Hearty Tofu Dish

Tofu has been one of my favorite food since I was little.  I remember my 10th birthday, my grandma was asking me

“ume, what do you want to eat today?”

then I answered “tofu miso soup!  I want to pour it over steamed rice!”

Everyone was shocked and laughed, as they were expecting to hear some food that kids normally like, such as sushi or ebi-fry (prawn katsu).

“Tofu miso soup is so easy and cheap to make.  Don’t you want something special today?” My mum said.  But the tofu miso soup was what I wanted to eat that day

I make tofu dish quite often here in Perth too.  The simple one is miso soup.  It’s easy to make and very hearty.  In summer I make tofu salad and hiya-yakko (chilled silken tofu eaten with some condiments and soy sauce/ponzu sauce) very often.  Low in calories, high in protein, and it contains some nutritious stuff such as isoflavone : which can act as estrogens in the body and have protective functions.  Good for women!

Yesterday I had a craving for the warm tofu dish that I ate at a sushi bar back in Japan.  This sushi bar is owned by my friend’s mother, and she knows me very well since I was a baby  At the sushi bar, they have different menus everyday.  All the menus are decided depending on what items they got from the fish market on each morning.  Other than sushi, they also serve some izakaya type of menu.  

She served me this warm hearty tofu dish with ginger-sauce.  I loved it!  The crunchy texture of diced carrots and broccoli matched with silky tofu.  I think some people wouldn’t like this as its taste is little bold, but I don’t mind eating this everyday.  A nice supper dish.

< recipe > serves 4

• 600g silken tofu
• 100g broccoli florets (about 6 pieces)
• 1 carrot, small
• 100g chicken mince
• 1 cup water
• 1 tbs sake
• 5 g ginger
• 1 tbs sesame oil
• 2 tsp corn flour + water

By the way, I read an article about tofu sold in Perth.  The person who wrote the article (Japanese) used to live in Perth with his wife, and the wife started to have a heavy allergy reaction each time she eats tofu here.  It never happened to her back in Japan, he wrote.  I don’t know what is the reason: maybe the tofu here is made in different way from what they do in Japan, or there is some additional ingredient in the tofu she ate…  but what they assumed is that there may be genetically modified soybeans used in the tofu.  

Most of soybean products sold in Japan, including miso paste, abura-age, natto and soy milk, state “genetically modified soybeans are not used in this products” on their packages.  I’m not sure if it is all true (I hope so) as 85% of soybean products around the world seem to be actually using genetically modified soybeans.  Anyway, thinking that the tofu I eat here may contain genetically modified beans makes me feel not good, but I have no problem with the tofu in Perth so far and I will probably continue eating them as usual.

Fresh Tofu and Chicken Salad

The taste of this salad really depends on the freshness of tofu you are using.  I normally buy Japanese silken tofu (or soft and smooth tofu) from Asian grocery shops such as Lion Oriental (Northbridge), Emma’s Seafood (Northbridge), Maruyu (Perth) or Yee Seng (Myaree) if eating fresh.  

I made this salad with sesame dressing (goma dare) that I used the other day at my friend’s house, with some steamed and shredded chicken breast.  I don’t know if I can call it “recipe”, but it is super easy to prepare and this fresh tofu salad is perfect for eating in summer days.

<Fresh Tofu and Chicken Salad> serves 4

• 300 g silken tofu
• 200 g chicken breast
• salad
• ssesame dressing (goma dare)

Tofu and Chicken Meatballs

Adding tofu to a meatball gives soft, fluffy texture.  If you have leftover tofu in your fridge and want to use it up, try this recipe ♪

<Tofu & Chicken Meatballs>

• 400g chicken mince
• 300 tofu
• 1tbs miso paste
• 1tsp grated ginger
• 1tsp sake (cooking wine)
• 1tsp corn flour

• 1tbs miso
• 1tss mirin
• 1tsp soy sauce
• 2tbs water 

  

1.  Drain liquid from tofu : Place tofu on a microwave-proof plate.  Microwave for 1 minutes.  Sandwich with kitchen paper to absorb any water from tofu.
2. Place tofu in a bowl.  Break with hand or wooden spoon briefly, and add all the ingredients.  Mix well, slightly beating the mince, until the mixture comes together.
3. Shape the mixture into balls.  Flatten the centre.  Dust with extra corn flour.
4. Heat 1 tbs olive oil, and grill meat balls both side, until browned and cooked through.  remove from the pan, and set aside.
5. Mix all the ingredients from <extra sauce>.  Simmer the sauce in another pan.  Place the meat balls into the sauce and coat through, turn off the heat.

  

You can also make this with pork mince.  Add to soup, udon, steam board, miso soup etc…  enjoy your way

Mabo Tofu (Japanese style Chili Tofu)

Mabo Tofu is a typical Chinese food we eat in Japan.  Apparently it’s little different from the original dish, but we still call it “Mabo Tofu” and we enjoy it.  Some people add more chili to make it spicier, and that’s became one of “summer food” in Japan.  (In Japan we eat hot & spicy food in summer)

There is a dish called “Mabo Donburi”, it’s basically a rice served in a bowl, covered with mabo tofu.  You can find it even in convenience stores in Japan during summer.

Mabo Tofu (ma-bo dofu)

<Mabo Tofu>

• 50g pork mince
• 300g silken tofu
• 1tsp grated ginger
• 1tsp grated garlic
• 1tsp tobanjan
• 1tbs sesame oil
• 1tsp corn flour + 1tsp water

Agedashi Tofu

In Perth it’s getting really cold, especially at night time.  I need a heater and blanket every night…  

Why not warm up with this Japanese tofu dish?  Enjoy while tofu is hot and crispy ♪

<Agedashi Tofu>

• Tofu
• corn flour
• 1/2 tsp dashi powder
• 1 cup water
• 1 tbs sake (or white wine)
• 2 tsp soy sauce
• 1/4 tsp grated ginger

1. Heat up water and add dashi powder.  Turn down the heat, and add sake and soy sauce.  Keep warm.
2. Cut tofu into about 5cm cubes.  Coat with corn flour and shake off any excess flour.  Deep fry until nicely crispy.
3. Immerse the tofu into the sauce and eat immediately.