Adapted from a popular Japanese recipe
Yield: 4 servings
- 2 lbs
firm tofu (
Tofu), cut into 4 slabs
- 1 cup
- 1/2 cup
- 2 tbsp
- 3 tbsp
- 4 tbsp
white or yellow miso
available at Japanese/Asian grocery
ginger, peeled and cut into thin shreds
Sake is rice wine for cooking, available at
Japanese/Asian grocery stores. Mirin is
sweetened rice wine for cooking. If not
available, substitute sake with sugar mixed
1. Place tofu
in a pot with water and sake; bring to a
boil over medium heat, about 2 minutes.
2. Add ginger shreds and cook for 3-4
3. Mix mirin, sugar, and miso in a large
bowl, and dissolve in a bit of cooking broth
(about 1/2 cup). Add to the pot, lower heat,
and cook for 7 - 10 mins more or until broth
has thickened. Serve with rice.
The original Japanese recipe, saba no
miso-ni, uses saba (horse mackerel) or other
firm white-fleshed fish.
Additions such as thinly sliced renkon
(lotus root) or daikon (Japanese radish) go
very nicely with the sauce - simmer in a
separate pot for 10 minutes or until done,
and then add to the tofu to absorb flavors.
well - tastes best on the second day!
means cotton. Momen-tofu is made by pouring
soy milk mixed with a coagulant into a
container that is covered with a cotton
cloth. When this mixture solidifies, a
weight is placed on top of it so that excess
water seeps through the rough cotton cloth,
and is removed.
The only sake listed as kosher is
Hatsukuru sake. At the time of writing
Mirin -- Rice Wine: Because rice wine is a
grain product, it can be used in the kosher
kitchen. The best substitute is dry, kosher
white wine. (kosher without supervision )
Japanese Recipes --
Kosher Vegetarian --
Tofu sometimes also called
doufu (often in Chinese recipes) or bean curd (literal
translation), is a food made by coagulating soy milk, and then
pressing the resulting curds into blocks.