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
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