Tofu Casserole
Recipe from Food & Wine

Chef Way: Takashi Yagihashi serves a pot of broth with tofu and vegetables, including kombu (a seaweed). Diners pluck out the ingredient they want and dip it in flavorings, including soy, mirin and yuzu.Healthier Way: This dish is already super nutritious; to simplify it, use supermarket ingredients and combine everything in the pot--no dipping required.


Tofu Casserole
Tina Rupp

by 1  person

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Ingredients
  • 2  teaspoons
    instant dashi powder, see Note
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  • 4  cups
    water
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  • 2  teaspoons
    finely grated fresh ginger
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  • 1/4  pound
    shiitake mushrooms
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  • 1/2  cup
    shelled edamame, (3 ounces)
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  • 1  14-ounce
    package firm silken tofu, cut into 1-inch cubes
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  • 8 
    water chestnuts, thinly sliced
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  • 1  5-ounce
    bag baby spinach
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  • 2  tablespoons
    low-sodium soy sauce
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  • 2  tablespoons
    mirin
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  • 1  teaspoon
    fresh lemon juice
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  • 1 
    scallion, thinly sliced
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  • 4  teaspoons
    bonito flakes (optional), see Note
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Directions
1.
In a large saucepan, bring the dashi and water to a simmer. Add the grated ginger, sliced shiitake, edamame, tofu and water chestnuts and simmer over moderate heat for 5 minutes. Add the spinach, soy sauce, mirin and lemon juice and stir just until the spinach is wilted. Serve in bowls with the scallion and bonito.
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This Recipe is appropriate for Phases 2, 3, & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.

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