Yuzu Shiso Tofu Kabocha Sauté is a delightful fusion of flavors that showcases the best of Japanese cuisine. This dish combines the earthy sweetness of kabocha, a Japanese pumpkin, with the delicate, citrusy notes of yuzu and the refreshing aroma of shiso leaves. Tofu adds a hearty texture, making it a satisfying vegetarian option. The sautéed ingredients are coated in a savory sauce that balances sweet, tangy, and umami flavors, making each bite a harmonious experience. This dish is loved for its unique combination of ingredients that offer a taste of Japan’s diverse culinary heritage. It’s perfect for those seeking a light yet flavorful meal that highlights seasonal produce and traditional Japanese seasonings.
Yuzu Shiso Tofu Sauté
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Tofu – 400 Grams
- Kabocha – 300 Grams
- Yuzu Juice – 3 Tbsp
- Shiso Leaves – 10 Piece
- Soy Sauce – 3 Tbsp
- Mirin – 2 Tbsp
- Garlic – 2 Cloves
- Sesame Oil – 2 Tbsp
- Salt – 1 Tsp
- Pepper – 0.5 Tsp
Nutrition
Per Serving
350 Kcal
Calories
20 Grams
Total Fat
3 Grams
Saturated Fat
600 Mg
Sodium
30 Grams
Total Carbohydrate
5 Grams
Dietary Fiber
8 Grams
Sugars
15 Grams
Protein
Directions
Step 1
Cut the tofu into bite-sized cubes and set aside.
Step 2
Peel and slice the kabocha into thin slices, about 1 cm thick.
Step 3
In a large pan, heat 1 Tbsp of sesame oil over medium heat. Add the tofu and cook until golden brown on all sides. Remove and set aside.
Step 4
In the same pan, add the remaining sesame oil and sauté the garlic until fragrant.
Step 5
Add the kabocha slices and cook for 5-7 minutes until slightly tender.
Step 6
Stir in the yuzu juice, soy sauce, and mirin.
Step 7
Return the tofu to the pan and mix well. Cook for another 5 minutes, allowing the flavors to meld. Add salt and pepper to taste.
Step 8
Garnish with shiso leaves before serving. Serve hot and enjoy.
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