Spring Challenge Day 21-Yudofu

Yudofu-by Aveline kushi

2 Cups spring or filtered water

1 Strip kombu

2 Shiitake mushrooms

1 Pound fresh firm tofu, sliced into 1-inch thick slices

1 Bunch watercress, washed

Tamari soy sauce

Sliced lemon

Gingeroot juice

Finely chopped scallions for garnish

Place water, kombu and mushrooms in a saucepan and bring to a boil. Reduce the heat to low and simmer for several minutes. Remove shiitake and kombu and set aside for use in another recipe. Return water to a boil and add the sliced tofu. When tofu becomes hot, add the water cress and let sit for a few seconds. make a sauce in a small pan: For each person combine 1 tablespoon of tamari soy sauce, i tablespoon of hot shiitake stock, a drop of squeezed lemon, and 1-2 drops of gingeroot juice. At the table serve sauce individually to each person, garnished with scallions. the tofu is then picked up,dipped in the sauce and eaten.

-This was so delicious! But with a smack to my forehead, I forgot the watercress. It’s still sitting on my counter.

Week 4 recipes:

22- Tempeh shish kabab

23-Arame with corn

24-Dulse with carrots and celery

25-Gomashio

26-Baked trout

27-Kanten

29-Kombu chips

Tagged as: aveline kushi, hot water tofu, kombu, macrobiotic, macromom, Sarah forrester wendt, shiitake, tofu, watercress