tofu scramble

Tofu Scramble with Soy Mirin Clams

This sounds like a crazy recipe made with ingredients you would never think of putting together doesn’t it? At least that’s what I originally thought and I hesitated for about oh… Five seconds before giving it a try because that’s how great dishes are born; you have to take risks! Tofu scramble with soy mirin clams may seem like a mish mash of ingredients thrown into a pan but one thing that’s consistent is the umami factor. Most ingredients used in this dish have a strong savory and umami taste, and I think that’s what makes it work so well.


I thought the clams would be the star of the show but according to Ben, the shiitake mushrooms are what really stand out here. They bring another dimension and depth of flavor to the dish; a meaty texture and earthy taste that pairs very nicely with the briny clams and sweetness of the mirin. At first glance you would think this tofu scramble is heavy and super filling but after taking a bite you will realize it’s quite fluffy and light!


This is a fun and different tofu scramble recipe to make if you are looking to surprise your friends or loved ones. Let them figure out what that briny flavor is and hear them talk about how much they love the meat you have used in it! No one has to know there’s none 😉

You can serve this tofu scramble recipe on top of white rice, with a side of nasu dengaku or mixed together with yaki udon (it’s surprisingly delicious!)

clams-and-veggies adding-sauce adding-egg tofu-clam-bite Print

Tofu Scramble with Soy Mirin Clams

Tofu scramble with flavors from the sea! Clams cooked in sake, soy and mirin sauce fried with tofu and vegetables.

  • Author: Caroline Phelps
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 people 1x
  • Category: Main
  • Cuisine: Japanese


  • 1/2 small carrot (peeled and cut into small strips)
  • 1/2 small onion (finely chopped)
  • 5 shiitake mushrooms (soaked in water for dried ones)
  • 2 tablespoons green peas (thawed in hot water if you are using frozen ones)
  • 1 tablespoon canola oil
  • 1 tablespoon sesame oil
  • 10 ounces can baby clams + 2 tablespoons reserved clam juice
  • 14 ounces block medium firm tofu
  • 1/4 cup chopped scallions
  • 3 tablespoons sake
  • 1 1/2 tablespoon mirin
  • 2 tablespoons soy sauce
  • 1 large egg
  • salt and pepper


  1. Wrap tofu in paper towel (this removes excess water). Repeat a few times until tofu feels dry.
  2. In a bowl, mix sake, soy sauce and mirin. Set aside.
  3. Remove the stem of each shiitake mushroom and slice into thin strips.
  4. In a large pan over medium high heat, add sesame oil, canola oil, onions, carrots, shiitake mushrooms and green peas and cook for 4 minutes until vegetables have soften.
  5. Add clams and cook for 3 minutes.
  6. Add tofu by breaking small pieces with your fingers.
  7. Add sake, soy, mirin sauce and stir well.
  8. Push food to one side of the pan and break the egg on the other.
  9. Stir the egg with a spatula until almost cooked and slowly mix it in with the tofu scramble.
  10. Add scallions, mix well and season with salt and pepper. Serve.

Keywords: recipe, seafood, side

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