Silken Tofu with Japanese Sauce

Preparation/cooking time: ca. 15m

For 4 people

Nutritional Information

Contains 86 Kcal, 5g Protein, 9g Carbohydrates, 2g Fat


  • 1.5 tbsp. lemon juice
  • 1 tbsp. honey
  • 1 tbsp. soy sauce
  • 1 tsp. ginger, finely grated
  • 0.5 litre vegetable bouillon
  • 250 g silken tofu, removed carefully from skin, cut into 8 cubes
  • 1 carrots, coarsely grated
  • radish sprouts to garnish
  • 50 g radish, coarsely grated

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  • Place the lemon juice, soy sauce, honey and ginger in a small bowl and thoroughly combine. Bring the stock to the boil, reduce the heat and season with soy sauce. Add the tofu and leave to simmer for approx. 2 mins. Carefully remove, drain and share among 4 bowls. Top with the carrots and radish, drizzle over the sauce and garnish with sprouts.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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