Tortoiseshell Tofu

Recipe by Nose5775
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups dashi (see recipe 77195) or 2 cups low-fat chicken broth
  • 1 12
    teaspoons sugar
  • 2
    tablespoons mirin (sweet Japanese cooking wine)
  • 2
    tablespoons soy sauce
  • 1
    pinch salt
  • 1
    (18 ounce) package silken tofu or (18 ounce) package other tofu, but then see below
  • 3
    tablespoons cornstarch
  • 3
    tablespoons water
  • 1
    teaspoon shredded fresh ginger
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DIRECTIONS

  • If you are using anything other than silken tofu, you will need to press it for an hour-- but do NOT press silken tofu; it will crumble.
  • Mix dashi, sugar, mirin, and soy sauce in a medium-sized pot and bring to a boil.
  • Turn down to a simmer.
  • Taste: the flavor will be out of balance, a bit too sweet.
  • Add salt a bit at a time, tasting often, until the flavors are balanced.
  • Cut the tofu cake into four equal pieces and carefully slide them into the pot.
  • Be careful to keep the heat at a simmer-- higher heat will make the tofu crumble.
  • Ladle the liquid over the top and sides until the tofu is heated thoroughly, about 4 minutes.
  • With a spatula, gently remove the tofu pieces to deep individual dishes, 2 pieces per serving.
  • Keep the pot on the heat.
  • Mix the water and cornstarch and add to the simmering liquid.
  • Stir until thickened, about 1 minute.
  • Ladle the thickened sauce over the heated tofu.
  • Garnish with ginger.
  • Eat with teaspoons rather than chopsticks; this is very soft.
  • For Vegetarian use Dashi.
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