I actually really like this with prepared rice with all the mushrooms and stuff in it.
Yudofu, Simmered Tofu
Simmered tofu is a symbol of wintertime cooking and is known from Buddhist monasteries to drinking establishments. Simmered in a light kelp stock the simplicity of this dish features the texture and taste of the tofu. The dish is ready the moment the heat of the stock has penetrated the core of the simmering tofu. An absolutely delicious and delicate way to prepare tofu that is deeply satisfying on a cold day.
INGREDIENTS
2 blocks firm tofu
2 inch length konbu (kelp)
DIPPING SAUCE
1 cup dashi (see basics for preparation method)
1/2 cup soy sauce
2 tablespoons sake
2 tablespoons mirin
1/4 cup loose bonito flakes
To make the dipping sauce, combine the dashi, soy sauce, sake, and mirin in a saucepan and bring to a boil over high heat. Add the bonito flakes, remove from the heat and strain to clarify. Keep the resulting sauce warm in the saucepan.
CONDIMENTS
2 finely chopped green onions
1 sheet crumbled nori seaweed
2 tablespoons white sesame seeds
2 tablespoons fresh grated ginger
Fill a pot to the halfway point with water and add the konbu, heat over medium flame taking care never to let the water boil. Once the hot water has released the taste and aroma of the konbu, cut each tofu block into 8 pieces and let simmer in the hot stock. After around ten minutes the tofu can be plucked from the stock and placed in a servin
www.theblackmoon.com/jfood/tofu.html
Posted by cheryl at December 25, 2007 03:08 PM