RECIPE – Silken tofu with ginger broth
*Serves 8 as a starter or 4 with Larger portions
- 8gms dashi stock powder
- 2 cups water
- 100gm yellow rock sugar
- 6 dried shitake, soaked
- 150mls rice vinegar
- 180mls tamari soy
- 30mls sesame oil
- 1 knob Fresh ginger
- 2 spring onions
- 600gm silken tofu
Finely slice ginger, shitake and spring onions. (Keep some spring onions and ginger aside for garnish) combine liquids and bring to a gentle simmer until sugar is dissolved. Add sliced veg. Simmer for 5 mins.
Place warmed tofu squares on bowls then pour broth over to cover. Garnish with spring onions and ginger.
(Disclaimer; we do not recommend samurai swords as cooking utensils….)