Tortoiseshell Tofu
Ingredients
- 2 cups dashi (see recipe 77195) or 2 cups low-fat chicken broth ⓘ
- 1 1/2 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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
230
kcal
11% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).