Tag Archives: Tofu

Vegan Tofu Curry

As I said before, Koyadofu is one kind of tofu that can beasily arranged into all kinds of interesting appetizers in Japanese Homes’ Gastronomy!
Here is a simple suggestsion for a yummy lunch to be eaten by all, vegans, vegetarians aor omnivores:

Vegan (Japanese) Tofu Curry!

INGREDIENTS: For 4 people

-Koyadofu: 5 sheets/85 g
-Carrot: 1 medium
-Onion: 1 medium
-Potato: 1 medium
-Shiitake mushrooms: 10 small
-Green peas: the equivalent of 1 small can/60 g
-Curyr powder (of your preference): 1~ tablespoon (I would use 2)
-Soy sauce: 2/3 tablepsoon
-Garan masala powder: 1/2 teaspoon

-Salad oil

-Steamed rice: count a large bowl per person

RECIPE:

-Cut the koyadofu into small bits and let them (if dry) soak in lukewram water until they get soft. Press the water out of them and keep in separate bowl. Finely chop the carrot, onion, potato, and shiitake mushroom. Keep in separate bowl. boil the green peas beforehand if necessary.

-Fry all chopped vegetables in salad oil for a while until the onions become translucent.

-Add some water and bring to boil. Remove any unwanted matter if necessary. Add chopped koyadofu. Cook until carrot are sufficently soft. Switch off fire. Add curry powder and mix quickly. Add soy sauce and garam masala and mix quickly. Switch on the fire and cook over small fire until you are satisfied withe the consistency of the whole.

On a dish turn over a bowl of rice and surround it like in the toppicture with curry to which you add the green peas at the last second (on directly “seeded” over it) for good effect.

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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Japanese Cuisine: Koyadofu Cheese & Bacon Rolls

Koyadofu is one kind of tofu that can beasily arranged into all kinds of interesting appetizers in Japanese Homes’ Gastronomy!
Here is a simple suggestsion for yummy snack to be eaten by all, and with a good beer for adults!

Koyadofu Cheese & Bacon Rolls

INGREDIENTS: For 8 rolls

-Koyadofu: 4 sheets or 80 g
-Sliced cheese: 2
-Flour: as appropriate
-Thin pork belly slices: 8
-Salad oil a little

SAUCE:
-Dashi/Japanese soup stock (if unavailable use bouillon of your choice): 1 cup/200ml/cc
-Soy sauce: 2 tablespoons
-Mirin/sweet Japanese sake: 2 tablespoons
-Sugar: 1 tablespoon

RECIPE:

-Soften the koyadofu into lukewarm water. Press water out firmly.
Cut each “sheet” into identical halves

-Cut the sliced cheese into 4 identical parts.

-Cut the koyadofu as shown in picture through 4 fifths of it depth. Insert a pice of sliced cheese inside the cut.

-Roll the koyadofu “sandwich” inside a slice of pork belly and sprinkle with flour.

-Heat some oil in frying pan. Place the rolls together with their “tails” down. Cover with glass lid and cook over medium fire until the meat is conpletely cooked and attained a nice colour.

-Add the sauce ingredients and cook turning the rolls 2 or 3 times until the juices have practically disappeare/evaporated.

-Serve on a plate with some chopped thin leeks and if desired sprinkle with a little chili pepper!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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Make your own Tofu (repeat)

zarudofu
“Zarudofu”, my favourite variety of tofu just filtered out in a “zaru/basket”. You just eat it with a spoon on its own. No seasoning needed!

Following a suggestion by Japansoc I decided to pst again the tofu recipe!
This article concerns the home-making of it!

Ingredients (for one large piece, one cho/”丁” in Japanese)

Soy beans: 2 cups (360cc)
Nigari: 2 large tablespoons
(Magnesium chloride is an important coagulant used in the preparation of tofu from soy milk. In Japan it is sold as nigari (the term is derived from the Japanese word for “bitter”), a white powder produced from seawater after the sodium chloride has been removed, and the water evaporated. In China it is called “lushui”.. Nigari or Lushui consists mostly of magnesium chloride, with some magnesium sulfate and other trace elements. It is also an ingredient in baby formula milk).
Water: 5 cups (twice and a half the volume of soy beans)

Utensils:
One large pot
One large clean cloth pouch to press tofu through
One bowl
One mixer
One thermometer
One large piece of gauze to filter water off shaped tofu
One large wooden spoon
One wooden tofu-shaper case

RECIPE:
toofu-1

1) Preparation: soak soy beans in water overnight

toofu2

2) Preparation: Mix nigari with 1 cup of water and set aside

toofu-3

3) According to its size, Pour the whole or part by part soy beans and water (1) and make paste as fine as possible. If mixer runs at an even pace without crushing beans into paste, add more water. The paste obtained is called “namago” (生呉)

toofu-4

4) Pour the bean paste into a large pot with an equal amount of water. Heat stirring all the time. The paste will come to a boil suddenly. Switch off fire. Switch on low once the paste has settled for 10 minutes and take off fire.

toofu-5

5) Pour paste into the cloth pouch and press. Right of the picture is tofu paste before pressing. Left is pressed out tofu

toofu-6

6) Solidifying (coagulating) with nigari.
Stir tofu over light fire. When the temperature has reached 75~80 degrees Celsius pour in nigari slowly and stir all the time. The solid matter will sink to the bottom and accumulate. The coagulation will be complete when liquid above tofu has become transparent. Stop the operation and let rest for 15 minutes.

toofu-7

7) Arrange the gauze inside tofu a tofu shaper case which should have small holes to let excess water run out.

toofu-8

8) Cover with lid with a weight (or glass of water) of about 250 g and further press out water for 15 minutes

toofu-9

9) Delicately empty tofu in basin filled with called water and leave it there for an hour to take out excess nigari. Store in refrigerator.

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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Koyadofu/Pressed Tofu Recipe

As promised here is the basic recipe to make Koyadofu/高野豆腐 or pressed tofu.

Koyadofu is extensively used in veganand vegetarian food in Japan.

It can also be deep-fried into great crunchy morsels!

INGREDIENTS:

-Tofu: 1 block/400 g (actually it is up to you!)

RECIPE:

-Place the tofu in a plate/bowl and let rest there for 10 minutes.  Throw away the water that comes out naturally. Cut the tofu into 3 “slices” across the width. You may skip that step and proceed with whole block.

-Wrap the tofu into cellophane paper and freeze the tofu inside the freezer of your refrigerator.

-Will be ready once completely frozen.
The trick is to press water out of the tofu once you have thawn it.
The tofu will have taken its colour and consistency naturally.

Recipe suggestion:

Prepare a stock soup with 1 cup of seaweed dashi/soup stock, 2 tablespoons of sugar, a little salt, 1 and a half teaspoons of mirin/sweet sake, and 1 and a half teaspoons of soy sauce.
Cook the koyadofu in it and serve once soft enough.

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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Vegan Japanese Burger

Here is another simple recipe to convince my friends that Japan is a great country for vegans and vegetarians (and omnivores!)!

Vegan Japanese Burger!

INGREDIENTS:

Koyadoufu as sold in Japan either in single sheets or ready cut.

Koyadiufu cuisine example

Koyadoufu/高野豆腐 is tofu which has been pressed hard to almost a solid state although it still possesses an elastic and tender quality.
It is available in Asian markets either dried or preserved in light brine.

I will post the recipe very soon!

