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

GOURMANDE in OSAKA

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).