Japanese Mom's Tofu Stir-Fry

Recipe by kittycatmom
READY IN: 25mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 18
    ounces tofu, extra firm (must be extra firm, this won't work with "silken" or soft)
  • 2
    carrots, peeled and shredded
  • 3
    green onions (1/2 inch slices)
  • 14
    cup soy sauce (use more if you like)
  • 1
    tablespoon sugar
  • 12
    tablespoon mirin
  • 2 -3
    tablespoons sesame oil (no substitutes!)
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DIRECTIONS

  • Remove tofu from container and drain. In a large bowl, mash the tofu with a potato masher. Place crumbles in a strainer and allow as much excess water to drain out as possible. (This is VERY important! Do not skip this step!).
  • While tofu is draining in strainer, peel and shred carrots and prepare green onions.
  • In a small bowl, combine soy sauce,sugar and mirin.
  • In a large skillet, heat sesame oil. When oil is hot, add carrots and green onions. Saute for 2-3 minutes, add the tofu and mix together, continue to saute.
  • Add soy sauce mixture. Allow to cook until carrots are tender but not over cooked.
  • Serve over cooked rice.
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