Ohayo gozaimasu! Konichiwa! Konbawa! Good Morning, Good Afternoon, Good Evening/Night respectively in Japanese.
The weather has been really hot these month and nothing beats the heat than a simple and hearty dish.
Tofu or soybean pudding, yes, pudding as it coagulates just like pudding or jello. There are many different types available if you live in a place where Chinese are a majority race, so choosing and using the right type for this dish does matter.
I have used a Chinese tofu that is packaged/produced for steaming in this dish. The other different types are for soup, deep frying, Japanese style, with egg, etc. I should post a photo just to show some of the types we have in Singapore.
When I lived in the Caribbean, I was happy to have found the Morinaga Silken Tofu in a tetra pack from Nature’s Farm! On a side note to my daughter, they stock them at the Chinese supermarket in Edinburgh too! I must admit that the Morinaga Silken Tofu has a much nicer texture (smoothness) as compared to the brand that I normally use here.
This dish is so easy to prepare, I have to write more just to fill the page!
Ingredients: serves 1-2 persons
1 block of Silken Tofu
Bonito (tuna) flakes
soy sauce for Japanese noodles
- Remove tofu from packaging, drain the liquids.
- Place in a microwave safe dish and microwave on High for 2 minutes.
- Remove and place tofu block into serving dish/bowl.
- Pour soy sauce around it.
- Add spring onions & bonito flakes on and around the tofu.
- Serve warm or cold.