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Tofu and Vegetable Stir-Fry with Shio Kombu

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Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 2
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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Tofu stir-fry served on a bowl.

Equipment

  • Medium flyring pan

Ingredients
  

  • ¼ head Lettuce, sliced
  • 1 stalk Scallion, sliced
  • 1 cup Kikurage Mushrooms, sliced
  • ½ block Tofu, drained and cut into cubes
  • 1 Tbsp Sesame Oil
  • ½ Tbsp Shio Kombu
  • 1 Tbsp Soy Sauce

Instructions
 

  1. Prep the Ingredients: Cut the lettuce, scallions, and kikurage mushrooms into bite-sized pieces. Drain the tofu and cut it into cubes.
  2. 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.
  3. Add Lettuce and Seasoning: Add the lettuce, shio kombu, and soy sauce. Stir everything together until well combined.
  4. Serve: Transfer to a serving plate and enjoy!

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.
 
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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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