This Simmered Fried Tofu and Greens is a great side dish to keep handy in the refrigerator as a part of your meal prep. Make ahead and let it soak up the delicious dashi broth for additional flavors.

Simmered Fried Tofu and Greens

INGREDIENTS

• 1 piece aburaage (deep-fried tofu pouch) (¾ oz, 20 g)
• 6 oz komatsuna (or any greens such as spinach, bok choy, cabbage, napa cabbage, lettuce, Mizuna, etc)
• 1 cup dashi (Japanese soup stock; click to learn more)
• ½ tsp soy sauce (Use gluten-free soy sauce for GF)
• ½ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)

INSTRUCTIONS

1. Gather all the ingredients.
   

2. Cut off the bottom of your greens and cut them into 2 inches (5cm) pieces.

3. Cut the aburaage into 3/8 inch pieces (1 cm).

4. In a medium saucepan, add dashi and aburaage and bring it to a simmer. Once simmering, add soy sauce and salt.

5. Mix all together and then add the dense parts (stems) of the greens.

6. Mix all together and cook for 1-2 minutes, and then add the tender parts (leaves) of the greens.

7. Mix together and simmer on low heat for 3 minutes (depending on the ingredients). Transfer the dish (with cooking liquid) to an airtight container and let cool to steep.

To Serve and Store

1. You can serve right away, but I recommend resting the dish for overnight. You can keep in the refrigerator for up to 3-4 days or freezer for up to 1 month. Reheat before serving, or you can serve at room temp or chilled (which I prefer).

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