Scrambled Tofu with Lots of Vegetables – a delicious recipe with tofu, Carrot, root, peas, Chikuwa, Egg. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Wrap the tofu in kitchen paper towels or a cloth towel, weight down with a plate or something, and leave to drain off the excess water for 30 minutes.
2
Finely julienne the vegetables and the chikuwa.
3
Heat up the sesame oil in a frying pan or other type of pan, and stir fry over medium heat until the burdock root and carrots are crisp-tender - about 2 to 3 minutes.
4
Add the snow peas and chikuwa, then add the tofu while crumbling it with your hands.
5
Swoosh in the All Purpose Dashi Soy Sauce, and keep stir frying over medium heat until there is no moisture left in the pan.
6
Lastly add the beaten egg and mix the whole thing together.
7
When the egg is cooked the dish is done.
8
The All Purpose Dashi Soy Sauce recipe is here!
88
kcal
Calories
6
g
Fat
3
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 block Firm tofu, 50 grams Carrot, 1/2 of one root Burdock root, 30 grams Snow peas or mangetout, and more.
Yes, Scrambled Tofu with Lots of Vegetables falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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