Shiso Tofu Kabocha Nanbanzuke is a delightful Japanese dish that combines the nutty sweetness of kabocha squash with the subtle herbaceousness of shiso leaves. This dish features tofu lightly fried to a golden brown and marinated in a tangy nanbanzuke sauce, a savory blend of soy sauce, vinegar, and a hint of sugar. The kabocha adds a creamy, sweet contrast while the shiso leaves provide a refreshing, minty aroma. Popular for its balance of flavors and textures, this dish is both satisfying and light, making it a beloved choice for those who enjoy plant-based Japanese cuisine. Perfect for a family meal, it offers a unique taste of Japan’s culinary artistry.
Shiso Tofu Kabocha Nanbanzuke
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
Nutrition
Per Serving
350 Kcal
Calories
22 Grams
Total Fat
3 Grams
Saturated Fat
600 Mg
Sodium
28 Grams
Total Carbohydrates
5 Grams
Dietary Fiber
12 Grams
Protein
Directions
Step 1
Cut the tofu into bite-sized cubes and the kabocha into thin slices.
Step 2
In a bowl, mix soy sauce, vinegar, sugar, and mirin to create the nanbanzuke sauce.
Step 3
Set aside.
Step 4
Heat oil in a pan and fry the tofu until golden brown. Remove and set aside.
Step 5
In the same pan, add sliced onion and minced garlic. Sauté until fragrant.
Step 6
Add kabocha slices to the pan and cook until tender.
Step 7
Combine tofu, kabocha, and shiso leaves in a dish, pour over the nanbanzuke sauce, and let it marinate for 15 minutes before serving.
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