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Tofu Sauce

Tofu Sauce recipe image
This versatile tofu sauce blends the umami depth of dashi stock and soy sauce with the fresh zing of young ginger. The addition of dried bonito flakes adds a subtle smoky complexity that elevates simple tofu into a gourmet treat. Perfect for dipping fried tofu or drizzling over grilled vegetables, this condiment brings authentic Japanese flavor to your table. It is quick to prepare, requiring minimal effort for maximum taste. Ideal for bento boxes, light lunches, or as a side for rice bowls, this sauce adds a necessary punch of saltiness and aroma. The bright ginger notes cut through the richness of the soy, creating a balanced profile that complements rather than overwhelms. Keep it on hand for an easy way to enhance plant-based meals with traditional Japanese flair.
Cuisine:
Courses:
Difficulty: Beginner
Calories: 115.4
Dietary: Vegan, Vegetarian
Description
This versatile tofu sauce blends the umami depth of dashi stock and soy sauce with the fresh zing of young ginger. The addition of dried bonito flakes adds a subtle smoky complexity that elevates simple tofu into a gourmet treat. Perfect for dipping fried tofu or drizzling over grilled vegetables, this condiment brings authentic Japanese flavor to your table. It is quick to prepare, requiring minimal effort for maximum taste. Ideal for bento boxes, light lunches, or as a side for rice bowls, this sauce adds a necessary punch of saltiness and aroma. The bright ginger notes cut through the richness of the soy, creating a balanced profile that complements rather than overwhelms. Keep it on hand for an easy way to enhance plant-based meals with traditional Japanese flair.
Ingredients
  • 4 tablespoons Basic Dashi Stock
  • 1 tablespoon Japanese soy sauce
  • 1 inch young ginger, grated
  • 1/2 cup dried bonito flakes
Directions
  1. 1
    In a small bowl, combine the Basic Dashi Stock and Japanese soy sauce.
  2. 2
    Stir well until the soy sauce is fully incorporated into the dashi.
  3. 3
    Add the grated young ginger to the liquid mixture.
  4. 4
    Sprinkle the dried bonito flakes over the top of the sauce.
  5. 5
    Stir gently to combine all ingredients just before serving.

Nutrition Facts

Amount Per Serving
Calories 115.4kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 402.2mg17%
Total Carbohydrate 25.4g9%
Dietary Fiber 1.1g5%
Sugars 3.0g
Protein 2.4g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Note: Traditional bonito flakes (katsuobushi) are not vegan as they are made from fish. For a strictly vegan version, omit the bonito flakes or substitute with dried mushroom powder or a vegan "dashi" powder made from kombu and shiitake.

Storage: This sauce is best made fresh. If storing leftovers, keep in an airtight container in the refrigerator for up to 2 days. The ginger flavor will mellow over time.

Tip: Young ginger is milder and less fibrous than mature ginger, resulting in a smoother texture. If using mature ginger, grate it finely and squeeze out excess juice for a stronger, spicier kick.

Serving: Serve immediately while the bonito flakes are still slightly warm or crisp, as they can become soggy if left in the liquid for too long.

Keywords: tofu sauce, japanese sauce, dashi, soy sauce, ginger, bonito flakes, umami, asian cooking, dipping sauce, vegan sauce, quick recipe, condiment, flavor enhancer, traditional japanese, simple sauce, homemade sauce, tasty dip, savory sauce, ginger dashi
Read it online: https://www.chefs-mate.com/recipe/tofu-sauce-57/