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soft bubbling tofu
- Serves: 2
- Calories: 156 kcal
- Total Time: 20 m
- Prep: 5 m
- Cook: 15 m
- Japanese: Yawarakai-yu-dōfu
- u.s.
- metric
ingredients:
- 1 block of tofu
- suitable amount soy sauce
- 4 in. dried sea tangle
- 2 1/2 cups water
- 1 teaspoon baking soda
- suitable amount chopped leek or long green onions (optional)
- suitable amount grated ginger (optional)
step 1:
Cut the tofu block in half lengthwise. Place knife halfway down the side of the block and slice across. Then cut each half across in thirds to make 12 bite-size pieces.
step 2:
Place the dried sea tangle in a pan. Add the water and tofu and bring to a boil.
step 3:
Add the baking soda and simmer for 10 minutes on low heat. Remove from heat.
step 4:
Scoop out the tofu with a spoon and place in the individual serving bowls. Pour the soy sauce over the tofu. Sprinkle with the chopped leek (or long green onions) and grated ginger (optional).
comment:
By adding baking soda, to tofu, it becomes soft. When this tofu is heated, it gains a strong alkalinity and becomes softer and melts more easily. When tofu becomes alkalinity, it easy to melt. So tofu becomes soft. It is delicious with only soy sauce but becomes even more delicious when eaten with chopped leek (optional) and grated ginger (optional). Especially when you eat tofu with the green part of long green onions and ginger, it relieves fatigue.
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