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Oyster Hot Tofu (Yudofu)

成本 $10, 保存 $5

來源: Recommended by CookPal

  • 40 Min
  • 2 份量
  • $10

食材

  • Main

    • 🍲 1 block silken tofu
    • 🦪 6 oysters (90g), shucked
    • 100g mizuna, chopped
    • 5g kombu
    • 💧 500ml water

  • Sauce & Garnish

    • 2 tbsp ponzu sauce
    • 🌱 Chopped green onion, as needed
    • A pinch of shichimi togarashi

  • Oyster Preparation

    • 1 tbsp potato starch

步驟

1

Wipe the kombu to remove any dirt. Place kombu and water in a pot and let it sit for 30 minutes.

2

Trim the roots off the mizuna and cut into bite-sized pieces.

3

Cut the tofu into 4–6 pieces.

4

In a bowl, mix the oysters with potato starch. Add water and gently wash the oysters, changing the water until it becomes clear.

5

Add the tofu to the pot with kombu and heat over medium heat. Remove the kombu just before the water boils, then add the oysters and simmer on low heat for 3–5 minutes until cooked. Add the mizuna and cook briefly.

6

Serve with ponzu sauce, chopped green onions, and a sprinkle of shichimi togarashi.

營養成分

每份

🔥

150

卡路里

  • 15g
    蛋白質
  • 10g
    碳水化合物
  • 5g
    脂肪

💡 小提示

Use fresh oysters for the best flavor.You can substitute mizuna with spinach or other leafy greens.Serve immediately to enjoy the dish at its best temperature.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。