Carrot and tofu stir-fry（Ninjin-Shirishiri). Shiri-shiri means grating in the Okinawan dialect and it probably comes from the sound. And now, let's make the ninjin shirishiri. First, put the oil of the canned tuna into a pan and add the sesame oil.
In Japanese, this dish is called ninjin no shirishiri, or shredded carrot. Shirishiri is an onomatopoeic word indicating the noise of a carrot being. Your plate starts with a bed of fluffy grains, like white rice or brown rice or farro (adventure!) and then gets covered with some sauteed veggies and some golden brown tofu and an extra. You can have Carrot and tofu stir-fry（Ninjin-Shirishiri) using 8 ingredients and 5 steps. Here is how you cook that.
Ingredients of Carrot and tofu stir-fry（Ninjin-Shirishiri)
- It’s 1 of carrot.
- You need 300 g of film tofu.
- It’s 2 teaspoons of oil.
- You need 1 pinch of salt.
- You need of a.
- You need 1 tablespoon of soy sauce with rice malt.
- You need 2 tsp of sugar beet.
- It’s 1 of little black pepper.
Stir-fries are like salads: you can put almost whatever in it and it will be a quick, healthy, delish meal. I've put in my favorite veggies into this recipe, but please feel free to substitute whatever hearty vegetables you have on hand. Growing up, my father even put iceberg lettuce in the mix. Get a vegetarian, vegan, and gluten-free recipe for Swiss chard and tofu stir-fry, plus suggestions for several equally tasty variations.
Carrot and tofu stir-fry（Ninjin-Shirishiri) step by step
- Drain the tofu..
- Cut the carrots into stripes..
- Put oil in a frying pan and heat, add carrot and salt..
- If the whole oil turns, Add the bite-sized tofu. Fry until the carrots are soft..
- Add A and mix gently..
Add the chopped tofu and heat until lightly golden brown on all sides, stirring occasionally as needed. Once the tofu is almost cooked, add a splash of soy sauce. Stir-fried tofu is not, perhaps, at the top of your list of scintillating weeknight dinners. But in its own humble, unassuming way, tofu can be downright sexy. Give it some time by itself in a hot wok, and you'll get golden edges and bouncy texture that will surprise you with its ability to make you swoon.