Stir-Fried Tofu (Iri Dofu)
CookinGlobe
This is the stir-fried tofu dish that was always on the dinner table in my home.
It often found its way into our lunch boxes too, and I absolutely loved it growing up.
In a family of five, we had to share one pan of it—and I always thought, “Why can’t I just eat the whole bowl myself?”
So when I became an adult and made it for the first time on my own, I fulfilled that childhood dream and happily ate an entire bowl in one sitting.
You’ll sometimes see iri dofu served as a small starter in Japanese izakaya, and as the name suggests, tofu plays the leading role.
Packed with vegetables and gently seasoned, it’s a light and nourishing dish.
I use ground pork in my family recipe, but if you prefer a meat-free version, it still turns out wonderfully delicious.
From our table to yours — may gentle flavors bring comfort to your day.
Recipe
Ingredients (4 Servings)
- Tofu … 1 block
- Ground pork … 100 g
- Carrot … ½–1 (as much as you like)
- Dried shiitake mushrooms … 2–3 pieces
- Egg … 1
- Shiitake soaking liquid … 200 ml
- Soy sauce … 2 tbsp
- Sake … 1 tbsp
- Mirin … 1 tbsp
(or 1½ tsp sugar if unavailable) - Sugar … 1 tsp
- Sesame oil … 1 tbsp (or vegetable oil)
Instructions
1. Prepare the shiitake.
Rehydrate the dried shiitake in about 200 ml of hot water until fully softened
(or microwave them in water to speed it up).
Save the soaking liquid—it becomes a wonderfully flavorful broth.
2. Prep the ingredients.
Slice the rehydrated shiitake and carrot.
Most people dice them, but I’ve always sliced them into thin strips ever since my kids were little — part of our little ‘food education.’
3. Stir-fry.
Heat sesame oil in a deep pan.
Add the ground pork and cook until the color changes, then add the carrot and continue stir-frying.
4. Simmer and evaporate.
Crumble the tofu into the pan with your hands.
Add shiitake, the soaking liquid, sake, mirin, sugar, and soy sauce.
Simmer while stirring gently, letting the liquid reduce.
(A little bonito broth makes it even more flavorful.)
5. Finish.
When most of the liquid has evaporated, pour in the beaten egg.
Mix everything together until the egg is gently cooked and the dish is fluffy and cohesive.
Optional additions
This simple version is my family classic, but chopped spinach, lotus root, burdock, or even small crunchy vegetables can add lovely textures.
It’s an easy dish to customize.
Discover Where Taste and Tradition Meet: Iri Dofu
At CookinGlobe, you can enjoy this dish as part of our meal course.
For vegan guests, we prepare a meat-free version that is just as comforting.
It’s a dish you rarely see served in restaurants (perhaps because it isn’t the most photogenic?), but it’s truly delicious—warm, humble, and full of home-style flavor.
I hope you’ll try making it in your own kitchen.
