Recreating: Boiled Tofu

December 4, 2010

Boiled Tofu

One of the things I discovered in Japan was my love of boiled tofu for breakfast. What once sounded slimy, bland, and rather disgusting is now a craving that must be fed. So on a recent trip to the Japanese grocery, I picked up a few items to make this morning meal part of my routine.

First and foremost, there’s the tofu itself. I picked up some soft tofu blocks, as my local grocery often will only have firm or extra firm. Then there are the toppings. Some toasted seaweed and bonito flakes were unique items I needed from the Japanese grocery, because ginger, scallions, and soy sauce are kept on hand at my house already.

To complete the meal, I simply boiled the tofu long enough for it to warm through, then added the toppings. As no Japanese meal is really a meal without rice, I added some steamed rice to round out my protein/carb mix, and a green tea to wash it all down with.

While the tofu is not nearly as good as in Japan, it was a fairly decent recreation of the original. It will definitely be added to my breakfast rotation, because it is so easy, and so delicious!

Vegetarian & Vegan alternatives: Leave off the bonito.

Gluten free alternative: Use gluten-free tamari instead of soy sauce.

Minimalist Japanese breakfast

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