Tofu Casserole

Name: Tofu Casserole
Ingredients: 2 tsp. instant dashi powder (see Tips & Techniques); 4 c. water; 2 tsp. finely grated fresh ginger; 1/4 lb. shiitake mushrooms; 1/2 c. shelled edamame; 1 package firm silken tofu; 8 water chestnuts; 1 bag baby spinach; 2 tbsp. low-sodium soy sauce; 2 tbsp. mirin; 1 tsp. fresh lemon juice; 1 scallion; 4 tsp. bonito flakes

13 ingredients

4 steps

Ingredients

2 tsp. instant dashi powder (see Tips & Techniques)
4 c. water
2 tsp. finely grated fresh ginger
1/4 lb. shiitake mushrooms
1/2 c. shelled edamame
1 package firm silken tofu
8 water chestnuts
1 bag baby spinach
2 tbsp. low-sodium soy sauce
2 tbsp. mirin
1 tsp. fresh lemon juice
1 scallion
4 tsp. bonito flakes

Directions

1

In a large saucepan, bring the dashi and water to a simmer.
2

Add the grated ginger, sliced shiitake, edamame, tofu, and water chestnuts and simmer over moderate heat for 5 minutes.
3

Add the spinach, soy sauce, mirin, and lemon juice and stir just until the spinach is wilted.
4

Serve in bowls with the scallion and bonito.