All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Tofu no yuzukosho itame / tofu saute with yuzukosho


1/2 firm tofu
Small handful edamame or snap peas
1 tbsp dashi
1/4-1/2 tsp yuzukosho
1/2 tbsp soy sauce
Salt, to taste
1/2 tbsp oil (not in photo)


Blanch edamame or snap peas.

Shell edamame and set aside.
If using snap peas, cut them into 1-2 cm pieces.


Heat oil in a frying pan, and add tofu to the pan while roughly breaking into smaller chunks by hand and gently squeezing out extra water, and saute on medium to medium-high heat.

If chunks are large, break with spatula into 2-3cm cubes.


When tofu surface is lightly browned, add dashi, soy sauce and yuzukosho.

If watery, reduce liquid.


Add soybeans/snap peas and mix.

Taste, and add salt, if necessary.

  • Any green vegetables works with this. Soybeans/snap peas have a mild sweetness, and it contrasts well with the spicy citrus flavor of yuzukosho.

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