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Firm Tofu

Tofu with Mixed Vegetables

By June 30, 2021No Comments

Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.


12 ounces tofu

1 pound frozen mixed vegetables

1 egg

1 1/2 tablespoons soy sauce

1 1/2 tablespoons sugar

3 1/2 tablespoons cooking or white wine or Mirin

2 tablespoons oil



Bring 2 cups water to a boil; add pinch of salt.  Drop uncut tofu in boiling water and bring to a boil, again.


Remove from saucepan.  Drain water well.  Let stand 30 – 60 minutes; change towels several times.


Cook frozen mixed vegetables as directed on package; drain.  Heat oil in skillet until hot; add mixed vegetables and well drained tofu.  Scramble tofu with wooden spatula until tofu breaks into small pieces.


Mix soy sauce, sugar, and wine; pour in tofu.  Stir constantly until almost all liquid evaporates.


Add beaten egg into tofu and vegetable mixture.  Stir until egg is cooked.


Makes 4 servings.

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