Tag

Tofu

Autumn Food, Blog

Kenchinjiru

Kenchinjiru is a hearty warming soup which originates from the Kencho-ji temple in Kamakura. This is my version of this Shojin Ryori Zen Buddhist dish. Full of root vegetables and crumbled tofu in a kombu,shiitake,tamari and miso broth.

Soak one piece of Kombu kelp and two dried shiitake mushrooms in a 1 litre jug of hot water. Leave for a few hours then discard the kombu and slice the shiitake for later.

Add some toasted sesame oil to a pan and sauté your root vegetables I used :lotus root,gobo ( burdock),carrot and daikon radish. Then add your dashi stock. Then add some crumbled tofu a tablespoon of tamari and mirin and shiitake and simmer until all the vegetables are cooked.

Ladle a cup of stock and dissolve one heaped tablespoon of miso and add to the soup. Do not boil the soup as this will destroy the enzymes of the miso.

Just before serving add any leafy green vegetables I used komatsuna and also snap peas.

Serve in a deep bowl and garnish with some sansho pepper to schichimi togarashi .

A wonder winter warmer.

 

Blog, Summer Food

Macrobiotic Nourishment Bowl

This is a wonderful way to get a balanced meal. Called a macro bowl because you hit all the nutrients carbs,protein and fat with plenty of vitamins and minerals. There are many things you can add to your bowl if you just follow a simple guideline .

You need some kind of grain this could be brown rice,quinoa,millet,amaranth,buckwheat etc.

Then you need carbs think sweet potato but carbs can also cross over into your grains.

What about protein ha ha . Well we all know there no shortage of that ! Tofu or tempeh are my favourites, but again beans are a great source of protein so it’s good to add some beans in there as well like kidney,Lima,black beans etc.

Add some good fats with avocado,olives,nuts or hemp hearts.

Plenty of veggies and salads ( Go wild ) there are so many to choose from. Spinach,kale,sprouts,carrot,bell peppers,cucumber,watercress,broccoli the list goes on.

Why not add some probiotics in the form of sauerkraut or kimchi?

Dont forget sea veg also as it’s a wonderful source of iodine and good for the thyroid wakame,hijiki,kombu and nori.

Lastly it’s always nice to make a dressing maybe a simple miso dressing with miso paste mixed with mirin,brown rice syrup and little lemon.

I think it’s a good idea to have cooked brown rice ready in your fridge especially if your heading into a busy week . Just throw some rice in a bowl add some beans veggies and tofu and you have a meal in under 10 mins.

Hope you now have inspiration to make  some macro bowls for yourself.

Blog, Summer Food

Yuzu Tofu Cheese Cake Pot

This makes a really easy and refreshing dessert and the base is made by using dried mulberries.

Add a cup of dried mulberries to a food processor and process them down into crumbs.

Tip the crumbs out into your chosen pot and press down, as the mulberries are sticky they stick together. This will be your biscuit layer.

Then wash out your food processor and add 1 block of silken tofu,two teaspoons of sweetener  ( I used rice syrup ) and two teaspoons of yuzu juice if you can’t get yuzu juice maybe use a blend of grapefruit lemon and orange or lime ( you get the idea)

Then take a heap teaspoon of coconut butter and melt it in the microwave add this to your other ingredients and process until smooth and creamy.

Spoon into your pots on top of your mulberry layer and set in the fridge over night.

Garnish and serve.

 

Blog, Summer Food

Goya Chanpuru

The fruit known as bitter melon or Goya in Okinawa or Nigauri in the rest of Japan looks a bit like a cucumber but with lots of bumps. It has many medicinal properties used in Ayurvedic medicine for over 3,000 years helping to maintain blood sugar,lower cholesterol and helping fight viruses and bacteria it helps in strengthening immunity it is also high in vitamins B,C,E and K .This fruit is very popular in Okinawa the southern most prefecture of japan and one of the worlds five blue zones ( where people live the longest) It must be an important fruit over there as they even have a day spent honouring it. People seam to use it in Japan to fight off summer heat fatigue and build up immunity for Autumn.  Goya is a very aquired taste it  didnt get its name bitter melon for nothing. After slicing it in half and scooping out the seeds and slicing some people soak the Goya in salted water or steam it. I have found it most palatable when soaked in hot water with a little mirin . So this is what I do to prepare it.

