Tofu : tout !

Reblog from the “tofu page”

It’s compilation on the tofu topic…I add data regularly.

3 main tofu textures :

You have Japanese tofu that is :
kinu-dofu, silky tofu
momen-dofu, cotton tofu (translated as *firm tofu* in English)
Both are soft and watery. The first is very soft like egg pudding, the second is soft like starch pudding.
Really firm and dry tofu, the one that has a texture closer to meat is popular in China. It’s uncommon in Japan, except ….

Bottom line : If you like firm tofu…

Read more (click here)

My tofu in my champloo

Veggie champuru (Okinawan scramble).

I’ve used my home-made Okinawan style tofu, very grainy.

Onion, shiitake mushroom, shimeji mushroom…

Many other items : ginger, garlic, carrot, spinach, cabbage, goya, chili pepper, soy sauce, awamori sake…

Go go-ya ! an Okinawan super food

That’s the beast. Goya. Say go-ya. It’s the infamous bitter cucumber. I didn’t like it much the first time… That really depends how it’s prepared. Now it’s one of my favorites.

What is great about it ? Well, it has all the antioxidants of dark greens, watery texture and hydrating property of cucumbers, fiber and also thanks to bitterness it’s great to eat in hot weather.

A few years ago, that was not common in Osaka. That’s known as an Okinawan vegetable. But people got hooked to it, and more was proposed on markets, then they tried to grow it even in “continental” Japan. So we get it cheaply in season, available all year. The hot season is ending now… but I still get it a couple of times.

Red seeds indicate extreme maturation in sunlight. They are good, just eat them at once.

There are white ones too, with similar taste.

You simply need to discard seeds and scrub the white part.

Often sliced that way.

Preparation tips :

1. eat it raw, or only slightly cooked before it loses vivid colors : salads, steamed, stir-fry, etc
2. you can reduce bitterness by scrubbing well, slicing finely and salting then letting 20 minutes and rinsing

What to do with it ?

kefta spag’
tofu chigae
pasta avocanaise

colorslaw
panda salad

As a drink :
Shiri-shiri with goya
Another goya shiri shiri

dashi’t pickles
Go~ya champloo~ and Okinawan soba
white bean goya
chakin egg sushi and natsu chirashi
white goya in pesto rice

Disappearing champuru

So many items and you no longer see the main dish… It’s really a big Okinawan champuru (see here) under that.

It’s tofu and egg scramble. I flavored it with some bits of salmon skin that I stir-fried, ginger and negi leeks, sea salt.

But you no longer see that base on the plate. Stirred in red cabbage, kabocha, goya, negi…

And lots of Romaine around around it.

That’s not finished : I added ten kasu (tempura crumbs) and chili powder.

A good lunch full of veggie and crunchiness…

Rosy champuru

Champuru, champloo~, it is the Okinawan scramble eggs, or scramble tofu, or usually both.

Go~ya champloo~ and Okinawan soba
second version
3rd : crab champuru with Okinawan tofu

Today is done with silky tofu, egg, tomato paste, mizuna leaves, bacon bits. Topped with parsley and black sesame (ground).

Mix and eat.

Tofu and faux tofu

It’s compilation on the tofu topic…

Tofu is soy milk curded with nigari. But some other products not based on soy milk are called tofu because of their texture and appearance.
Tofu ? dofu ? toufu ? doufu ? The only proper spelling is 豆腐. It’s a matter of transcription. The “t” tends to become a “d” in second part of words in Japanese. And in Chinese it’s written “d” and you read “t”. And the “o” is long.

Choosing tofu :

There are huge differences of quality. It can be delicious or absolutely terrible. I wouldn’t want to eat again in this life time all the weirdly packaged tofus I have eaten in Europe and North-America. Maybe I had bad luck. Also in the US, the soy is GMO.

The second thing is you have to buy the right type.
Most Westerners don’t really understand the different types, and I’ve been there too. So maybe this can help. It’s a simplification, but start here :

3 main tofu textures :

You have Japanese tofu that is :
kinu-dofu, silky tofu
momen-dofu, cotton tofu (translated as *firm tofu* in English)
Both are soft and watery. The first is very soft like egg pudding, the second is soft like starch pudding.
Really firm and dry tofu, the one that has a texture closer to meat is popular in China. It’s uncommon in Japan, except in Okinawa, were Japanese and Chinese traditions cross their path. So here it is called 島豆腐 shima tofu, “island tofu“, and in Osaka, I have to buy in “ethnic stores”.
The 3 are made with different recipes.

Bottom line : If you like soft tofu, buy it from a Japanese maker (well, a maker making ingredients for Japanese cuisine as of course it’s not a question of nationality). If you like firm tofu, buy it from a Chinese or an Okinawan maker. Other Asian countries tend to make the firm varieties traditionally.

Gourmande’s home-made tofu :

Basic recipe :
ultra fresh torori tofu (from soy milk and nigari)

zaru-dofu (basket tofu)

Island tofu (very firm tofu)

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Gourmande’s home-made faux tofu

tamago dofu (egg tofu)

home-made sesame tofu (gomadofu)

yellow tofu or Shan tofu (from chick pea)

edamame tofu (from green soy beans)

Tofu bought in Osaka :

It’s a small sample. I can find many sorts. There are 3 tofu makers just in my street…

kinu-dofu (silky tofu)

momen-dofu (cotton tofu)

Okinawan tofu (super hard)

Yuzu tofu (citrus flavor)

koya-dofu (freeze dry tofu)

fresh yuba (sheets of tofu)

abura-age (usu-age type, fried sheets of tofu)

goma dofu (sesame flavored soy milk tofu)

goma dofu (sesame tofu, not a real tofu)

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RECIPES WITH TOFU
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dengaku (tofu skewers)

yudofu (Kyoto boiled tofu, hot pot)

mabo dofu (Sichuan style, several recipes)

age-dofu (fried tofu)

inari sushi (in abura age pockets)

champuru (Okinawan tofu with scramble egg)

chigae (Korean spicy tofu soup)

tofu steaks

u no hana (tofu fibers in tabouleh)

Tofu can also be an ingredient for desserts.

Kani champuru with Okinawan tofu

Today Okinawa is on the plate. A good old goya champuru with crab this time.

I already presented this dish :
Go~ya champloo~ and Okinawan soba

Even made a second version.

Goya, bitter squash is now easy to find in Osaka. It’s cultivated everywhere in Japan these days.

I found tofu “imported” from Okinawa. I don’t know if you see the difference, but it’s extremely firm. I had never seen tofu so firm. I wonder how they do that. Do they press it ?
Well, my champuru is more authentic now.

Delicious !