Tag Archives: Tofu

Vegan Tofu Cuisine: Agedashidofu

November 28, 2009 dragonlife 6 Comments

“Agedashidofu” or (Tofu first deep-fried, then served with dashi soup” is a very popular Japanese dish that can easily be adapted to fit vegetarian and vegan priorities!
Moreover, whatever dashi/soup is left can be poured onto a bowl of freshly staemed rice for a fillingand healthy suppelementary dish!

Veagn Agedashidofu!

INGREDIENTS: For 2 people

-Tofu (momen tofu) 1/2 a large piece (can of course be increased!)
-flour: 1 tablespoon (whatever flour as this could add an interesting variation!)
-Cornstarch: 1 tablespoon
-Oil for deep-frying
-Freshly grated daikon (to taste)
-Thinly chopped leek (to taste)

-Dashi (konbu/seawed dashi): 100 ml
-Soy sauce: 2 tablespoons
-Mirin/sweet sake:2 tablepoons

-You may add spices of your choice, especially grated ginger and hot chili powder!

RECIPE:

1. Pressas much water out the tofu as possible.
Cut the tofu into large pieces. Take as much as humidity off their surface by wrapping inside a clean cloth for a while.
Mix the flour and cornstarch.
Roll the tofu pieces into the flour and cornstarch so as to cover all sides.
If you don’t have enough flour/cornstarch, prepare more.

Drop in deep-frying oil at 170 degrees.

2. Prepare the dashi soup by heating the konbu dashi with the soy sauce and mirin (and extra spices if wanted).

3. Pour the dashi in individaul dishes.
Place fried tofu in the middle.
Top tofu with freshly grated daikon and chopped leek.

SUGGESTION:

Boil some cut mushrooms in the dashi before serving them together with the tofu!

Easy and healthy, isn’t it?

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

Tofu Chocolate Cake

November 26, 2009 dragonlife 4 Comments

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!

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

Vegan Smoked Tofu

November 24, 2009 dragonlife 14 Comments

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!

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

Non-Wheat Kabosu Cupcakes

November 19, 2009 dragonlife 2 Comments

Here is a tasty Japanese inspired cupcake for wheat allergics!

Non-wheat kabosu cupcakes!

Kabosu (カボス or 臭橙) is a juicy green citrus fruit (Latin name: Citrus sphaerocarpa) closely related to the yuzu/Japanese lime with the sharpness of lemon, used instead of vinegar in some Japanese dishes. It grows on a flowering plant with sharp thorns, and the fruit is harvested when still green but ripens to yellow. Kabosu was brought over from China in the Edo Period and became a popular fruit in Japan. It is produced in most areas of Ōita Prefecture (Kyushu Island) but particularly in Taketa and Usuki. The actual fruit is regarded as a delicacy in other parts of Japan, as it is often expensive outside of Ōita Prefecture. It improves the taste of many dishes, especially baked fish, sashimi and hot pot dishes.

INGREDIENTS: for 6~7 cupcakes

-Kabosu 1 (if notavailable, use lime, yuzu or lemon or your choice!)
-Eggs: 2
-Rice powder: 80 g
-Sugar: 50 g
-Butter: 50 g
-Sugar for icing

RECIPE:

-Cut out six thin slices from the kabosu/lime. Press the juice out of the rest (15 ml). Cut the skin into thin strips (later cut them again into small pieces according to your preference).

-Melt the butter inside a microwave oven (500~600W) for 40~50 seconds. Keep aside.
Pre-heat oven to 180 degrees Celsius.

-In a bowl beat the eggs with half of the sugar over a bain-marie (a larger bowl containing hot water (about 60 degrees Celsius). When smooth add the rest of the sugar.

-When the mixture has reached a temperature equivalent to a human body temperature take bowl off the bain-marie. Keep beating until the mixture attains a whitish colour. Then beat at low speed for 3 more minutes.

-Add the rice powder and fold/mix it in with a spatula.

-Add melted butter, Kabosu/lime juice and chopped Kabosu/lime skin/zest. Mix them in gently.

-Grease mold with butter or olive oil if you use a mold instead of cupcake paper cups. Fill in mold/cups with mixture.

-Place one slice of Kabosu/lime on top of each cake. Sprinkle sugar over the top.
Bake in oven at 180 degrees Celsius for 20 minute.

-Take out and let cool down completely before taking cakes out of their molds.

-If you do not serve them immediately, wrap them in cellophane paper and preserve them inside fridge.

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

Tofu Pound Cake

November 18, 2009 dragonlife 16 Comments

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)!