-Koyadofu: 1 “sheet” or approximately 100 g (wet weight)
-Boiled soy beans: 1/2 cup
-Carrot: 1/2
-Cabbage: 2 leaves
-Black pepper: a litle
-Miso: 1 teaspoon
-Tomato puree: 1 teaspoon
-Oil: 1 tablespoon
-Flour: 2 tablespoons
-Potato: 1
-Soy milk: 5 tablespoons
-Salad oil: 3 tablespoons
-Salt: a small pinch

RECIPE:

-If the koyadofu is dry let in rest in lukewarm water until it has come back to its soft state. Press the water out hard and chop finely.

-Drop the boiled soy beasn in a food processor/mixer to “chop” finely. Don’t make a paste!

-Chop the carrot finely. Cut the the cabbage leaves into very thin strips>

-Fry the carrot and cabbage in a fry pan with oil and black pepper.

-Once the oil has coated the carrot and cabbage well, reduce fire to low, cover with a lid and steam fry for a while.

-Once the carrot and cabbage are cooked add the miso, tomato puree, chopped koyadoufu, soy beans, and continue steam-frying for a little while.
Switch off the fire.
Add the flour and mix.

-Let cool long enough to be able to handle it.
Form a burger and place on an oiled oven hot plate.

-Peel the potato and cook it in a microwave oven until tender (or boil it beforehand).

-Let the potato cool down before dropping it in the food processor with the soy milk and salad oil. Mash the potato, but don’t process too long or te potato willbecome glue!

-Season with a little salt and cover the burger with it.

-Bake for 10 minutes at 190 degrees Celsius or until it has reached a clour of your liking!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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Japanese Cuisine: Nankotsu Tsukune

I have already introduced many ways to make “Tsukune”, or chicken patties in yakitori fashion.

Nankotsu/軟骨/ means cartilage or cartilageous parts of the chicken (and other animals) bones. The Japanese eat them as such in yakitori, but they also add great taste to patties. Moreover they are very nutritious, so do make a good use of them if you can get your hands on fresh ones!

INGREDIENTS: For 3~4 people

-Chicken: 200 g (minced)
-Nankotsu/cartilage: 90 g
-Onion: 1/3 of a medium-sized one
-Fresh ginger: a piece of 5×5 cm
-Salt: a pinch
-Black pepper: a pinch
-Cornstarch: 1 tablespoon
-Japanese sake: a little (for boiling wate)
-Water: for boiling
-Soy sauce: 2 tablespoons
-Sugar: 2 tablespoons
-Japanese sake: 1 tablespoon (for seasoning/cooking)
-White sesame seeds: for seasoning before serving
-Leeks: cut to length appropriate for skewers

RECIPE:

-In a food processor drop the minced chicken, onion, ginger, salt and pepper cornstarch. Let turn for a little while. Stop and drop in the cartilages/nankotsu. Turn until the cartilages have been broken into small pieces.

-Make chicken balls either by hand or with two spoons. Boil them in water added with alittle Japanese sake. Scoop balls out once they have started foating on the surface.

-In a small frypan pour the soy sauce, sugar and sake. Fry the chicken balls with pieces of leeks (broccoli is fine, too) in the sauce till they are well coated.

-Skewer the chicken balls and leek as shown on top picture. Grill them in toatser or oven until they attain the right colour and crispiness. Baste them with the remaining sauce half way!

Makes for a great snack withh beer, or a good addition to bento!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Good Beer & Country Boys, Another Pint, Please!, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full

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Tofu & Chicken Burgers

The Japanese love hamburgers, or any burger/patty for that matter, but they are not afraid to experiment and make them lighter and healthier.

Here is a simple recipe that can expanded and enjoyed by anyone, whatever their age!

Tofu & Chicken Burgers!

INGREDIENTS: for 10 small burgers

-Tofu: 1 block/400g (kinu/silk tofu)
-Eringe mushrooms: 1 large (if not available, chose a large and soft mushroom)
-Shiitake: 6=7 small ones (fresh if possible. If not, soften them in lukewarm water first)
-Panko/Breadcrumps: 1 and a half cups/300 ml/cc
-Boiled burdock root (or salsifis): 100 g
-Chicken (breast if possible): 100~200g (according to preferences)
-Onion: Half a large one.
-Egg: 1
-Black pepper: a little
-Daikon (grated): as much as you like
-Ponzu: as much as you like (can be replaced with soy sauce)

RECIPE:

-Rub some salt on the tofu, place a weight on it, and take out as much water out of it. Chop the eringe mushroom, onion and shiitake finely and separately. Drop the chicken and burdock root in a food processor and mince.

-Leave the chopped onion in a microwave for 4 minutes at 500W. This way,you won’t have to fry it separately. Definitely healthier!

-In a bowl, drop all the ingredients except the daikon and ponzu.

-Mix well by hand.

-Make 10 small realatively thin burgers/patties between your palms, and press them in their middle.

-Fry them in a little oil in a non-stick frypan over a low fire.

-Fry them slowly on both sides until they attain a nice brown colour.

-Mount them on a bed of greens. Press the water out of the grated daikon. make a ball of it and place it on top of the burgers. Pour some ponzu (or soy sauce) on the grated daikon ball, just enough to colour it.

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Good Beer & Country Boys, Another Pint, Please!, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full

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Vegan Japanese Cuisine: Deep-fried Tofu Balls

Meat balls, or any balls for that matter, don’t have to be made with meat, eggs or dairy products to be attractive and tasty.
It is quite a simple task to create them when you have tofu around!

Here is an easy and healthy recipe:
Deep-fried Tofu Balls:

INGREDIENTS: For 4 people or 16 balls

-Tofu: 350g of well pressed kinu/silk tofu
-Hijiki/sweet seaweed: 1 tablespoon (water-softened)
-Burdock root: 20 cm long piece (finely chopped)
-Carrot: 2~3 cm long piece (finely chopped)
-Soy sauce: 1 tablespoon
-Sugar: 1 tablespoon
-Flour: 1 tablespoon
-White sesame seeds: 1 tablespoon
-Leeks: 1 tablespoon (finely chopped)
-Ground black pepper: a little
-Fresh ginger: 1 teaspoon (grated)

No need for salt as it is contained in the soy sauce.
You may add a little miso paste and p0nzu for further seasoning.

RECIPE:

-Pour a litle oil in small frypan and throw in the choopped burdock root and carrot, the hijiki/sweet seaweed, soy sauce, sugar, grated ginger and fry until most of the misture has disappeared. let cool down.

-In a bowl throw in the tofu (well pressed to get rid of excess humidity) and break it into fine lumps. Add the fried vegetables, flour, sesame seeds, chopped leeks and mix well.

-Shape balls and deep-fry until they have become a nice brown colour.

-Serve with short pieces of thin leeks topping.

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Good Beer & Country Boys, Another Pint, Please!, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, Vegansarus

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Vegan Caprese-Style Tomato & Tofu Salad

I’ve already introduced vegan tofu salads for my friends.
This is another one with a lttle twist!

INGREDIENTS: For 1~2 persons

-Tofu (kinu tofu): 1/2 block: 200g
-Tomato: a large whole one
-Basil leaves: 10 (large and fresh!)

Dressing:
-Wine vinegar: 1/4 cup: 50 cc/ml
-Salt: 1/3 teaspoon
-Whole black peppers: 3 seeds, ground (use a bottle!)
-Garlic: 1/2 clove (fresh!)
-Red chili pepper: 1/2 (fresh if possible) (Chopped finely)
-Olive oil (EV): 1.1/4~ tablespoon
-Onion: 15 g (Fresh and new if possible!)

