Yamamomo tofu cake

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

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.

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.

Small version.

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

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

Tofu, natto and green caviar…

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 :

umi-budo (more here)

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.

Three Asian flavors for Italian Easter rice pies

The bunny and the bells wish you a Merry Easter, even you don’t believe in chocolate eggs.
Well, that’s a personal version of the Italian Easter pies filled with rice and ricotta. This one is simplified and plant-based.

I’ve added flavoring to cooked rice, let it overnight to soak the liquid.

That’s the Asian touch. Lots of zests of yuzu, mikan (mandarin orange) and kumquat, and some juice. I also mixed it a good amount of firm tofu, after squeezing water out of it and crumbling it. Then some coconut yogurt.

Filled pies (the crust is simply flour, olive oil, water sugar, yuzu zest).

Decorate them. That doesn’t cost more and that’s so much prettier.

Bake about one hour at moderate heat.

Let them cool. Ideally wait till the next day so the flavors have the time to develop fully.

Yummm… I love Easter sweets.

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…

Pressed tofu from beans, the Okinawan way (day 2)

Let’s make this delicious 島豆腐 Shima tofu. Okinawan tofu, so we can eat it in 15 minutes.

You have all the material and ingredients ready ? If not, read the previous post. Let’s make that tofu in 15 minutes.

1 : rinse the soaked beans, place them in a blender, add 2 or 3 volumes of clear water (what is easier for your blender, anyway the water won’t stay)
2 : juice it (not too thinly if your blender is powerful)
3 : transfer in a sauce pan, bring slowly to near-boiling heat and cook 1 or 2 minutes
4 : pour into the cloth, squeeze to extract as much milk as possible*
5 : add a little amount of nigari (about 1 ts per liter) and stir a little
6 : wait till the milk curds well (about 5 minutes)
7 : pour into the box and cloth, let the water pass, fold the cloth on top and add the lid of the box
8 : press very strongly during 2 minutes. DONE !

*the grounds left in the cloth are okara (click here for ideas to use it).