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Tofu Casserole

Food.and.Wine1's picture
Chef Takashi Yagihashi serves a pot of broth with tofu and vegetables, including kombu (a seaweed). Diners pluck out the ingredient they want and dip it in flavorings, including soy, mirin and yuzu. This dish is already supernutritious; to simplify it, use supermarket ingredients and combine everything in the pot;no dipping required. Picture Credit: Tina Rupp Recipe By: Takashi Yagihashi For more recipes, please visit Foodandwine.com
Ingredients
  Instant dashi powder 2 Teaspoon
  Water 4 Cup (64 tbs)
  Finely grated fresh ginger 2 Teaspoon
  Shiitake mushrooms 1⁄4 Pound, stemmed and caps thinly sliced
  Shelled edamame 3 Ounce (1/2 Cup)
  Firm silken tofu 14 Ounce, cut into 1 inch cubes (1 Package)
  Water chestnuts 8 , thinly sliced
  Baby spinach 5 Ounce (1 Bag)
  Low sodium soy sauce 2 Tablespoon
  Mirin 2 Tablespoon
  Fresh lemon juice 1 Teaspoon
  Scallion 1 , thinly sliced
  Bonito flakes 4 Teaspoon
Directions

In a large saucepan, bring the dashi and water to a simmer. Add the grated ginger, sliced shiitake, edamame, tofu and water chestnuts and simmer over moderate heat for 5 minutes. Add the spinach, soy sauce, mirin and lemon juice and stir just until the spinach is wilted. Serve in bowls with the scallion and bonito.

Notes: Instant dashi is Japanese stock made from bonito (dried tuna flakes) and seaweed. Look for it in the Asian section of supermarkets.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Main Dish
Dish: 
Soup
Ingredient: 
Tofu
Interest: 
Gourmet, Healthy
Servings: 
4

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