Soupy tofu and veggies


There are endless variations to what one can do with fresh vegetables, good tofu, and a few stock ingredients. This is why my food life is so happy.

For this dish, Yusuke boiled firm tofu, carrots, zucchini, mushrooms, and bean sprouts in a big frying pan in a “soup” of some Japanese staples:

roughly 1-2 tbsp each…

  • soy sauce
  • water
  • rice vinegar
  • mirin
  • sake

a pinch…

  • dashi
  • sugar
  • salt

After everything was cooked, he lowered the heat and added katakuriko (Japanese potato starch) to thicken the sauce.

To serve, he removed the tofu from the pan so that it could form the bottom layer for the veggies.

(How sad I would be if I had never discovered tofu. I really, really want to visit at least one, and hopefully more, tofu restaurants during our upcoming visit to Japan. Yusuke went to a place called Junsei once in Kyoto and has never forgotten the experience. The restaurant’s site has posted an interesting video of the tofu-making process.)


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