Posts tagged ‘Tofu’

August 3, 2012

Frozen Tofu Steak

by KK

Tofu is one of basic ingredients for Japanese cooking.

There are two different types of tofu, the “Firm” tofu and the “Silky” tofu.They taste the same, except they have different texture, also it is used for different cooking.

 

 

I grew up with the silky tofu, and that’s what was in my miso soup as I grew up. I make Agedashi-tofu (Deep fried tofu) using the silky type and tofu steak too.

The firm tofu is used when I need to drain the water and use it as paste. My Shira-Ae (Tofu dressing), tofu muffins and tofu creams (for cakes) are made from firm tofu.

 

When you buy tofu, sometimes you might not use it all up. Once the package is opened, tofu does not last very long so here is a secret to save it from being wasted: freeze them!

 

Once frozen, tofu changes texture. The negative is it becomes a bit “tougher” but look at the positive side, once frozen and thawed tofu absorbs more sauce. Here is a recipe to use thawed tofu, and it’s simple and yummy.

Frozen Tofu Steak (to be served as an appetizer or as a main)

Ingredients

-120g Firm Tofu  (per person)

-5cm*10cm Kombu Kelp(per tofu)

-1/2 cup water

-2 teaspoon Black Sesame

-1/2 teaspoon Soy sauce

 

Method

Step 1.Freeze tofu overnight, defrost half frozen and cut 2cm thick.

Step 2.Place Konbu in pan and rest tofu on top. Cover Tofu with water, bring to boil. Lower heat, add soysauce. Cover with black sesame and cook until soup disappears.

 

So simple, yet you will see the different texture of the tofu and enjoy all the soup it has absorbed. If you are not vegan, you can even sprinkle some bonito flakes on top! Best eaten while it’s hot!

May 24, 2012

SHIRA-AE (Vegetables with Tofu Dressing)

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

It’s been a while since I last wrote in my blog, sorry had a half marathon to run, as well as Sushi Art classes! Now everything is done, I can go back to happy blogging again!

 

With my 5 Day Dinner Challenge, I chose SHIRA-AE recipe first to share. This is simple yet can be arranged with different “left over” veggies, so I think it is a handy thing to know.

 

I made 2 different types of SHIRA-AE on Day 5.

Although it looks a bit hidden, it is behind that red bowl!

One was with carrot and crown daisy, another one was with celery.

 

 

Here is how to make the dressing.

 

For carrots, crown daisy or other cooked vegetables.

-80g vegetables (carrots, crown daisy, spinach, mushroom, capsicum, whatever that’s left is OK)

-150g Firm Tofu

-1 Tablespoon Roasted sesame

-1 Tablespoon Organic raw sugar

-1/2 Tablespoon Soy sauce

Method

Step 1: Heat tofu in the microwave on high for 2 min, drain excess water and let it cool.

Step 2: Cut the vegetables into small pieces and stir fry with a little bit of sesame oil, until they are just cooked. Do not over cook.

Step 3: Grind sesame, add tofu, sugar and soy sauce, mix and mash the tofu to make a paste. (I usually do all of this in my SURI-BACHI); Add vegetables and mix. Serve warm or cold.

 

 

For celery or other fresh vegetables.

-80g vegetables (celery, capsicum, carrots)

-150g Firm Tofu

-1 teaspoon Miso

-1/2 teaspoon Extra Virgin Olive oil

-Salt and Pepper to taste

Method:

Step 1: Heat tofu in the microwave on high for 2 min, drain excess water and let it cool.

Step 2: Cut the vegetables into small pieces and sprinkle a little bit of salt. Absorb excess water with kitchen paper.

Step 3: Mash the tofu to make a paste (I usually do all of this in my SURI-BACHI); Add olive oil, salt, pepper and vegetables. Serve cold.

 

In this recipe, I sometimes add chopped black olive or dry tomatoes to give it an extra flavor. Surprisingly, it matches red wine, serve it with a cracker and it will make an excellent dip!

 

 

 

 

May 17, 2012

5 Day Dinner Challenge

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

I was talking with my friend Nina, and we were discussing about what we can make with some “everyday” ingredients. I was interested in what she buys, and the result that came on the table. I decided to see what I can make with my basic ingredients, and challenge myself to creating new tastes.

20120517-203901.jpgThis is something I usually buy every week from the local supermarket.

Eggs, onions, potatoes, carrots, eggplants, corns, celery, lettuce, broccoli, capsicum, mushrooms, and tomatoes. The real basics.

 

Plus, if I can, I would pick up somethings from an Asian grocery store, like tofu, crown daisy, shiitake mushroom the odd little things.

I usually have a stock of different beans and dry goods in my pantry, and meat/fish is  bought on the day I use them. Using this, I made very different menus for 5 days, and it was great fun! Can’t wait to share all the recipes!

May 16, 2012

5 Day Dinner Challenge : Day 5

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

It’s the last day of my 5 day challenge, and I have made yet another different set of meal tonight.

