Boiled Tofu with Lots of Wakame with Korean Sauce

Boiled Tofu with Lots of Wakame with Korean Sauce

Enjoy this boiled tofu topped with plenty of spicy Korean sauce This perfectly flavored sauce will keep you wanting more tofu.

Ingredients: 4 servings

Tofu (silken or firm)
2 blocks (600 - 800 g)
Wakame seaweed (salted)
60 g
Pork (thinly cut for shabu-shabu)
200 g~
Korean Sauce
Ginger (finely chopped)
1 tablespoon
Garlic (finely chopped)
1/2 tablespoon (1 clove)
Spring onion (finely chopped)
3 tablespoons (1/2 stalk)
White ground sesame seeds
3 tablespoons
2 teaspoons
Soy sauce
5 tablespoons
Sesame oil
1 tablespoon
1 tablespoon


1. Finely chop the ginger, garlic, and onion (the smaller the pieces, the better).
2. Combine Step 1 with the Korean sauce ingredients and mix well (the sauce is now done).
3. Soak the washed wakame in water to get rid of the salt. Then dry well and cut into bite-sized pieces.
4. Fill a pot (or earthenware pot) with water and bring to a boil. Add some sake (optional). When it begins to boil again, gently add the meat piece by piece.
5. A lot of scum from the meat will appear, so gently skim.
6. Add the cut tofu and heat it up. Lastly, add the wakame, quickly heat it up, and it's all done.
7. Arrange on a plate, pour on the Korean sauce, and serve.
8. I didn't add any other ingredients, but I recommend serving it with udon noodles.

Story Behind this Recipe

Boiled tofu is a standard winter dish.
I like it but I quickly tire of the same old soy sauce and ponzu flavor.