I wanted to make a classic favourite summer  Okinawan dish called Champuru a stirfry that normally contains egg,tofu,Goya and pork or spam. Champuru means mixed . You could use a vegan meat substitute for this but after considering this I went for the whole vegetable option as most contain wheat .

I made an easy tofu scramble with mashed tofu and a little turmeric and nutritional yeast and set to one side. I used about 1/4 block then used the rest cut up into cubes and baked them in the oven ( you could stirfry these on fry them if you like but I wanted a healthy option.

I then sliced some oyster mushrooms and stir fried these in a little toasted sesame oil ( this was to be my pork substitute). Then I threw in my tofu scramble and drained sliced Goya but I didn’t rinse off the mirin as it adds a little sweetness I think. Stirfry this and then add your baked tofu.

Then add a teaspoon of miso paste to a bowl with a cup of kombu dashi stock and dissolve then pour this over your stirfry. Mix and your done. I served mine with simple Japanese rice.

An alternative recipe to this would be to make my tofu omelette recipe and cut into strips and use this as your egg substitute maybe with vegan bacon.

 

 

Blog

Simple Tofu Salad For Lazy Summer Days

When the weather heats up the last thing you feel like doing is slaving over a hot stove or having the oven on

This is just a refreshing salad to satisfy you but with out all the effort.

Start by adding some parsley and mizuna to a plate then top this with some chopped juicy tomato then sprinkle on some sliced red onion, cooked and chilled edamame beans and hijiki seaweed some finely chopped chives and some chilled silken tofu cubes. I like the tartness of adding Ume dressing to my salad and a squeeze of lemon.  Maybe a scatter of sesame seeds.

I think this is nice as a main dish but you could equally use it as a side.

 

Blog, Summer Food

Yuzu Battered Tofu & Sticky Orange Sauce

After seeing Marc Matsumoto create an orange chicken on Instagram I was inspired to go out and make a vegan version of my own.

Before starting make up some rice in your rice cooker and leave it on warm ready for later.

First I decided to use my yuzu battered tofu for this but you could just as easily use baked tofu or just plain if you prefer.

To make my yuzu battered tofu all you need is a block of tofu that has been drained and cut into large cubes. Then in a bowl add three tablespoons of plain or rice flour one tablespoon of yuzu juice and eight tablespoons of water. Mix together to form a thick batter. Coat your cubes in the batter then heat some coconut butter and shallow fry the coated tofu . Then drain on kitchen paper.
To make the sauce is as follows:
Use a zester to zest the peel off an orange and put the peel in a pan then slice the orange in half and juice the orange and add the juice to the pan with the zest. Next add one tablespoon of brown rice vinegar,one teaspoon of tamari,one teaspoon of coconut palm sugar,one tablespoon of grated ginger using a Japanese ginger grater if possible,half a teaspoon of chilli flakes and one tablespoon of orange marmalade give it a stir and start to heat up the sauce. Make a slurry of kuzu starch by adding one teaspoon of kuzu and half a teaspoon of water to a small bowl and mix then add this to your sauce. Turn up the heat a little and let it simmer until the sauce is all nice and sticky and thick. Then drop in your battered tofu and give it all a good coating.
Serve with rice and maybe add some chopped red chilli or green onion to garnish and a sprinkle of sesame seeds.

(I also think maybe adding some sliced bell peppers to this would also be nice just cook them up in the sauce before adding the tofu)

Blog, Summer Food

Agedashi tofu

Hot crispy golden tofu which makes a delicious appetiser . Normally deep fried but I shallow fry mine and it works well.

I use firm tofu as it doesn’t fall apart so easily.  Drain your tofu and I wrap mine in a cloth to soak up excess liquid .  Cut your tofu into cubes add some add some plain flour or potato starch into a bowl.  Roll your tofu in the flour and coat well .

Then make your sauce 1 cup of dashi 2 tablespoon of tamari and 2 mirin and 1 teaspoon of sugar.  Combine these in a pan and heat until boiling .  Add a slurry of kuzu liquid 1 teaspoon kuzu to 1/4 teaspoon of water to the boiling sauce and stir until thickened turn the heat down  and leave on low to keep warm.

Heat a tablespoon of coconut butter in a frying pan until hot and place your tofu into the hot oil turned and each side goes nice and crispy .

Add a little of your sauce to a shallow bowl and place your tofu on top. Add grated daikon and chopped green onion and grated ginger to garnish . If you like it a bit spicy add some schichimi spice

I recommend using a Japanese ginger grater to grate your daikon and ginger .

Blog

Roasted Kabocha

To night roasted kabocha with a crispy coating and rice also a nice big salad with a miso yuzu dressing.
With that was a delicious and filling yudofu . I think this soup is one of the best ways to appreciate the delicate flavour of tofu. This dish is a shojin ryori Buddhist monk style of cuisine. Often you can have this meal in temple restaurants in Kyoto .
Yudofu means hot water tofu I added some komatsuna for extra flavour and a small amount of miso in the broth . It’s mostly traditional to just use a simple kombu dashi maybe with a little soy sauce . You can also add a sprinkle of sesame seeds or green onion . I added some chopped chives . I forgot how good this was . For dessert was a small piece of peach Melba cake and fruit.
カリカリローストカボチャ
ごはんとサラダ
湯豆腐
桃のケーキとフルーツ
さくら茶

Blog

Udon Hot Pot

A lovely udon hot pot to night in a miso broth with vegetables and tofu . Also a few onigiri with hijiki.

うどんと野菜と豆腐と味噌汁鍋物.
おにぎりとひじき

Blog

Ayurvedic Plates

I wanted to create something similar to the Ayurvedic plates that @earth_peace has been sharing on her account from @trueberry_jp
This was a lot of work believe it or not making all these individual dishes I wanted to make it have a Japanese feel to it as well so I made as follows .
Starting in the middle with a Japanese sweet potato coconut curry with vegan tofu paneer.
Then salad with a mango lime dressing.
Next to that is a beetroot chutney and a Japanese spinach and sesame dish called goma-ae .
Next to that is a lentil dhal and some spicy roast chickpeas.
Then a cooling cucumber and soy yogurt raita.
A simple kabocha pumpkin soup and tofu flat bread and Japanese rice in the centre.
アーユルベーダプレート
サツマイモカレーと豆腐パネラー、
マンゴーライムドレッシングとサラダ、
ほうれん草の胡麻和えとビートルートチャツネ,
レンズマメ,
スパイシーヒヨコマメ,
大豆ヨーグルトとキュウリ,
カボチャスープと豆腐パン,
ごはん.

Blog

Happy Setsubun

Happy Setsubun ?

幸せな節分の日
Setsubun is the day before the beginning of spring,celebrated in Japan on February the 3rd.
It is custom to day to eat an uncut Makizushi called ( Eho-Maki ) facing the lucky direction for the year. This year is north north west.
This fat sushi roll must be eaten in silence while you make your wish for the year ahead.
The eho-maki must have seven ingredients to symbolise the seven lucky gods ( shichifukujin ) I chose tofu,romaine lettuce,yellow pepper,cucumber,butternut squash,Maitake and stem broccoli .
For this picture I was dying to cut it (which I did last year) but you are not supposed to cut the roll as this is supposed to cut off your luck,so hopefully my luck is better this year! So sorry about how untidy the ends look .
I hope everyone has a lucky year.

Blog

Nabe (Hot Pot)

To night I made a nabe ( hot pot ) I was so cold at work to day it felt like it got right into my bones so needed a hot broth to warm me up .
I used a shiitake kombu broth with a little mirin tamari and a little ginger and yuzu juice .
The vegetables I used were carrot,napa cabbage,burdock root,daikon radish,shiitake mushroom,aburaage,
yaki fu,bean sprouts and some lovely tofu. I’ve been using some great organic tofu just recently by @tofooco available at Tesco . I topped it with a little chicory . It felt like I was having a lovely Japanese style dish