Steamed Tofu and Vegetables

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READY IN: 40mins
Recipe by veggiechick

This is some whacky concoction I came up with for my sanshoku. I was coloring things so I made this green. I really don't recommend it as a dish to set on the table, unless it's mixed with something else. You'll need to cut a piece of wax paper slightly smaller than the saucepan you'll be using.

Ingredients Nutrition


  1. Drain and rinse noodles. Place a saucepan of water on high heat, add noodles and food coloring. Bring to a boil (stirring constantly), and drain.
  2. Chop veggies into small enough pieces for your food processor, or whatever you use to dice things up. It should be a nice green when you remove it from your chopper.
  3. Add veggies, and dashi to tofu, bring to a boil. Reduce heat to low and add sugar, soy and sake. Stir gently. Place wax paper in pan and cover with the pan's lid. Let simmer for approximately 30 minutes.
  4. Remove wax paper, and add mirin. Taste and adjust sauce if needed.

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