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photo Seared tuna with tofu and miso GBC+ Recipe | Say Mmm

Seared tuna with tofu and miso GBC+

A stunning seared tuna recipe by Aaron Patterson, this Japanese main course pairs marinated tofu with tuna and mixed mushrooms.
4 Servings -
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Servings:4  | Calories:246 | Total Fat:5g  | Chol:2mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 5g
8 %
Sat Fat 1g
5 %
Total Carb 36g
12 %
Fiber 5g
20 %
Sugars 10g
Cholesterol 2mg
1 %
Sodium 1563mg
65 %
Protein 11g
21 %
45% Broth
28% Others combined
15% Tofu
10% Carrot
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


200 g of tofu, cut into 2cm square pieces
25 ml of soy sauce
20 ml of sake
50 ml of mirin
1 tbsp of honey
100 g of water
1 l water
20 ml of sake
20 ml of soy sauce
6 dried shiitake mushrooms
2 sheets of nori seaweed
3 Bring the broth back to the boil, turn off the heat and add the bonito flakes. Leave to infuse for 5–10 minutes until the bonito flakes have sunk to the bottom, then pass the liquid through a fine sieve and measure out 800ml into a clean pan, setting aside until required
35 g of bonito flakes
4 Place the mooli, carrot and 100ml of dashi in a pan over a medium heat and add the tofu, cooking gently until the vegetables are tender and the tofu warmed through. In a separate pan, cook the mushrooms, radish and mangetout in the remaining dashi

Directions : View recipe directions on
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