Braised Konnyaku & Carrots with Creamy Tofu
Cuisine: Japanese
A delicious side dish of braised konnyaku and carrots smothered in a creamy tofu sauce. Can be made vegan also.
  • 120g silken or firm tofu
  • 2 tsp white miso (if you can get sweet Saikyo miso, please use and omit sugar below)
  • ½ tsp sugar
  • pinch of salt
  • drop of mirin
  • 1 block of konnyaku (most Asian grocers will have it)
  • 1 large carrot, peeled and cut into 1cm thick sticks
  • 1 sachet of dashi stock (see note below about stock)
  • ⅓ cup of hot water
  • ½ tsp sesame oil
  • 1 tbsp light soy sauce
  • 1 tbsp mirin
  • toasted white sesame seeds to garnish, if desired
  1. Place ingredients (first five listed) into TMX bowl and blitz on Speed 5 for 10 seconds. Scrape out and store in a sealed container in fridge (use within a week).
  2. Dissolve dashi powder into hot water or prepare other type of concentrated stock.
  3. Cut block of konnyaku into 1cm lengths and place into TMX bowl. 'Dry' sautée konnyaku on 100C, Speed Soft, Reverse for 3 minutes or until you can hear the konnyaku making a squeaky sound. This is done to remove as much moisture as possible from the konnyaku.
  4. Add sesame oil and carrots, and sautée for a further one minute on same setting.
  5. Add half stock, soy and mirin to the konnyaku and carrots and cook on same setting for 5 minutes. After 5 minutes, check on how much liquid remains in the bowl. If majority has reduced, add a little more stock and continue to cook on same setting for two more minutes.
  6. Transfer konnyaku and carrots to a container with a lid with any remaining liquid and allow to cool covered.
  7. When cooled, drain any liquid and mix ½ cup of the creamy tofu sauce through the konnyaku and carrots.
  8. Serve in small bowls with a sprinkling of toasted white sesame seeds.
Recipe by Gastromony at