In Japan, kitsune nabe is a stew made with fried tofu, vegetables and noodles in a miso and dashi broth. This version is not entirely traditional. Usually made with udon noodles, I used shiratake (konjac) noodles. I also used Chinese fried tofu which is not as large or as sweet as the Japanese version. Delicious…… Continue reading miso tofu stew
Tag: tofu
salmon tofu balls + green bean goma-ae
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 Ā½ a teaspoon each of sake…… Continue reading salmon tofu balls + green bean goma-ae
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 (ēćč±č ). 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 (10Ā½ 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 (ź¹ģ¹ģ°ź°) 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, Ā¾ of a cup of roughly chopped aged kimchi, 1 finely sliced brown shallot,…… Continue reading kimchi jjigae
kung pao tofuĀ
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 tofuĀ
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 