This is a variation on scrambled tofu or iridoufu (炒り豆腐). I combined the tofu with stir-fried carrots and fresh shiitake.
In our local Chinese supermarket I found “Healthy Grain Trio Rice”, a mixture of brown, red cargo and black glutinous rice and a very nice combination. I cook this with kombu seaweed according to a recipe from the Zen temple cookbook I bought in Japan.
Japanese-style vegan gluten-free 20-minutes • 725 kcal per person 
Ingredients
For two people:
-
Main ingredients:
- 1 block of firm tofu 200-250 g
- 300 g carrots
- 200 g fresh shiitake mushrooms
- 1 cup of rice
-
Seasonings
- 1 piece of kombu seaweed, about 10 cm x 10 cm (not essential)
- 1 tablespoon finely chopped fresh ginger
- 2 tablespoons unroasted sesame seeds
- 1 tablespoon roasted ground sesame seeds
- 1 teaspoon miso
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon garlic oil
- 1 tablespoon olive oil
Preparation
- Soaking: 30 minutes
- Put 1 cup of rice and a 10x10cm piece of kombu together in a pot with 2 cups of cold water and soak for at least 30 minutes.
- Cut the tofu into pieces and put it in the microwave for 3 minutes at full power (900W). When it has cooled, squeeze the moisture out of the pieces as much as possible.
- Cook the rice with the kombu for 10 minutes, either on the hob or in the microwave at reduced power (400W).
- Cut the carrots and the shiitake mushrooms into julienne strips and cook them in the microwave at full power (900W) for 2 to 3 minutes. Drain the cooking liquid into a small bowl.
- Remove the kombu from the pot with rice, slice it into smaller strips and return it to the pot. Continue cooking for another 15 minutes or until all the water has been absorbed.
- Heat the oil and fry the unroasted sesame seeds and ginger for a minute.
- Add the carrots and shiitake and fry over high heat for a minute or maybe two, depending on how fine you cut them.
- Add the tofu to the pan, crumble it with your hands or with a spatula.
- Fry for a few minutes over low heat, then lower the heat and let simmer.
- Meanwhile, mix the cooking liquid with the miso and soy sauce.
- Add the mixture to the pan, add the tablespoon of roasted ground sesame seeds and fry over medium heat until the liquid has completely gone.