Sauce tofu
The key is to warm the tofu first.
When making the sauce, add the cornstarch mixture after turning off the heat to prevent lumps. If you think it's not thick enough, turn the heat on briefly to thicken it further.
When making the sauce, add the cornstarch mixture after turning off the heat to prevent lumps. If you think it's not thick enough, turn the heat on briefly to thicken it further.
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
Ingredientsfor 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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It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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