Nikudofu (Meat And Tofu) Recipe by Cooking club Bistro
 Cooking Instructions 1 Cut the tofu and beef into appropriately sized pieces. 2 Cut the leek diagonally and the radish into thick quater-rounds. 3 Heat oil in a deep pot and saute the beef on high heat until it changes color. 4 Add all of ★ and add the tofu, leek and radish. Simmer for about 30 minutes. 1 Cut the tofu and beef into appropriately sized pieces. 1 Cut the tofu and beef into appropriately sized pieces. 2 Cut the leek diagonally and the radish into thick quater-rounds. 2 Cut the leek diagonally and the radish into thick quater-rounds. 3 Heat oil in a deep pot and saute the beef on high heat until it changes color. 3 Heat oil in a deep pot and saute the beef on high heat until it changes color. 4 Add all of ★ and add the tofu, leek and radish. Simmer for about 30 minutes. 4 Add all of ★ and add the tofu, leek and radish. Simmer for about 30 minutes. Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on March 13, 2017 13:06 Comments Similar Recipes Nikudofu - Simmered Meat and Tofu Nikudofu - Simmered Meat and Tofu I bought delicious tofu, and beef was cheap. It's a standard dish that's quite easy; I always eyeball the ingredients. When I measured them, the ratios of ingredients turned out to be quite easy to remember. You don't have to add dashi stock granules. I wanted to give this a Japanese flavor, so that's why I used it. If you don't like the smell of beef, put in a little grated ginger juice to mask it. You could also simmer with scallions cut into 3 cm pieces. Recipe by Kanon mama ('-'*) cookpad.japan Just Like Meat! Koya Tofu Soboro Just Like Meat! Koya Tofu Soboro I made this for my elderly mother, who doesn't like meat. Be sure to cook it patiently to evaporate the moisture. This is especially important at the beginning. If the heat is too strong the tofu will splatter, so pay attention! If you let too much moisture evaporate though, the crumbles will become dry and mealy. If you turn the heat off too early, it will be soggy. Just stop cooking when it reaches the crumbly soboro stage. The heat level and judging when to stop cooking are very important! Recipe by hina cookpad.japan Shinodamaki with Minced Pork and Firm Tofu Shinodamaki with Minced Pork and Firm Tofu When I used frozen firm tofu to make shinodamaki for the first time it was very popular. Since then I have stuck to this recipe. At Step 1 tear the tofu into small pieces as you make soboro. Because the grains of minced pork and tofu soboro are almost the same the texture of the resultant dish is best. At Step 9 seal the aburaage with toothpicks securely. Otherwise the shapes of shinodamaki might collapse while cooking in the sauce. Recipe by Penbia cookpad.japan Tofu Soboro Tofu Soboro I made this recipe to use up tofu that was nearing its expiry date. Because I'm lazy, I didn't strain the tofu and just fried it as it was and it took a while for the water to evaporate. I personally prefer firm tofu! Adding ginger enhanced the flavour and it was delicious. This dish can also keep in the fridge. Recipe by honey19 cookpad.japan Koya Tofu with Egg Koya Tofu with Egg I attempted to make dish of koya tofu mixed with egg. This is just my preference, but I think that a lighter taste dashi-based sauce is the best way to bring out the natural flavors of the ingredients. Recipe by Komatsuta cookpad.japan Boiled Komatsuna & Deep-Fried Tofu Boiled Komatsuna & Deep-Fried Tofu The expiration date on my aburaage was for the next day. So, I combined it with the komatsuna I had sitting in the fridge and stuck it in the microwave! It surprisingly came out pretty good. Adjust the cooking time based on your microwave. Recipe by Tomomaki0313 cookpad.japan Tofu Soboro and Salad Rice Bowl Tofu Soboro and Salad Rice Bowl I created this recipe because I wanted to make filling dish that doesn't use meat. The key is to cook the tofu well until the moisture is completely evaporated! Draining the tofu in ahead of time reduces the amount of cooking time, but it was troublesome for me, so I didn't bother doing it. Soboro by itself might taste strong, but eating with rice and vegetable make the taste perfect. Recipe by tawamiho cookpad.japan Nikudofu - Simmered Meat and Tofu Nikudofu - Simmered Meat and Tofu I bought delicious tofu, and beef was cheap. It's a standard dish that's quite easy; I always eyeball the ingredients. When I measured them, the ratios of ingredients turned out to be quite easy to remember. You don't have to add dashi stock granules. I wanted to give this a Japanese flavor, so that's why I used it. If you don't like the smell of beef, put in a little grated ginger juice to mask it. You could also simmer with scallions cut into 3 cm pieces. Recipe by Kanon mama ('-'*) cookpad.japan Nikudofu - Simmered Meat and Tofu Nikudofu - Simmered Meat and Tofu I bought delicious tofu, and beef was cheap. It's a standard dish that's quite easy; I always eyeball the ingredients. When I measured them, the ratios of ingredients turned out to be quite easy to remember. You don't have to add dashi stock granules. I wanted to give this a Japanese flavor, so that's why I used it. If you don't like the smell of beef, put in a little grated ginger juice to mask it. You could also simmer with scallions cut into 3 