This delicious Japanese dish, Sake tofu agedango, comes from a well-used favourite cookbook JAPANESE COOKING CLASS COOKBOOK by Consumer Guide. Best made with fresh salmon but canned salmon will work as well. First cook your salmon. Place 340g (12 oz) of salmon in 2 cups of cold water with ½ a teaspoon each of sake…… Continue reading salmon tofu balls + green bean goma-ae
Category: tofu
tofu with shiitake and enoki mushrooms
Another delightful vegetarian meal. First cut a block of firm tofu into slices and dry them with some paper towel. In a shallow saucepan which has a lid heat some oil to medium heat and fry the slices of tofu until browned on both sides. Set aside. Add some more oil to the pan and…… Continue reading tofu with shiitake and enoki mushrooms
tofu scramble
This Japanese dish is called iri dofu (炒り豆腐). Fragrant with ginger, it is sometimes cooked with chicken or just with tofu, this version includes eggs. First soak 4-8 dried shiitake mushrooms. While they soak place 300g (10½ oz) of soft tofu in a colander and crumble it with a fork. In a small bowl lightly…… Continue reading tofu scramble
tofu salad
This Sichuan style salad is a delicious way to eat on a hot day. The dressing is fairly authentic although the carrots I added perhaps not as much. First soak some black fungus in boiling water to soften. Meanwhile make the dressing. Mince 6-8 cloves of garlic, a similar amount of fresh ginger and finely…… Continue reading tofu salad
spicy tofu stir fry
Firm tofu lends itself to frying and is a perfect vehicle for a tasty sauce. Cut a 400g (14 oz) block of tofu into flat squares, dry them with a paper towel and dredge with a little cornflour (cornstarch). Heat some peanut or other neutral vegetable oil in a frypan and fry the tofu over…… Continue reading spicy tofu stir fry
kimchi jjigae
Kimchi jjigae (김치찌개) is a staple in Korean households. This stew, made with aged kimchi, is a hearty and delicious one-pot meal. Choose a casserole dish with a lid and add 300g of chopped pork short ribs or skinless pork belly, ¾ of a cup of roughly chopped aged kimchi, 1 finely sliced brown shallot,…… Continue reading kimchi jjigae
kung pao tofu
Kung Pao (Gong Bao) is a classic dish from Sichuan province in south-west China. Traditionally made with chicken, vegetables and peanuts, here is a version using firm tofu instead. To start, cut a 450g (16 oz) block of firm tofu into 2.5cm (1″) cubes and marinate in 2 tablespoons of soy sauce and 1 tablespoon…… Continue reading kung pao tofu
tempeh kecap
Tempeh (tempe) is a fermented soybean cake from Indonesia, particularly popular in Java where it is a staple protein. Unlike tofu, tempeh is made from whole soybeans which are fermented using a fungus as starter. The whole soybeans retain more protein, fibre and texture and the earthy taste develops over time. Tempeh is widely available…… Continue reading tempeh kecap
mapo tofu 2.0
I used to cook a delicious (but not very authentic) Mapo tofu or Grandma’s beancurd. Since I’m now more familiar with Sichuan food, here’s a more authentic and spicy version. You will need some Sichuan pantry staples – Sichuan peppercorns, spicy bean paste (doubanjiang) and homemade chilli oil – for this recipe. If you don’t…… Continue reading mapo tofu 2.0
glazed tofu + pumpkin salad
Here is a tofu recipe, from Serious Eats, that’s a fusion of two cuisines. Glazed with a combination of chipotles in adobo and miso, it’s spicy, umami and delicious. Finely chop 2 chipotle peppers in adobo sauce. Place them in a small bowl, along with some of the adobo sauce, and add 1 tablespoon of…… Continue reading glazed tofu + pumpkin salad
michelle picker cooks 