All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Iridofu / scrambled tofu with vegetables and eggs

Iridofu works with any vegetable and mushrooms.
Select soft tofu for milder results and firm or broiled tofu for something more substantial.
Since this is a quick dish, slice vegetables thinly (julienne).

1/2 tofu (yakidofu [broiled tofu] in the photo)
10cm gobo burdock root, sasagaki or julienned, soaked in water and drained
1/2 carrot, julienned
5 snap peas, thinly sliced lengthwise
1/2 eggs, lightly beaten
1 tbsp sake
1/4-1/2 tsp soy sauce
pinch of salt
black pepper

At medium to medium-low heat, saute gobo.


Add carrots and saute.

Add snap peas and saute.


Add tofu while crumbling it with hands, and saute. Raise heat if too watery.

When liquid from ingredients is reduced, add salt, pepper, sake and soy sauce, and saute.

Taste, and add salt or soy sauce if necessary.


Add egg.


Quickly turn and mix ingredients.

Egg does not need to be completely cooked, as it will continue cooking from the heat of the pan and stove.

Serve immediately.

  • Always saute the firmest vegetable first.
  • Suggested ingredients: vivid color vegetables (as carotene is dissolved in oil, cooking vivid color vegetables with oil helps you take in carotene); mushrooms; shirasu for calcium; sakura ebi for color and calcium; sliced red chili pepper (add toward the end of sauteing vegetables) for color and spiciness; ichimi/shichimi pepper or sansho powder (sprinkle on top before serving) for spiciness and to increase appetite.

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