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Scrambled Tofu with Vegetables

Prep Time

10 min

Cooking Time

6 min





  • 1 pound fresh tofu, cubed or crumbled

  • 1/2 leek, both green top and white bottom, sliced thin

  • 1/2 cup broccoli, sliced into small spears, or sliced green beans

  • 1/2 cup mung bean sprouts, washed

  • 1/4 cup carrots, sliced in match sticks

  • shoyu or tamari soy sauce

  • sesame oil, light or toasted


  1. Heat a skillet over a medium high flame and brush the pan with oil.

  2. Turn the flame to high and add the carrots, saute for 1 minute.

  3. Add the broccoli, leeks and tofu and saute 2 minutes, moving the vegetables briskly back and forth with a wooden spatula or chopsticks.

  4. Add the sprouts and a few drops of soy sauce.

  5. Saute another 2 to 3 minutes until the vegetables are tender but still brightly colored and crispy.

  6. Remove from the pan, place on a platter and serve immediately for best taste.


Michio and Aveline Kushi

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