Ingredients with Measurements:
- 1 package of firm tofu (14 oz)
- 1 package of mozuku seaweed (7 oz)
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 3 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 2 tablespoons of soy sauce
- 1 tablespoon of mirin
- 1 tablespoon of cornstarch
- 1 tablespoon of water
- Salt and pepper to taste
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Drain the tofu and cut it into 1-inch cubes. Set aside.
2. Rinse the mozuku seaweed under cold water and drain well.
3. In a small bowl, mix together soy sauce, mirin, cornstarch, and water. Set aside.
4. Heat the vegetable oil in a wok or large skillet over medium-high heat.
5. Add the sliced onion and bell pepper and stir-fry for 2-3 minutes until slightly softened.
6. Add the minced garlic and stir-fry for another 30 seconds until fragrant.
7. Add the cubed tofu and stir-fry for 2-3 minutes until lightly browned.
8. Add the drained mozuku seaweed and stir-fry for another 2-3 minutes until heated through.
9. Pour the soy sauce mixture over the stir-fry and stir well to coat everything evenly.
10. Season with salt and pepper to taste.
11. Serve hot with steamed rice.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 190
- Fat: 10g
- Carbohydrates: 14g
- Protein: 14g
- Fiber: 3g
- Sugar: 5g
- Sodium: 620mg
Substitutions for ingredients:
- Firm tofu can be substituted with extra-firm tofu or tempeh.
- Mozuku seaweed can be substituted with other types of seaweed such as wakame or hijiki.
- Red bell pepper can be substituted with green bell pepper or other types of sweet peppers.
- Mirin can be substituted with rice vinegar or dry sherry.
Variations:
- Add sliced mushrooms or shredded carrots for extra flavor and texture.
- Use different types of vegetables such as broccoli, snow peas, or bok choy.
- Add sliced chicken or shrimp for extra protein.
Tips and tricks:
- Make sure to drain the tofu well before cutting it into cubes to prevent excess moisture.
- Rinse the mozuku seaweed well under cold water to remove any sand or debris.
- Stir-fry the vegetables in batches if your wok or skillet is not large enough to prevent overcrowding.
- Adjust the seasoning to your liking by adding more soy sauce or mirin if needed.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stir-fry in a microwave-safe dish or on the stovetop until heated through.
Presentation ideas:
- Serve the stir-fry in a bowl with steamed rice and garnish with sliced green onions or sesame seeds.
Garnishes:
- Sliced green onions, sesame seeds, or chopped cilantro.
Pairings:
- Steamed rice, quinoa, or noodles.
Suggested side dishes:
- Miso soup, edamame, or cucumber salad.
Troubleshooting advice:
- If the stir-fry is too dry, add a splash of water or vegetable broth to create more sauce.
- If the stir-fry is too salty, add a squeeze of lemon or lime juice to balance the flavors.
Food safety advice:
- Make sure to cook the tofu and vegetables thoroughly to prevent any foodborne illnesses.
- Store any leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Mozuku seaweed is a type of brown seaweed that is commonly used in Okinawan cuisine. It is known for its slimy texture and high nutritional value.
Flavor profiles:
- This stir-fry is savory, slightly sweet, and umami-rich.
Serving suggestions:
- Serve the stir-fry hot with steamed rice and a side of miso soup for a complete meal.
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Region: Japanese