A healthy and satisfying dish where tofu and vegetables are stuffed into fried tofu pouches and simmered in a flavorful ankake sauce. This easy recipe uses a microwave for draining and a plastic bag for mixing, warming you from the inside out. It's also great for budget-friendly cooking.
Ingredients
Main Ingredients (2 servings (4 pouches))
- Fried Tofu Pouches (Aburaage) 4 sheets
- Tofu 1/2 block (150g)
- Green Onions 2 stalks
- Carrot 1/4 (50g)
- Egg 1
- Potato Starch 2 tbsp
- Salt 1/4 tsp
Seasonings
- [A] Water 200ml
- [A] Soy Sauce 2 tsp
- [A] Mirin (Sweet Rice Wine) 2 tsp
- [A] Sugar 1/2 tsp
- [A] Dashi Powder 1 tsp
- [B] Slurry of Potato Starch and Water (to taste)
Steps
- Wrap 1/2 block (150g) of tofu in double-layered paper towels and place in a microwave-safe container.
- Microwave on 600W for 3 minutes. Remove paper towels and let cool. (This is the key! Microwaving instead of pressing cuts down significantly on water content in a short time.)
- Finely chop 2 green onions.
- Thinly slice 1/4 carrot (50g) into 2mm thick strips.
- Make a cut along one side of 4 fried tofu pouches (aburaage) and open them into pouches. (This is the key! If they are difficult to open, try rolling a chopstick on them or pressing the surface with a spoon to make them easier to open.)
- Pour hot water over the pouches to remove excess oil, then rinse with cold water and squeeze out moisture.
- Place the cooled tofu into a food-grade plastic bag, close the top, and mash it into a paste. (This is the key! Mashing the tofu in a plastic bag allows you to create a paste without getting your hands dirty.)
- Add 1 egg, 2 tbsp potato starch, and 1/4 tsp salt to the tofu paste. Close the bag and mix well. (This is the key! Combining the drained tofu with potato starch helps the ingredients bind firmly, resulting in a smooth, thick texture.)
- Add the pre-cut carrots and green onions, and mix until everything is evenly incorporated.
- Open the fried tofu pouches and stuff them with the prepared tofu mixture.
- Secure the opening of the fried tofu pouches with toothpicks.
- Place the pouches in a pot and add 200ml water, 2 tsp soy sauce, 2 tsp mirin (sweet rice wine), 1/2 tsp sugar, and 1 tsp dashi powder.
- Bring to a boil over medium-high to high heat.
- Once boiling, reduce heat to low-medium, cover with a drop lid, and simmer for 15 minutes.
- During simmering, spoon some of the cooking liquid over the pouches about twice to ensure even flavor distribution.
- After 15 minutes of simmering, remove the pouches from the pot and place them on a plate.
- Thicken the remaining cooking liquid by heating it with potato starch slurry until it reaches desired consistency. (This is the key! For the potato starch slurry, mix about 1/2 to 1 tsp of potato starch with double the amount of water.)
- Pour the thickened cooking liquid (ankake sauce) over the arranged tofu pouches.
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