Shiso Tofu Kabocha Bake is a delightful fusion of flavors and textures, combining the nutty sweetness of kabocha squash with the creamy smoothness of tofu. This dish is enriched with the unique aroma of shiso leaves, a popular herb in Japanese cuisine, offering a refreshing, minty flavor. Okara, the nutrient-rich byproduct of soy milk production, adds a hearty texture and boosts the dish’s nutritional profile. This bake is beloved for its combination of wholesome ingredients and comforting taste, making it a perfect choice for a nourishing meal. The vibrant colors and rich flavors make it a favorite among those who appreciate Japanese culinary artistry, offering a comforting, yet sophisticated dining experience.
Shiso Tofu Kabocha Bake
0 out of 5 stars (based on 0 reviews)
Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
Nutrition
Per Serving
350 Kcal
Calories
18 Grams
Total Fat
2.5 Grams
Saturated Fat
700 Mg
Sodium
5 Grams
Dietary Fiber
15 Grams
Protein
15 Mg
Vitamin C
150 Mg
Calcium
Directions
Step 1
Preheat your oven to 375°F (190°C). Grease a baking dish with a little sesame oil.
Step 2
Cut the kabocha into small cubes and steam until tender.
Step 3
Set aside to cool.
Step 4
In a large bowl, crumble the tofu and mix with soy sauce, sesame oil, and salt.
Step 5
Finely chop the onion, garlic, and ginger. Sauté in a pan until fragrant, then add to the tofu mixture.
Step 6
Gently fold in the steamed kabocha, okara, and shiso leaves into the tofu mixture until well combined.
Step 7
Transfer the mixture to the prepared baking dish and bake for 25-30 minutes until the top is golden brown.
Step 8
Remove from the oven and let cool for a few minutes before serving. Garnish with additional shiso leaves if desired.
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