Chilled shirataki noodles with black gomadare sauce

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And advantage of shirataki (konnyaku noodles) is unlike other noodles, you don’t need to boil them again then chill. All you need is rinsing them in clear water.

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The 4 elements of my dish.

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A : rinse the shirataki noodles.

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B : cut cubes of fresh tofu.

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C : prepare veggies like bell pepper, red chili, goya, onion and coriander.

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D : make the dressing.
Gomadare is the classic sesame dressing. Today it’s black as I’ve used black sesame and the black douchi :

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Douchi, Chinese fermented black soy beans.

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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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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.

Kinome flavor on ankake agedofu (wood fragrant glazed fried tofu)

Tofu is the uttermost delight ! No, I am not crazy. i have not lost my tastebuds.
I know it has bad reputation. Well I have tried to eat those blocks of rubber that are called tofu in the West (ello, Old Europe) and in the East (East of here, that’s you, America) and I didn’t like that.
We have great tofu in Japan. It can be eaten like that bare feet in front of the fridge at night… And if you add a great recipe, it’s the paradise of flavor.

Freshly fried tofu, topped with hot ankake sauce full of veggies, flavored with kinome leaves… Eat without waiting. You can’t reheat that, it would lose crispiness and freshness of fragrances.

basic recipe of fried tofu

ankake is a sauce thickened with starch. I used katakuriko (potato starch), oyster sauce, salt, chili pepper, fresh ginger, garlic, shimeji mushrooms, young onion, sweet peppers…
Final touches : spicy fragrant sesame oil, cubes of lemon and :

Kinome. The taste of those leaves is very powerful and just a few transform the whole dish.
Sansho, la saveur boisee de la cuisine japonaise. (The wood flavor in Japanese cuisine.)

Pour the sauce delicately and place veggies for the photo.
Or go crazy : pour the sauce pan of sauce onto the place.

Agedofu, simple fried tofu, the easy way

Crispy around, creamy inside, bathing in its sweet soup… it’s a Japanese cuisine classic.

We can buy it fried in all supermarkets here, and reheat. That’s not the same. Frying yours is much more delicious.
It can be done with softer silky tofu, but semi-firm and firm cotton tofu (momen dofu) is easier to manipulate with this recipe.
Do it in 2 times : put tofu to drain and start the soup. Then, after 30 minutes, you need 5 minutes to do the rest.

Prepare the tofu :
Place the whole block (I used half) on a plate, cover with a second plate, and put a can of 1kg or a pot on the cover. After 15 minutes, discard the water that got out of the tofu. Let it 15 more minutes.
Cut cubes of 3 cm. Prepare a saucer with katakuriko (potato starch) or corn starch.

Fry the tofu
In a small thick bottom pan, heat 5 millimiters of oil. Coat each cube of tofu in the starch. Put them in the pan. Then turn them in turn. When you’ve done the 6 sides, it’s OK. Place the cubes on a grill covered with 1 layer of kitchen paper. Turn them too to absorb excess oil. You can keep hot a few minutes in oven-toaster at 120 degrees.

Tsuyu soup :
Bring fish flakes (I take a mix) and water to a boil. Simmer 5 minutes on low heat. Let sit 30 minutes. Add soy sauce, salt and mirin (or honey if you don’t have any) to taste, reheat together.

Pour the soup around the hot fried tofu. Garnish with negi leeks and shichimi (7 spice mix). Serve at once !
2 cubes is a very small serving. You’ll see another recipe soon…

Capr’inspiration

Fresh. Simple. Easy. Tofu, in “insalata caprese” style.
I definitely prefer good tofu to bad mozzarella, and I can’t afford the good one so often here.
Hand-made momen (cotton) tofu is pressed between 2 plates to push out excess water. It can them be sliced, served with tomatoes, basil leaves. Virgin olive oil, balsamico, natural sea salt, pepper mix.

(With 1 serving of white rice)
Cal368.2 F12.4g C46.9g P17.1g