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

Baked Tofu Yoghurt Cake

November 13, 2009 dragonlife 9 Comments

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:

Baked 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!

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

Tofu Lemon Cupcakes

November 12, 2009 dragonlife 6 Comments

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.

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

Tofu Terrine

November 10, 2009 dragonlife 6 Comments

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!

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

—————————————-
日本語のブログ
—————————————-
⑧ココット・ロンドにお湯を沸かし、スチーマーに⑦を並べて、湯気の上がったお鍋にセットする。中火で５分ほど蒸し、さらに弱火で７～１０分ほど蒸し、粗熱をとって冷蔵庫で冷やす。お好みでそらまめを飾る。

Uncategorized

Vegan Tofu Lemon Cupcakes

November 7, 2009 dragonlife 12 Comments

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): 80 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!

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

Matcha Tofu Muffins

November 7, 2009 dragonlife 4 Comments

MATCHA-TOFU-MUFFIN

Tofu and Matcha tea are considered for good reasons as health food here in Japan.
They can also be combinedinto a very European/American style cake: Muffins!

INGREDIENTS: For about 6 muffins

-Tofu (kinu tofu): 150 g (no need to press waterout)
-Egg: 1
-Wheat (use one of your preference): 4 tablespoons
-Cornstarch: 2 tablespoons
-Cream powder: 2 tablespoons
-Sugar: 3 tablespoons
-Matcha tea powder: one and a half tablespoons
-Butter: 15 g
-Baking powder: 1 teaspoon

RECIPE:

-Melt butter inside microwave oven.
Take out and pre-heat oven to 180 degrees Celsius

-Drop all ingredients inside a food processor and process until you obtain a smooth mixture.

-Fill muffin cups with mixture up to nine tenths height.
(Pouring the whole lot in an oiled/buttered pound cake mold is fine, too)

-Bake at 180 degrees Celsius for 25 minutes (Check colour as all ovens have their own “character”)

-Let them cool completely.
If you don’t eat them at once, wrap them in cellophane paper and leave inside refrigerator or in a very dry box.

Best enjoyed with tea? LOL

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

Baked Tofu Cheese Cake

November 6, 2009 dragonlife 8 Comments

BAKED-TOFU-CHEESE-CAKE

One way to lighten your cheese cake and invest into a new taste is to introduce tofu!

Here is a simple recipe that will please anyone woorying about unwanted calories:
Baked Tofu Cheese Cake!

INGREDIENTS:

-Cream Cheese (Philadelphia): 230 g
-Tofu (kinu tofu): 200g (before pressing water out)
-Sugar: 70g (of your choice)
-Eggs: 2
-Vanilla bean pod: 1 (small) (if not available use vanilla essence)
-Soy milk: a little
-Flour: 2 tablespoons (flour of any kind is fine)
-Cornstarch: 1 tablespoon
-Biscuits (crushed to form a solid base under the cheese cake/optional)

RECIPE:

-Line the bottom of a oven cake mold with a layer of crushed biscuit.
You may do without it but it will help absorb excess water from tofu.

-Soften cream cheese to room temperature (you may warm it a bit inside a microwave oven) and mix with sugar.

-Once the cheese and sugar misture has become smooth, add the tofu by crushing it between your palms, addd the whole eggs and mix well with an eletric whisker until you obtain a smooth mixture.

-Cut the vanilla bean lengthwise and extract the inside (or use vanilla essence), mix it with some soy milk and add to the mixture. Mix well.

-The last three steps may be done with a food processor, but mixing all ingredients one by one give you a “right feel”!

-Pour the mixture inside the mold over the biscuit layer and flatten the surface with a spatula.

-Preheat oven to 180 degrees Celsius. Bake for 50 minutes r until you have obtained the right colour and a raising mound in the middle.

-If the colour even then is too white, raise temperature to 200 degrees Celsius and bake for 10 more minutes.

-Let cake completely cool down.
Only then may you take it out of its mold and leave it inside the refrigerator overnight before eating it.

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

Vegan Tofu Cupcakes

November 5, 2009 dragonlife 8 Comments

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!

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

Tofu & Chicken stuffed Green Peppers

November 4, 2009 dragonlife 4 Comments

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.

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

Vegan Tofu Carpaccio

October 20, 2009 dragonlife 6 Comments

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?

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

—————————————-
日本語のブログ
—————————————-

Uncategorized

Vegan Italian Tofu Salad

October 19, 2009 dragonlife 8 Comments

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!

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

—————————————-
日本語のブログ
—————————————-