Sauce tofu
The key is to warm the tofu first.
When making the paste, you need to add the water-dissolved potato starch after turning off the heat to prevent lumps from forming. If you feel the sauce isn't thick enough, turn the heat up for a moment to thicken it up.
When making the paste, you need to add the water-dissolved potato starch after turning off the heat to prevent lumps from forming. If you feel the sauce isn't thick enough, turn the heat up for a moment to thicken it up.
How to make it
1
Cut the silken tofu in half. Place the kelp and cut tofu in a pot, add enough water to cover the tofu, and heat over the stove
2
Put the kelp stock and Happo Mibijin in a separate pot, bring to a boil, then turn off the heat. Add the water-dissolved potato starch to thicken
3
Place the warmed tofu in a bowl, pour the sauce over it, and top with grated ginger to finish
Ingredients for 2 people
-
- Silk tofu
- 1
-
- kelp
- 15g
-
[A]
- Kelp dashi
- 1 cup
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 50cc
-
- Water-soluble potato starch
- 3 tablespoons
-
- ginger for finishing
- Small amount
[PR]
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