Why is burdock root sauteed until its aroma changes?

Sauteing burdock root for 3-4 minutes allows its woody aroma to transform into a sweeter, more pleasant fragrance, enhancing the dish's overall flavor.

What is kuzu and why is it used in this recipe?

Kuzu is a traditional Japanese thickener made from the root of the kuzu plant. In this recipe, it's dissolved in cold water and slowly added to gently thicken the stew to a silky consistency.

Why is the tofu pressed for 15 minutes?

Pressing the medium-firm or silken tofu removes excess water, allowing it to absorb the savory miso-shoyu seasoning more effectively and achieve a better texture in the stew.

Can I use any type of miso for the seasoning sauce?

The recipe specifies barley or brown rice miso for the seasoning sauce, which will impart a distinct, earthy umami flavor. Other miso types might alter the intended taste profile.

How should I store leftover Macrobiotic Mabo Tofu?

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. This stew-like dish reheats well on the stovetop or in the microwave.

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Macrobiotic Mabo Tofu
[Vegan, Gluten-Free]

TH By: The One Peaceful World Cookbook: Over 150 Vegan, Macrobiotic Recipes for Vibrant Health and Happiness

Author Bio

Marrying traditional wisdom and modern scientific and medical research, a vegan macrobiotic approach recognizes the... Read More

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A comforting bowl of Macrobiotic Mabo Tofu, garnished with fresh scallions, featuring cubes of tofu, burdock root, and shiitake mushrooms in a rich, savory, thickened sauce.

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Macrobiotic Mabo Tofu [Vegan, Gluten-Free]

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Mabo tofu, a tofu and vegetable stew with a gravy sauce, is one of the most popular homecooked dishes in Japan. This recipe, inspired from a dish made by those homecooked meals, is recreated with a healthy touch and will be enjoyed by children and all ages. It is wonderful... Read More

Ingredients You Need for Macrobiotic Mabo Tofu [Vegan, Gluten-Free]

For the Dish:

1 tablespoon sesame oil
1/2 tablespoon minced ginger
1 clove garlic, minced
1/2 cup finely chopped burdock root
A few pinches of sea salt
1 cup diced onion
1/2 cup finely chopped Shiitake or Shimeji mushrooms
1/2 cup finely chopped lotus root

For the Seasoning Sauce:

1 1/2 tablespoons barley or brown rice miso
1 tablespoon shoyu, plus more to taste
1/2 tablespoon mirin (optional)
A dash of chili flakes (optional)
Half a 14-ounce package medium-firm or silken tofu, pressed for 15 minutes
1 1/2 tablespoons kuzu, dissolved in 3 tablespoons cold water
Scallions, for garnish

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How to Prepare Macrobiotic Mabo Tofu [Vegan, Gluten-Free]

Heat oil in a skillet. Add ginger, garlic, burdock root, and a few pinches of sea salt and saute for 3-4 minutes until the burdock aroma turns from woody to sweet.
Add onion, Shiitake mushrooms, and lotus root and keep sauteeing for 3-4 minutes until onion turns translucent.
In a small bowl, make seasoning sauce by mixing the ingredients together.
Add 2 cups of water, seasoning sauce, and a dash of chili flakes, if using, to the skillet, bring to a boil, and reduce flame to low. Cover and simmer for 20 minutes.
Cut pressed tofu into 1/2-inch cubes and add to skillet. Cover and simmer for 5 minutes.
Slowly add the dissolved kuzu, stirring gently until stew thickens.
Adjust flavor if necessary with shoyu and serve with garnish.

Notes

Use milder seasoning and no chili flakes for children. It is also nice to use minced tempeh for children instead of burdock. They like its dynamic, enriched protein, and it helps keep up their energy level. If you use tempeh, add a little more oil when you pan-fry it in the beginning. From The One Peaceful World Cookbook by Alex Jack and Sachi Kato (BenBella Books, 2017).

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.