Hot Tofu with Umeboshi, Ginger and Cheese

Name: Hot Tofu with Umeboshi, Ginger and Cheese
Yield: 1 serving
Cuisine: American
Ingredients: 150 grams Tofu; 1 tsp plus Grated ginger; 1 piece Umeboshi; 1 tsp Mentsuyu (2x concentrate); 1 slice Sliced cheese (non-melting type); 1 Nori seaweed, bonito flakes, onion, etc.

cookpad.japan @cookpad_jp

This is a variation of another recipe of mine which uses salted dried konbu seaweed and cheese on hot tofu.

It's more delicious if you lightly grill the nori in Step 4 before you sprinkle it on.
It was also good when I added wakame to Step 2!
You can use soy sauce instead of mentsuyu, but I thought it may be a little too salty. It depends on how sour and salty the umeboshi are and the amount of ginger you add. Recipe by Maakunnookusan

This is a variation of another recipe of mine which uses salted dried konbu seaweed and cheese on hot tofu.

cookpad.japan @cookpad_jp

This is a variation of another recipe of mine which uses salted dried konbu seaweed and cheese on hot tofu.

Saved

Ingredients

1 serving

150 gramsTofu
1 tspplus Grated ginger
1 pieceUmeboshi
1 tspMentsuyu (2x concentrate)
1 sliceSliced cheese (non-melting type)
1Nori seaweed, bonito flakes, onion, etc.

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Steps

1

Place the tofu on a dish and cover with plastic wrap. Microwave for 1 1/2 minutes. Take off the wrap and drain the liquid.
2

Chop and mash the umeboshi using a knife, and mix with the grated ginger and mentsuyu.
3

Inset chopsticks into the tofu (don't insert them all the way through) to make a passage for the heat. Remove the chopsticks and top with Step 2.
4

Cover with cheese and microwave for 1 minute uncovered. Sprinkle with nori (etc.) and you're done!
5

I tried making this once by skipping Step 1 and just heating the tofu in Step 4...But the tofu was watery and still cold in the middle, so I wouldn't recommend it!