Category Archives: Tofu

Tofu Chiffon Cake Steamed in Rice Cooker

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Rice cookers come very handy when you want to make lighter cakes you can either eat hot, lukewarm or cold!

Here is another simple and healthy recipe for a chiffon cake including tofu!

INGREDIENTS:

Silk tofu: 150 g
Eggs: 2
Hot cake mix: 200 g
Milk: 100 cc (1/2 cup)
Sugar: 30 g
Vanilla essence: 2~3 drops

RECIPE

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Put the tofu into the rice cooker bowl.
There is no need to get rid of its water.

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Beat the tofu with a whisk.

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Add milk, eggs and sugar.

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Beat until you obtain a smooth mixture.

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Pour in the hot cake mix and mix well.
Last add vanilla essence and mix.

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Set the steamer on, close and switch on.

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Prick it with a wooden toothpick or a long and thin wooden pick.
If it comes out clean the cake is ready. If not cook again for a few minutes.

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You should be able to easily take it out!

RECOMMENDED RELATED WEBSITES

So Good Sushi Restaurant in Nice France
Navigating Nagoya by Paige, Shop with Intent by Debbie, BULA KANA in Fiji, Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Ichi For The Michi by Rebekah Wilson-Lye in Tokyo, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
ABRACADABREW, Magical Craftbeer from Japan
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

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Japanese Vegan Recipe: Deep-fried Tofu & Vegetables Balls-Ganmodoki-がんもどき

GANMODOKI-1

Here is another recipe for my vegan (I’m not) friends which has the advantage and possibility of being served hot or cold!
It is also fulfilling and so healthy!
Ganmodoki-がんもどき/雁擬き/”pseuo goose”.
The recipe on Wikipedia indicates the use of egg-white but this is a very common vegan version!

INGREDIENTS:

Tofu
Carrots
Burdock/Gobou/牛蒡
Kikurage mushroom(Auricularia auricula-judae, known as the Jew’s ear, wood ear, jelly ear)
Vegetable oil
Cornstarch/Katakuriko/片栗粉
Salt

RECIPE:

GANMODOKI-2

Use fairly solid tofu and press out as much water as possible.

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Put tofu inside a mortar (preferably use the Japanese-style “suribachi/すり鉢 mortar and pestle).
Add cornstarch and salt according to your preference and grind to a paste.

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Cut the kikurage into fine strips and then cut across into 1~2 cm-long strips.
If using dried kikurage soften it first in lukewarm water (sponge off excess water then).

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Cut carrot and burdock into fine strips and cut acroos into strips of the same length as kikurage.

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Incorporate vegetables to tofu and mix well.

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Apply oil to your palms first.
Make balls the size indicated in above picture.
Of course you can choose to make small round balls or spoon-shaped patties.

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Deep-fry in oil at 170 degrees Celsius until balls have attained a nice light fox brown color.
Serve them hot or cold.
My personal preference is serving them seasoned with grated fresh daikon and soy sauce!

RECOMMENDED RELATED WEBSITES

Shop with Intent by Debbie
BULA KANA in Fiji
Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
The Wine Wankers by Stuart in Australia!
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Japanese Vegan Recipe: Deep-fried Tofu-Atsuage-厚揚げ

ATSUAGE-1

Tofu is a very important and healthy food both for vegans and omnivores as it is made with soy beans.
But some people understandingly would like to eat it in a more solid form.
Nothing is easier. You just need oil!
Seasoning is up to you and I’ll give you some suggestions there!
Here are the steps for a simple recipe for atusage/厚揚げ/”Thick fry”!

ATSUAGE-1a

First, what tofu should you choose.
I personally prefer silk tofu/kinudofu/絹豆腐 but some might want something with a better bite. In this case use momendofu/木綿豆腐 or something even firmer.

ATSUAGE-2

First cut the tofu into slices of your preference.

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Place them on a tray lined with a piece of clean dry cooking cloth.

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place another piece of clean dry cooking cloth over the tofu and some improvised weight (see above) to press water out.
The cloth will imbibe with the water making the later transfer of the tofu slices easier.
Press the water out for a s long as you want, depending of how firm you want your atsuage.

ATSUAGE-3

Do not coat the tofu with flour or cornstarch as this is a very different recipe!
Utilize oil you have already used 2 or 3 times for better coloring of the atsuage. Filter the oil beforehand, though, so as not mix the tofu with any other food particles.
Use sesame oil (used for tempura for example) if possible but any good frying vegetable oil is OK.

ATSUAGE-4

Bring the oil temperature to 180 degrees Celsius.
Drop the tofu gently into the oil.
As it will float, wait until one side is well cooked to a “kitsune iro/Color of a fox” as they say in Japan.
Turn over gently to cook the other side.
The length of the frying will depend on how well cooked you want your tofu.

ATSUAGE-5

for more practicality I cut the tofu thin enough to make nice “tiles” I can serve in many ways, but of course this is to you. Large dices is also a good idea!
Place the atsuage over a grill of kitchen paper to take away excess oil.

As for seasoning my preference is serving the atsuage hot or cold (or reheated) topped with finely sliced leek, grated fresh ginger and ponzu.
Naturally a lot of people use their favorite soy sauce or/and add chili pepper powder or/and other spices.
Cold, it is great served as a salad with fine greens and dressing!

RECOMMENDED RELATED WEBSITES

Shop with Intent by Debbie
BULA KANA in Fiji
Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento, Hapabento, Kitchen Cow, Lunch In A Box, Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
The Wine Wankers by Stuart in Australia!
-Beer: Another Pint, Please!, Beering In Good Mind: All about Craft Beer in Kansai by Nevitt Reagan!
-Whisky: Nonjatta: All about whisky in Japan by Stefan Van Eycken
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Non gastronomy must-see sites by Shizuoka Residents

HIGHOCTANE/HAIOKU by Nick Itoh in Shizuoka City

Vegan Japanese Recipe: Lotus Root Hamburger 2-Tofu version

lotus roots, or renkon/蓮根in Japanese, have been a popular vegetable for eons.
Shizuoka prefecture is quite famous for the quality of its lotus roots all over japan!
Here is the second version of a vegan recipe for yummy lotus root hamburgers with tofu!

INGREDIENTS: (For 2^3 people)

Tofu: 300g
Lotus root: 200g
salt: 1/2 teaspoon
Cornstarch: 2 tablespoons
Salad oil: 2 tablespoons
Grated fresh ginger or wasabki: as appropriate
Soy sauce: as appropriate

RECIPE:

Place the tofu inside an oven bowl.
Heat in a microwave oven for 3 minutes at 500 w.
Transfer into a bowl with small holes to drain it of water.

Peel the lotus roots.
Grate the whole into the bowl containing the tofu that has been completely drained.

Add cornstarch and mix well.
Add salt (don’t make a mistake in the order!) and mix well into a paste.

make patties 5~6 cm diameter. Don’t make them too or they will break easily. You can make s
them small, too.
Pour oil in a fry pan and cook slowly over a low fire.

Fry them well until both sides have attained a nice brownish color.

Serve with a light sauce and grated ginger or wasabi!

Serve them with some green for better presentation!

RECOMMENDED RELATED WEBSITES

Kraemer’s Culinary blog by Frank Kraemer in New York,Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Vegan Japanese Dessert: Tofu Wagashi with Kinako!

For the pleasure of vegans and vegetarians alkie tofu can be prepared into delicious, healthy and simple desserts!
Here is a suggestion making use of soybeans in two forms: tofu and kinako (grilled soy bean powder)!

INGREDIENTS:

-Tofu: 1 standard pack
-Kinako (Grilled soy bean powder): plenty
-Salt and sugar: as appropriate

For the syrup:
-Granulated sugar: 100g
-Water: 100 cc/ml/1/2 cup

RECIPE:

-Cut tofu into small one bite cubes. Drain water from tofu. take excess water with kitchen paper.
In a saucepna pour water and sugar and sugar. Heat until the mixture has reached a syrup texture. Do not make caramel! Switch fire and let cool. Chill the syrup for a while inside refrigerarator.

-In a large enough vessel drop the tofu in carefully. Pour the syrup over the tofu. Chill inside refrigerator for 1 hour.

-Take tofu out of the refrigerator. Add salt, sugar and kinako. Mix in carefully with a spatula to cover the whole tofu with kinako.

-Place on a serving dish and sprinkle with plenty more kinako!

-Serve with a small wooden spoon!

RECOMMENDED RELATED WEBSITES

Tokyo Food File by Robbie Swinnerton, Green Tea Club by Satoshi Nihonyanagi in Shizuoka!, Mind Some by Tina in Taiwan, Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!, Beering In Good Mind: All about Craft Beer in kanzai by Nevitt Reagan!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Japanese Gastronomy: Vegan Red Miso Dressing

This posting has been prompted by vegan and vegetarian friends who wanted to get some information for a red miso dipping sauce.
Although this particular recipe is more a dressing than anything else, it could be used as a dipping sauce if you mixed in fresh cream. The cream will solidify when combined with oil.
Unfortunately it will not qualify as a vegan recipe, then.
I wonder if soy milk cream exists!

