A bottle of Kikkoman vegetarian oyster sauce next to a bowl of vegetable stew with tofu, potatoes, carrots, and green beans on a wooden surface.

Tofujaga (Vegetarian version of Nikujaga)

Serves 4
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes

Ingredients

12oz potatoes

2.5oz carrots

2.5oz onions

2.5oz string beans

1/2 pack firm tofu

3oz shirataki noodles

1 tbsp cooking oil

 

3 cups water

4 tbsp Kikkoman®Vegetarian Oyster-flavored Sauce

3 tbsp Kikkoman®Soy Sauce

3 tbsp Kikkoman®Sake

1 tbsp Kikkoman®Kotteri® Mirin

1 tbsp sugar

Directions

1. Cut potatoes into 1-inch squares.

2. Cut carrots into half-moon shape.

3. Slice onions.

4. Cut tofu into 12 pieces.

5. Drain and wash shirataki noodles. Cut them in half.

6.  Heat the vegetable oil in a medium saucepan over medium-high heat. Cook potatoes, carrots, and onions for 2 minutes. Add shirataki noodles.

7. Add water, Oyster-flavored sauce, soy sauce, sake, mirin, and sugar.

8. Let it cook for 10 minutes and gently add Tofu.

9. When the potatoes become almost ready, add string beans.

TAGGED IN:

Soy Sauce (115)Entrees (336)Stove Top (280)Japanese (44)
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