Ingredients
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½ cup dry seasoned rice (rice vinegar)
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1 tablespoon soy sauce
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1/2 teaspoon sesame oil
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2 cloves garlic, minced
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1 pound extra firm tofu, cut into cubes
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Salt and pepper to taste
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¼ cup water
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¾ cup chicken broth
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1/4 cup tamari or mirin
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1 tablespoon sugar
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3 tablespoons cornstarch
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1 cup vegetable stock
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1 teaspoon wasabi powder
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1 small piece kombu (optional)
Directions
Subtitle: An Authentic Japanese Dish Inspired by Tradition
Description: This recipe is inspired by one of the most beloved dishes in Japan – tofu tempura served alongside a creamy miso soup. It features traditional ingredients like tofu, rice, and miso paste, which gives it a classic Japanese taste. The combination of savory tofu and sweet miso creates a satisfying balance that will surely delight your taste buds!
Ingredients:
– ½ cup dry seasoned rice (rice vinegar)
– 1 tablespoon soy sauce
– 1/2 teaspoon sesame oil
– 2 cloves garlic, minced
– 1 pound extra firm tofu, cut into cubes
– Salt and pepper to taste
– ¼ cup water
– ¾ cup chicken broth
– 1/4 cup tamari or mirin
– 1 tablespoon sugar
– 3 tablespoons cornstarch
– 1 cup vegetable stock
– 1 teaspoon wasabi powder
– 1 small piece kombu (optional)
Instructions:
1. Prepare the rice according to package directions. Set aside.
2. For the tofu: Mix together the soy sauce, sesame oil, garlic, salt, and pepper. Add the tofu and mix well until thoroughly coated. Set aside to marinate while you prepare the miso soup.
3. Bring a medium pot of water to boil. Once boiling, add the chicken broth, tamari or mirin, sugar, and cornstarch. Stir constantly until the mixture has thickened and bubbles have dissipated. Remove from heat and stir in the vegetable stock and wasabi powder. If using kombu, add now as well. Return the pot to low heat and simmer for about 10 minutes, or until slightly thicker than desired consistency.
4. Meanwhile, cook the rice following package directions. Transfer to a serving bowl and sprinkle with 1 tablespoon of sesame seeds.
5. To serve, spoon some hot rice onto each plate. Spoon the miso soup over the rice and garnish with the tofu tempura. Enjoy!
Difficulty Level: Easy
Servings: 4
Time Needed: 45-60 Minutes
Note: Adjust quantities according to portion size.
Nutritional Information:
Calories: Not available
Total Fat: Not Available
Saturated Fat: Not Available
Trans Fat: Not Available
Cholesterol: Not Available
Sodium: Not Available
Potassium: Not Available
Total Carbohydrate: Not Available
Dietary Fiber: Not Available
Sugars: Not Available
Steps
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1
Done
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Prepare the rice according to package directions. Set aside. |
|
2
Done
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For the tofu: Mix together the soy sauce, sesame oil, garlic, salt, and pepper. Add the tofu and mix well until thoroughly coated. Set aside to marinate while you prepare the miso soup. |
|
3
Done
|
Bring a medium pot of water to boil. Once boiling, add the chicken broth, tamari or mirin, sugar, and cornstarch. Stir constantly until the mixture has thickened and bubbles have dissipated. Remove from heat and stir in the vegetable stock and wasabi powder. If using kombu, add now as well. Return the pot to low heat and simmer for about 10 minutes, or until slightly thicker than desired consistency. |
|
4
Done
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Meanwhile, cook the rice following package directions. Transfer to a serving bowl and sprinkle with 1 tablespoon of sesame seeds. |
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5
Done
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To serve, spoon some hot rice onto each plate. Spoon the miso soup over the rice and garnish with the tofu tempura. Enjoy! |
