Ingredients
Cooking
- 4 cups of water
- 4" (10cm) dried kelp/ kombu
- 400 - 900g smooth firm tofu
Dressing
- Ponzu sauce
- green onions, thinly sliced
- shichimi chili flakes
Instructions
- Put water and kombu together in a pot and let boil, then turn down heat to medium low.
- Cut tofu into 6 - 12 blocks depending on how big a pack you bought. Add tofu to the pot, cover and cook for 7 - 8 minutes.
- Transfer tofu to small bowls, approximately 3 blocks per person and serve with ponzu sauce, a sprinkle of green onions and some shichimi spice.
Notes
- If you cant find dried kombu, you can just use kombu dashi granules, one sachet should be about right :)