RECIPE:

-Cut the tofu in 1 cm-thick slices.

-Cut out the stem end off the tomato and cut into half-moon slices.

-Crush the garlic and throw it into a small pan with the wine vinegar, Salt, black pepper, and red chili pepper and heat it until reduced to half.

-Transfer the dressing into a bowl floating on a larger bowl half-filled with water and ice and leave until chilled.

-Take out unsightly pieces out of the dressing. Grate the onion over it and mix. Add the oil oil and mix.

-On a serving dish place the slices of tofu and tomatoes and the basil leaves alternatively as shown on picture above. Season with dressing and serve!

-Very low in calories!

RECOMMENDED RELATED SITES
Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless Mama, Warren Bobrow, Wheeling Gourmet, Le Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook, Comestiblog, To Cheese or not To Cheese, The Lacquer Spoon, Russell 3, Octopuspie, Bread + Butter, Pegasus Legend, Think Twice, The French Market Maven

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Vegan Korean Cuisine: Kimchi Tofu Miso Soup

Although I live in and loves its food, I’ve learnt to appreciate Korean gastronomy through many trips to Seoul and eating at Yakiniku Restaurants here.

I’M sure that vegan and vegetarinas would love a simple tatse of Korean food according to their preferences.
Her is a very simple recipe for cold winters!

Kimchi Tofu Miso Soup!

INGREDIENTS:

-Kimchi: as much as you want
-Tofu (soft silk/kinu tofu style): 200 g
-Sesame oil: 1 tablespoon
-Leeks: as much as you like (chopped)
-Dashi/Konbu Dashi (vegan dashi)/ soup stock: 1 cup/200 cc/ml (check dashi posting)
-Miso: 1 tablespoon (check miso posting!)

-Optional: freshly cut green leaf vegetables for decoration.

RECIPE:

-Heat the sesame oil in a pan. Fry the leeks and kimchi together for a while.

-Add dashi soup stock and bring to boil.
As soon as it boils, lower fire to small.
Add miso and stir and add tofu cut in bite-sized pieces and cooked until tofu is warm enough (never overcook tofu!)

-Pour into serving bowl and eat with chopsticks and Chinese spoo (or just with a spoon!).
-I like it served with freshly chopped thin leeks or coriander!

Simple again, isn’t it?

RECOMMENDED RELATED SITES
Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless MamaFrank Fariello, , Warren Bobrow, Wheeling Gourmet, Le Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook, Comestiblog, To Cheese or not To Cheese, The Lacquer Spoon, Russell 3, Octopuspie, Bread + Butter, Pegasus Legend, Think Twice

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Vegan Japanese Cuisine: Gazpacho

Gazpacho is a world popular cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America.

But sometimes vegans have some edifficulty in reproducing it according to their preferences.
Here is a simple Japanese version using natto and avocado that any vegans and vegetarians can enjoy!
Actually the Japanese believe that Gazpacho is beneficial to human skin!

Vegan Japanese Gazpacho

INGREDIENTS:

-Tomato juice: 1 standard can (of course you can/may prepare your own from organic tomatoes!)
-Natto: 1 standard pack: 50 g
-Avocado: 1 half (Jenn, asked me how to proceed to prevent avocado from chamging colour. Simple. sprinkleit with lemonjuice!)
-Garlic: 2 cloves
-Sesame oil: a little
-Salt and pepper to taste
-Optional spices (chili, nutmeg, etc.)
-Optional Vegetables (celery, coriander, etc.)

RECIPE:

-Cut avocado in pieces. Grate garlic.

-Mix the natto wll with a little sesame oil.

-In a large bowl pour the tomato juice and natto. Add salt, pepper and spices.

3- Heat the whole for 1 minute.

4. Let cool completely and leave in refrigerator.
Eat/drink chilled topped with some freshly cut greens.

RECOMMENDED RELATED SITES
Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless MamaFrank Fariello, , Warren Bobrow, Wheeling Gourmet, Le Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook, Comestiblog, To Cheese or not To Cheese, The Lacquer Spoon, Russell 3, Octopuspie, Bread + Butter, Pegasus Legend, Think Twice

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Vegan Soy Milk Carrot Pound Cake

Bazooka Gourmet made the mistake to suggest that I should post a carrot cake recipe (I’m laying it thick, LOL). Well, he’s getting more than he asked for as I found no less than three of them in my notes!

As for the second one, it is a very simple heathy pound cake fit for everyone, vegans included!

Vegan Soy Milk Carrot Pound Cake!

INGREDIENTS:

-Whole wheat flour: 100g
-All-purpose flour: 80g
-Brown sugar: 50 g
-Baking powder: 2 teaspoons
-Cinnamon: 1~2 teaspoons
-Salt: 1/2 teaspoon
-Carrot: 1
-Black sesame seeds: 1 tablespoon
-Raisins: 50 g
-Soy milk: 100 cc
-Olive or Sesame oil: 100 cc

RECIPE:

-Preheat oven to 180 degrees Cesius.
Mix flour and baking powder and sieve.
Grate the carrot.

-Drop all ingredients into a larg bowl and mix.
Mix until the flour lumps have disappeared (important).

-Bake for 35~40 minutes at 180 degrees Celsius.
Check if properly cooking by stabbing pound cake with a thin skewer. It should come out smooth and clean.
Let cool completely.
Could be served as it is or grilled.

NOTES:

-If sesame oil is available, it would be better than olive oil, altough experimentation would be welcome as half of each oil could be interesting indeed.
Salt is necesary to subdue the cloying taste of the brown sugar a little.

Easy again, isn’t it?

RECOMMENDED RELATED SITES:
Bread + Butter, Comestiblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Dodol-Mochi, Wheeling GourmetLe Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook

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Macha & Tofu Tiramisu Cupcake

There is little need to say that cupcakes are universally popular.
Now if you can add or combine macha and tofu into them and come up with a tiramisu concept as a whole you are bound to please a lot of people! LOL

Macha & Tofu Tiramisu Cupcakes!

INGREDIENTS: For cakes

■ Sponge Cake:
-Eggs: 2
-Sugar: 40 g
-Tofu or soy milk: 1 tablespoon
-All-purpose flour: 40 g
-macha: 2 teaspoons (6 g)

■Syrup
◆Sugar: 15g(10g)
◆Water: 2 tablespoons
◆Macha liqueur (if available): 1 teaspoon

■Cheese Cream

-Cream cheese: 200g
-Anko/sweet bean paste powder: 100g
-Tofu or soy milk: 50 cc/ml
-Preserved cherry blossom (for decoration): 15
-Sugar (optional): 20~30 g)

■ Macha powder (for the finishing touch)

RECIPE:

-Soak preserved cherry blossoms in water to soften and then soak water off between two sheets of kitchen paper. Choose the best 6 of them and heat inside the microwave oven for 1 minute to ope/”bloom” them. Keep the rest aside.

-Take cream cheese out of the fridge.
Mix the flour and macha powder.
Line the oven plate with baking paper.

-Preheat oven to 170 degrees Celsius.
-In a bowl beat the eggs and sugar together until mixture whitens.

-Add tofu (or soy milk). Mix in with a spatula. Add macha and flour mix and mix in with the spatula.

-Bake for 15 minutes at 170 degrees Celsius.

-While it is baking, mix all the syrup ingredients in a small bowl.

-Take the sponge cake out of the oven and let it cool down completely.

-With a spatula, mix cream cheese, sweet bean paste powder, tofu and non-heated cherry blossoms. If not sweet enough, mix in more sugar.

-Divide sponge cake into 12 portions to fit inside cups.
-Line each cup with with one portion of sponge cake. Brush plenty of syrup on each.

-Fill with cheese cream up to half. Place one more layer of sponge cake. Brush plenty of syrup on the sponge cake again. Fill up each cup completely with cheese cream.
Leave inside fridge to chill them properly (one hour is enough, or it would harden too much).

-Before serving sprinkle macha powder all the surface and decorate with a cherry blossom.

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Dodol-Mochi, Wheeling Gourmet

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Please check the new postings at:
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Tofu Chawan Mushi: Japanese Steamed Tofu Flan

Here is another simple tofu recipe you can either serve hot (great in winter) or chilled, although I would go for the former.
Chawan Mushi/Chyawanmushi/茶碗蒸し is a Japanese way to steam a flan/pudding that is not sweet. It makes for great appetizers or full meals if served aplenty.
Great for kids and waistline-conscious people!

Tofu Chawan Mushi!

INGREDIENTS: For 4 ramequins/cups

-Tofu: 1 cup:200 cc/ml (untreated, light type)
-Eggs: 3 medium-sized ones
-Egg yolk: 1
-Dashi (fish or seaweed): 1/2 cup/100cc/ml
-Salt: 1/2 teaspoon
-Soy sauce: 1 teaspoon
-Mirin/sweet sake: 2 teaspoons
-Chicken soup stock: 50 cc/ml
-Water or dashi: 150 cc/ml
-Cornstarch: 1/2 tablespoon
-Water: 1 tablespoon
-Grated fresh ginger (or yuzu kosho): enough for decoration and taste

RECIPE:

In a bowl beat the eggs and egg yolk. Add tofu, dashi, salt, soy sauce and mirin. Mix well with an electric whisker.
Pass through a thin sieve/chinois.
Pour mixture inside ramequins/cups.

You can either steam it in a steamer or cook in a bain-marie.
Or proceed as shown in picture above.
Oncethe water has ben brought to boil, switch down heat to low and steam for 12~15 minutes.

While you are steamig the tofu chawan prepare the topping sauce.
In a pan pour the soup stock and water/dashi.
Bring to boil.
Mix cornstarch and water, and add it little by little to soup until you have reache da satisfying consistency.

Check if the tofu chawan mushi is well cooked.
Pour sauce over each cup.
Serve with a little lump of grated fresh ginger.
Serving with chopped thin leeks also makes for good combination in looks and taste.
One can also season the sauce according to one’s taste and priorities!

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef

Please check the new postings at:
sake, shochu and sushi

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Tofu Recipes: 2009 Compilation

This is a compilation of all the tofu recipes I have either come across or written recipes about this past year.
I sincerely hope other foodies will find it useful for reference and copying/sharing as all pics and articles in this posting are for sharing!

PREPARATION

zarudofu
“Zarudofu”, my favourite variety of tofu just filtered out in a “zaru/basket”. You just eat it with a spoon on its own. No seasoning needed!

As promised, here is the first posting about tofu.
This article concerns the home-making of it.
The next article will introduce different kinds of tofu and recipes!

Ingredients (for one large piece, one cho/丁in Japanese)

Soy beans: 2 cups (360cc)
Nigari: 2 large tablespoons
(Magnesium chloride is an important coagulant used in the preparation of tofu from soy milk. In Japan it is sold as nigari (the term is derived from the Japanese word for “bitter”), a white powder produced from seawater after the sodium chloride has been removed, and the water evaporated. In China it is called “lushui”.. Nigari or Lushui consists mostly of magnesium chloride, with some magnesium sulfate and other trace elements. It is also an ingredient in baby formula milk).
Water: 5 cups (twice and a half the volume of soy beans)

Utensils:
One large pot
One large clean cloth pouch to press tofu through
One bowl
One mixer
One thermometer
One large piece of gauze to filter water off shaped tofu
One large wooden spoon
One wooden tofu-shaper case

RECIPE:
toofu-1
1) Preparation: soak soy beans in water overnight

toofu2
2) Preparation: Mix nigari with 1 cup of water and set aside

toofu-3
3) According to its size, Pour the whole or part by part soy beans and water (1) and make paste as fine as possible. If mixer runs at an even pace without crushing beans into paste, add more water. The paste obtained is called “namago” (生呉)

toofu-4
4) Pour the bean paste into a large pot with an equal amount of water. Heat stirring all the time. The paste will come to a boil suddenly. Switch off fire. Switch on low once the paste has settled for 10 minutes and take off fire.

toofu-5
5) Pour paste into the cloth pouch and press. Right of the picture is tofu paste before pressing. Left is pressed out tofu

toofu-6
6) Solidifying (coagulating) with nigari.
Stir tofu over light fire. When the temperature has reached 75~80 degrees Celsius pour in nigari slowly and stir all the time. The solid matter will sink to the bottom and accumulate. The coagulation will be complete when liquid above tofu has become transparent. Stop the operation and let rest for 15 minutes.

toofu-7
7) Arrange the gauze inside tofu a tofu shaper case which should have small holes to let excess water run out.

toofu-8
8) Cover with lid with a weight (or glass of water) of about 250 g and further press out water for 15 minutes

toofu-9
9) Delicately empty tofu in basin filled with called water and leave it there for an hour to take out excess nigari. Store in refrigerator.
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VARIETIES

zarudofu
“Zarudofu”, my favourite variety of tofu just filtered out in a “zaru/basket”. You just eat it with a spoon on its own. No seasoning needed!

This is the second article dedicated to some of the many varieties of that celebrated food, tofu. A third article is in preparation as for recipes!

tofu-kinds-10
Okinawa Tofu

Tofu comes in various degrees of firmness.
The softest are “Zaru dofu” (see pic above) and Okinawa-style tofu.

tofu-kinds-7
“Kinu Goshi Tofu”

Next come “Kinu Tofu/Kinu Goshi Tofu”/Silk-sieved tofu. It can be used for almost any recipe, although you might have to press it as it contains a lot of water.

tofu-kinds-9
“On Tofu”

“On Tofu” is similar to “Kinu tofu”, but it has been conceived as it its name indicates for being eaten hot or warm instead of cold.

tofu-kinds-6
“Momen Tofu”

“Momen Tofu”/”Wool Tofu” contains less water, is firmer and is perfect for “Nabe/Japanese Pot-au-feu”.

tofu-kinds-8
“Yaki Tofu”

“Yaki Tofu/Grilled tofu” (not to be confused with deep-fried tofu) is usually “Momen tofu” grilled to give it the “gratine” look. Tasty, it is particularly interesting when sauteed with vegetables and so forth in Japanese, Chinese, Korean or Thai food.

tofu-kinds-1
“Yawarakaage or Yawarakai Aburaage”

Tofu can be bought cooked/deep-fried in many manners.
“Yawarakaage” is tofu deep-fried into a thin sheet which can be opened as a pouch like in:

inari-tofu
“Inari”

“Inari” is “Yawarakaage”, which has been first marinated in mirin, soy Sauce and sugar. Do ask about its preparation as some companies or individuals add dashi, which is usually not vegan or vegetarian!

tofu-kinds-2
“Namaage”

“Karaage Tofu/Deep-fried Tofu” comes in many forms.
The above “Namaage/Deep-fried raw” is the most common.

tofu-kinds-3
“Kinu Namaage”

“Kinu namaage” is great for the contrast between a solid outside and vey soft inside.

tofu-kinds-4
“Ganmo” and “Kyo-Ganmo”

“Ganmo” is Tofu that has pressed to almost dry, then broken into very small lumps to which one added cooked carrots, Hijiki sweet seaweed, grated yam, a little sugar (not always), shaped into a ball and lightly deep-fried. Great, heated again with vegetables and a swet and sour sauce, or in whatever recipe you might imagine. “Kyo-Ganmo” is the smaller Kyoto-Style variety. Ganmo should be made exclusively with vegetal matter, but do ask if you are not sure!

tofu-kinds-5
“Tofu Doughnuts”

Yes, you have read it, “Tofu Doughnuts”, very popular with kids!

