Traditionally, we simply crush the tofu to keep a little bit of the tofu texture but I like to blend it until it’s smooth because I think it looks better. But if you don’t want to use a blender to make it easier, it works just the same.
- When you eat konnyaku as it is (without simmering for a long time) you need a thick sauce because konnyaku’s surface is pretty slippery and doesn’t coat with sauce easily. This cream thick sauce is amazing with konnyaku! This recipe is from my first cookbook,
- If you want to know more about Japanese Superfoods and soy products grab yourself a copy! There are so many bad soy products available, so we need to make sure we educate ourselves as best we can.
(recipe serves 4 as entrée / 1–2 as main)
- 1 bunch spinach
- 1/2 (50g) carrot
- half sheet white or gray konnyaku
- 2 tsp soy sauce
- 1/2 (150g) silken tofu
- 2 tbsp hulled Tahini
- 2 tsp unrefined sugar
- 1 tbsp miso
- pinch of salt
- Drain the tofu by leaving for 2 hours or boil for 5 mins and leave.
- Wash the spinach and separate the stalks and leaves.
- Place the stalk of spinach in a saucepan of boiling water and cook for 30 seconds, add the leaves and cook for 30 seconds, then drain and squeeze any excess liquid from the spinach.
- Pour soy sauce over spinach and toss well.
- Shred the carrot and boil for 30 seconds.