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The menu for Day 5 was:
-2 Different “SHIRAE”, vegetable in tofu dressing ( Vegan)
-Pan fried eggplants (Vegan)
-Steamed vegetable (Vegan)
-Miso soup with Chinese cabbage
-Rice with millets

I still have plenty of veggies in my fridge, so I’ll make some more dishes, but in the mean time, I will start introducing my recipes!

May 13, 2012

5 Day Dinner Challenge : Day 3

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

It’s the 3rd day of my cooking challenge, and I’ve added 1 item, tofu! Yes, that was necessary to cook tonight’s dinner. Can you tell where it is used?

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The menu for tonight is:

-Home made fish cake with edamame

-Carrot and Celery “Kinpira”(Vegan)

-Chickpea in Miso and Mayo sauce(Vegetarian, not vegan because I used mayonnaise)

-Broccoli in sesame dressing(Vegan)

-Celery rice(Vegan)

-Tofu miso soup(Can be made vegan but I used bonito flakes today, so this is only vegetarian)

Very basic Japanese dinner, yet really easy to cook.  Full of proteins, vitamins and mineral!

Believe it or not, Yumi ate 2 bowl of rice today. It must have been yummy!

March 7, 2012

Chickepea and Potato Croquette

by KK

Hi this is KK, Sushi Artist / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

Croquette is a very popular food in Japan, I think. It is sold at deli corner in a supermarket and as a teenager, I used to sometimes buy it form a butcher on my way home from school, and eat it like kids here eat chips. Oh, maybe it’s similar to fish and chips, in a way that its fried and considered a handy snack. Although my mum did serve croquette as a dinner…

 

Anyways, it’s nice and filling and you can use a lot of leftover veggies in it, so it’s good 🙂

 

Today, I made one using leftover chickpea remains from chickpea tofu.

The result looks like this!

Ingredients (to make 12 size croquettes: an adult would eat 3-4 of them)

-3 potatoes

-2 cup chickpea remains (can be omitted)

-1 small onion, chopped

-1/4 zucchini chopped

-1 clove garlic, chopped

-1 teaspoon cumin seed (if using powder, add directly into the mashed potatoes)

-salt, pepper, soy sauce

-plain flour, bread crumbs

 

To make

Step 1: Steam or Boil potatoes and mash them in a large bowl; in a frying pan, heat olive oil and stir fry cumin seed for 2 min, add onion and cook 2min, add zucchini and chickpea remains

 

Step 2: Mix in the cooked vegetables into potatoes (if using cumin powder, add now), add salt and soy sauce to season

 

Step 3: Form flat rounds and rest in fridge for at least 30min; before serving, cover with flour, dip in water, cover with breadcrumbs and deep fry on 180-190 degrees for 5min or until golden

 

NOTE: The key to success is resting the croquette in the fridge before frying. Since everything is already precooked, you don’t have to fry it for a long time, just until the crust get crisp.

 

I dip my croquette in water before the breadcrumbs. Some people use egg, but by using water, I can serve it to my vegan friends, and also,  you will get thinner crust making it more crispy.

You can freeze this after Step2 or even after putting on the crumbs. Frozen croquettes require more technique to fry them, set the temperature a bit lower to 170-180 C, and put them in while frozen! Don’t fry many at a time, only so that it cover 1/3 of the surface of the oil. When it is thawed before frying, it may burst to BE REALLY CAREFUL!

 

It’s all seasoned so you can eat it as is, or squeeze some lemon to add more flavor. I put melting cheese in half of it, so it was like a treasure hunt at dinner. My 17 month daughter loved it too, asking for more after eating 2!

ENJOY 🙂

 

March 7, 2012

Chickpea Tofu

by KK

Hi this is KK, Sushi Artisit / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

I stopped eating meat about 6 years ago, about the time when I started cooking organics. Now, I do eat meat when it is served, and I do cook meat for my husband, but I prefer to eat vegetables and beans. In that sense, I am not a strict vegan nor vegetarian, but someone who loves to eat veggies and is on a search for a nice veggie dish.

This is something different, but I find it really nice to eat on a hot summer day.

It is tofu made from chickpeas!!

 

Unlike the tofus sold at stores, this is silky and soft, so I recommend serving it in a bowl with some sauce. Actually you can eat this with soy sauce or with maple syrup!

Trust me they are both nice in its own way.

Making it is not difficult, just a bit messy, but if you try in and like it, I think you will repeat making it like me!!

 

Ingredients (makes about 6 regular muffin tin)

-1 cup Chickpea; soaked in 3 cup water overnight

-2 cup Water

-1 pinch salt

To cook

Step 1: Drain the chickpea and mix in food processor on medium to high speed for 45-60sec

Step 2: Add water and salt, mix again for  another 60sec, or until it becomes smooth.

Step 3: Squeeze the mixture over cloth into a sauce pan (THIS IS THE MESSY PART!!), do it in 5-6 batches; cook on medium heat, stirring continuously

Step 4: Pour into container and cool, when cold enough to put in fridge, let it set

You will have about 2 cups of chickpea leftover, DO NOT throw them out!

It is full of fiber, and has good use to it, I will introduce what you can do with it in the next blog.