Other varieties:
-“Okara” is hard-pressed, almost dry tofu sold broken into very small lumps.
-“Yuba” is the “skin” appearing on top of the pan when tofu is being prepared. Very popular served cold with all kinds of ingredients.
-“Koya” is hard-pressed tofu sold marinated. Now, as it contains fish stock dashi, it is not suitable to vegans or vegetarians.
-“Kuro goma tofu” or “Shiro goma tofu” (Black and white sesame curd) are not made with soy beans but sesame, although they make for great food for vegans and vegetarians.

There are many other “fancy” varieties, but I cannot guarantee their suitability to vegans or vegetarians!
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tofu-kinds-5
“Tofu Doughnuts” at Shizutetsu Supermarket in Shizuoka City

Following a kind message from Dawn Figueroa who after returning from Japan could not find the tofu donuts back hoem, nor their recipes.

There are many recipes indeed, most of them including eggs, milk, wheat flour, pancake mix and what not.
Moreover I discovered that the stores in Japan use wheat flour, too.
Although this would be enough for vegans and vegetarians (I’M not), I decided to introduce an easy recipe which non-gluten, nor containing wheat flour.

For people who want to start from scratch, check tofu preparation recipe below!

HOME-MADE TOFU DONUTS

TOFU-DONUTS-1

Ingredients: For 3 donuts (multiply accordingly!)

-Rice powder (riz blanc in French): 45 g
-Cornstarch: 15 g
-Baking powder (non-gluten): half a teaspoon
Sugar beet: 10 g (optional/use a little salt if you want to prepare appetizer donuts)
-(Kinu tofu) Silk Tofu: 60 g
-Deepfry oil

Recipe:

TOFU-DONUTS-2

-In a large bowl, mash/crush the tofu

TOFU-DONUTS-3

-Add rice powder, cornstarch, baking powder and sugar beet. Mix well.Form a ball.

TOFU-DONUTS-4

-Shape three donuts by hand and place them atop pieces of cooking paper. Shape the central hole large enough.

TOFU-DONUTS-5

-Preheat oil to 160 degrees Celsius.
Drop the doughnuts into the oil with their cooking paper.
Take paper out with tongs as soon as the oil “boil”around the donuts.
Fry the donuts until they attain a nice “fox”/brown colour.
Turn the donuts over halfway for an even cooking and colour.

NOTES:

-If you use too much tofu in the recipe the donuts will be difficult to shape.
-Proportion between rice powder, beet sugar and baking pwder is based on the following:
Rice powder: 100 g
Beet sugar: 10 g
Baking powder: 3 g
-You can add taste to the donuts according to your preferences.

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TOFU CHOCOLATE CAKE

As I said before, tofu has the great quality that it makes all things lighter, especially cakes.
have you ever thought of combining it with Chocolate?

Tofu Chocolate Cake!

INGREDIENTS:

-Light flour: 80 g
-Baking powder: 10 g
-Cooking chocolate or normal chocolate (the higher percentage in cocoa, the better!): 1 standard tablet/bar
-Eggs: 2
-Margarine or butter: 1 tablespoon
-Cocoa powder: 20 g
-Rum: to taste
-Tofu (light/kinu tofu): 300 g
-Sugar: to taste (depends on people!)

-Fresh cream: 100 ml
-Jam: 1 tablespoon

RECIPE:

-Whip the tofu until smooth. Pass it through a fine mesh sieve.

In a separate bowl pass the flour and baking powder through a fine mesh sieve.

-Melt margarine/butter and chocolate on a bain-marie (put the bowl inside a larger one over a fire.
Add 50 ml of hot water and the coca powder. Keep mixing until misture thickens.

-Separate egg yolks and whites.
Beat the whites in to solid meringue.

-Add flour and baking powder, egg yolks, rum and sugar to chocolate mixture. Mix well. Fold in the egg whites in.

-Check taste. Add flour and cocoa powder if necessary. mix in quickly.

-Line your rice-cooker with a little oil. Pour in the whole mix and switch on the rice-cooker.
If you do not have a rice cooker, pour the mixture inside a mold and bake for about 20~25 minutes at 180 degrees Celsius (check from time to time.

-Wait until cooled down completely before taking out.
Serve with whiiped cream mixed wit a little jam of your choice.

Plenty of variations possible!
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VEGAN SMOKED TOFU

It is sometimes a hard world for vegans when it comes to find new ideas and recipes, even you love tofu!
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 the salt)
-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!
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TOFU POUND CAKE

Tofu has the great quality that it makes all things lighter, especially cakes.
Have you ever thought of making a pound cake with it (with a twist added!)?

Tofu Pound Cake!

INGREDIENTS: For a cake 16.5 cm long and a square cut of 7 cm sides

-Egg whites: 2
-Egg yolks: 2
-Sugar: 30 g
-Tofu (after taking some of its water off): 120 g
-Honey (liquid): 2 tablespoons
-All-purpose flour: 50 g
-Baking powder: half a teaspoon
-Soy sauce: 1 teaspoon
-Mirin/sweet sake: 1 tablespoon
-Milk: 2 tablespoons

RECIPE:

-Mix flour and baking powder well.
-Preheat oven to 180 degrees Celsius

-In a bowl drop the egg whites with half of the sugar. Beat until solid. Beat 30 more times with a whisk.

-In a separate bowl drop in the tofu, rest of the sugar and egg yolks. Beat with a whisker until smooth. Do not mix too much!

-Add honey, soy sauce, mirin and milk in that order to the egg yols mixture and mix in one each at a time.

-Add and mix in the flour and baking powder mixture little by little with a spatula.

-Add the meringue (beaten egg whites) by folding them in with a spatula in 2 or three sessions.

-Line the mold with baking paper and pour in the whole mixture.
Bake for 40 minutes (the picture above shows the cake baked after 10 minutes)

-Leave the cake inside the oven for 10 more minutes after the oven has switched off after the 40 minutes of cooking. Open the oven, but leave the cake inside for an extra 10 minutes before taking it out.

-Let cool down completely.
Leave inside the fridge for half a day before serving.

NOTE:

You can replace the soy sauce and mirin with cocoa powder (1 tablespoon)!
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TOFU YOGHURT CAKE

TOFU-YOGHURT-CAKE-1

Tofu and yoghurt are two very healthy ingredients that can be easily magicked into a cake for the delight o children and calories conscious adults:

Tofu Yoghurt Cake!

INGREDIENTS: For an 18cm-diameter mold

-Plain yoghurst:500g
-Tofu (kinu tofu or soft tofu): 300 g
-Eggs: 2
-Sugar: 80 g
-Flour: 30 g
-Lemon juice: 1 tablespoon

RECIPE:

TOFU-YOGHURT-CAKE-2

-Place a sieve over a bowl. Pour the yoghurt in. Let it drain naturally in the refrigerator for a day.

TOFU-YOGHURT-CAKE-3

-Place the tofu in a bowl (no need to cover it). Leave it in a microwave oven (500 W) for 3 minutes.
Place a sieve over a bowl. Pour the tofu inside the sieve. Let it drain naturally in the refrigerator for a day.

TOFU-YOGHURT-CAKE-4

-Next day, pre-heat oven to to 180 degrees Ceslius.
Throw the yoghurt and tofu water away.
Drop all the ingredients inside a food processor.

TOFU-YOGHURT-CAKE-5

-Blend until smooth. Switch off halfway and stir with a spatula to even up the mixture.

TOFU-YOGHURT-CAKE-6

-Pour the mixture inside a mold lined upwith cooking paper. Bake at 180 degrees Celsius for 30 minutes.

TOFU-YOGHURT-CAKE-7

-Take mold and cake out. Let it cool completely. Chill it inside the refrigerator together.

TOFU-YOGHURT-CAKE-8

-Take the cake out of of its mold only when it has chilled well.

TOFU-YOGHURT-CAKE-9

-Cut, serve and enjoy!
You can of course serve it with jam and other toppings.
You can also add liqueurs, fruits and so on to the recipe!
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TOFU LEMON CUPCAKES

TOFU-LEMON-CUPCAKE

Here is another simple Japanese style cupcake recipe made with tofu!

Tofu lemon Cupcakes!

INGREDIENTS: For about 16

-Tofu (kinu tofu or soft tofu): 100 g
-Sugar: 70 g
-Egg: 1
-Grated lemon pel: 1 lemon
-Flour: 160 g
-Baking powder: 1 and a half teaspoons
-Milk (or soy milk): 3 tablespoons
-Lemon juice: 1 tablespoon
-Olive oil: 2 tablespoons

RECIPE:

-Mix flour with baking powder. Mix grated lemon juice and milk in a separate bowl.

-In another bowl drop tofu and sugar. Mix thoroughly into a smooth paste. Add egg and mix well with a wisker.

-Add lemon juice and milk and mix well until smooth. But don’t mix too long!

-Mix in flour and baking powder with a spatula until the floury look has disappeared but don’t overmix.

-Fill cups (previously oiled) and bake at 190 degrees Celsius for 16 minutes. If the cups are really small 12 minutes should be enough.
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TOFU TERRINE

TOFU-TERRINE

Tofu does have to be food exclusively for vegans, vegetarians and people with special priorities.
I can assure you that monivores like I are very fond of any any combination including tofu!

Here is a simple recipe that will impress your friends:
Tofu Terrine!

INGREDIENTS: For 4 servings

-Tofu (momen tofu, a bit mopre solid than kinu tofu): 300 g
-Wakame seaweed (salted preserves): 15 g
-Carrots: 30 g
-Sugar peas in their pods (or their equivalent. They are called pois gourmands in French, or kinu saya ingen in Japanese): 8
-Salt: a pinch (for boiling the veg)
-Mushrooms (white agarics): 3
-Broad beans (boiled or steamed) for decoration: 4

-Eggs: 2
-Soup stock: 2 tablespoons
-White wine: One and half tablespoons
-Salt: 1/3 teaspoon
-Pepper: to taste
-Salad oil for brushing

RECIPE:

-Break the tofu in large pieces. Boil lightly. Transfer into a large clean cloth and press as much water out as possible.

-Wash the wakame in clear cold water. Boil for a little while. Take out and press water out. Put it inside a clean cloth and press out as much water as possible.

-Chop the carrot fine. Boil a little and take water off as above.

-Take the “thread” off the sugar peas, boil in salted water. Let cool completely. Take off water and chop finely.

-Cut the mushrooms very fine (you may fry or boil them a bit if you wish to).

-Work the tofu in a suribachi (mortar and pestle) to obtain a smooth paste. Add eggs and mix with the pestle (food processing is fine, too). Add wakame seaweed, carrot, sugar peas, mushrooms, soup stock, slat and pepper, and mix.

-Coat the insides of 4 ramequins/oven cups with a very thin layer of salad oil and pour 1/4 of the mixture in each. Flatten the surface with a spatula.

-Place ramequins inside a steamer. Steam on a medium fire for 5 minutes, then 10 more minutes over a low fire.
Let cool down completely.
Wrap them in cellophane and keep in refrigerator until you serve them
Decorate with broad beans.

NOTE:

This is the basic recipe. It is open to all inds of variations!
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VEGAN TOFU LEMON CUPCAKES

VEGAN-TOFU-LEMON-CUPCAKE

This is a slightly different version of the Japanese style vegan tofu cupcake I introduced a couple of days ago. It will give you an idea of how to play on that idea!

INGREDIENTS: For about 16 cakes

-Tofu (kinu tofu): 180 g
-Sugar (of your choice): 0 g
-Soy milk: 3 tablespoons
-Lemon juice: 1 tablespoon
-Olive oil: 2 tablespoons

-Flour (use chestnut flour if you are wheat allergic): 160 g
-Baking powder: 2 teaspoons

-Grated lemon skin: 1 whole lemon
-Dried English tea leaves, finely chopped ( the contents of 1 tea bag is adequate)

RECIPE:

-Mix flour and baking powder well.
Mix soy milk and lemon juice separately and and set apart.

-In a large bowl drop in the tofu and sugar. Mix well until you obtain a smooth paste. Add the soy milk, lemon juice and olive oil. Mix the lot thoroughly with a whisker.

-Add the all flour and baking powder mixture and mix in with a spatula until floury lumps have disappeared, but don’t mix too much!

-Pour mixture into cups and sprinkle them with grated lemon skin and dried tea.

-Bake inside oven for 16 minutes at 190 degrees Celsius.
If you make mini cupcakes, 12 minutes should sufficient.
keep looking at the colour of your cupcakes!
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VEGAN TOFU CUPCAKES

VEGAN-TOFU-CUPCAKE-1

Cupcakes are the norm all over the world when it comes to bakery and tofu is a must for vegans.
Now, it is possible to make very simple cupcakes for vegans!
Wheat flour allergics can replace the wheat flour with chestnut flour like the Corsicans and Portguese do in their traditional food!
This is only the basic recipe to which you can add fruits and vegetables!

Vegan Tofu Cupcakes!

INGREDIENTS: For 5~6 cupcakes

-Tofu (kinu toufu): 300 g
-All-purpose flour (for substitutes, read above): 100 g
-Sugar (white, cane, or even honey): 30 g

RECIPE:

VEGAN-TOFU-CUPCAKE-2

-Get ingrediens ready and pre-heat oven to 200 degrees Celsius.

VEGAN-TOFU-CUPCAKE-3

-Mix tofu and sugar. Mix well.

VEGAN-TOFU-CUPCAKE-4

-Sprinkle flour over tofu and mix roughly so as to leave a little flour on the surface.

VEGAN-TOFU-CUPCAKE-5

-Bake for 25~30 minutes at 200 degrees Celsius or until desired colour.

VEGAN-TOFU-CUPCAKE-6

-Dead simple, aren’t they?
Now your skills will reside in what you add!
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Tofu & Chicken stuffed Green Peppers

TOOFU-CHICKEN-PIMAN

Tofu when mixed with other ingredients opens a door on an infinite number of easy recipes!