cm pieces. Recipe by Kanon mama ('-'*) cookpad.japan Just Like Meat! Koya Tofu Soboro Just Like Meat! Koya Tofu Soboro I made this for my elderly mother, who doesn't like meat. Be sure to cook it patiently to evaporate the moisture. This is especially important at the beginning. If the heat is too strong the tofu will splatter, so pay attention! If you let too much moisture evaporate though, the crumbles will become dry and mealy. If you turn the heat off too early, it will be soggy. Just stop cooking when it reaches the crumbly soboro stage. The heat level and judging when to stop cooking are very important! Recipe by hina cookpad.japan Just Like Meat! Koya Tofu Soboro Just Like Meat! Koya Tofu Soboro I made this for my elderly mother, who doesn't like meat. Be sure to cook it patiently to evaporate the moisture. This is especially important at the beginning. If the heat is too strong the tofu will splatter, so pay attention! If you let too much moisture evaporate though, the crumbles will become dry and mealy. If you turn the heat off too early, it will be soggy. Just stop cooking when it reaches the crumbly soboro stage. The heat level and judging when to stop cooking are very important! Recipe by hina cookpad.japan Shinodamaki with Minced Pork and Firm Tofu Shinodamaki with Minced Pork and Firm Tofu When I used frozen firm tofu to make shinodamaki for the first time it was very popular. Since then I have stuck to this recipe. At Step 1 tear the tofu into small pieces as you make soboro. Because the grains of minced pork and tofu soboro are almost the same the texture of the resultant dish is best. At Step 9 seal the aburaage with toothpicks securely. Otherwise the shapes of shinodamaki might collapse while cooking in the sauce. Recipe by Penbia cookpad.japan Shinodamaki with Minced Pork and Firm Tofu Shinodamaki with Minced Pork and Firm Tofu When I used frozen firm tofu to make shinodamaki for the first time it was very popular. Since then I have stuck to this recipe. At Step 1 tear the tofu into small pieces as you make soboro. Because the grains of minced pork and tofu soboro are almost the same the texture of the resultant dish is best. At Step 9 seal the aburaage with toothpicks securely. Otherwise the shapes of shinodamaki might collapse while cooking in the sauce. Recipe by Penbia cookpad.japan Tofu Soboro Tofu Soboro I made this recipe to use up tofu that was nearing its expiry date. Because I'm lazy, I didn't strain the tofu and just fried it as it was and it took a while for the water to evaporate. I personally prefer firm tofu! Adding ginger enhanced the flavour and it was delicious. This dish can also keep in the fridge. Recipe by honey19 cookpad.japan Tofu Soboro Tofu Soboro I made this recipe to use up tofu that was nearing its expiry date. Because I'm lazy, I didn't strain the tofu and just fried it as it was and it took a while for the water to evaporate. I personally prefer firm tofu! Adding ginger enhanced the flavour and it was delicious. This dish can also keep in the fridge. Recipe by honey19 cookpad.japan Koya Tofu with Egg Koya Tofu with Egg I attempted to make dish of koya tofu mixed with egg. This is just my preference, but I think that a lighter taste dashi-based sauce is the best way to bring out the natural flavors of the ingredients. Recipe by Komatsuta cookpad.japan Koya Tofu with Egg Koya Tofu with Egg I attempted to make dish of koya tofu mixed with egg. This is just my preference, but I think that a lighter taste dashi-based sauce is the best way to bring out the natural flavors of the ingredients. Recipe by Komatsuta cookpad.japan Boiled Komatsuna & Deep-Fried Tofu Boiled Komatsuna & Deep-Fried Tofu The expiration date on my aburaage was for the next day. So, I combined it with the komatsuna I had sitting in the fridge and stuck it in the microwave! It surprisingly came out pretty good. Adjust the cooking time based on your microwave. Recipe by Tomomaki0313 cookpad.japan Boiled Komatsuna & Deep-Fried Tofu Boiled Komatsuna & Deep-Fried Tofu The expiration date on my aburaage was for the next day. So, I combined it with the komatsuna I had sitting in the fridge and stuck it in the microwave! It surprisingly came out pretty good. Adjust the cooking time based on your microwave. Recipe by Tomomaki0313 cookpad.japan Tofu Soboro and Salad Rice Bowl Tofu Soboro and Salad Rice Bowl I created this recipe because I wanted to make filling dish that doesn't use meat. The key is to cook the tofu well until the moisture is completely evaporated! Draining the tofu in ahead of time reduces the amount of cooking time, but it was troublesome for me, so I didn't bother doing it. Soboro by itself might taste strong, but eating with rice and vegetable make the taste perfect. Recipe by tawamiho cookpad.japan Tofu Soboro and Salad Rice Bowl Tofu Soboro and Salad Rice Bowl I created this recipe because I wanted to make filling dish that doesn't use meat. The key is to cook the tofu well until the moisture is completely evaporated! Draining the tofu in ahead of time reduces the amount of cooking time, but it was troublesome for me, so I didn't bother doing it. Soboro by itself might taste strong, but eating with rice and vegetable make the taste perfect. 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