firm Tofu and Chicken Scrambled Firm Tofu and Chicken
This is a dish I always have on stock in my refrigerator.Making sure there's no moisture left is a hint for preserving it, perhaps? If you add the shiitake last they'll absorb the moisture. Recipe by Achakosama -
Stewed Sweet Potatoes and Deep-Fried Tofu Stewed Sweet Potatoes and Deep-Fried Tofu
When I added aburaage (deep-fried tofu) to my usual stewed sweet potato recipe (learned from my mom), it tasted so good that it's now a standard dish in our home.The sweet potatoes break apart easily, so while they are simmering, it's best to not to poke them about.If the seasoning is too mild, add soy sauce to taste.After removing the pot from the stove, let it sit a while to allow the flavors to absorb. Recipe by rose12 -
Chinese-style Tofu and Pork in Scrambled Egg Chinese-style Tofu and Pork in Scrambled Egg
The combination of grated garlic and Wei-pa chicken stock granules in Mirusuke-san's "Salted Udon Noodles with Lots of Vegetables" was delicious, so I tried it for simmered tofu - the result was easy and delicious.For this recipe I used a 380 g block of tofu. If your tofu is small, please reduce the amount of Wei-pa Chinese chicken soup stock granules. On 2/24 I changed the amount of water from 230 to 250 ml. Please taste and adjust the seasonings at Step 3 before adding the egg.The cooking liquid will thicken a bit due to the katakuriko on the pork. Recipe by Wanko mama
More Recipes
- Komatsuna and Pork Soboro Rice Bowl
- An Easy Breakfast Rice Bowl: Wiener Sausage, Green Onion and Egg
- Miso Marinated Tofu
- Our Family's Delicious Beef Rice Bowl
- Chinese Chive and Egg Rice Bowl with Tons of Sauce
- Simmered Chicken Wings and Boiled Eggs
- Chicken Wing Gyoza (with chicken de-boning instructions)
- Yoshinoya-Style Beef Bowl
- Oven Baked Chicken Wings Glazed with Honey
- Grated Lotus Root Soup
https://cookpad.wasmer.app/us/recipes/155710
Comments