tofu

  • Tofu

    Hot Tofu (Yudōfu)

    This is a dish of Tofu that is simply heated in Water, often with a piece of Kombu. The heated Tofu can be enjoyed with your favourite sauce and condiments. The most popular sauce is a mix of Katsuobushi (Bonito Flakes), Spring Onion and Soy Sauce. Without a doubt, this is one of the most …

  • Other Soup Vegetables

    Monk’s Vegan Soup ‘Kenchin-jiru’

    This soup is called ‘Kenchin-jiru’ in Japan. It is originally a Buddhist dish and vegan. Vegetable base stock, such as Shiitake Mushroom OR Kombu (Kelp), is used for this soup. It is commonly seasoned with Soy Sauce, but there are many variations these days. Some people prefer seasoning with Miso. Root vegetables are the main …

  • Tofu

    Miso & Mozzarella Baked Tofu

    Miso and Mozzarella are a good match. Have you tried my ‘Bocconcini & Cherry Tomatoes With Basil Miso Sauce’? It is absolutely delicious. This is another collaboration of Miso and Mozzarella. If you doubt, you have to try it. You can replace Tofu with Eggplant. Makes 4 Servings Ingredients 450 to 500g Firm Tofu *I …

  • Tofu

    Mochi in Abura-age (Thin Fried Tofu)

    There is a hot pot dish called ‘Oden’ in Japan. The popular ingredients of ‘Oden’ include Fishcakes, Daikon, Konnyaku (Konjac) and Boild Eggs, but my favourite is Abura-age (Thin Fried Tofu) bags that have Mochi inside. These Abura-age bags can be cooked in any flavoured soup of your choice, but I included a soup that …

  • Tofu Vegetables

    Simmered Daikon & Fried Tofu

    Daikon (White Radish) was on special at a local green grocer. I couldn’t resist to purchase some. This dish is one of the dishes I often cook. Today I cooked Daikon with Fried Tofu. Many Australians don’t cook radishes and they don’t know that radishes are delicious when softly simmered, stewed or even stir-fried. Makes …

  • Miso Soup Spaghetti & Pasta

    Gnocchi Miso Soup

    Dumplings made of rice flour is a popular ingredient for Miso Soup. However, I have found ‘Gnocchi’ is a superior alternative to the rice flour dumplings. Miso Soup with Gnocchi can be a very filling meal. Makes 4 Servings Ingredients 4 cups Dashi Stock OR Stock of your choice*Note: Use about 2 teaspoons Dashi Powder …

  • Gyoza Pork Tofu

    Gluten-free ‘Abura-age’ Gyoza

    If you can’t eat wheat flour and have given up eating Gyoza because of that, you might wish to try this alternative. Instead of wrapping the filling with Gyoza wrappers, I sandwiched the filling with ‘Abura-age’, Fried Thin Tofu. This recipe includes a very basic Pork filling, but you can find more Gyoza filling recipes …

  • Tofu Udon

    ‘Kitsune’ Udon

    ’Kitsune’ means ‘Fox’ in Japanese. ‘Kitsune Udon’ can be literally translated as ‘Fox Udon’ but it has nothing to do with the foxes. No one knows why this Udon dish is called with its name. As a food, ‘Kitsune’ is ‘Abura-age’ (Fried Thin Tofu) that is seasoned and added to noodle dishes as a topping. …

  • Takikomigohan Tofu

    Abura-age & Carrot Takikomigohan

    This is one fo the traditionally popular ‘Takikomigohan’ dishes in Japan, but I didn’t cooked it for a long time. Because it was too hard to find Abura-age (Fried Thin Tofu) in Australia. Not any more! If you like traditional Japanese cuisine’s delicate flavour, you will enjoy this dish. Makes 4 Servings Ingredients 2 cups …

  • Tofu

    Crispy Abura-age with Ham & Cheese

    My ‘Crispy Abura-age with Miso & Spring Onion’ is becoming popular as more people are trying Tofu products. ‘Abura-age’ is thinly sliced & deep-fried Tofu. This can be used for western cuisine flavours as well. It is, of course, Gluten-free and a great alternative for pizza base, too. These ‘Crispy Abura-age with Ham & Cheese’ …

  • Sweets Tofu

    Tofu Mochi

    ‘Mochi’ is Japanese rice cake made of short-grain glutinous rice. It is similar to ‘Dango’ but the texture is a lot more rubbery and gooey. It is not easy to make ‘Mochi’ at home from scratch, but this ‘Tofu Mochi’ is absolutely easy. It looks like ‘Mochi’ and texture is the same, and it is …

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