How to Make Scrambled Tofu / Iri Dofu (VEGAN Scrambled Eggs Recipe Idea) | OCHIKERON

No egg used, simple yet delicious Japanese Scrambled Tofu (Iri Dofu) recipe 👍
Healthy scrambled eggs-like idea 😉

How to Make Scrambled Tofu / Iri Dofu (VEGAN Scrambled Eggs Recipe Idea)

Difficulty: Easy
Time: 5min
Number of servings: 2

350g(12oz) Momen-dofu (Cotton Tofu)
50g (1.8oz.) onion
60g (2.1oz.) carrot
80g (2.8oz.) Shimeji mushrooms
60g (2.1oz.) frozen unshelled Edamame (green soybeans)
* 1/3 vegan Kombu kelp Dashi powder
* 1.5 tbsp. soy sauce
* 1 tbsp. sugar
1 tbsp. sesame oil

1. Wrap Tofu in paper towers, place it on a dish, and microwave for 3 minutes to drain water from Tofu. Defrost Edamame and remove the edamame beans from the pods.
2. Thinly slice onion. Cut carrot into thin strips.
3. Heat sesame oil in a frying pan, add onion, carrot, and Shimeji mushrooms and cook until tender. Add Tofu (break into pieces with hands), add seasonings, and cook until Tofu water is gone. Add edamame, season with salt to finish.



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