Total Time
3hrs 20mins
Prep 3 hrs
Cook 20 mins

This is a typical Japanese side dish but I made it easier and healthier. For more healthy, gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog, www.InnerHarmonyNutrition.com.

Ingredients Nutrition

Directions

  1. Place a block of tofu in a bowl and put a heavy weight on top for a few hours to drain water.
  2. Line a toaster oven pan with aluminum foil or parchment paper and spray oil. Preheat the oven toaster to 450°F/225°C.
  3. Dice tofu into large chunks and coat them with potato starch.
  4. Bake tofu in the toaster oven for about 20 minutes until they are lightly browned.
  5. In a meantime, heat 1 1/2 cups of water in a small pan.
  6. Peel and grate daikon radish and ginger separately. Thinly slice green onions.
  7. Add tamari, dashi, sake (if using), and ginger to the hot water in the pan and stir. Reduce heat.
  8. In a small bowl, add 2 tsp of potato starch and 2 Tbsp of water and mix well to dissolve the starch.
  9. Add the starch mixture to the pan and stir. Turn off the heat.
  10. In a dish, place baked tofu and top with grated radish, green onions, and nanami togarashi (if using).
  11. Pour the soup. Infuse love and serve immediately.