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Easy tofu and vegetable stir-fry recipe made with shio kombu. It’s a delicious way to use up leftover veggies in your fridge!

Looking for more delicious veggie ideas? Check out these easy Japanese vegetable recipes!

Recipe Ingredients

You’ll need the following ingredients to make this tofu stir-fry:

Tofu: Use firm tofu and make sure to drain it well to prevent excess moisture in the pan.
Lettuce, Scallions, and Kikurage Mushrooms: Feel free to use any leafy greens like spinach or bok choy. Kikurage (wood ear mushrooms) add a firm, slightly crunchy texture, but other mushrooms, such as shiitake or oyster, are great substitutes. See more ideas in the Variations section below.
Shio Kombu: These salty, umami-rich kelp strips add depth of flavor. If you don’t have any, a pinch of salt makes a simple substitute.
Sesame Oil: Adds a rich, nutty aroma to the dish. You can substitute with other cooking oils if you prefer.

How To Make Tofu Stir-fry: STEP BY STEP

Here’s a quick visual guide! Check the recipe card below for the video and full details!

Step 1

Cut lettuce, scallions, kikurage, and tofu into bite-sized pieces.

Step 2

Cook tofu, scallions, and mushrooms.

Step 3

Add lettuce, shio kombu, and soy sauce.

Step 4

Stir fry until well combined.

Serve it up and enjoy this quick stir-fry as a tasty side or light main dish!

Vegetable Variations

Here are more vegetables that are great for stir-frying:

Onion
Carrot
Eggplant
Spinach
Bean Sprouts
Scallions
Bok Choy
Green Beans
Shiitake Mushrooms
Enoki Mushrooms

What To Serve With

To complement this tofu and vegetable stir-fry, I recommend serving it with steamed Japanese rice, tamagoyaki with nori, cabbage and tuna salad, and egg miso soup!

More Vegetable Recipes You Will Love

Leave a Rating!

I hope you enjoy this tofu stir-fry! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!

Tofu and Vegetable Stir-Fry with Shio Kombu

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Prep: 5

Cook: 5

Total: 10

Servings:

Author: Juri Austin

Easy tofu and vegetable stir-fry recipe made with shio kombu. It's a delicious way to use up leftover veggies in your fridge!

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Equipment

Medium flyring pan

Ingredients

Instructions

Prep the Ingredients: Cut the lettuce, scallions, and kikurage mushrooms into bite-sized pieces. Drain the tofu and cut it into cubes.
Stir-Fry: Heat the sesame oil in a frying pan over medium heat. Add the tofu, scallions, and mushrooms. Let them cook without stirring for a minute to lightly brown the tofu. Then gently stir-fry everything.
Add Lettuce and Seasoning: Add the lettuce, shio kombu, and soy sauce. Stir everything together until well combined.
Serve: Transfer to a serving plate and enjoy!

Video

Notes

Substitution: Feel free to swap the greens and mushrooms with whatever you have—spinach, bok choy, shiitake, or oyster mushrooms all work well (See Vegetable Variations). Sesame oil adds great flavor, but any cooking oil will do. If you don’t have shio kombu, use a pinch of salt instead.
Ensure that you drain the tofu thoroughly to prevent excess moisture in the pan.

Nutrition

Serving: 1servingCalories: 201kcalCarbohydrates: 13gProtein: 13g

This nutritional information is estimated and provided for general reference only.

Course: Side

Cuisine: Japanese

Keyword: tofu stir fry

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Tofu and Vegetable Stir-Fry with Shio Kombu

Recipe Ingredients

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