炒り豆腐 (Scrambled Tofu, Vegan Main Menu)
Ingredients for 75ppl
Firm Tofu: 38 Packs
Abura Age (deep-fried tofu): 38 pieces
Carrot: 1500g (3.3 lbs) worth
Dried Shiitake Mushroom: 76 pieces (3 packs?)
Sesame Oil: 200ml
Mirin (Cooking Rice Wine): 250ml
Soy Sauce: 300ml
Sugar: 50g
Salt: 75g
NOTE: The amount of dry ingredients aren't accurate since I improvised in the kitchen, but should be close. We used a deep-fryer and cook it all in one time.
Procedure
1. Put dried shitake mushrooms in a bowl of warm water (can be just iced water). Leave them until softened (15—20min). Dice them into 1/2 inch pieces.
2. Dice carrots, abura age into 1/2 inch pieces.
3. Stir-fry burdock, carrots, shitake mushrooms at high heat until they are almost cooked.
4. Break tofu in SMALL pieces by hand and put them into the pan. Cook for a few minutes.
5. Put all the ingredients in the pan. Cook until "almost" no liquid remains. If it becomes too dried, add water a little.
6. Done!
Equipment Required
- 4 large bowls
- shitake mushroom, carrots, firm tofu, abura
- knives
- chopping ingredients
- large frying pan
- burdock, carrots, mushrooms, then tofu, then rest of ingredients.
- large serving dish
- finished fod.
Timing
- Prep
- soaking mushrooms (20 mins)
- Prep
- dicing mushrooms, carrots, abura
- Stir fry
- all solid ingredients (few minutes)
- Stir fry
- liquid ingredients (few minutes)
