Yuzu Shiso Tofu and Kabocha Yasai Itame is a delightful Japanese stir-fry that combines the subtle citrusy flavor of yuzu with the refreshing aroma of shiso leaves. This dish features tender tofu and sweet kabocha squash, making it a perfect choice for those seeking a light yet satisfying meal. The combination of ingredients creates a harmonious balance of textures and flavors, with the tofu providing a soft base, the kabocha adding a touch of sweetness, and the yuzu and shiso giving a unique, invigorating twist. Loved for its simplicity and depth of taste, this dish is a favorite among those who appreciate the nuanced flavors of Japanese cuisine.
Yuzu Shiso Tofu and Kabocha Yasai Itame
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Tofu – 400 Grams
- Kabocha – 300 Grams
- Yuzu Juice – 2 Tbsp
- Shiso Leaves – 10 Piece
- Soy Sauce – 3 Tbsp
- Sesame Oil – 2 Tbsp
- Ginger – 1 Tbsp
- Garlic – 2 Cloves
- Onion – 1 Piece
- Carrot – 1 Piece
- Salt – 1 Tsp
- black pepper – 0.5 Tsp
Nutrition
Per Serving
350 Kcal
Calories
18 Grams
Total Fat
3 Grams
Saturated Fat
800 Mg
Sodium
32 Grams
Total Carbohydrate
5 Grams
Dietary Fiber
6 Grams
Sugars
15 Grams
Protein
Directions
Step 1
Cut the tofu into bite-sized cubes. Slice the kabocha into thin wedges. Set aside.
Step 2
Heat sesame oil in a large pan over medium heat.
Step 3
Add the sliced onion, minced garlic, and grated ginger, and sauté until fragrant.
Step 4
Add the kabocha slices and carrot slices to the pan. Stir-fry for about 5 minutes until they start to soften.
Step 5
Gently add the tofu cubes into the pan, and continue to stir-fry for another 5 minutes.
Step 6
Pour in the soy sauce and yuzu juice, and sprinkle salt and black pepper. Stir well to combine.
Step 7
Before serving, tear the shiso leaves and sprinkle them over the dish. Serve hot.
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