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Tofu Casserole

Source: © Food & Wine Magazine
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Total Time:  30 Minutes
Chef Way Takashi Yagihashi serves a pot of broth with tofu and vegetables, including kombu (a seaweed). Diners pluck out the ingredient they want and dip it in flavorings, including soy, mirin and yuzu. Healthier Way This dish is already supernutritious; to simplify it, use supermarket ingredients and combine everything in the pot—no dipping required.
2 teaspoons  instant dashi powder see Note
4 cups  water
2 teaspoons  finely grated fresh ginger
1/4 pound  shiitake mushrooms
1/2 cup  shelled edamame  (3 ounces)
1 14 ounce  package firm silken tofu cut into 1-inch cubes
8   water chestnuts thinly sliced
1 5 ounce  bag baby spinach
2 tablespoons  low-sodium soy sauce
2 tablespoons  mirin
1 teaspoon  fresh lemon juice
1   scallion thinly sliced
4 teaspoons  bonito flakes (optional) see Note

Tip: Instant dashi is Japanese stock made from bonito (dried tuna flakes) and seaweed. Look for it in the Asian section of supermarkets.
Tofu Casserole Recipe at
In a large saucepan, bring the dashi and water to a simmer. Add the grated ginger, sliced shiitake, edamame, tofu and water chestnuts and simmer over moderate heat for 5 minutes. Add the spinach, soy sauce, mirin and lemon juice and stir just until the spinach is wilted. Serve in bowls with the scallion and bonito.

Recipe reprinted by permission of © Food & Wine Magazine. All rights reserved.
Date Added: 01/26/2011
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