Tofu Casserole

Serving Size: 4
Total Time:


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


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