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5 from 2 votes
Scrambled Tofu is a delicious vegetarian side dish. Or perhaps you could call it a warm salad. It is a typical home cooking dish and quite simple to make.
Scrambled Tofu (Iri Dofu)
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Scrambled Tofu is a delicious vegetarian side dish or you could call it a warm salad. It is a typical home cooking dish and quite simple to make. The colour combination of the ingredients is wonderful and it goes so well with rice.
Recipe Type: Side
Cuisine: Japanese
Serves: 2
Author: Yumiko
Ingredients (tbsp=15ml, cup=250ml)
  • 1 pack firm tofu (note 1)
  • 100 g carrot , cut into matchsticks, 3cm long, 2mm wide
  • 30 g snow peas , diagonally cut into 3 cm long, 3mm wide pieces
  • 4-5 dried shiitake mushrooms rehydrated in water (reserve water), thinly sliced (note 2)
  • 1 tbsp sesame oil
  • 2 tbsp shiitake dashi stock (reserved rehydrated shiitake liquid)
  • tbsp light soy sauce (note 3)
  • 1 tbsp mirin
  • 1 tsp sugar
  1. Boil water in a saucepan large enough to blanch tofu. Break tofu into several large pieces and add them to the boiling water. Boil for 1 minute, then drain well using a sieve.

  2. When slightly cooled down, cover the tofu in the sieve with kitchen paper and press down gently to squeeze some water out, then cool.
  3. Heat sesame oil in a saucepan over medium high heat. Add carrot and sauté for 1 minute.
  4. Add shiitake mushrooms and sauté for 30 seconds, then add snow peas. Mix well for another 30 seconds.
  5. Add tofu and mix, breaking large pieces into smaller sizes. Do not make pieces too small as it will naturally break further while stirring. About the tip of a thumbnail would be a good size.
  6. Add the Flavouring ingredients and reduce heat to medium low.
  7. Cook for 3-4 minutes (note 4) until the sauce is almost evaporated. While cooking, gently mix a couple of times using a spatula so that the flavour will coat the ingredients evenly.
  8. Turn the heat off. Serve hot, at room temperature, or cold.
Recipe Notes

1. My firm tofu in a pack was 300g.

2. Depending on the size of shiitake, the volume of rehydrated shiitake varies. I used about a half cup of sliced rehydrated shiitake.

The best way to rehydrate dried shiitake mushrooms is to leave them in water overnight in the fridge. This is the best way to get umami out of shiitake.

3. If you don’t have light soy sauce, use normal soy sauce, e.g. Kikkoman, Yamasa, Higashimaru brands. The colour of the tofu wil be slightly darker. Do not use dark soy sauce.

4. The time taken to evaporate the sauce depends on the surface area of the saucepan and the heat.