Pave de tofu aux champignons de Paris, riz cantonais aux fleurs de nira

Nira are in full bloom… Good opportunity to make “riz cantonais” (that’s how we call a stir-fry in France). And I don’t feel like eating meat in that heat, so a steak of tofu with mushrooms will do.

Pave de tofu :
It’s very simple, I simmered mushrooms and shallot in olive oil, added a little honey for sweetness, and roasted the scallopped tofu.

I take very hand-made momen-tofu (cotton tofu), one of the rougher and firmer we get here. But it’s good to make it more solid by squeezing out the water. You need a very expensive tofu press… or 2 cans : 10 minutes on a plate, covered by a second plate or whatever and 2 cans. Tons of water gets out. Then you can slice it in 4 square “steaks” or “pave” (paving stones).

Served with shredded basil, and behind :

… left-overs. Do you remember, the Winter melon and the su-miso sauce ? They get along well.

Ayu hungry ? (for su-miso recipe)

Summer’s Winter vegetable…

Stir-fry : olive oil, garlic, fresh green chili. Then red onion, sticks of broccoli stalks. Then cabbage and red okras. Then reheated genmai brown rice. Then salt and nira.

I put you the next photo as I found it funny that my foot appears…
About yellow nira
About green nira

Half of prepared rice (1 serving) and of tofu (1/2 block of 330 grammes)
Cal 435.8 F17.5g C62.1g P20.4g

6 thoughts on “Pave de tofu aux champignons de Paris, riz cantonais aux fleurs de nira

  1. Pingback: Nira-mochi « Colorfood Daidokoro Gourmande in Osaka

  2. Pingback: August photo-menu « Colorfood Daidokoro Gourmande in Osaka

  3. Pingback: Soupe du jour : garlic blossom | Gourmande in Osaka

  4. Pingback: Tofu and faux tofu | Gourmande in Osaka

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