Ingredients (serves 4):
For Ponzu Sauce:
- 3 Tbsp. soy sauce
- 3 Tbsp. mirin (Japanese sweet rice wine)
- 6 Tbsp. fresh lemon or lime juice
*This recipe was developed for Gourmet d'Expert® Electric Skillet (EP-RAC50). Adjustments may be necessary when using other models.
- 3" x 8" kombu seaweed sheet
- 6 cups water
- 2 pkgs. (14 oz each) medium firm tofu
- 6 stalks green onions
In a small pot, place soy sauce, mirin and bring to boil. Remove from heat and add citrus juice. Set aside in a small pitcher or a sauce dispenser.
Place kombu and water in the Gourmet d’Expert® Electric Skillet and set temperature to 360°F/180°C. Cover with lid.
Cut each package of tofu in 1/8 blocks and cut green onions in half lengthwise then cut in half crosswise.
Place tofu and green onion in the skillet. Cover with lid and reduce temperature to SIMMER.
When tofu and green onion heat through - about 10 minutes, serve to individual bowls. Add ponzu sauce from step 1 and adjust soup to preferred taste by adding the kombu broth from the skillet.