Tofu no yuzukosho itame / tofu saute with yuzukosho

<Ingredients>

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)


<Directions>
1.

Blanch edamame or snap peas.

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

2.

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.

3.

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

If watery, reduce liquid.

4.

Add soybeans/snap peas and mix.

Taste, and add salt, if necessary.

<Notes>

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