Recreation of 'Iron Wok Jan!': Seafood-Style Tofu Fried Rice
ID: 5076aa4e...
This is an easy, at-home adaptation of the 'Tofu Fried Rice (Seafood-Style)' featured in the first chapter of the legendary culinary manga 'Iron Wok Jan!'. Using no meat, but relying on firm tofu, eggs, and dried scallop soup stock, you can create a surprisingly deep, seafood-rich, and fluffy fried rice.
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🍳 Cooking Flow
Make thin omelets, slice them into thin strips, and prepare as shredded egg garnish (kinshi tamago). → Dice the firm tofu and stir-fry in rice bran oil to evaporate the excess moisture. → Add dried scallop soup stock and stir-fry, letting the tofu absorb the umami. → Add warm cooked rice, additional dried scallop soup stock, salt, and white pepper, then stir-fry together. → Add a final splash of oil for fluffiness, stir-fry quickly, plate it, and top with the shredded egg and pickled ginger (beni shoga).
Cooking Steps
Brief Cooking Order
Make thin omelets, slice them into thin strips, and prepare as shredded egg garnish (kinshi tamago). → Dice the firm tofu and stir-fry in rice bran oil to evaporate the excess moisture. → Add dried scallop soup stock and stir-fry, letting the tofu absorb the umami. → Add warm cooked rice, additional dried scallop soup stock, salt, and white pepper, then stir-fry together. → Add a final splash of oil for fluffiness, stir-fry quickly, plate it, and top with the shredded egg and pickled ginger (beni shoga).
Introduction
This is an easy, at-home adaptation of the 'Tofu Fried Rice (Seafood-Style)' featured in the first chapter of the legendary culinary manga 'Iron Wok Jan!'. Using no meat, but relying on firm tofu, eggs, and dried scallop soup stock, you can create a surprisingly deep, seafood-rich, and fluffy fried rice.
Step 1
Crack 1 egg into a bowl and whisk thoroughly, making sure to cut through the egg whites.
Step 2
Heat a frying pan over low heat; pour in the whisked egg without adding oil, spread it thin, and cook a thin omelet.
Step 3
Once the omelet is set, remove it from the pan, fold it carefully, and slice it from the edge into thin strips to make shredded egg garnish.
Step 4
Cut the firm tofu (150g) into 1cm cubes.
Step 5
Heat the rice bran oil (1.5 tbsp) in the frying pan, add the cubed tofu, and stir-fry over medium heat to evaporate the moisture.
Ingredients List
Important Notes
⚠️ Because tofu contains a lot of moisture, please be sure to use 'firm tofu' (momen) that does not crumble easily. Using silken tofu will likely result in a mushy texture.
💡 By evaporating the moisture while stir-frying the tofu and directly coating it with the dried scallop soup stock, you can lock the concentrated seafood umami inside the tofu itself.
✨ This is a very healthy and low-cost (approx. 100 yen) recreation recipe that requires no meat or seafood, but thanks to the dried scallop soup, it yields a surprisingly authentic Chinese flavor.
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