Tofu and Edamame Frittata With Dipping Sauce 4.000

Domenica Marchetti

Family Dish May 23, 2011

One of my favorite cookbooks is an early edition of Madhur Jaffrey’s "World of the East Vegetarian Cooking." This recipe is an adaptation of the Omelette With Bean Curd recipe from that book.

Servings: 4
  • For the sauce
  • 6 tablespoons regular or low-sodium soy sauce
  • 3 tablespoons mirin (rice wine)
  • 2 tablespoons rice wine vinegar
  • 1 1/2 tablespoons toasted sesame oil
  • 1 tablespoon water
  • 2 teaspoons sugar
  • For the frittata
  • 8 ounces firm tofu (about 1/2 block)
  • 3 tablespoons vegetable oil
  • 1 medium clove garlic, cut into paper-thin slices
  • 8 ounces fresh shiitake mushrooms (stems discarded), caps cut into thin slices
  • 1/2 cup shelled edamame (green soybeans, often found in the vegetable freezer case)
  • 3 large eggs, lightly beaten
  • 1 tablespoon regular or low-sodium soy sauce
  • 1 teaspoon mirin
  • 1 teaspoon flour
  • Dash 7-spice seasoning or cayenne pepper


For the sauce: Whisk together the soy sauce, mirin, vinegar, oil, water and sugar in a small bowl. Let the sauce sit while you make the frittata.

For the frittata: Wrap the tofu in paper towels and let it sit while you cook the mushrooms.

Heat 2 tablespoons of the oil in a 10-inch seasoned cast-iron skillet or nonstick skillet over medium-low heat. Add the garlic and cook, stirring, until softened but not browned, about 2 minutes. Add the mushrooms and toss to combine with the oil. Cook for 10 to 15 minutes, stirring frequently, until the mushrooms are tender and have released their moisture. Transfer to a bowl.

Bring a small pot of water to a boil over medium-high heat. Add the edamame and cook for 5 minutes, then drain.

Unwrap the tofu and place it in a large bowl. Mash it up with a fork. Stir in the eggs, soy sauce, mirin, flour and 7-spice seasoning or cayenne pepper. Gently stir in the mushrooms and edamame.

Add the remaining tablespoon of oil to the skillet and place over medium heat. Once the oil is shimmering, pour in the tofu-egg mixture, using a spatula to distribute it evenly. Reduce the heat to medium-low and cook without stirring for 10 minutes, until nicely browned on the bottom and nearly set on top. Very carefully flip the frittata (the easiest way to do this is to slide it onto a large plate, gently turn it over with one or two spatulas, and slide it back into the skillet). Cook for 8 minutes, or until the underside is browned.

Slide the frittata onto a serving platter. Serve hot, warm, or at room temperature, with dipping sauce on the side.

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Recipe Source

From cookbook author Domenica Marchetti.

Tested by Domenica Marchetti .

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