Simmered Fried Tofu and Greens

Name: Simmered Fried Tofu and Greens
Prep time: 10 min
Cook time: 10 min
Total time: 3 h 20 min
Ingredients: 1 piece aburaage (deep-fried tofu pouch) ((¾ oz, 20 g)); 6 oz komatsuna ((or any greens such as spinach, bok choy, cabbage, napa cabbage, lettuce, Mizuna, etc)); 1 cup dashi (Japanese soup stock; click to learn more); ½ tsp soy sauce ((Use gluten-free soy sauce for GF)); ½ tsp kosher or sea salt (I use Diamond Crystal; use half for table salt)

4.4

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 200 minutes

Servings: 4

Cost: $1.62 /serving

Author : Namiko Chen

aburaage komatsuna

Ingredients

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1 piece aburaage (deep-fried tofu pouch) ((¾ oz, 20 g))6 oz komatsuna ((or any greens such as spinach, bok choy, cabbage, napa cabbage, lettuce, Mizuna, etc))1 cup dashi (Japanese soup stock; click to learn more)½ tsp soy sauce ((Use gluten-free soy sauce for GF))½ tsp kosher or sea salt (I use Diamond Crystal; use half for table salt)

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Instructions

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Step 1

Gather all the ingredients.

Step 2

Cut off the bottom of your greens and cut them into 2 inches (5cm) pieces.

Step 3

Cut the aburaage into 3/8 inch pieces (1 cm).

Step 4

In a medium saucepan, add dashi and aburaage and bring it to a simmer. Once simmering, add soy sauce and salt.

Step 5

Mix all together and then add the dense parts (stems) of the greens.

Step 6

Mix all together and cook for 1-2 minutes, and then add the tender parts (leaves) of the greens.

Step 7

Mix together and simmer on low heat for 3 minutes (depending on the ingredients). Transfer the dish (with cooking liquid) to an airtight container and let cool to steep.

Step 8

You can serve right away, but I recommend resting the dish for overnight. You can keep in the refrigerator for up to 3-4 days or freezer for up to 1 month. Reheat before serving, or you can serve at room temp or chilled (which I prefer).