Steps to Prepare Soy Free Tofu Recipe

Simmered Kabocha Pumpkin And Fried Tofu With Sweet Soy Sauce

About 1 1/2 teaspoons packed refined nigari crystals.

Recipe Summary Simmered Kabocha Pumpkin And Fried Tofu With Sweet Soy Sauce

This is a kind of traditional Japanese nimono. It's really good for lunchboxes too. You can get Japanese kabocha pumpkin at a Japanese market, Chinese market, or another Asian market. The dish is even better the next day as leftovers (served hot or cold).

Ingredients | Soy Free Tofu Recipe

½ kabocha squash - seeded, peeled, and cut into 2-inch cubes

2 cups prepared dashi stock

1 (10 ounce) package fried tofu, cut into 16 pieces

¼ onion, thinly sliced

3 tablespoons sake

3 tablespoons mirin

3 tablespoons soy sauce

3 tablespoons white sugar

1 pinch salt

Directions

Soak kabocha in a bowl of water for 15 minutes. Drain.

Combine kabocha squash, dashi stock, fried tofu, onion, sake, mirin, soy sauce, sugar, and salt in a saucepan. Cover with aluminum foil. Bring to a boil; reduce heat and simmer until kabocha squash is tender, about 15 minutes. Remove aluminum foil carefully.

Cool before serving, about 10 minutes.

Info | Soy Free Tofu Recipe

prep: 15 mins cook: 20 mins additional: 25 mins total: 1 hr Servings: 4 Yield: 4 servings

TAG : Simmered Kabocha Pumpkin And Fried Tofu With Sweet Soy Sauce

Side Dish, Vegetables, Squash,