Summer's bounty shines in this vibrant and unexpectedly delicious Thick Tofu & Okra Plum Stew, a quick and easy microwave recipe perfect for a hot day. Forget lengthy cooking times – this satisfying stew comes together in minutes, utilizing the naturally tenderizing properties of microwaving to create a luxuriously thick and flavorful broth. The sweetness of ripe plums balances the earthiness of the okra and the silken texture of the tofu, creating a harmonious blend of flavors and textures that will surprise and delight. This recipe is a fantastic way to use up seasonal produce and enjoy a healthy, plant-based meal.
The unexpected combination of plums, okra, and tofu results in a surprisingly satisfying and deeply flavorful stew. Forget complicated recipes and long cooking times; this quick microwave method ensures a delicious meal ready in minutes. Ready to experience this culinary adventure? Let's dive into the step-by-step instructions!
Tools Needed
Ingredients
- Thick Tofu (cotton deep-fried tofu preferred)
- Okra
- Pickled Plum (umeboshi): 2 (approx. 20g each)
- Soy Sauce
- Mirin
- Bonito Flakes (katsuobushi)
- Water
Step-by-Step Instructions
Step 1. Prepare Ingredients and Marinate Tofu
- Cut the thick tofu into bite-sized pieces. Wipe off excess oil from the surface.
- Cut the okra into small pieces. Remove any dirty or non-sticky parts.
- Place the tofu in a heat-resistant container. Add soy sauce, mirin, and water.
- Add the whole pickled plums to the container.
Step 2. Microwave Tofu and Plums
- Cover the container with plastic wrap and microwave for 5 minutes.
- Carefully remove the plastic wrap (from the side opposite the opening to avoid steam burns).
Step 3. Cook Okra and Combine
- Add the okra to the stew. Cover with plastic wrap again and microwave for another short time (until okra is slightly softened and sticky).
- Stir in the okra and gently mix everything together.
Step 4. Finish and Serve
- If serving hot, mash the pickled plums now. If serving cold, mash just before eating to preserve color and aroma.
- Add bonito flakes and mix well. Serve hot or cold.
Read more: Authentic Japanese Beef Sukiyaki Recipe - Easy & Delicious Hot Pot
Tips
- Wiping off excess oil from the deep-fried tofu is crucial for a less oily stew.
- Don't cut the tofu too small to maintain its shape and texture.
- Adding the okra at the end helps to maintain its texture and stickiness. Adding it earlier will make it too soft.
- Mashing the umeboshi before adding them can affect the color and flavor. Mashing just before serving is recommended if serving cold.
- This stew can be made in a frying pan as well; simply adjust cooking time accordingly.
- Serve over somen noodles with mentsuyu for a complete meal.
Nutrition
- Calories: approximately 250-350
- Fat: 15-25g
- Carbs: 20-30g
- Protein: 15-20g
FAQs
1. Can I use frozen okra?
Yes, but you may need to add 1-2 minutes to the cooking time, and ensure it's fully thawed before adding it to the stew. Frozen okra can release more water.
2. What type of tofu is best for this recipe?
Firm or extra-firm tofu works best. Silken tofu will likely break down too much in the microwave.
3. Can I substitute the plums?
Yes! Try other stone fruits like nectarines or peaches, or even a splash of balsamic vinegar for a tangy twist.
This quick and easy microwave tofu and okra stew with plums is the perfect summer meal, offering a refreshing twist on traditional stews. Enjoy the vibrant flavors and satisfying texture, knowing you've created a delicious and healthy dish in minimal time. So go ahead, embrace the simplicity and savor every bite!