Azuki bean tofu

Azuki bean tofu with Mogusa ginger and shojin vegetarian sauce

SERVES 4

INGREDIENTS

Azuki bean puree

100g Azuki beans

1l Water

Tofu

80g Kuzu

400ml Water

400ml Dashi

Pinch of salt

100g Azuki bean puree

Sauce

200ml Dashi

100ml Dark soy sauce

10g Bonito flakes

10g Grated radish Daikon

5g Grated fresh ginger

60g Sesame paste

METHOD

Azuki bean puree

If using fresh azuki beans sock them in cold water for six hours, then boil in a pan of fresh water until tender.

If using tinned azuki beans, rinse the beans well in a colander then boil in a sauce pan of fresh water for 5 minuttes.

Crush the beans using a pestle and mortar.

Tofu

Combine the water, dashi and kuzu in a large saucepan. In a separate bowl, mix together the pureed azuki beans and sesame paste. Once well mixed, add to the water and dashi. Add a pinch of salt. Place the saucepan on a medium/high heat, stirring constantly. Remove from the heat and continue stirring for a few minutes. Place on a flat baking tray, smooth with a knife and leave in iced water to cool.

Sauce

Heat the dashi and soy sauce over a medium/high heat.

Add the bonito flakes just before boiling. Stir well.

Remove from the heat and leave to cool.

To serve

Slice the tofu into four portions, arranging in individual bowls.

Pour the azuki bean sauce around the tofu and garnish with the fresh grated ginger and grated daikon.

Tags: azuki, beans, dashi, how to, japanese, kuzu, make, tofu