Ingredients (serves 4):
For Ponzu Sauce:
- 3 Tbsp. soy sauce
- 3 Tbsp. mirin (Japanese sweet rice wine)
- 6 Tbsp. fresh lemon or lime juice
For Yudofu:
- 3" x 8" kombu seaweed sheet
- 6 cups water
- 2 pkgs. (14 oz each) medium firm tofu
- 6 stalks green onions
*This recipe was developed for Gourmet d'Expert® Electric Skillet (EP-RAC50). Adjustments may be necessary when using other models.
1
In a small pot, place soy sauce, mirin and bring to boil. Remove from heat and add citrus juice. Set aside in a small pitcher or a sauce dispenser.
2
Place kombu and water in the Gourmet d’Expert® Electric Skillet and set temperature to 360°F/180°C. Cover with lid.
3
Cut each package of tofu in 1/8 blocks and cut green onions in half lengthwise then cut in half crosswise.
4
Place tofu and green onion in the skillet. Cover with lid and reduce temperature to SIMMER.
5
When tofu and green onion heat through - about 10 minutes, serve to individual bowls. Add ponzu sauce from step 1 and adjust soup to preferred taste by adding the kombu broth from the skillet.
