Go Back

Okinawa Tofu and Vegetables


  • 1 cup sliced carrots
  • 2 cups sliced onion white or yellow
  • 1- 12-14 oz package firm tofu packed in water, drained and cut into 1/2 inch cubes
  • 1-2 tablespoons olive oil
  • 1 tablespoon butter optional but gives the dish good flavor
  • salt and fresh ground pepper
  • 2 tablespoons soy sauce
  • 1-2 bunch of green onions white and green parts, sliced in 1" pieces, on diagonal
  • sesame seeds for garnish optional


  1. Prepare all vegetables and tofu by washing, slicing and setting aside.
  2. Place a medium to large size sauté or fry pan over medium to medium-high heat.
  3. Add olive oil and butter to pan. Heat until butter is melted.
  4. Carefully add carrots and sliced yellow or white onion to pan. Stir fry adding salt and pepper for about 3-4 minutes just until vegetables begin to soften. Remove veggies from pan and set aside.
  5. Add cut up tofu to pan and gently toss once or twice while cooking for about 3-4 minutes total.
  6. Sprinkle soy sauce around and over tofu and add vegetables back to pan heat for another minute, do not toss at this point, or the tofu will fall apart. Turn off heat.
  7. Add sliced green onions to dish, sprinkle with sesame seeds (optional) and serve immediately with gohan (rice) and other sides if desired.