Ingredients for Japanese Mom S Tofu Stir Fry
- 1 block (14 oz) extra-firm tofu, pressed
- 1 medium carrot, peeled and shredded
- 2 green onions, thinly sliced (white and green parts separated)
- 2 tablespoons soy sauce
- 1 tablespoon sugar (granulated or brown)
- 1 tablespoon mirin (sweet rice wine)
- 1 tablespoon sesame oil
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How to Make Japanese Mom S Tofu Stir Fry
- Press the tofu: Wrap the tofu block in several layers of paper towels or a clean kitchen towel. Place a heavy object (like a few books or a cast iron skillet) on top for at least 15 minutes to remove excess water.
- Crumble the tofu: Once pressed, crumble the tofu into a large bowl using your hands or a potato masher.
- Drain the tofu: Place the crumbled tofu in a fine-mesh strainer and let it drain for 5 minutes to remove excess moisture.
- Prep vegetables: While the tofu is draining, peel and shred the carrot. Thinly slice the green onions, separating the white and green parts.
- Make the sauce: In a small bowl, whisk together the soy sauce, sugar, and mirin.
- Stir-fry vegetables: Heat the sesame oil in a large skillet or wok over medium-high heat. Add the white parts of the green onions and the shredded carrots. Stir-fry for 2-3 minutes until slightly softened.
- Add tofu and sauce: Add the drained tofu to the skillet and stir to combine. Pour the soy sauce mixture over the tofu and vegetables.
- Cook until tender: Continue to stir-fry for another 3-5 minutes, or until the carrots are tender-crisp and the tofu is heated through. Stir in the green parts of the green onions during the last minute of cooking.
- Serve: Serve the tofu stir-fry hot over a bed of cooked rice.
Nutrition Information (Approximate per serving)
Sodium
87 g
Sugar
48g
Fat
16g
Carbs
6g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion For 1 Or 2 Lunch Main Dish Beans Vegetables Asian Japanese Vegetarian Stove Top Dietary One Dish Meal Low Cholesterol Low Saturated Fat Low Calorie Stir Fry Low Carb Soy Tofu Low In Something Carrots Taste Mood Savory Equipment Number Of Servings Presentation Served Hot Technique
