Simmered Fried Tofu and Greens

Name: Simmered Fried Tofu and Greens
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 piece aburaage (deep-fried tofu pouch) ((¾ oz, 20 g)); 6 oz komatsuna ((or any greens such as spinach, bok choy, cabbage, napa cabbage, lettuce, and mizuna)); 1 cup dashi (Japanese soup stock); ½ tsp soy sauce ((use gluten-free soy sauce for GF)); ½ tsp Diamond Crystal kosher salt

Simmered Fried Tofu and Greens is a great side dish to keep handy as a part of your meal prep. It‘s a perfect recipe to make ahead since it develops more flavor as it steeps in the delicious dashi broth in the refrigerator!

⏱️ 20 min 🔪 Prep: 10 min 🔥 Cook: 10 min 📊 Easy 👁️ 2 views

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Foto: Just One Cookbook

Ingredients

4 servings

1 piece aburaage (deep-fried tofu pouch) ((¾ oz, 20 g))
6 oz komatsuna ((or any greens such as spinach, bok choy, cabbage, napa cabbage, lettuce, and mizuna))
1 cup dashi (Japanese soup stock)
½ tsp soy sauce ((use gluten-free soy sauce for GF))
½ tsp Diamond Crystal kosher salt

Steps

Before You Start…Please note that this recipe recommends 3+ hours of chilling time. Gather all the ingredients.
Cut off the bottom of your 6 oz komatsuna or other greens. Cut them into 2-inch (5-cm) pieces.
Cut 1 piece aburaage (deep-fried tofu pouch) into ⅜-inch (1-cm) pieces.
In a medium saucepan, add 1 cup dashi (Japanese soup stock) and the sliced aburaage. Bring it to a simmer. Once simmering, add ½ tsp soy sauce and ½ tsp Diamond Crystal kosher salt.
Mix all together and then add the dense parts (stems) of the greens.
Mix all together and cook for 1–2 minutes, and then add the tender parts (leaves) of the greens.
Mix together and simmer on low heat for 3 minutes (depending on the ingredients). Transfer the dish (with cooking liquid) to an airtight container and let cool to steep.
You can serve right away, but I recommend resting the dish for overnight. You can keep in the refrigerator for up to 3–4 days or freezer for up to 1 month. Reheat before serving, or you can serve at room temp or chilled (which I prefer).