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Simmered Tofu

Chef.Morimoto's picture
Ingredients
  Tofu cakes 20 Ounce (2 Cakes ,About 10 Oz /285 G Each)
  Kelp 1 (Kombu, 6-Inch)
  Cornstarch 1 Teaspoon
  Salt 1 Pinch
For condiments
  Fresh ginger 1 Inch, finely grated
  Green onions 4 , finely chopped
For dipping sauce
  Bonito flakes 1⁄3 Ounce (1/2 Cup , Hana-Katsuo, 10 G)
  Soy sauce 7 Tablespoon
  Secondary bonito stock 3 Tablespoon (Secondary)
  Mirin 1 Tablespoon
Directions

1. Prepare CONDIMENTS.
2. Combine DIPPING SAUCE ingredients in a saucepan and bring to a boil over medium heat. Boil for 5 seconds, then remove from heat. Strain through a cheesecloth-lined wire strainer into a small heat-resistant cup. (A pyrex custard cup is good for this purpose.) Place cup in the middle of electric skillet (or keep sauce hot until ready to serve).
3. Lightly wipe both sides of kelp with a damp cloth and make 1/2 -inch (1 1/2-cm) cuts with scissors at 1-inch (2 1/2-cm) intervals. Cut in half. Place in bottom of medium-sized electric skillet. Add about 3 cups cold water, pinch salt, and cornstarch dissolved in 2 tsps water.
4. Cut each tofu cake into 8 pieces. Add cut tofu (it should be completely covered by water) and bring to a soft boil over medium heat. When water boils and tofu floats, it is ready. Ladle hot sauce into individual dipping dishes and season with condiments to taste.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Japanese
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Tofu
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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