Black vinegar bell peppers on polenta, and garlic tofu dices

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The sourness and crispiness of the veggies contrasts with the soft heaviness and sweetness of the polenta…

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Yellow and red paprika peppers, and green sweet long chili. With a young onion, I made a stir-fry, flavored with garlic and olive oil.

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Soft polenta (microwaved).

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I cooked the tofu with the veggies before making the sauce, it’s nicely flavored with garlic. Added dry chili pepper (fried together with the tofu), black pepper, paprika powder and salt on top.

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The sauce is soy sauce, black rice vinegar, a pinch of sugar and a little potato starch. Sweet and sour.

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Polenta + veggies.

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+ tofu.
= a happy stomach.

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In April, that was buzzed…

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Pinterest April Album
and from today follow the next :
May album

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Green Green Green

Pomelo and sea grape temaki-zushi (green sushi cones)
Veg veg burgers, and Bulldog sauce
Tartine de printemps (country bread fresh sands)

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Herbs and pesto

Sage pesto and coconut cream ballerina pasta
Mint cha gio, green Spring rolls
Shiso pesto

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Tofu dishes

Sesame sweet and sour tofu
Tofu, natto and green caviar sea grapes
Tofu manju in ankake
Tofu compil’

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Korean

Namul, Koreanizing the veggies
Bibimbap
Chigae red velvet soup
Korean compil’

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Juices

Burning strawberry dew
Green juice

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Salty caramel

salty caramel filled chocolates
‘caramel salé’ spread

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Nancy, Lorraine…

Le Nancy. Grandma’s so soft chocolate cake.
Gâteau de Metz (rival chocolate cake)
Tarte flambée, Lorraine’s pizza
petite madeleine lorraine
Savarins
Stohrer’s baba

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Sesame sweet and sour tofu

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Tasty tofu. Good tofu is tasty. A tasty tofu dish.
I don’t like when people say “it’s a recipe for people that don’t like such ingredient”. If you don’t like tofu, there is no obligation to eat some. But,but… Let’s say this is a recipe that makes tofu taste and feel differently. It is marinated and prepared in a Chinese style sauce.

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It’s very firm momendoufu (cotton tofu). I’ve put a plate on the block during 15 minutes to squeeze out excess water.
Cut, and mixed with a marinade (1 tbs soy sauce, a pinch of sugar, 2 tbs Chinese wine, 1/2 ts wuxi 5 spices mix) and let 1/2 hour.
Then I passed the cubes in a plate of potato starch and stir-fried till golden.

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For the sauce :
Heat 1 tbs of sugar (here kurozato black cane sugar), when it’s getting into caramel.
On lower heat, add in water, paprika powder or paste, grated garlic, the rest of the plate of starch and the plate of marinade.
Stir till it takes texture. Add some black rice vinegar. Check salt, add chili pepper to taste, more water if you want.
Reheat the tofu in the sauce.

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Top with a little fragrant sesame oil and toasted sesame seeds.
Yuummmmm….

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As a side a salad of lettuce, onion, parsley and umi-budo “sea grapes”.

DSC00119-003 umi-budo (more here)

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Served with genmai (brown rice).

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Sweet’n sour sensation

Exotic sun for the coldest day of the year (according to the radio wheather forecast). What’s better than a pineapple sweet and sour chicken ?

Then take brown rice.

Add the sweet and sour.

Ready ? No…

On top, add the sauce that was left in the pan.

Yuuuummmy !

It’s a stir-fry of chicken, pineapple, 2 colors bell pepper, onion, flavored by garlic, ginger, chili pepper, hatcho miso, tomato paste. And lots of black rice vinegar.

(2 servings of rice)
Cal 539.8 F11.7g C99.6g P26.4g