Japanese style stir fry | shoyukoji with bean sprouts and tofu
Today, we’re going to make a quick and delicious bean sprout and tofu stir-fry using some shoyukoji!
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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What is shoyu koji 醬油麹 ?
Shoyukoji, if you’ve never heard of that before, is a soy sauce and koji rice mixture.
Komekouji is what is used, along with shoyu or soy sauce, and you mix that together. Let it rest for about 5 to 10 days.
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- ½ block tofu cut up into little cubes
- Nira (garlic chives) chopped
- 1 pack (9 0z) moyashi (or mung bean sprouts)
- 1 tsp extra-virgin olive oil (regular oil can be used as well)
- 2 tbsp shoyu koji
- ground white pepper
Ingredients
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- Add the oil into the pan and heat it up.
- Cook the tofu pieces first until a brown crust forms on one side Note: You can fry both sides of the tofu if you want more crust
- Stir in the garlic chives and bean sprouts
- Cover for about a minute until the nira cooks and softens up
- Add in the shoyukoji and a little bit of ground white pepper
- Stir-fry the contents of the pan until everything is mixed together.
- Serve and enjoy!
Remove excess water from the tofu blocks so they don’t splatter too much when frying.
Of course, if you don't have tofu for whatever reason, you can use chicken.
Moyashi is a very versatile vegetable. You can use it as a side dish (goma-ae) among other things.
If you can’t find nira (garlic chives), you can use garlic cloves instead.