Recipe of Favorite Macrobiotic Komatsuna and Tofu Namul

Hey everyone, I hope you are having an amazing day. Today I’m gonna show you a way to prepare a special dish, Macrobiotic Komatsuna and Tofu Namul. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna smell and look delicious.

Macrobiotic Komatsuna and Tofu Namul Recipe. Komatsuna (コマツナ（小松菜）) or Japanese mustard spinach (Brassica rapa var. perviridis) is a leaf vegetable. It is a variety of Brassica rapa, the plant species that yields the turnip, mizuna.

You can have Macrobiotic Komatsuna and Tofu Namul using 4 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Macrobiotic Komatsuna and Tofu Namul

1. It’s 1/2 block of Firm tofu.
2. Take 2 of bunches Komatsuna.
3. It’s 1 tsp of Sesame oil.
4. Make ready 1/2 tsp of Salt.

Mabo tofu, a tofu and vegetable stew with a gravy sauce, is one of the most popular homecooked dishes in Japan.This recipe, inspired from a dish made by Marrying traditional wisdom and modern scientific and medical research, a vegan macrobiotic approach recognizes the profound effects food.Komatsuna Nibitashi is a quintessential Japanese side dish.It is light, healthy, and subtly flavored, and can Komatsuna is a green leafy vegetable, also known as mustard spinach in English.

Macrobiotic Komatsuna and Tofu Namul instructions

1. Boil the tofu for 2-3 minutes, then drain in a sieve..
2. Wash the komatsuna thoroughly, boil in a generous amount of water, drain, and cut into bit-sized lengths..
3. Put the komatsuna in a bowl, sprinkle on salt and rub in well. Crumble the tofu into the bowl. Finally, add the sesame oil and mix together thoroughly..

Oi Namul (Cucumber Namul - 오이나물).Namul is the Korean macrobiotic way of using minimal spices and sauces to create yummy dishes Great recipe for ★ Chicken Tenders and Komatsuna Namul! ★.Spinach is expensive, so I decided to try making namul using komatsuna greens instead!

It has a little bitterness to it Adding Aburaage, deep-fried thin Tofu, to the dish is also good to deepen the flavor.Komatsuna, botanically known as Brassica rapa var perviridis, is also commonly referred to as tendergreen or Japanese mustard spinach.Komatsuna has a wide range of cooking applications dictated by the leaf's maturity upon harvest.When young, the leaves are very tender and can be used.Komatsuna, Japanese mustard spinach, is most delicious and economical in March and can be used in many delicious recipes.