Another version of the Indian pancake. I had soaked enough grains for 2 batches.
That was the occasion to cook these long red peppers. They are not hot at all.
Same process as the previous green dosas. I’ve added a whole red chili (minus stalk and seeds), a little minced onion, garlic, ginger and some masala spice mix.
Okra.
Scramble tofu with basil, black pepper and salt.
Goya bitter cucumber.
I made coffee jelly (with agar).
Served as dessert, sprinkle with cinnamon and nutmeg.
An Indian style pancake with *local* produce. That would be a breakfast, that’s great for a hot hot day brunch too.
For the batter, rinse and soak lentils with brown rice, at least overnight. My ration 1:1 is high in lentils, I like it.
The next day, put the mix in the blender, add salt, turmeric and a little baking powder.
Add cut broccoli stalks and shredded basil. Mix a little more. If you have some broccoli florets you can cut them and add in the batter without remixing.
Cook thick crepes.
Summer kabocha, boiled then refried with spices, onion, ginger, garlic.
Completed with edamame beans.
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…
That’s not ready in 5 minutes, but that took only 5 minutes of my time to prepare.
2 minutes :
Aubergines, steamed in the micro-wave.
Red lentils, boiled in the quick program of the rice cooker.
Then I cut onion, garlic, ginger, put to fry on slow heat with laurel, chili and cardamom.
***I disappear***
15 to 20 minutes
***I’m back***
2 minutes :
Add the cooked veggies, tomato paste, salt, powder spices (turmeric, paprika, pepper).
1 minute :
Reheat. Garnish.
My vitamin supplement. I eat a few nuts and dry fruits everyday. They become a topping today,
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)
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Gourmande’s home-made faux 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)
koya-dofu (freeze dry 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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yudofu (Kyoto boiled tofu, hot pot)
mabo dofu (Sichuan style, several recipes)
inari sushi (in abura age pockets)
champuru (Okinawan tofu with scramble egg)
chigae (Korean spicy tofu soup)
u no hana (tofu fibers in tabouleh)
Tofu can also be an ingredient for desserts.
GOURMANDE in OSAKA 