Iridōfu is a homestyle Japanese dish of crumbled tōfu stir-fried with various additions. Maki's recipe has quickly become one of my favourites, but I like to make it quite a bit stronger since I'm generally eating it with a fair deal of rice. Essentially, I double the seasoning components and substitute out the ingredients that I don't often have on hand or can't get easily here in the Sault. This winds up giving a recipe something like this...
- 1 block of firm tōfu (here, that's 350g)
- 1 medium onion (玉ねぎ), chopped
- ~1 cup fresh mushrooms, sliced (white, cremini, or other)
- 2 cloves garlic, minced
- 2 tbsp sesame oil
- 4 tbsp white miso (白味噌)
- 2 tbsp shōyu (Japanese soy sauce), preferably the low-sodium kind
- ~½ cup water
- pinch of salt (optional)
- Sanshō, black pepper, or white pepper to finish
Heat up the sesame oil in a frying pan over medium heat. Sauté vegetables for a minute or two, then crumble in the tōfu. Sprinkling in a little salt will help dry out the tōfu, but it's not strictly necessary, especially if you're trying to reduce sodium where you can. Stir together the miso, shōyu, and water in a cup to make a smooth liquid. Once the tōfu has started to dry out a bit, pour this into the pan, stir well, and continue to sauté until the liquid is absorbed and the entire sauté has more or less dried out. Finish with your choice of pepper. Serve over rice. Great hot or cold.
When it comes to adding more vegetables to this, I'm not a fan of sweet things like corn or peas, but I find mild-flavoured things like potato or zucchini work well. If you really want to crank up the miso power (and can deal with the concomitant increase in the salt level), substitute red miso (赤味噌) for part or all of the white miso.