logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
European Travel
Action Movies
Bible Basics
Houseplants
Romance Movies
Creativity
Family Travel


dailyclick
All times in EST

Full Schedule
g
g Japanese Food Site

BellaOnline's Japanese Food Editor

g

Scrambled Tofu Recipe

Guest Author - Chidori Phillips

Tofu was introduced to Japan from China in the 8th century. It became a mainstay of Japanese diets especially when Buddhism became the national religion and advocated vegetarianism. Lightly flavored with sweetened soy sauce, this dish reminds me of scrambled eggs with vegetables only tofu has less cholesterol and more protein. It is quick, easy and tasty. If you like, you can change the vegetables in this recipe to suite your tastes. I enjoy all types of mushrooms in this recipe and sometimes make it with only mushrooms. Just be sure that the vegetables are cooked sufficiently before adding the tofu or it will fall apart into tiny mushy pieces the longer you mix it.

This recipe calls for firm, or momendofu, tofu. Firm or extra firm will do. Kinogoshi or silken tofu is too soft to stand against the vegetables or to withstand the necessary stirring. Plus, the high moisture content of the silken variety prevents the tofu from absorbing the seasonings.

Scrambled Tofu-Vegetarian Style
1 block tofu, firm
1 Tbsp. vegetable oil
2 large Shiitake mushrooms, dried
˝ cup carrot, grated
˝ cup onion, sliced thinly
1 green onion, sliced
1 Tbsp. mirin
2 Tbsp. soy sauce
3 tsp. sugar

Soak dried Shiitake mushrooms in warm water for an hour. Squeeze out water and slice thinly. Bring a small pot of water to a light boil. Break up the tofu into a few large pieces and boil for about three minutes. Line a colander with a tea towel or cheese cloth. Place boiled tofu in the lined colander to drain, breaking up the tofu into smaller pieces.

Heat oil in skillet. Add onion, carrot and mushrooms and sautEuntil soft. Add tofu and mix together gently. In a small bowl, blend together soy sauce, sugar and mirin. Add this to the tofu mixture and stir until liquid is absorbed. Top with sliced green onion before serving with hot steamed white or brown rice.

Scrambled Tofu with Chicken or Shrimp
For a non-vegetarian version, saute small slices of chicken or bay shrimp along with the sliced vegetables. Other vegetable choices might include gobo (burdock), bamboo shoots or sprouts.

This site needs an editor - click to learn more!

Add Scrambled+Tofu+Recipe to Twitter Add Scrambled+Tofu+Recipe to Facebook Add Scrambled+Tofu+Recipe to MySpace Add Scrambled+Tofu+Recipe to Del.icio.us Digg Scrambled+Tofu+Recipe Add Scrambled+Tofu+Recipe to Yahoo My Web Add Scrambled+Tofu+Recipe to Google Bookmarks Add Scrambled+Tofu+Recipe to Stumbleupon Add Scrambled+Tofu+Recipe to Reddit




RSS | Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map


For FREE email updates, subscribe to the Japanese Food Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Chidori Phillips. All rights reserved.
This content was written by Chidori Phillips. If you wish to use this content in any manner, you need written permission. Contact BellaOnline Administration for details.

g


g features
Nabeyaki Udon Recipe

Tori no Kara-age Recipe

Sata Andagi Okinawa Doughnuts Recipe

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor