Old man mumble

　Boiled tofu is perfect as an instant side dish, or as an accompaniment to sake. It's Okinawan style boiled tofu. If you haven't tried it yet, it's easy to make, so give it a try.

　Cut the tofu into pieces about half the size of tofu and spread them out in the pot. Pour enough water to cover the pot, add 2 tablespoons of salt (adjust depending on the size of the pot), 2 ladles of stock (adjust depending on the size of the pot), add a little salad oil, and cover with a lid. Put it on fire. Once it boils, immediately lower the heat and boil for about 2 minutes (depending on the amount of tofu) and it's done. Add seasonal leafy vegetables for garnish. When serving as an accompaniment to sake, pour a spoonful of the broth on top of the plate to add a salty taste.
　To make it even easier, boil the tofu by adding salt, bonito flakes (seasoning), and salad oil from the beginning. Add seasonal leafy vegetables for garnish. To avoid staining the tofu with the vegetables, you can use a separate pot and lightly boil the tofu in the liquid from which the tofu is cooked. This time, I used boiled and frozen spinach.

　This dish uses a little more salt, but since the broth is not used, I don't think it will add too much salt. Don't forget to use firm tofu (Shima Tofu) and salad oil.