Silken Tofu with Thickened Bean Sprout Sauce

Silken Tofu with Thickened Bean Sprout Sauce

Why not try this on a cold day? It's a lightly seasoned simmered tofu dish.

Ingredients: 2-3 servings

Silken tofu
300 g
Bean sprouts
1 bag
Dashi stock (water with 2/3 teaspoon of Hon-dashi dashi granules is ok)
300 ml
2 tablespoons
1 teaspoon
1 teaspoon
Soy sauce
2 tablespoons
Katakuriko (dissolved with 1 1/2 tablespoons water; to thicken the sauce)
1 tablespoon


1. Boil the bean sprouts in salted water. Boil for around 30 seconds, and drain.
2. Put the dashi stock and the sake, sugar, hon-mirin and soy sauce in a pan and heat, then add the tofu cut into bite size cubes and bring to heat. When the tofu is heated through, add the bean sprouts.
3. Add the bean sprouts. Lastly, add the katakuriko dissolved in water to thicken the sauce.
4. Garnish with chopped green onion to finish it off.

Story Behind this Recipe

I combined tofu, which I always have in the refrigerator, with cheap and healthy bean sprouts.
We ate this at the end of the month and it got rave reviews.