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…

Read more (click here)

Patties make a party…

That’s the compil’ or pre-chewed goodies.

The first photo is okara hamburg’ (recipe here).

pattzukis (azuki bean patties, several posts)


Sato imo mochi (yam patties, same recipe as Taiwanese “carrot cakes”, with tutorial)


falafeves (ta’amiya, Egyptian falafel)


Shan “yellow tofu” with chana dals


red lentil croquettes

hanbaagu (Japanese burger)


tarragon carrot hanbaagu


Swiss roesti (no egg, no flour)


falafel

pommes dauphines


chicken spicy keftas


boulettes de foie (savory herb liver meat balls)

A wind of Burma (via gourmande in Osaka

Last year, Shan Burmese cuisine…

Click here to read more.

Appetizers of tea leaves, then fried Shan tofu. That’s a nice week-end meal…

Click here to read more.

Tofu and faux tofu

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)

zaru-dofu (basket tofu)

Island tofu (very firm tofu)

************
Gourmande’s home-made faux tofu

tamago dofu (egg 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)

Okinawan tofu (super hard)

Yuzu tofu (citrus flavor)

koya-dofu (freeze dry tofu)

fresh yuba (sheets of 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)

**************************************
RECIPES WITH TOFU
**************************************

dengaku (tofu skewers)

yudofu (Kyoto boiled tofu, hot pot)

mabo dofu (Sichuan style, several recipes)

age-dofu (fried tofu)

inari sushi (in abura age pockets)

champuru (Okinawan tofu with scramble egg)

chigae (Korean spicy tofu soup)

tofu steaks

u no hana (tofu fibers in tabouleh)

Tofu can also be an ingredient for desserts.

A wind of Burma

Appetizers of tea leaves, then fried Shan tofu. That’s a nice week-end meal. Don’t look for authenticity, I have no idea, no recipe and no access the ingredients from there. It’s surely very different.

It’s inspired by the tea leave pickle dish, lahpet. I used dried green tea leaves, infused in not too hot water, squeezed. And as the caffeine content is high, I have mixed with some sort of spinach. The leaves are simply cut, stir-fried with garlic, ginger and nuoc nam (fish sauce).
I was surprise that the leaves were spicy, even though I didn’t add any hot pepper. That taste is strong, so it’s very pleasant in small amounts or as a rice topping.

Toppings… what I had in the closet. Peanuts, goji berries, sesame seeds, coconut shreds, kimchi, dried fish, garlic chips (that I fried).

Fried Shan tofu. That’s really yummy.


Making Shan Tofu with modern kitchen equipment

Shan tofu with ra-yu sauce

I didn’t want any oily sauce. So I made 2 salsas, very simply.
Red and hot : tomato, fresh red chili.
Green and cool : bell pepper, lemon, ginger.

With 1 serving of rice
Cal : 609 F18.9g C97.9g P32.4g

Yell’Autumn 4 : Making Shan tofu

That’s not corn but yellow split peas, chana dal.
I’ve seen they were used to make Shan tofu“yellow tofu”, a Burmese dish. Let’s try.

Here is the recipe :

I have not the same equipment… As they don’t say, I didn’t put any seasoning. And that’s good this way.
Ingredients :
chana dal
water

After 24 hours of rehydratation in the fridge.

Creamed in a blender.

Cooked 1 hour (jam program) in my Home Bakery.

After cooking.

Into the jelly case.

Let it cool 2 hours.

Yellow tofu !

It’s firm and easy to cut. The taste ? Not tofu at all… not hummous… like some good potatoe puree.