Last Updated on February 14, 2021
We make a basic version of tofu scramble but sometimes switch to this one to add more Japanese touch to it. What’s the difference between this and the basic one? It’s made with miso paste, garlic, ginger, and scallions that we don’t use for the other one! There aren’t much differences in ingredients but surprisingly the taste is quite different. It makes you crave a bowl of Japanese rice to go with it rather than the regular toast…
The miso paste and ginger gives you the flavor that you wonder “hmm, what is that flavor?”…We love that! It’s the feeling that you know you’ve tasted it before and you are familiar with it but just can’t quite figure out what it is until the answer is revealed. It has a slight smoky flavor from cumin powder which is not exactly a Japanese ingredient but it actually works well!
In fact, tofu scramble is not a new dish or vegan-exclusive dish for Japanese. There is a dish called Iri-Dofu (tofu) [炒り豆腐] which translates as fried tofu. The idea is exactly the same as tofu scramble but cooked differently. Typical ingredients for iri-dofu are shiitake, carrots, ginger, soy sauce, and sugar so it’s savory but on the sweeter side. It’s actually a perfect match for Japanese white rice which has a very sweet taste as you chew down on the rice grain.
Speaking of iri-dofu, why haven’t we made one yet?…someone is inspired to make it soon!
Japanese-ish Tofu Scramble
Ingredients
- 1/2 tbsp miso paste
- 1/2 tbsp water
- 1 tbsp grapeseed oil
- 1 clove garlic minced
- 1 tbsp minced ginger
- 6 cremini mushrooms thinly sliced
- 1/2 cup diced yellow onion
- 1/2 cup diced green pepper
- 1 block (16 oz) super firm tofu (typically vacuumed packed)
- 1 tsp cumin powder
- 1 tsp turmeric powder
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 scallion thinly sliced
Instructions
- In a tiny bowl, combine miso paste and water. Mix well and set aside.
- Heat up a non-stick frying pan at medium high heat. Add grapeseed oil and cook garlic and ginger for 1-2 minutes. Add cremini mushrooms. Cook for 2-3 minutes until caramelized. Then add onion and green pepper. Cook for another 2-3 minutes.
- Reduce the heat to medium low. Use hands to crumble tofu to add to the pan. Season with ‘miso + water’ mixture, cumin powder, turmeric powder, nutritional yeast, lemon juice, salt, and black pepper. Stir well and cook for 5 minutes. After stirring, don’t move too much to get a nice light brown color to the tofu.
- Serve with scallion on top.
Notes
- To get the best texture, use the vacuum packed kind (pressed, contains minimum amount of water) super firm tofu. Otherwise, use extra firm tofu (packed in water) and gently press to squeeze excess water out.
