Japanese Tofu Scramble

Press the tofu: Wrap the tofu block in paper towels and place a heavy object on top for at least 15 minutes to remove excess water. The drier the tofu, the better it will scramble.

Prepare the tofu: Crumble the pressed tofu into a bowl using your hands or a fork. Set aside.

Sauté the Aromatics: Heat the neutral oil in a large non-stick skillet or wok over medium heat. Add the sliced shiitake mushrooms and cook until softened and slightly browned, about 5-7 minutes.

Add Aromatics: Add the white parts of the green onions, grated ginger, and minced garlic to the skillet. Cook for another minute until fragrant.

Scramble the Tofu: Add the crumbled tofu to the skillet and cook, breaking it up further with a spatula, until heated through and starting to brown, about 8-10 minutes.

Season: In a small bowl, whisk together the soy sauce (or tamari), mirin, miso paste (if using), and sesame oil. Pour the mixture over the tofu scramble and stir to combine. Cook for another 2-3 minutes, allowing the sauce to absorb and the flavors to meld.

Final Touches: Season with salt and pepper to taste. Stir in the green parts of the green onions.

Serve: Serve the Japanese tofu scramble immediately, garnished with crumbled nori seaweed and toasted sesame seeds.