Here is a very simple Japanes-style snack:
Tofu & Chicken stuffed Green Peppers!

INGREDIENTS: For 4 people

-Green peppers: 6
-Kinu tofu: 400 g
-Minced chicken: 175 g
-Japanese Sake: 1 tablespoon
-Soy sauce: 2 teaspoons
-Cheese powder: 1 tablespoon
-Salt: 1/2 teaspoon
-Black or white pepper: to taste
-Cornstarch: a small amount according to preferences

RECIPE:

-Leave a weight on top of the tofu to drain water and reduce it about two thirds of its volume.
-Wash the green peppers, cut in halves and wipe off humidity.
-In a bowl drop the tofu and minced chicken. Mix well by hand until you obtain a soft smooth paste.
-Add Japanese sake, cheese powder, salt and pepper and mix well.
Sprinkle insides of peppers with cornstach and fill each pepper half with tofu/chicken mixture.
-Place on oven plate and cook at 200 degrees Celsius for 15 minutes.
Serve with a little salt or soy sauce.
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VEGAN TOFU CARPACCIO

TOFU-CARPACCIO

I’ve been in tofu recipe search mode for quite a while, and I finally found one to please my vegan friends who can’t boast a carpaccio of their own!
It is ridiculously easy, but it makes for great impression!
Choose the best ingredients!

Vegan Tofu Carpaccio!

INGREDIENTS:

-Tofu (kinu tofu/silk tofu): as much as you like?
-Salt (Guerande for example): to taste
-Black pepper (freshly ground only, please!): to taste
-Lemon juice (organic lemon, please!): to taste
-Olive oil (EVO): to taste
-Pink pepper/baies roses: to taste

As you can see, it is basically up to you!

Look for some great organic green leaf vegetables to make a “bed” for the tofu.

RECIPE:

-Wrap tofu inside a large piece of kitchen paper.
Put the wrapped tofu inside a tupperware box (no lid, please) and top the tofu with a light weight.
Leave overnight (a full day, if you can) inside the refrigerator.

-Take out the tofu (discard the water).
-Cut it slices and plave it on a bed of leaf vegetables.
-Sprinkle in that order with salt, pepper, lemon juice and olive oil.
-Srop a few pink pepper grains for decoration and taste.

Simple, ain’t it?
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VEGAN ITALIAN TOFU SALAD

TOFU-VEGAN-SALAD

The Japanese come with some simple and tasty new ideas for Vegans and Vegetarians!
I just discovered this recipe. It is basically a Cabrese-style salad.
The twist is that the cheese is replaced by tofu!

Vegan Italian Tofu Salad:

INGREDIENTS:

-Tofu (kinu dofu): half/200g
-Tomato: 1 large
-Sweet basil: 10 leaves

-Dressing:
Wine vinegar (white): 1/4 cup
White wine: 1/4 cup
Salt: 1/3 teaspoon
Whole black pepper: 3 grains, crushed
Garlic: 1/2 clove
Fresh red chili: 1/2

Olive oil (EVO): 1.1/4~ tablespoon
Onion: 15 g, grated

RECIPE:

-Cut tofu into 1 cm thick slices.
-After taking out the stem part, cut tomatoes into half moons.
-Leave tofu tomatoes in a bowl full of iced water.
-Crush and mince garlic. Mix it with the wine vinefar, white wine, salt, pepper and chili. Cook in a pan until the lot has reduced to half. Let cool.
-Take tomatoes and tofu out the iced water (drain as much water as possible) and drop them in a large bowl. Add onion and olive oil. Mix well.
-Place tomatoes, tofu and basil alternately as shown in picture on a srving dish. Pour dressing all over.

NOTE:

-For calorie conscious vegetarians, tofu has almost none while chesse has loads of them!
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Tofu and Egg Dumplings in Sweet and Sour sauce

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Here is another very easy tofu recipe for the “Tofu Tribe” (Terecita, Elin, Jenn and Jennifer and all tofu lovers!

INGREDIENTS: For 4 people
-Tofu: 350~400 g
-Eggs: 2
-Soy sauce: 1 large tablespoon
-Dashi/Japanese stock soup. Add a little sy sauce and mirin/sweet sake for taste
-Cornstarch: 1 large Tablespoon
-Trefoil (mitsuba) or available leaves: enough for decoration and taste

RECIPE:

-Drain water from tofu. Put in a bowl and break it up. Break eggs in and add soy sauce. Mix well.

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-Divide into 4 bowls. Cob\ver ach bowl with kitchen cellophane paper (30 cm wide square).

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-Turn over bowl and wrap tofu inside cellophane paper. Secure with a rubber band.

-Bring water to boil inside a lare dep pan. Drop tofu dumplings in boiling water and cook for 15 minutes to make sure they properly coked inside.

-Place each dumpling inside its cellophan paper in a serving dish. Cut top of the cellophane paper and carefully pull out the cellophane paper or turn over (whatever way you feel comfortable with.

-In a separate pan prpare the sweet and sour sauce.
Pour in dashi to which you would have added soy sauce and mirin (Taste varies with individuals. Need for a lttle experimentation!).
Heat sauce.
Mix cornstarch in some water and then add to sauce.
Once ready pour over dumpling and serve it decorated with trefoil cut to size.

NOTE:
Take care that cellphane paper does not get in contact with bare parts of the pan as the cellophane paper might melt on contact!
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TOFU AND WAKAME SALAD

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Here is another very easy recipe to help you and the “Tofu Tribe” (Terecita, Elin, Jenn and Jennifer modify and preserve tofu for all kinds of usages!
I’d like to take the opportunity to apologize to Tinako for my past mistake!
Tofu and Wakame Salad!

INGREDIENTS: For 2~3 people
-Tofu: 300 g
-Salt-preserved wakame: 20 g
If bought dried, let it “come back” in lukewarm water first.
If you are worried about the salt, let them rest in water for a while first and drain.
-Kawaire daikon, or any fresh sprouts available: To taste.
-Ponzu: 2 large tablespoons
-Sesame oil: half a large tablespoon
-White sesame seeds: to taste

RECIPE:
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Leave tofu in clean cold water for 30 minutes. Wash and clean wakame seaweed and cut in bite-sized pieces. Cut sprouts in thirds.

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In bowl mix seaweed, sprouts, ponzu and sesame oil.

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Drain tofu and cut in bite-sized pieces. Mix in.
Place salad in serving bowls and sprinkle white sesame seeds.

Note: You can use either kinu tofu or momen tofu.
You may use green shiso/perilla leaves vinaigrette instead of ponzu.
In summer add cut plum tomatoes.
I personally like to add a little sweet umeboshi/pickled Japanese plums!
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TOFU SHIOZUKE/SALT-PRESERVED TOFU

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Here is an easy recipe to help you and the “Tofu Tribe” (Terecita, Elin, Jenn and Jennifer modify and preserve tofu for all kind of usages!
Tofu Shiozuke/Salt-preserved Tofu!

INGREDIENTS:
-Tofu: 1 “cho”/200 g (Kinu or Momen type)
-Salt: 2g

RECIPE:
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Take tofu block out of its package and put it kitchen working plank. Sprinkle it with 1 g of salt.

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Cover with a sheet of kitchen paper.

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Cover the tofu and its kitchen paper with a plastic Tupperware-type box.

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Turn box and plank over holding them together.

