Tortoiseshell Tofu - cooking recipe

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
Preparation
    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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