Japanese Tofu Casserole

August 29, 2012

Japanese Tofu Casserole (phase 1-4) serves 2

1 teaspoon instant dashi powder (see Note) (2 carbs)
4 cups water
2 teaspoons finely grated fresh ginger
1/4 pound shiitake mushrooms, stemmed and caps thinly sliced
1cup chopped broccoli
One 14-ounce package firm silken tofu, cut into 1-inch cubes
4 celery stalks, thinly sliced
1 cup finely chopped kale
2 tablespoons Bragg’s Liquid Aminoes
1 tablespoon minced garlic
1 teaspoon fresh lemon juice
1 scallion, thinly sliced

In a large saucepan, bring the dashi and water to a simmer. Add the grated ginger, sliced shiitake, broccoli, tofu and celery and simmer over moderate heat for 5 minutes. Add the Kale, liquid aminoes, garlic and lemon juice and stir just until the Kale is wilted. Serve in bowls topped with the scallion.

Note:  Instant dashi is Japanese stock made from bonito (dried tuna flakes) and seaweed. Look for it in the Asian section of supermarkets.  You could use an alternate seasoning or leave out.

 

 

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