Itadakimasu - 2012/06/11 - Tofu Dishes

Jun. 11, Mon.
Sautéed Tofu Crumbles
Tomato with Tofu Sauce
Tofu "Ice Cube" and Chilled Corn Soup
Chef Tatsuo Saito will cook a tofu set meal which consists of "stir-fry tofu crumbles", "tomato with sweet tofu sauce" and "tofu and chilled corn soup". Tofu is one of the healthiest Japanese ingredients.
Sautéed Tofu Crumbles

[Ingredients] *Serves 2
300g momen tofu (or firm tofu)
100g frozen mixed vegetables
1 tbsp sesame oil
2 tbsp sugar
1 1/2 tbsp soy sauce
1 egg
1 tbsp sesame seeds, roasted

[Method]

1. Cut the tofu into a several slices and microwave for 3 minutes.

2. Remove from the microwave and transfer to a sieve. As it cools, more water will drain off.

3. Sautee the tofu in a frying pan with sesame oil, then add the frozen mixed vegetables and cook over low heat.

4. Season with sugar and soy sauce, then add the beaten egg and mix by folding gently.

5. At last, add the roasted sesame seeds.

Tomato with Tofu Sauce

[Ingredients] *Serves 2
1 to 2 tomatoes, about 160g
150g momen tofu (or firm tofu)
2 tbsp sesame paste (tahini)
1 tbsp sugar
1 1/2 tsp soy sauce
A pinch of salt

[Method]

1. First, drain the tofu using the classic method. Sandwich, 2 cm thick slices of tofu, with trays and cloths, then press with some weight and leave for 30 minutes to drain.

2. Cut the tomatoes into bite-sized pieces.

3. Pass the tofu through a sieve.

4. Grind the sesame paste in a mortar, add the strained tofu paste, and mix.

5. Add the sugar, soy sauce, and salt.

6. Finally, add the tomato and gently fold together.

Tofu "Ice Cube" and Chilled Corn Soup

[Ingredients] *Serves 2
100g silken tofu
Potato starch (or cornstarch)
400ml dashi stock
190g canned corn, puréed
A pinch of sugar
A pinch of salt
A pinch of pepper
2 tsp potato starch (or cornstarch)
2 tsp water
1 sprig of chive, for garnish

[Method]

1. Cut the tofu into 2 cm cubes, and dust well with potato starch.

2. Place in hot water, and when they float, transfer to ice water.

3. Combine dashi stock and pureed corn in a saucepan and heat.

4. Season with sugar, salt, and pepper, then thicken with a potato starch slurry.

5. Once it comes to a simmer, turn off the heat and let it chill.

6. Place the tofu cubes in the bowl of corn soup, and sprinkle with chopped chives.

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