Mabo Tofu, azuki variation

I replaced the meat by azuki beans in the classic tofu dish. That makes a purely plant based meal.

You can see the beans between big chunks of onions. Lots of garlic, ginger… even more grated ginger on top of the plate.
My genmai (brown rice) looks fluffier than usual. It’s because it’s Milky Queen rice that I have now. It’s the first time I see it in brown rice version. I should write a post about the different Japanese rices. I usually prefer Akita-Komachi and Koshi-Hikari, both type cultivated in the North of Honshu island. They are the “hardest”, the most “al dente” you can find among Japanese rices. It’s like Arborio and Carnaroli. The comparion makes sense. Arborio is a “Japanese rice” brought to Italy, and if you can’t get Japanese rice for sushi, it’s a good substitute.
The Milky Queen is a new one, that has been put on the market maybe 10 yrs ago. I bought it white only one, and I found it extremely soft. Way too “mushy” for me, but I guess that’s the taste of many toothless aged Japanese. In brown version, on the contrary, it’s very pleasant, light and textured.

Hakusai, Chinese napa cabbage, in “instant pickle” with yuzu juice and peel.

A basic recipe of mabo tofu

(the meal, with 1 serving of rice)
Cal 530.5 F17.4g C77.9g P27.2g

3 thoughts on “Mabo Tofu, azuki variation

  1. Pingback: Mabo Tofu, azuki variation (via Colorfood Daidokoro Gourmande in Osaka) « Vegetale in Osaka

  2. Pingback: Green mabo tofu with fresh sansho peppercorns | Gourmande in Osaka

  3. Pingback: Chinatable in my kitchen « GOURMANDE in OSAKA

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