Iridoufu is essentially a tofu scramble. You can add all the things you normally might add to an omelette or scrambled egg, and you can even include eggs too.
We kept this tofu dish meat-free (vegan) by using vegetable dashi. if you can’t get vegetable dashi, you can use 1/4 tsp-1/2 tsp better than bouillon vegetable stock mixed in a little water or konbu dashi
Konbu dashi (stock), if you didn’t know, is a dashi that’s made with kelp (a type of seaweed) which adds a good base flavor that’ll have you eating this iridoufu again and again!😛
The texture is almost like egg whites, but unlike egg whites, it’ll never be rubbery.
Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese food and it's your first time here, consider joining the new plant based japanese made simple community - to cook and be healthier today - with japanese food!!
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