ramyaramesh3007This is a vegan version of the comforting Japanese rice and tofu simmered in a light soy broth, garnished with scallions and chili oil.
Toumeshi is a classic Japanese dish that combines rice and tofu simmered or cooked in a mild savoury and sweet broth.
Ingredients You Need
- silken or pressed tofu: pressed tofu is just a slightly more firm version of silken tofu. You don’t have to boil it as a huge block, feel free to cut them up into bigger pieces so they are submerged into the broth.
- mushroom seasoning: ensure it’s gluten free if avoiding gluten.
- light soy sauce: use a gluten free version if needed!
- mirin: if you don’t have mirin, you can use rice wine vinegar as well!
- sake
- coconut sugar: or agave. A sweetener to balance out the flavour
- salt
- garnish: spring onions, chili oil crisp
This recipe is easily made gluten free and naturally allium free (avoid the spring onions for garnish).
Toumeshi (Japanese Tofu)
This is a vegan version of the comforting Japanese rice and tofu simmered in a light soy broth, garnished with scallions and chili oil.
Servings: 1
Ingredients
- 1 block pressed tofu 300g
- 300 ml water
- 2 tsp mushroom seasoning
- 1.5 tbsp light soy sauce
- 1.5 tbsp mirin
- 1.5 tbsp sake
- 2 tsp dark soy sauce
- 1/2 tsp coconut sugar
- salt as needed
Garnish
- spring onions green part
- chili oil crisp
- rice to serve
Instructions
- Drain the tofu from any excess water. Pat dry with paper towels.
- Bring water to a boil, add all the seasonings and tofu. Ensure the tofu is submerged. If not you can slice the tofu into bigger pieces so that it's completely submerged in the broth.
- Simmer for 10 minutes. Serve over a bed rice, garinsh with spring onions and chili oil crisp. Enjoy!