Scrambled Tofu

Scrambled Tofu

Course: Side Dish
Cuisine: Japanese
Servings: 3
Author: Yuko Asano@Kuracooking


  • 150 g Tofu
  • 100 g Chicken thigh
  • 1/2 Carrot
  • 1 Dried shiitake mushroom
  • 1 Egg
  • 1 Leek
  • 1.5 tbsp Soy sauce
  • 1 tbsp Mirin (sweet cooking rice wine)
  • 1 tsp Sugar
  • 2 tbsp Shiitake mushroom stock
  • 1 tbsp Sesame oil
  • a little Chili pepper
  • a lot Love


  • Drain tofu and cut into chunks.
  • Roughly chop chicken thighs, shred carrots, soak dried shiitake mushrooms and cut into thin strips, and finely chop green onion.
  • Soften carrots in microwave.
  • Put sesame oil in a frying pan and add 3, chicken thighs and shiitake mushrooms.
  • Add 1 to 4 and fry while mashing. Season with soysauce, mirin, sugar and shiitake mushroom stock. Stir-fry for 4 minutes, then add the egg.
  • When the eggs are set, turn off the heat and add love, chili pepper and chopped leek.


*The perfect combination of tofu and vegetables with the spiciness of chili pepper makes this recipe the most appetizing.
©2022Yuko Asano