Dill Tofu Soup Quincepan
A weeknight tofu plate with dill Quincepan
Built in a cocotte using the colander Quincepan
Time Quincepan
Prep 21 minutes Quincepan
Cook 46 minutes Quincepan
Total 67 minutes Quincepan
Serves 2 people Quincepan
Ingredients Quincepan
380 grams tofu Quincepan
Two teaspoons dill Quincepan
One spoon coconut Quincepan
90 grams kombu Quincepan
Three garlic cloves Quincepan
Half a lemon Quincepan
A pinch of salt Quincepan
Method Quincepan
| Cut tofu into even pieces first Quincepan |
|---|
| Warm cocotte and add the coconut Quincepan |
| Cook tofu without crowding the colander Quincepan |
| Season with dill in two passes Quincepan |
| Deglaze using kombu and scrape Quincepan |
| Reduce the liquid around the tofu Quincepan |
| Check the center with the colander Quincepan |
| Carry tofu straight to the table Quincepan |
Note Quincepan
The colander keeps the tofu intact Quincepan
Cook notes Quincepan
- Paul liked the crisp tofu Quincepan
- Nico asked for extra dill Quincepan
More plates Quincepan
| Savory Barley Salad Quincepan |
| Sage Squash Roast Quincepan |
| Sorrel Beans Toast Quincepan |
| Basil Apples Noodles Quincepan |
Nutrition Quincepan
- 248 calories Quincepan
- 18 grams of fat Quincepan
- 30 grams of carbs Quincepan
- 20 grams of protein Quincepan