Scrambled Tofu (Iridofu, 炒り豆腐)

Want to save cooking time? Then you may consider cooking scrambled tofu. Try it with some freshly cooked rice!


(for 3 – 4 servings)

  • Tofu: 1 tab
  • Shiitake mushroom: 1
  • Carrot: 3 ~ 4 cm
  • Onion: 1/4
  • Ground chicken: 100 g
  • Egg: 1
  • Soy sauce: 2 tablespoons (A)
  • Cooking sake: 1 tablespoon (A)
  • Mirin: 1 tablespoon (A)
  • Dashi: 1/2 cup (A) (To learn how to make dashi, check this page.)
  • Sugar: 1 teaspoon (A)


  1. Remove water from the tofu.
  2. Reconstruct a shiitake mushroom. Chop all vegetables into small pieces.
  3. Mix (A) together.
  4. Pour the sesame oil into a frying pan and warm over high heat. Put tofu and crumble it with stir-frying.
  5. Add minced chicken and keep stirring. When the meat changes colour, add all vegetables and (A). Turn the heat to medium and cook to reduce the broth.
  6. Beat an egg. When the broth is reduced to half, add the beaten egg. When the egg starts to set, stir in a circular motion 15 to 20 times. Now your Scrambled tofu is ready. いただきます(Itadakimasu)!

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