Tofu Meals Recipes / Complicated Recipes

Tofu Meals Recipes

Thanksgiving is coming up soon and it’s a happy time as families get together. I’m also spending Thanksgiving with my husband’s family in Taiwan and it’s pretty warm here in Kaohsiung (高雄), Taiwan where I stay. It’s a bit difficult for me to imagine American Thanksgiving and the beauty of autumn at the moment with the A/C blasting all day in 78F (26C) weather.

Here is a light and healthy vegetarian tofu recipe that might come in handy for the next few days after the big Thanksgiving feast – it’s called Hot Tofu (Yudofu 湯豆腐).

This dish is unbelievably easy and the only ingredients you need are just dashi kombu and tofu. I’ve seen dashi kombu in the Japanese isle of typical Asian markets so hopefully you are able to find it easily. If you don’t have an Asian market nearby, you can as well.

Basically the idea is to make stock using dashi kombu, and then throw some tofu in. Yes, that’s it! Of course you are welcome to add any vegetables to add extra nutrition and color; however, today I kept it simple by adding Japanese herbs called to enjoy the simple flavor of tofu. It would be the best if you can purchase fresh tofu or make your own tofu!

How do you eat it? There are many sauces that go well with warm tofu. You can use soy sauce, ponzu, sesame sauce, or sauce made with miso. Today I made a special soy sauce-base sauce with bonito flakes (katsuobushi) to add more dashi flavor instead of just soy sauce (this sauce is not vegetarian). I also sprinkle scallions and shichimi togarashi (Japanese 7 flavor chili pepper).

This can be an appetizer, side dish, or simply a meal on its own. If you want to add meat, you can try my Hot Pot (Japanese Nabe) Recipes including Shabu Shabu and Sukiyaki. Enjoy!

Hot Tofu (Yudofu) Recipe

  • 1 Momen Tofu (in the US it’s called “regular” tofu, which is between silken and firm)
  • Mitsuba or any green vegetable you like for color
  • About 2 inch Dashi Kombu
  • 1 Tbsp. sake
  • ¼ tsp. salt
  1. These leftover bonito flakes have nice flavor and you can use it as filling for Okaka Onigiri.
Gently clean the dashi kombu with a damp cloth (DO NOT WASH) but leave the white powdery substances which contribute to the umami flavor in the stock. In donabe (Japanese clay pot),  put dashi kombu and pour water till 70% full. Let the kombu soak for 1-2 hours. Or you can soak the kombu while cooking on the lowest heat for 15 minutes if you are in a hurry. Meanwhile,  make sauce. Put sauce ingredients in a small sauce pan. When boiling,  add bonito flakes (katsuobushi).

Tofu made of green soybeans debuts in Taiwan  — Focus Taiwan News Channel
Taipei, July 30 (CNA) It is usually a sign that food has gone bad when it turns green, but researchers in southern Taiwan are proud to have developed a new kind of tofu made from green soybeans, which they say could boost Taiwan's NT$2 billion (US$66 ..

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