Go Back
Tofu Frittata with Teriyaki Sauce

Tofu Frittata with Teriyaki Sauce


  • ¼ cup sliced dried shitake mushrooms about 2-3
  • 2 teaspoons olive oil
  • ½ cup shredded carrots
  • 2 tablespoons chopped green onions
  • ½ pack firm tofu
  • 4 eggs
  • 1 tablespoon low-sodium soy sauce
  • ¼ cup low-sodium soy sauce
  • ¼ cup mirin
  • 1 tablespoon sugar
  • 2 teaspoons cornstarch or potato starch
  • 2 tablespoons cold water
  • 1 teaspoon sriracha


  • Soak mushrooms in hot water for 20-30 minutes, until they become softened. Squeeze out excess water. Trim off the stems and thinly slice the caps. You should save the soaking liquid to add to broths or sauces later.
  • Preheat oven to 375F. Heat oil in an oven-proof, nonstick skillet over medium heat. Add carrots, mushrooms, and onion, saute for about 3-5 minutes, or until carrots have softened. Using hands (or fork), break up the tofu and add to the pan. Using a spatula, spread the vegetables into an even layer on the bottom of the pan. In a small bowl, beat together the eggs with soy sauce and a splash of milk (optional). Pour into the skillet over the tofu and vegetables. Tilt the pan to make sure eggs settles evenly over the vegetable mixture. Cook for 2-3 minutes until the eggs at the edges of the pan begins to set.
  • Put the pan in the oven and bake for about 8-10 minutes, or until eggs are set. If you want a crispier top, place in the broiler for about a minute or two. Cool before slicing.
  • While the frittata is in in the oven, make the sauce. In a small pot, combine mirin, soy sauce, and sugar and bring to a boil. Whisk until sugar completely dissolves. In a small bowl, whisk together starch and water until smooth. Pour the slurry into the pan and quickly whisk the sauce. Bring sauce to a boil and remove from heat once the sauce thickens.
  • Drizzle teriyaki sauce over sliced frittata and serve.