 

Messy, yet tasty, this can be made a day ahead of serving, so I recommend not to make it on the day of a special event. Prepare early, and earn those smiles from your loved ones!

ENJOY 🙂 !

 

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February 23, 2012

30 min Dinner: Sukiyaki style beef, Su-no-mono, Vegetable side dish

by KK

Hi this is KK, Sushi Artist/ Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

I already introduced how to cook

Sukiyaki style beef with tofu and vegetable, and Su-no-mono already, just wanted to show you how the final dinner looked like!

20120224-053505.jpg

 

The vegetable side dish that I haven’t introduced is “Itoko-Ni” , pumpkin and Adzuki beans cooked together. This is another kind of food that is there in the fridge all the time, and served to add color (the bright orange of a pumpkin always makes me happy!) and nutrients to the meal. Pumpkin is full of good vitamins, and the same with adzuki.

 

I hope this adds ideas to your everyday cooking! Enjoy 🙂

February 23, 2012

Miso Dengaku (Tofu and Vegetables with Miso sauce)

by KK

Hi this is KK, Sushi Artisit / Healthy Muffin Maker / Mum 🙂

Thank you for visiting my blog.

 

This is one of my favorite dish! Miso Dengaku is usually made with tofu and sweet tasting miso paste. It could also be made with eggplants, or “konnyaku(konjak)”, jelly‐like food made from the starch of devil’s tongue (devil’s tongue is a name of a flower). Miso paste can be made in different ways, personally, I like to combine Yuzu citrus, but since I can’t find Yuzu in Sydney, today I made a basic one.

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Ingredients for 2 people (the photo is for 1)

-300-400g Firm Tofu (Momen)

-1 Eggplant (not the thin baby type, but choose the big fat round one!)

For Miso paste

-1 Tablespoon Miso

-1 Tablespoon Sake

-1 1/2 Organic Maple Syrup

(NOTE:Usually, this paste is made with Mirin and Sugar, but I substituted that with Maple Syrup. The result was just as nice, so I think I would stick to this recipe 🙂 )

 

Sesame and shallots are additional  as garnish.

 

To cook is easy and quick as usual!

 

Step 1: Cut Eggplants and tofu into squares, about 5cm  square and 2cm thick,  cook on a non stick frying pan with a little bit of oil, always on low heat.

Step 2: While the eggplant is cooking (it takes a while) , mix the sauce ingredients (miso, sake and maple syrup) in a small sauce pan and cook on low heat until it thickens. This does not take long and WILL BURN if you don’t keep your eye on it, so stay close and stir with a spatula occasionally.

Step 3: Place tofu and vegetable on plate, spread sauce and garnish if desired!

 

It can be served hot or cold, works as a good starter. The tofu and vegetables can be skewered with a bamboo skewer, and makes great finger food at parties or your next BBQ!

Enjoy 🙂

 

 

February 16, 2012

Tofu Steak with Vegetable Sauce

by KK

Hi this is KK, Sushi Artist/ Healthy Muffin Maker/ Mum 🙂

Thank you for visiting my blog.

 

Today’s recipe is simple, yet tasty and looks pretty on your plate!

It is a complete vegan recipe, tofu steak with vegetable sauce. For today, I used onion and carrots, other vegetables you may want to try to use can be eggplants, capsicums, bok choy, chinese cabbage, beans, basically anything as long as you cut them into thin strips. You can also add ginger in the sauce if you like, it will give it an extra strong taste, suitable for adults but I wasn’t sure if my 17 month old baby would like it so didn’t try this time.

For the tofu, you can use Momen (firm) or Silk (soft), either one is fine. Just be careful when handling the soft tofu, they may break easier when you are cooking them.

 

Here, it is served with rice and round beans with sesame dressing. I also had some miso soup with it but it didn’t fit in the picture. I hope you like it!

 

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Tofu steak with vegetable sauce (for 2 people)

200-300g Tofu

Potato starch

1 Tablespoon sesame oil

3 Dry Shitake mushroom

1 Onion; cut in thin strips

1/4 Carrot; cut in thin strips

6 Shallots; chopped

A)200cc Water from Dry Shitake

A)2 Tablespoon Soy sauce

A)2 Tablespoon Sake

A)1 Tablespoon Mirin

A)1 teaspoon raw sugar

2 teaspoon Potato Starch diluted in water

 

How to make it:

Step 1: Soak shitake in 250cc water at least 1 hour before you start cooking; rest tofu on paper towel to drain excess water

Step2: Cook (A)in saucepan, bring to boil

Step3: Cut tofu and cover with potato starch, heat sesame oil on frying pan and cook tofu on both sides; take out on plate

Step4: Cook vegetable in same frying pan; Add sauce and bring to boil; add potato starch and cook until thickens

Step5: Pour sauce over tofu, sprinkle with shallots before serving

I added the shallots to make it look pretty, it also add taste to it. If you don’t have it, you can sprinkle some sesame on top, that’s good looking too. With shallots, when you buy a fresh bunch, just plant the root part somewhere in your garden. I am growing it in a planter pot at my veranda, and you’ll be surprised how easy they are to manage. You will always have fresh one ready all the time!!

 

Enjoy 🙂

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