INGREDIENTS:: for 60 ml/cc of dressing

-Red miso: 1.5 tablespoons
-Soy sauce: 1/2 tablespoon
-Rice vinegar: 1.5 tablespoons
-Sugar: 1 tablespoon
-Salad oil of your choice: 3 tablespoons
-Ground sesame seeds: 1.5 tablespoons
-Freshly grated ginger: a little
-Freshly grated garlic: a little

RECIPE:

-First mix miso, soy sauce, sugar, ground sesame, grated ginger and garlic until you obtain a smooth mixture. Add oil and rice vinegar and stir well.

-Serve it on fresh vegetables and tofu salad!

-Great for taste and look on freshly boiled or steamed vegetables!

RECOMMENDED RELATED WEBSITES

Le Manger by Camille Oger (French), The Indian Tourist, Masala Herb by Helene Dsouza in Goa, India, Mummy I Can Cook! by Shu Han in London, Pierre.Cuisine, Francescannotwrite, My White Kitchen, 47 Japanese Farms Through The Eyes of Its Rural Communities, Foodhoe, Chucks Eats, Things that Fizz & Stuff, Five Euro Food by Charles,Red Shallot Kitchen by Priscilla,With a Glass, Nami | Just One Cookbook, Peach Farm Studio, Clumsyfingers by Xethia, PepperBento,Adventures in Bento Making, American Bent, Beanbento, Bento No, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box,
Susan at Arkonlite, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat, Bento Lunch Blog (German), Adventures In Bento, Anna The Red’s Bento Factory, Cooking Cute, Timeless Gourmet, Bento Bug, Ideal Meal, Bentosaurus, Mr. Foodie (London/UK), Ohayo Bento,

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery

Vegan Smoked Tofu Recipe!

It is sometimes a hard world for vegans when it comes to find new ideas and recipes, even you love tofu!
My good friend Sissi in Switzerland reminded me it might be time to republish some of my old recipes!
Here is a simple way to prepare and enjoy tofu as it was a big piece of cheese!

Vegan Smoked Tofu!

INGREDIENTS: for ? People

-Tofu: a large piece 300~400g or more
-Miso of your liking, as much as you wish
-Soy sauce, not too much (beware of the salt)
-Japanese Sake or mirin, a little just for the taste
-Spices, if you wish!

RECIPE:

-As the tofu shouldn’t be too soft, choose “momendofu”, or slightly solid.

-Place the tofu on a clean cloth.
-Top it with a clean plate or board.
-Put a heavy weight on top.
-Leave it like this for half a day. The tofu will reduce to half.

-Smear the whole tofu on every face with plenty of a mixture of miso, soy sauce and other ingredients of your choice. The more, the better.

-Wrap it carefully in cellophane paper and leave it in the fridge overnight.

-Take it out of the fridge and take off the cellophane paper.
-Let it dry for 2 hours at room temperature over a piece of kitchen paper.

-Smoke inside a Chinese smoking set for 1 hour.

-Very practical for smoking small quantities!

-Here you are! Enjoy!

RECOMMENDED RELATED WEBSITES

With a Glass,
Clumsyfingers by Xethia
Adventures in Bento Making, American Bento, Beanbento, Bento No1, Bento Wo Tsukurimashou, Cooking Cute, Eula, Hapabento , Happy Bento, Jacki’s Bento Blog, Kitchen Cow, Leggo My Obento, Le Petit Journal Bento & CO (French), Lunch In A Box, My Bento Box, Vegan Lunch Box; Tokyo Tom Baker, Daily Food Porn/Osaka, Only Nature Food Porn, Happy Little Bento, The Herbed Kitchen, J-Mama’s Kitchen, Cook, Eat, Play, Repeat; Bento Lunch Blog (German); Adventures In Bento; Anna The Red’s Bento Factory; Cooking Cute; Timeless Gourmet; Bento Bug; Ideal Meal; Bentosaurus; Mr. Foodie (London/UK); Ohayo Bento

Must-see tasting websites:

-Sake: Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World
-Wine: Palate To Pen, Warren Bobrow, Cellar Tours, Ancient Fire Wines Blog
-Beer: Good Beer & Country Boys, Another Pint, Please!
-Japanese Pottery to enjoy your favourite drinks: Yellin Yakimono Gallery