Recipe for Tofu Champuru with Shrimp and Shimeji Mushrooms! A simple and hearty side dish with the umami of shrimp and the richness of tofu.

Here is a recipe for Tofu Champuru with Shrimp and Shimeji Mushrooms. The richness of the tofu and egg, and the umami of the shrimp give this dish a deep flavor, despite the simple seasonings.

Tofu Champuru with Shrimps and Shimeji Mushrooms

Ingredients (for 2 persons)

1 tofu (momen)
100g (3.53oz) peeled shrimp
1 egg
100g (3.53oz) shimeji mushrooms
30g (1.06oz) salted and boiled edamame (soybeans)
2 teaspoons sesame oil
1 teaspoon salt
1/2 tbsp sugar and sake

Tofu Chanpuru with Shrimps and Shimeji Mushrooms Directions

Pat tofu dry with paper towels, sprinkle with salt, and set aside for about 15 minutes. Separate shimeji mushrooms into small bunches. Beat the eggs in a container. Remove the edamame from the pods and set aside.



Heat sesame oil in a frying pan and fry shimeji mushrooms until softened.


Add the shrimp and fry.


When the color of the shrimp changes, tear the tofu into bite-sized pieces and add it to the pan, then add sugar and sake.


When the tofu is cooked, add the egg and mix quickly, then turn off the heat. Add the edamame and toss briefly to combine.

How does Tofu Champuru with Shrimps and Shimeji Mushrooms taste?

The richness of the tofu and egg, and the umami of the shrimp give this dish a deep flavor, even though the seasonings are simple. With the addition of soft shimeji mushrooms and crunchy edamame, the texture is rich and varied. It is also a hearty dish.