This dish is a real hot favorite. Every summer when I go to India I make it for my mother’s friends and its always a winner. My mother-in-law Atsuko makes this dish with a Japanese twist that really makes this recipe spectacular. My kids love it too, so I always try and sneak in some kind of green vegetable into it. Usually I make the dish without any meat but you can add any kind of ground meat to the recipe too.
2 blocks of firm silken tofu drained, washed and chopped into 2 inch cubes
1 cup of ground chicken or pork (optional)
1 cup of chopped spinach or finely chopped broccoli (optional)
4 stalks of scallion washed and chopped fine
3 garlic cloves crushed
3 tablespoons oil
2 teaspoons of sesame oil
Combine in a bowl:
2 teaspoon of cornstarch
1 tablespoon of water
Combine in another bowl:
1 cup chicken/ vegetable broth
1 & 1/2 teaspoons soy sauce
3 tablespoons of red or white miso
3 tablespoons sake
2 tablespoons of Mirin
1 teaspoon sugar
1 tablespoon small scallion minced for garnishing
- Heat oil and add garlic.
- Stir for a minute and add scallions.
- Add ground meat and cook till cooked through (optional).
- Add the chopped vegetables.
- Then add the broth mixture and let it cook for 5 minutes.
- Add soy sauce.
- Add the chopped tofu and mix well.
- Cook for 5 minutes and add the cornstarch mixed with water.
- Cook till the dish begins to thicken.
- Add sesame oil, garnish with scallion and serve hot with white rice.