Tofu Casserole

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Serving size:4
Total Time:
Tofu Casserole

Ingredients

  • 2 tsp instant dashi powder, see Note
  • 4 cup water
  • 2 tsp finely grated fresh ginger
  • 1/4 lb shiitake mushrooms, stemmed and caps thinly sliced
  • 1/2 cup shelled edamame, 3 ounce
  • 1 14-ounce package firm silken tofu, cut into 1-inch cubes
  • 8 water chestnuts, thinly sliced
  • 5 oz baby spinach
  • 2 tbsp low-sodium soy sauce
  • 2 tbsp mirin
  • 1 tsp fresh lemon juice
  • 1 scallion, thinly sliced
  • 4 tsp bonito flakes, optional see Note

Directions

1. 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.

NOTE: Instant dashi is Japanese stock made from bonito (dried tuna flakes) and seaweed. Look for it in the Asian section of supermarkets