Comforting Japanese-style Dish! Easy Meal or Side!
Sautéed Tofu (iri dōfu, 炒り豆腐) is a classic Japanese home-cooked dish made by crumbling drained tofu and simmering it with ground meat and vegetables in a Japanese-style dashi (stock). Though a plain and simple dish, it is a popular dish that will keep you going back for seconds. The rich umami of the dashi and its high nutritional value make this a dish worth having in your cooking repertoire.
In Japanese food culture, Iri Dōfu is valued as a "small side dish" (fukusai) and a prepared dish that can be used in bento lunches or with busy weeknight dinners. This recipe, in particular, adds extra flavor and umami through the addition of ground chicken, making it especially popular with children. Draining the tofu keeps it from getting mushy and it is even delicious when cold. Give this a try in the next day’s bento box, too!
15 minutes
Oneko
PROFILE
INGREDIENTS
SERVES 4
Original recipe (1X) yields 4 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 1 block of firm tofu (momen dōfu; silken tofu is also OK)
- 2 pinches of salt
- 1/5 of a carrot
- 3 small shiitake mushrooms
- 1 stalk of Japanese mustard spinach (komatsuna)
- 4 oz ground chicken (breast or thigh is OK)
- A2 tsp sake (or white wine)
- A0.25 tsp sugar
- A0.25 tsp salt
- A0.25 tsp grated ginger (from a tube is fine)
- A3 shakes of pepper
- 1 tbsp sesame oil
- B1 tbsp mirin (sweet rice wine)
- B1 tbsp soy sauce
- B1 tsp sugar
- B1 tsp Japanese-style dashi powder (granulated)
- 1 egg
- 2 pinches of white toasted sesame seeds
- 1 mini pouch of dried bonito flakes (katsuobushi, 0.05 oz. / 1.5 g)
INSTRUCTIONS
- 1
Tear the tofu into approx. 1 ½-inch (3–4 cm) cubes, place in a microwaveable bowl, and sprinkle with salt. Heat in a 600W microwave for 3 minutes without plastic wrap. (If using silken tofu, you can place the block whole into the bowl without tearing.)
- 2
Transfer the tofu to a colander and let the excess water drain out.
- 3
Julienne the carrot. Cut off and discard the tough stems of the shiitake mushrooms, then mince the mushroom caps. Roughly chop the Japanese mustard spinach into approx. ½-inch-wide (1 cm) pieces.
- 4
Drain any liquid from the ground chicken package and mix lightly with the (A) ingredients (2 tsp. sake, 3 shakes of pepper, and ¼ tsp. each of sugar, salt, and ginger).
- 5
Heat the sesame oil in a frying pan over medium heat. Add the carrot, shiitake mushrooms, and ground chicken. Stir-fry for about 2 minutes, breaking up the ground chicken and cooking until it is no longer pink.
- 6
Add the tofu and continue to stir-fry for about 2 minutes, breaking it up finely until the moisture evaporates.
- 7
Add the Japanese mustard spinach and the (B) ingredients (1 tbsp. each of mirin and soy sauce, and 1 tsp. each of sugar and dashi powder), then stir-fry for about 3 minutes until the liquid has almost all evaporated.
- 8
Crack the egg into a bowl, beat it, and pour it over the ingredients in the pan, starting from the edge and moving inward in a circular motion. Let it sit untouched for 5–10 seconds to partially set the egg. Flip the mixture over with a spatula and stir-fry for about 1 minute until the egg is cooked through.
- 9
Turn off the heat, scatter with white toasted sesame seeds, and sprinkle with dried bonito flakes.
RecipeID
719
Tips & Notes
・Step 1: The tofu is torn to help release moisture, so the size and shape are not important. Sprinkling salt helps release moisture and adds a subtle base flavor.
・Step 3: Finely cut vegetables incorporate more easily and give the dish a smoother finish.
・Step 5: Ground meat tends to clump quickly when cooking, so be sure to break it up well with a spatula.
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"I’m a fun-loving chef and devoted foodie, so captivated by Hokkaido’s incredible variety of ingredients that I decided to make it my permanent home. I’ve been living here for 20 years. In spring, I forage for wild vegetables; in summer, I camp; in autumn, I hunt for mushrooms; and in winter, I ski. I’m an active explorer who chases seasonal flavors and gourmet experiences all across Hokkaido—even if it means spontaneous long-distance trips. My motto is: “If the night is fun, tomorrow will surely be even better!” I focus on creating recipes for flavorful appetizers that liven up the evening and hearty main dishes that make you want to keep reaching for more rice."