Stir-fry of tofu, potatoes and carrots

Stir-fry of tofu, potatoes and carrots

This is a variation on scrambled tofu iridoufu (炒り豆腐). I combined it with potatoes and stir-fried carrots into a complete one-pan meal. It takes a bit longer because the carrots need to be cut quite finely.

       • 450 kcal per person  


For two people:

  • Main ingredients:

    • 1 block of firm tofu 200-250 g
    • 400 g potatoes
    • 300 g carrots
    • 5 dried shiitake mushrooms, soaked in hot water for at least an hour. You will need 4 tablespoons of the soaking liquid as well.
  • Seasonings

    • 1 tablespoon finely chopped fresh ginger
    • 1 tablespoon sesame seeds
    • 1 tablespoon pumpkin seeds
    • 2 tablespoons miso
    • 1 tablespoon soy sauce
    • 1 teaspoon sesame oil
    • 1 tablespoon olive oil


  • 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.
  • Wash the potatoes and dice them into pieces small enough to eat with chopsticks.
  • Cook the potatoes in the microwave at full power (900W) for 10 minutes, stir halfway through.
  • Cut the carrots into julienne strips and cook them in the microwave at full power (900W) for 2 to 3 minutes.
  • Cut the shiitake mushrooms into small strips.
  • Heat the oil and fry the 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 potatoes and fry over high heat for a minute, add the soy sauce and fry for another minute.
  • 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 4 tablespoons of the shiitake soaking liquid with the miso.
  • Add the mixture to the pan and fry over medium heat until the liquid has completely gone.

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Fuss-free food