Fried Tofu

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.


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
chopping ingredients
large frying pan
burdock, carrots, mushrooms, then tofu, then rest of ingredients.
large serving dish
finished fod.


soaking mushrooms (20 mins)
dicing mushrooms, carrots, abura
Stir fry
all solid ingredients (few minutes)
Stir fry
liquid ingredients (few minutes)
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