Yamagata-style Cold Tofu

Name: Yamagata-style Cold Tofu
Total time: 10 min
Yield: 2 Porciones
Ingredients: 🥛 1 block silken tofu; 🍆 1/2 eggplant, diced; 2 myoga, sliced; 2 shiso leaves, chopped; 🥒 1/2 cucumber, diced; 2 okra, sliced; 1 tsp shredded kombu; 2 tbsp concentrated soy sauce; 💧 90 ml water

Costo $5, ahorrar $10

Fuente: Recommended by CookPal

10 Min
2 Porciones
$5

Yamagata-style Cold Tofu

Costo $5, ahorrar $10

Fuente: Recommended by CookPal

10 Min
2 Porciones
$5

INGREDIENTES

Tofu
- 🥛 1 block silken tofu
Vegetables
- 🍆 1/2 eggplant, diced
- 2 myoga, sliced
- 2 shiso leaves, chopped
- 🥒 1/2 cucumber, diced
- 2 okra, sliced
Seasoning
- 1 tsp shredded kombu
- 2 tbsp concentrated soy sauce
- 💧 90 ml water

PASOS

Dice the eggplant and slice the myoga into small pieces.

Chop the shiso leaves, dice the cucumber, and slice the okra into small pieces.

In a pot, combine soy sauce, water, shredded kombu, and the chopped vegetables. Heat for 5 minutes until the mixture becomes sticky.

Pour the heated mixture over the silken tofu and serve.

NUTRIENTES

Por 1 porción

🔥

150

Calorías

8g
Proteína
12g
Carbohidratos
5g
Grasas

💡 Consejos

Use fresh vegetables for the best flavor and texture.Chill the tofu beforehand for a more refreshing dish.Adjust the soy sauce concentration to taste.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.