Photo: Erik Putz
Up your tofu game with this Japanese dish. Ponzu sauce is a sweet-sour, citrusy glaze that's so simple to make.
300-g block soft tofu
small peeled carrot, grated
2 tbsp orange-lime ponzu, (recipe below)
finely chopped chives
1/4 cup soy sauce
1 tbsp mirin
1/2 tsp granulated sugar
1 tsp instant dashi powder
2 tbsp lime juice
1/4 cup orange juice
For orange lime ponzu: Combine soy with mirin, sugar and dashi in a small saucepan. Set over medium and bring to a boil. Whisk until sugar and dashi dissolve. Remove from heat. Stir in lemon and orange juices. Use right away or pour into a jar. It will keep well, refrigerated, up to a month.
For tofu-ponzu bites: Gently pat a 300-g block of soft tofu dry with a kitchen towel. Set on a serving plate. Grate a small peeled carrot over tofu and sprinkle with snipped chives. Drizzle with 2 tbsp Orange-Lime Ponzu. Serve cold.
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