Tag: tofu

Smoked tofu one-plate

I was about to buy momendofu (firm tofu) for this one plate dish when a pack of smoked tofu attracted my sight and I ended up with it. All the way back home I was wondering when I had smoked tofu last and how it was, but I couldn’t really reacall. Probably in a vegan preparation back in France, but I wasn’t even sure. Since I had in mind a one-plate with half-brown rice from Camargue, avocado and salad, I decided that I would just dice it and add it to the plate. Well, it was a nice combination, smoked tofu has a very strong and particular cheesy taste which suited well the other ingredients. I still think it would suit better smaller quantities or different preparations. Fresh tofu in Japan is so delicious that the smoke version doesn’t make too much sense I felt.

What are your recipes with smoked tofu? 

The useless ingredients tart

I usually shop everyday for diners and breakfasts when in Tokyo execpt for the fruits and vegetables I bring back from the country, but a few rare times I have an idea, shop for it and by the time I arrive home I have a new and better idea, or I remember there’s something that needs to be eaten first, or I just run out of time to prepare according to my original plan. So a few times I end up with a piece of tofu, herbs, a few vegetables that I need to prepare rather than having them in the fridge for ever.

This time I had a big piece of tofu, the left over celery from the ravioli, and a few cherry tomatoes. What best then preparing a tart with these ingredients. A simple sable dough with olive oil, a mixture of egg and tofu, a strict lining of tomatoes and a rough scattering of celery cut in pieces. In the oven for 30min, and a delicious dinner ready to enjoy! 

Power lunch

My husband and I usually play tennis together every Saturday morning for aboug 2h, and sometimes the stakes are really high: we play for the color of our new car, its model, the options,  and sometimes even what we’ll have for lunch. That’s how my husband win his piece of meat ;). After our game we usually head to the beach for a refreshing swim, so once we’re back home we’re literally starving so I need to fix something quick and nourishing. Japanese rice is always a good option because it can be cooked unsupervised and gives me enough time to drop by the shower! Cucumbers, tomatoes and all other vegetables that can be eaten raw, Japanese pickles, scrambled eggs… are also very handy. Finally, leftover and tofu make our lunch look like something awesome.

This time it’s a mixture of all that. Plain white rice topped with some sesame seeds, sesame-tofu from Mount Koya, miso green beans, and raw cucumber.

Potatoes and green beans salad

My mother does this very simple classic salad as a starter: green beans or broad beans, potatoes, new onion, olive oil and mustard. I love when the potatoes have marinated in the oil and when the green beans water is mixing in an indiscriptibly delicious juice. This time I mimicked her recipe but made it even simpler: remove the mustard and replaced the onion by some momendofu (hard tofu) crumbles and served it as a main dish for dinner. To enjoy the delicious juice I recommend to prepare the salad one hour before serving and with new potatoes I don’t peel them, just brush them under water.

One-plate dinner

Et voila! Busy weeks, long working hours, the one-plate dinner is back!!! 

Quinoa and bulgur for the energy, salad for the green, cherry tomatoes for the red, momendofu (hard tofu) for the white and a little shiso omelet fr the taste. Seasonned with just olive oil and we’re set.

Remember to always drain your tofu, and cook the omelet under cover at slow eat to avoid the flipping task!

Soya fallafel

While in Capetown last year, thanks to our hosts at the Manolo we managed to have a table at the very demanded Test Kitchen. One of Capetown best restaurants, and sometimes ranked in the top 10 xorld’s best restaurants. The experience was great abd what I apprfciated a lot is their flexibility to propose vegetarian full course and vegan full course menus that have nothing less than the regular full course menu. I picked the vegetarian one and was delighted, in particular there was some mini fried tofu balls presented as tofu fallafels. With a crispy deep fried outter shell and a melty inside. Since then I’ve been thinking about it and finally I’ve finally come up with my own idea of a soya fallafel. What I like in the fallafel is the mixture of texture with roughly cut peas and the pureed ones. So my recipe is really simple: I used dry soya beans (daizu-大豆) that I rehydrated and boiled, then roughly blended them and add some firm tofu, stirred well and then made balls and fried in a pan (probably deep frying is ideal).

Though different than the fallafel from the Test kitchen in Capetown it was really delicious!

Vegetables and tofu wok

As spring fades away and summer approaches (and with it the rainy season) I’ve started to prepare a lot more dishes that look like ratatouille or at least that use the vegetables of the ratatouille.  

I prepared a sauted dish in olive oil of new onion, paprika, zucchini and tomatoes, added some dices tofu and topped it with some fresh cresson and a mix of linen, poppy, sesame seeds. Very fresh, the vegetables don’t need to be cooked long, so this can be ready in no time.

Spring salad

With all the new vegetables and the sunny days I’m preparing more and more cold salads this year. This one is really taking advantage of spring green peas, little radish, lettuce, cucumber, tofu and spelt, all with a little of olive oil, sesame seeds and sunflower seeds. Fresh, colorful, tasty, perfect!

Vegan one-plate for dinner

I cook a lot of vegetarian dishes, but recently I realized I’m cooking a lot more vegan dishes. I come with new ideas all the time and this past few days I really enjoy cooking with thick fried tofu. Usually it is prepared in large pieces of 10cm by 10cm, 2cm high, this time I found this nice 一口 one byte squares of tofu that are just great to add to a salad. I prefer eating them hot so I heat them in a fry pan. It also take off a bit of the oil. This time I served them with a baby leaves salad, red quinoa, mashed avocado and green peas sprouts. As usual, super easy to fix rapidly after a long day at work, delicious and colorful!!

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