Tofu and Assorted Ingredients in a Casserole

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  • Product: Soft, Medium firm
  • Meal Type: Entrée
  • Cuisine: Japanese
  • Level: Intermediate
  • Special Consideration: Flexitarian, Vegetarian

Directions

1) Cut Tofu into 1-inch cubes.
2) Use a melon baller to scoop turnip, carrot, pumpkin into small balls.
3) Squeeze soaked seaweed and remove excess moisture. Cut into bite-sizes.
4) Cut broccoli into small pieces.
5) Heat 2 Tbsp oil in a pot and fry Tofu until golden brown. Transfer to a casserole (Tofu can be also fried in a casserole if desired).
6) Add turnip, carrot, pumpkin, seaweed, broccoli, and water. Bring to a boil,
7) Cook over medium heat about 15 minutes until vegetables are tender.
8) Season with salt, Oden no Moto, and pepper. Serve hot.
* House Shichimi Pepper can be sprinkled fo

Note:
Chef Theresa Lin

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SERVINGS

4~6 Servings

INGREDIENTS

1 pkg (14oz) House Foods Premium or Organic Tofu, Medium or Soft
1 medium turnip
1 large carrot
1/4 of whole pumpkin
100g dried seaweed soaked
1 cup broccoli florets
2 Tbsp vegetable oil
4 cups water
1 tsp salt
2 Tbsp House Oden no Moto
1/4 tsp pepper
House Shichimi Pepper (optional)

Nutrition Per Serving

1 (198.83 g per serving)

Calories
182 g
Carbohydrates
12 g
Fat
9 g
Saturated Fat
0.5 g
Cholesterol
0 mg
Protein
14 g
Sodium
1139 mg
Fiber
2 g
Sugar
2 g