Tofu Casserole

Tofu Casserole

  • Prep: 10 min
  • Cook Time: 15 min
  • Total: 25 min
  • Serving: 4 Servings

Casseroles are usually synonymous with starchy pasta, rice or potato dishes laden with creamy sauces. As an alternative, try this light and modern variation made with tofu. Its broth-like consistency is absolutely delicious.


  • 2 teaspoons instant dashi powder
  • 4 cups water
  • 2 teaspoons finely grated fresh ginger
  • 1/4 pound shiitake mushrooms, stemmed and caps thinly sliced
  • 1/2 cup shelled edamame, 3 ounces
  • 1 14-ounce package firm silken tofu, cut into 1-inch cubes
  • 8 water chestnuts, thinly sliced
  • 1 5-ounce bag baby spinach
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons mirin
  • 1 teaspoon fresh lemon juice
  • 1 scallion, thinly sliced


  1. Place the dashi and the water into a large saucepan over medium heat. Bring the mixture to a simmer and then add the ginger, sliced shiitake, edamame, tofu and water chestnuts.
  2. Simmer the mixture for 6 minutes and then stir in the spinach, soy sauce, mirin and lemon juice. Cook the mixture until the spinach is wilted and then serve immediately garnished with the sliced scallion.


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