Iri-Dofu Don (Scrambled Tofu and Vegetable Rice Bowl)
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Ingredients
- 400 g firm tofu
- 2 eggs
- 1 carrot, julienned
- 100 g shiitake mushrooms, sliced
- 80 g frozen peas
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp vegetable oil
- 300 g sushi rice
Nutrition (per serving)
- Calories
- 523 kcal
- Protein
- 26.1 g
- Carbohydrate
- 65.9 g
- of which sugars
- 4.5 g
- Fat
- 15.5 g
- of which saturates
- 2.8 g
- Fibre
- 4.3 g
- Salt
- 1.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Wrap the tofu in a clean tea towel or kitchen paper and press under a heavy pan for 10 minutes to remove excess water, then crumble into small pieces with your fingers.
- 3
Heat the vegetable oil in a frying pan over a medium heat and cook the carrot and shiitake mushrooms for 4 minutes until softened.
- 4
Add the crumbled tofu and cook for 3-4 minutes, stirring, until any liquid has cooked away.
- 5
Stir in the soy sauce, mirin and peas and cook for 2 minutes until the peas are hot through.
- 6
Push the mixture to one side of the pan, beat the eggs and pour into the gap, scrambling gently for 1-2 minutes until just set, then fold through the tofu mixture.
- 7
Spoon over bowls of the rice to serve.
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