Simmered Tofu
The Quirky Foodster Team
Ingredients
- Soft tofu, cut into large cubes — 600 g (1.3 lb)
- Kombu seaweed — 1 piece
- Water — 800 ml (3 1/3 cups)
- Soy sauce — 3 tbsp
- Mirin — 1 tbsp
- Spring onion, sliced — 1
- Grated fresh ginger — a little
Method
- Place the kombu in the water and let soak for 15 minutes.
- Warm the pot gently over low heat, without letting the water boil.
- Add the tofu cubes and warm through gently for 8-10 minutes.
- Meanwhile, combine the soy sauce and mirin in a small dish for dipping.
- Serve the warmed tofu with the dipping sauce, spring onion, and grated ginger.
Introduction: Soft tofu gently simmered in kombu-infused water and served with a savoury dipping sauce, a delicate starter reflecting Buddhist temple cooking traditions.
Cultural Background: Tofu, introduced to Japan from China, became closely associated with Buddhist temple cuisine (shojin ryori), which avoided meat and emphasised simple, carefully prepared plant-based ingredients, a tradition well established through the feudal period.
Tips: Keep the water below a simmer — boiling toughens the delicate tofu.
Variations: A few slices of mushroom can be warmed alongside the tofu.
Nutrition: Approx. 130 kcal per serving.
FAQs:
Q: What is shojin ryori?
A: A tradition of Buddhist temple cuisine emphasising plant-based, carefully prepared dishes, avoiding meat, fish, and strong flavourings like garlic and onion in its strictest forms.
Q: Was tofu widely eaten outside temples?
A: Yes, tofu became a widely eaten food across Japanese society well beyond its Buddhist temple origins.
- Soft tofu, cut into large cubes — 600 g (1.3 lb)
- Kombu seaweed — 1 piece
- Water — 800 ml (3 1/3 cups)
- Soy sauce — 3 tbsp
- Mirin — 1 tbsp
- Spring onion, sliced — 1
- Grated fresh ginger — a little
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