Tofu bites with orange-lime ponzu sauce

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300-g block
soft tofu
small peeled carrot, grated
2 tbsp
orange-lime ponzu
finely chopped chives

Orange-lime ponzu

1/4 cup
1 tbsp
1 tsp
instant dashi powder
2 tbsp
1/4 cup


  • For orange lime ponzu: Combine soy with mirin, sugar and dashi in a small saucepan. Set over medium and bring to a boil. Whisk until sugar and dashi dissolve. Remove from heat. Stir in lemon and orange juices. Use right away or pour into a jar. It will keep well, refrigerated, up to a month.
  • For tofu-ponzu bites: Gently pat a 300-g block of soft tofu dry with a kitchen towel. Set on a serving plate. Grate a small peeled carrot over tofu and sprinkle with snipped chives. Drizzle with 2 tbsp Orange-Lime Ponzu. Serve cold.


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