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.


  • 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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