Tofu and miso are a popular combination in Japanese cooking. Light, nutritious, and very easy, this dish is the perfect introduction to traditional home-cooked flavours. Serve with a couple of other simple dishes such as cooked short grain rice, and a cucumber and wakame salad.
To make the sauce, put the sake, mirin, and caster sugar into a heavy-bottomed pan, and warm over a gentle heat, stirring until the sugar dissolves. Increase heat and simmer gently for two minutes to evaporate the alcohol, and then stir in the miso paste and instant dashi powder. Use a balloon whisk to get rid of any lumps. Add 350ml of boiling water and stir.
Gently add the tofu to the pan of sauce, and simmer over a low flame for 20 minutes.
To serve, use a slotted spoon to divide the tofu cubes between four small dishes, and pour the sauce over the top. Garnish with thin slivers of spring onion, and sprinkle of togarishi pepper.
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