Simmered Fried Tofu and Greens

• portionen: 4 servings
• aktive zeit: 10 minutes
• gesamtzeit: 3 hours 20 minutes

Zutaten

1 piece aburaage (deep-fried tofu pouch) (¾ oz, 20 g) ¾ 20

6 oz komatsuna (or any greens such as spinach, bok choy, cabbage, napa cabbage, lettuce, and mizuna)

1 cup dashi (Japanese soup stock) (use standard Awase Dashi, dashi packet or powder, or Vegan Dashi)

½ tsp soy sauce (use gluten-free soy sauce for GF)

½ tsp Diamond Crystal kosher salt

Anweisungen

Gather all the ingredients.

Cut off the bottom of your 6 oz komatsuna or other greens. Cut them into 2-inch (5-cm) pieces.

Cut 1 piece aburaage (deep-fried tofu pouch) into ⅜-inch (1-cm) pieces.

In a medium saucepan, add 1 cup dashi (Japanese soup stock) and the sliced aburaage. Bring it to a simmer. Once simmering, add ½ tsp soy sauce and ½ tsp Diamond Crystal kosher salt.

Mix all together and then add the dense parts (stems) of the greens.

Mix all together and cook for 1–2 minutes, and then add the tender parts (leaves) of the greens.

Mix together and simmer on low heat for 3 minutes (depending on the ingredients). Transfer the dish (with cooking liquid) to an airtight container and let cool to steep.

To Serve and Store

You can serve right away, but I recommend resting the dish for overnight. You can keep in the refrigerator for up to 3–4 days or freezer for up to 1 month. Reheat before serving, or you can serve at room temp or chilled (which I prefer).

Nährwertangaben

• Kalorien: 28 kcal
• Gesättigtes Fett: 1 g
• Ungesättigtes Fett: 1 g
• Natrium: 99 mg
• Gesamtkohlenhydrate: 5 g
• Ballaststoffe: 1 g
• Zucker insgesamt: 1 g
• Eiweiß: 2 g