Delicious Simmered Konjac and Fried Tofu Pouch Recipe
How to Make Japanese-Style Simmered Konjac and Fried Tofu Pouch
This Japanese-style simmered dish featuring chewy konjac and tender fried tofu pouches is a healthy option perfect for dieting. It’s a delightful side dish that pairs wonderfully with rice or can be a great addition to lunchboxes.
Ingredients- 300g konjac
- 5 sheets fresh fried tofu pouches (aburaage)
- 50g carrot
- 1 cheongyang pepper (seeds removed)
- 1 red chili pepper (seeds removed)
- 1 cup bonito dashi broth (water infused with kombu and bonito flakes, strained)
- 2 Tbsp tamari soy sauce
- Pinch of black pepper
- Pinch of toasted sesame seeds
- Sesame oil
Cooking Instructions
Step 1
First, prepare the konjac. Thinly slice the konjac into strips similar in length to the fried tofu pouches. Blanch them in boiling water with a splash of vinegar for 1-2 minutes. This step helps to remove any unpleasant odor from the konjac and enhances its chewy texture. Rinse the blanched konjac under cold water and drain well.
Step 2
Next, prepare the fried tofu pouches. Cut the fresh fried tofu pouches into thin strips, similar in thickness to the konjac. Blanch them briefly in boiling water to remove excess oil. Rinse under cold water, then squeeze out any excess moisture. This ensures the pouches absorb the seasoning well and become wonderfully tender.
Step 3
For added color and nutrition, thinly julienne the carrot. Finely chop the cheongyang pepper (after removing seeds) for a touch of heat, and the red chili pepper for visual appeal.
Step 4
Now, let’s simmer everything together! In a pot or deep pan, combine the prepared konjac, carrot, and fried tofu pouches. Pour in 1 cup of bonito dashi broth and 2 tablespoons of tamari soy sauce. Bring to a boil over medium-high heat. Once the liquid starts to reduce, lower the heat to medium-low and continue to cook, stirring occasionally, until most of the liquid has evaporated and the ingredients are well coated with the sauce. Finally, stir in the chopped cheongyang and red chili peppers and cook for another minute. Finish by sprinkling with toasted sesame seeds, a drizzle of sesame oil, and a pinch of black pepper.
Step 5
Here’s a key tip for simmering! Konjac tends to absorb seasoning on the surface, while fried tofu pouches soak up a lot of the sauce. If you add too much soy sauce, the tofu pouches will absorb it all, potentially making the entire dish too salty. Adjust the amount of soy sauce based on the quantity of ingredients. Using a generous amount of sesame oil will make the dish wonderfully tender and aromatic.
Step 6
Your delicious Simmered Konjac and Fried Tofu Pouch is ready! The chewy texture of the konjac, the tender fried tofu, and the savory seasoning create a truly irresistible dish. This simmered dish becomes even more delicious as it sits, so enjoy this delightful recipe!
