Ingredients for Scrambled Tofu with Just Vegetables
- 1 block Firm tofu
- 1/3 of a carrot Carrot
- 2 Dried shiitake mushrooms
- 1/4 Onion
- 1 5 cm long piece Lotus root
- 2 Chikuwa
- 100 ml ＊ Dashi stock + the soaking liquid from the dried shiitake mushrooms
- 2 tbsp Soy sauce
- 1 tbsp each ＊ Mirin, sake
- 1 to 2 teaspoons ＊ Sugar
- 1 Egg
- 2 tbsp Roughly ground white sesame seeds
- 1 Mitsuba
Cooking Instructions for making Scrambled Tofu with Just Vegetables
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.
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.
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.
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.
Add the sesame seeds and transfer to serving plates. Scatter some chopped up mitsuba on top and it’s done.
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