Tofu Paste
豆腐のペースト · Tofu no Peesuto
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is about as simple as it gets: silken tofu and kombu dashi, blended until perfectly smooth. Silken tofu is soft and mild, and the gentle savoriness of the kelp stock gives it just enough flavor for little ones who are still getting used to new tastes. In preschool kitchens we make it this smooth so that even the youngest children can eat it easily from a spoon, and because it uses only two ingredients, it is naturally free of egg, milk and wheat.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 15 gsilken tofu
Seasonings
- 22.5 gkombu dashi (kelp stock)A light, savory stock made by steeping dried kombu kelp in water. Substitute: Light vegetable stock, or water with a small pinch of dashi powder.
About the Japanese ingredients in this recipe
- kombu dashi (kelp stock) (だし汁，昆布)
- A light, savory stock made by steeping dried kombu kelp in water. Substitute: Light vegetable stock, or water with a small pinch of dashi powder.
Directions
- 1
Put the silken tofu and kombu dashi in a blender and blend until smooth.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 10.5 kcal | 21 kcal | 10.5 kcal |
| Protein | 0.8 g | 1.5 g | 0.8 g |
| Fat | 0.6 g | 1.2 g | 0.6 g |
| Carbohydrates | 0.5 g | 0.9 g | 0.5 g |
| Fiber | 0.2 g | 0.3 g | 0.2 g |
| Salt equivalent | 0 g | 0 g | 0 g |
| Calcium | 12 mg | 24 mg | 12 mg |
| Iron | 0.2 mg | 0.3 mg | 0.2 mg |
| Potassium | 54 mg | 108 mg | 54 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 10.5 kcal | 0.8 g | 0.6 g | 0.5 g | 0.2 g | 0 g | 12 mg | 0.2 mg | 54 mg |
| 1 adult serving | 21 kcal | 1.5 g | 1.2 g | 0.9 g | 0.3 g | 0 g | 24 mg | 0.3 mg | 108 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
Ingredients in this recipe
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