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Take off plank and sprinkle the tofu bottom face with 1 g of salt.

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Close paper kitchen over tofu.

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Close the box and leave inside refrigerator in the evening.

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Next morning there should be about 20cc of water having seeped through the kitchen paper. Discard water.

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Wrap again in new clean kitchen paper. Put back into dry Tupperware-type plastic box and close. Put back into fridge until the next morning.
The tofu will have reduced size by half by then.

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That’s how it would look. Smaller and firmer. More water should have seeped out. Discard it.

USE SAMPLES:

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On a bowl of freshly steamed rice serve with with thinly sliced raw okra, preserved chrysanthemum leaves. Then pour hot tea on top!

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Pickle it with fresh miso for one night and eat it as a snack!

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Beautiful in salad with avocado slices!

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Served with chopped vegetables and garlic chips!

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Stuffed inside Aburaage with boiled beans then grilled and seasoned with seaweed dashi/stock and ponzu!
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TIPS FOR EASY SNACKS

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I was thinking of the “Tofu Tribe” (Terecita, Elin, Jenn and Jennifer) when riding the bu to work this morning. No bicycle these days as we are in the midlle of the rainy season!

The day before the Missus had served a quick snack (see pic above) consisting of tofu on which she poured extra virgin olive oil, coarsely ground black pepper and a little salt.
Very simple. Not very artistic, I admit, but the idea was there.

Now, many vegans and vegetarians like their tofu, but are running out of ideas…

How about, for example, creating a plate (use a large one with “compartments” for better effect!) with an assortment of tofu pieces seasoned with different varieties of oils, ground peppers and other spices, finely chopped vegetables such as carrots, cucumbers for good colouring. I love my tofu mounted with chopped shiso/perilla leaves, umeboshi/Japanese pickled plums meat and a dash of ponzu!
And what about natto/fermented beans with chopped shiso leaves and grated fresh ginger?

You could do the same thing with fried tofu, deep-fried tofu and aburaage.
How about a piece of fsh tofu mounted with freshly cut and fried aburaage, wasabi, grated fresh ginger and ponzu?

Endless bliss!

Will be introducing oils in my next posting!
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Tofu recipe: Tofu Manju with Ankake Sauce/Tofu Dumplings in Sweet and Sour Sauce

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Here is another simple tofu recipe dedicated to Elin, all tofu lovers, vegans and vegetarians:
Tofu Manju with Ankake Sauce/Tofu Dumplings in Sweet and Sour Sauce!

INGREDIENTS:
-Tofu (momen tofu style9: 1 “Cho”/200 g
-Carrot: one fifth
-String beans: 2~3
cornstarch: 1 large tablespoon
-salt: a pinch

For sweet and sour sauce:
-Dashi (Konbu dashi/seaweeed stock): half a cup/100 ml
-Soy sauce: half a large tablespoon
-Sugar:2 large tablespoons
-Rice vinegar: 1 large tablespoon
-Cornstarch dissolved in water: to one’s personal liking

RECIPE: For 2 people

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Press water out of tofu. Sift it completely. Boil finely cut carrots and string beans until soft enough. Drain all water.

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drop tofu and vegetables in a mixing bowl. Mix in cornstarch and salt. Divisde in 4 and make balls. Wrap each individually in cellophane paper. Twist cellophane warap and secure with rubber band or string.
Steam for at least 4 minutes.

Sweet and sour sauce:
Heat dashi stock, soy sauce, rice vinegar and sugar, stirring all the time. Mix in cornstarch dissolved in water.
The sauce is ready.

Serve dumplings on plate and cover them with the sauce!
Enjoy!
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ABURAAGE RECIPE

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(Aburarage Soup)

Aburaage is basically a deep-fried thin slice of tofu.
It does offer a very versatile option as it can be used as it is, or open as a pouch it becomes the base for inari sushi and many other variations!

Here is a simple recipe:

INGREDIENTS:
Tofu (firm Momen tofu type): 1 large piece/block (Icho in Japanese)
Thick Towel
Cellophane paper
Long wooden disposable chopsticks (wari-bashi)
“Piano string”, or the equivalent
Water drainer
Oil
Oil thermometer (up to 200 degrees Celsius)

RECIPE:

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Make identations or marks on the chopsticks every 5 mm up to the height of the tofu block.

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Tie “piano string” around chopsticks as shown on pic first at 10 mm height (or higher up to 15 mm if you wish), and cut tofu by sliding chopsticks along the cutting table (it should easy, but make sure you cut tofu evenly!)

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Tofu being soft, it is not easy to manipulate.
Later, when you will manipulate it, the best way is to first turn over the whole onto your open palm and have each slice slide away.

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Before manipulating the tofu, first put a 500g weight (anything over a thin wodden plank if you don’t have asushi weight) on top of the tofu for 2 hours to get as much water off as possible.
Transfer slices onto thick towel and leave them there for an hour.

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First frying step: fry tofu slice at 130 degrees Celsius (make sure to keep the temperature constant!) for 6 minutes. This will allow for a uniform heating.

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Second frying step: bring oil temperature to 160 degrees Celsius.
If tofu contains too much water or if you fry in a single step, it will fail to achieve the right shape and quality.

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Aburaage will usually be a bit hard upon frying.

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To make it soft, wrap it in xellophane paper and and heat inside electric oven. As soon as water comes out of aburaage inside the cellopahne paper, take the whole out and unwrap aburaage.

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The aburaage should be soft by then.

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Check if the aburaage needs a second frying (according to your liking).
if you fry it at 130 degrees, it will reduce as the one on the right in the picture.
If you fry it at 160 degrees you will obtain an aburaage like the left one on the picture (longer one).

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To properly open it, cut in half, and then cut inside to form a pouch!
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Vegetarian Japanese Cuisine: Fried Tofu and Vegetables

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The other night, the Missus thought that some healthy food was in order, that is as much for herself as for me, what with her drinking wine and me savouring my Japanese sake!

She used already deep-fried tofu cubes called “nama-age” bought at the nearby supermarket, cut them to bite-size, saute them on a non-stick frypan as they were (no need for oil) with a liberal amount of pizza cheese and served them with a good measure of freshly chopped thin leeks. All the while on another pan she fried slightly boiled renkon/lotus roots slices with eringi mushrooms cut lengthwise and half-cut Brussels sprouts with some olive oil, a litle salt, pepper and a spicy seasoning mix.
Once ready she added themhot on the same plate.

So simple and tasty!
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1): Fried Namaage with Cheese and Ponzu

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This is I hope the first installment of a long series of simple recipes with tofu. Some will be vegan and vegetarian, some vegetarian like this one, others for omnivores!

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This particular one is one one of the Missus’ favorites.
She uses on full “namaage tofu”, tofu that was deep-fried whole and that you can buy either fresh at a Japanese market or packaged.

She cuts the tofu in equal-sized bite pieces about 1 cm thick and fry them in a non-stick pan. No real need for any oil as what is contained in the surface of the tofu will be sufficient.
The point is that she fries them only on side. While they cook she lay a thin piece of mild/processed cheese over each tofu piece, add some black pepper, and cover with a glass lid. When the cheese has nicely melted over the tofu, she takes off the lid, sprinkles the whole with ponzu and fries for another minute. She serves on a dish with the sauce and liberally sprinkles the lot with chopped thin leeks!

Great snack with Japanese sake or beer!

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Dodol-Mochi

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Please check the new postings at:
sake, shochu and sushi

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