Niku Dofu

In this dish, tofu is enhanced by the melty softness of negi and the rich umami of beef. Add a bowl of rice and… perfection!

  2  people
Ready In min (Prep   + Cook 

Niku dofu, or meat and tofu, is a simple nimono made by the working class. The tofu absorbs all of the cooking flavours, making this quick and easy dish also incredibly delish! You can replace the negi with spinach or shungiku.

Thinly sliced beef . . . 150 grams
Momen tofu . . . 1 block (300 grams)
Naganegi (Welsh onion) . . . 1 stalk
Sesame oil . . . 1 tablespoon
(A) Sugar . . . 2 teaspoons
(A) Sake . . . 1 tablespoon
(A) Dashi broth . . . 1 cup
(A) Soy sauce . . . 1 1/2 tablespoons
Shichimi tougarashi . . . to taste
Cut tofu into 4 equal parts.
Cut naganegi diagonally into thick pieces.

Step 1

Heat a frying pan over medium and add the sesame oil. Put in the beef and stir-fry until the colour changes, then add the naganegi.

Step 2

Once the negi starts changing colour, add the (A) ingredients one by one and simmer.

Step 3

Add the tofu, cover with a lid and simmer for 5 minutes, turning the tofu pieces occasionally to coat. Add shichimitougarashi to taste, and serve.