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Dried Tofu and Sweet Vegetables

Prep Time

10 min

Cooking Time

20 min





  • 6 slices dried tofu

  • 1/4 cup carrots, cut in thick matchsticks

  • 1/4 cup onion

  • 1/2 cup sweet corn, removed from the cob

  • 1 inch square kombu, soaked

  • 2 tsps fresh ginger juice

  • water

  • shoyu or tamari soy sauce


  1. Place the dried tofu in a bowl and cover with hot water. Let sit for about 5 to 7 minutes. Remove, squeeze out water, and rinse under cold water. Squeeze out liquid again. Slice the dried tofu into rectangular shapes about 1/4 inch thick.

  2. Place the kombu in dry skillet. Layer onion, dried tofu, carrot and corn of top of kombu. Add water to half cover dried tofu. Cover, bring to a boil. Reduce flame to medium-low. Simmer 20 minutes. 

  3. Season with shoyu. Cook an additional 5 minutes. Remove the cover, turn flame up to high and cook off most of liquid. 

  4. Add ginger juice. Simmer 1 minute. 

  5. Remove and place in a serving dish.


  • carrots, daikon

  • Butternut squash, corn


Michio and Aveline Kushi

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