Tofu

#750 Tofu and Shimeji Mushrooms with Sweet Miso Dressing

My notes: This is a really great sweet and salty side dish. 

The sauce really makes the dish so be generous with it. I didn’t use the grated “karashi” but I would have, so I’ll try it next time. I used about 1 t. Miso with 1.5 T sugar and 1 T vinegar.  

½ carton tofu

40 g dried wakame seaweed (rehydrated)

1 pack shimeji mushrooms

1 green onion

A 

Miso paste

3 T sugar

1 T vinegar

2 t grated karashi (spicy something)

1. Place tofu in a colander and place a plate or weight on top to press out the water. Drain at least 10 minutes and then slice into 7-8 cm strips.

2. Rehydrate the wakame seaweed, cut into bite size pieces, and drain well. 

3. Cut the base off the mushrooms and break into pieces. Cut the onion in half and then into 3-4 cm strips.

4. Quickly blanch the mushrooms and onions in boiling water. Drain.

5. In a microwave safe dish, mix A ingredients and microwave about 1 minute. Add the grated “karashi” and mix well to make a sauce.

6. Dress the tofu, mushroom mix, and seaweed with the sauce in step 5 and serve.  

#757 Eggplant Tofu Curry

My notes: I prefer Thai or Indian Curry to Japanese curry. Japanese curry is more like a stew with onions, potatoes, carrots and chunks of meat, but I really liked this recipe. 

Use Asian eggplants. Make the entire recipe. Add water as needed if it gets too thick and salty. The recipe forgot (?) about the tofu. I added it right before I added the (4) curry cubes. 

1 carton firm tofu

200g ground pork

4 Asian eggplants (small and narrow)

1 celery stick

1 round onion

1 piece fresh ginger

1 spicy pepper

1 T oil

1 bay leaf

A 

3 cups water

2 beef bouillon cubes

2 Japanese curry packet squares (for four people)

Salt and pepper

Rice

Pickled vegetables

1. Drain tofu for at least 5 minutes and cut into 2cm squares. 

2. Cut eggplant into rounds and cut celery into bite-sized pieces. 

3. Dice the onion, ginger and spicy pepper. 

4. In a pot, saute the ginger, pepper, and bay leaf in oil. Turn heat to medium and add the onion, celery, eggplant, and ground pork. Season with salt and pepper. 

5. When the meat is browned, add the water from A, the beef cubes, and let simmer for 20 minutes. Add the curry squares and simmer for another 10 minutes. Add the tofu near the end. Serve with rice and pickled vegetables.