A very traditional macrobiotic main course, this dish is warming, light, fresh and oh, so satisfying.
1 pound extra firm tofu, 1-inch cubes
1 cup Chinese cabbage, finely shredded
1-inch piece kombu, soaked briefly and sliced into thin matchsticks
1 carrot, cut into thin matchsticks
1 cup fresh daikon, cut into thin matchsticks
4 dried shiitake mushrooms, soaked until tender and thinly sliced
spring or filtered water
organic soy sauce
1 small bunch watercress, rinsed and drained
In a wide-mouthed pot or deep skillet, arrange each vegetable, except watercress, in its own section. Add water to generously half cover ingredients, cover and bring to a boil over medium heat. Cook over low heat for 15 minutes. Season lightly with soy sauce and simmer, covered for 10 minutes more. Remove from heat, add watercress, cover and allow to stand 1-2 minutes, cooking watercress in the heat of the pot. Serve at once with a side dish of cooked whole grain or noodles.
Note: In really cold weather I deep-fry the tofu before proceeding with the yu-dofu.