Grating wasabi

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Grating wasabi for a refreshing tofu dish. That’s a combination of two interesting textures.

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A fresh wasabi root. I’ve simple grated it. That’s very different from the product in the tube. More flavored and less strong.

Okra (gombos). They have a huge jelly strength hidden in them. Like this :

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Okra tororo : blanched okra, chilled, pasted in the blender. Flavored to taste with grated wasabi and soy sauce.

You can, for instance, serve okra tororo with soba.

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Frozen cotton tofu (momendofu). I froze the whole block in its water. Thawed. Press to push out the water, cut in cubes. As you can see, it has a bread like texture now.

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In small cubes.

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I’ve poured the tororo on the tofu.

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Yamamomo tofu cake

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A fresh dessert made with this season fruit. Simple and very refreshing.

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Full size (served in the dish) :

Scramble a small block of momen tofu (firm tofu), add 4 tbs of flour, 1 tbs of potato starch, 3 tbs of almond oil, vanilla extract and a little rum. Add enough water to get a batter nearly liquid.

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About yamamomo

Rinse a few fruits and roll them in sugar. Place in the dishes. Cover with batter. Bake (about 40 min, not too hot). It’s not totally firm but top should be golden. Let cool. Serve the next day, chilled.

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Small version.

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Out of the mold. Sprinkle a little vanilla sugar on top.

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The contrast of the flavorful tart fruit and the soft creaminess of tofu is delicious.

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Tofu, natto and green caviar…

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A very nutritious and delicious Okinawan style dish. It’s plant based, and easy to prepare… if you have the ingredients.
Well, go and fish that green caviar sea weed :

DSC00119-003 umi-budo (more here)

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It’s very firm momendoufu (cotton tofu). I have pressed it with plate, slightly to extract excess water. The natto (fermented soy beans) is mixed with mustard and black rice vinegar. Around, you see bits of negi whites and shishito green pepper.

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Fruity curry with bananas and pineapple

A warm sweet and spicy dish is ideal to bring energy and sun on a Fall day. It’s a sweet coconut curry with mostly fruits.

A block of firm tofu (cotton pressed,momen tofu). For more firmness, I squeezed it a while between 2 plates and then pre-cooked in micro-wave.

Frying dry Indian spices, then cubed tofu, banana, pineapple and onion.

It’s spiced with red curry paste, red chili, paprika, and it’s wet with coconut milk. The leaves on top are sour fragrant shiso.

It’s sweet, it’s lovely. It’s like having dessert for lunch.

Grilled tofu lunch

Another little casual lunch. Light, crunchy, colorful, refreshing.

Cotton tofu drained from water. The slices are just patted with olive oil and herbs. Grilled.

I had a leftover of harissa tomato sauce.

A simple oyster sauce stir-fry with lots of sprouts, okra, cabbage, snow peas…

With a small flat bread.
I’ve eaten well.