1 package tofu (Firm is easier to pick up when you eat it.)
6-7 leaves napa cabbage
10 medium shitake mushrooms, or 1 package oyster or enoki mushrooms
1 bunch green onions
1 package yam noodles (optional)
for dipping sauce
2 inch long daikon section
ponzu sauce, or soy sauce with lemon juice

How to make it...
 

1. Dice tofu into large bite-sized chunks.
2. Cut napa cabbage leaves lengthwise and then into one-inch pieces.
3. Cut off stems of mushrooms. If you use enoki mushrooms, cut off about 1.5 inches at bottom.
4. Cut green onions into 2-inch lengths.
5. Drain yam noodles using a colander. It would be better to boil them in a separate pot for a minute or two before cooking with other ingredients.
6. Fill a large clay pot or casserole dish with 1 to 2 inches of water and bring to a boil.
7. Place all ingredients into boiling water and cook for a few minutes until done.
8. Grate daikon and set it aside.

How to serve it...
 

1. Put a small portion of grated daikon in a dish like a rice bowl then pour ponzu or soy sauce with lemon juice over it.
2. At the table, dip tofu and vegetables into daikon mixture and eat.

Variations
If you have a portable stove (sold at Asian markets), you can make "shabu shabu" or "sukiyaki" by adding thinly sliced beef. For shabu shabu keep boiling the water at the table on the portable stove. With your chopsticks, briefly dip beef slices into the boiling water until cooked. Eat with flavored daikon mixture. If you use soy sauce-based broth instead of water, it will be sukiyaki with the same thinly sliced beef. You just eat without dipping sauce or with beaten raw egg if you prefer.

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• Tofu with vegetables in hot sauce

Ingredients: for 2 servings

1 package firm tofu
4 green onions
1/4 pound green beans
1 package oyster mushroom (or any mushrooms you like)
1/4 teaspoon chili paste
1 teaspoon sesame oil
3/4 cup soup stock
1 1/4 teaspoons oyster sauce
1 1/4 teaspoons miso
1/4 teaspoon sugar
a pinch of salt
cornstarch

How to make it...
 

1. Mix soup stock, oyster sauce, miso, sugar and salt together.
2. Cut green onions into 2-inch lengths. Dice tofu into half-inch cubes.
3. Boil green beans until crisp tender, and cut them into 2-inch pieces.
4. Saute vegetables in sesame oil, and add chili paste when vegetables are tender.
5. Add sauce and tofu to vegetables and cook over low heat until tofu is hot.
6. Thicken sauce with cornstarch.

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• Tofu salad

Ingredients: for 2 servings

1 package firm tofu
1 medium tomato
1 small broccoli crown
6 leaves butter lettuce
1/2 avocado
for dressing
2 tablespoons vinegar
1 teaspoon soy sauce
3/4 teaspoon sugar
1/2 teaspoon sesame oil
a pinch of salt

How to make it...
 

1. Dice tofu into bite-sized pieces.
2. Cut other vegetables into sizes you like.
3. Place all vegetables and tofu on the dish.
4. Mix all ingredients for dressing.
5. Pour dressing onto salad before eating.

Hint--You can also try other kinds of soy sauce-based dressing at the market.

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