I often find Tofu around the world, but unfortunately, people often say “Tofu is not tasty” “I don’t know how to eat it.” or so.
In particular, the ones sold overseas are packing sausages or milk cartons for keeping long time. Moreover, they are made in China. There are never such a “what looks like tofu” in Japan.
Here is recipes for tofu that is tasty despite what is made in China.
The real Japanese tofu is tasty without seasoning even.
we often eat tofu with chopped leeks ,grated ginger and soy sauce or salt.
“Hiya” means cold. A samurai servant was called “Yakko”, their jacket had a square crest on it. So, the square shape came to be called a yakko.
“Yu” means hot water. “Dofu” means Tofu.This recipe is just putting small kombu into pot and simmering tofu. W eat with ponzu.
This is a dish of tofu cuts into rectangles, skewered, dressed with a flavored niso topping, and grilled. We often decorate dengaku sesame or Sansho on the top.
Add tofu to soups, sukiyaki or pot cooking.
Tofu Hamburger Steak
This needs only half the amount of meat.
Calories 1/2 off!
Just add drained tofu instead of meat and make as same as hamburger.
You can not distinguish these hamburger with only meat or 1/2 tofu’s one.
Add it to salads or eat Caprese use a tofu instead of mozzarella cheese.
“duke” means marinated. It is dipped tofu into miso paste. Tofu will be like a cream cheese texture!
we eat it as a snack for sake.
“Iri-dofu” means scrambled tofu.
It is boiled with mixed mashed tofu, chopped carrots, hijiki and mushrooms in a broth of dashi and soy sauce.
We often use tofu instead of cream cheese, as same as Tofu hamburger.
We also use it to make cookies or cheese cakes and so on.
Okara is the tofu pulp. Okara cannot be eaten raw.
Simmered tofu pulp with vegetables like a iri-dofu.
We make croquettes with okara instead of potatoes. This is also a calorie-free!
We often use okara instead of flour. This okara doughnuts is the outside is crispy like original one but the inside is more moist and juicy!
We often make bread, cakes or pancakes with okara also.
This is a deep‐fried tofu.We often add fried tofu in miso soup or simmered.
This is a vinegared rice ball with chopped vegetables seasoned sweet and soy sauce, wrapped in a abura-age.
“Kitsune” means fox. Japanese fox is worshiped as a messenger of goddess. They love abura-age.
It’s a hot Udon with the one.
Can you seem this shape is a drawstring pouch like a Santa Claus carries?
It is filled with mochi or seasoning vegetables.
“Koya” means the name of mountain in Koyasan, Wakayama prefecture. Koya Tofu is invented by monks there, freeze-dried tofu.
We use this reconstituted in hot water.
Do you know Tempe, fermented and dried soybean meat?
In Japan, this koya tofu is used instead of tempeh.
This texture and taste is better than tempeh because it is more flavorful and crunchy.
We often deep fry it.
We also cook this shred and add it to keema curry.
It absorbs flavors well so that we often simmer in seasoned broth with some vegetables.
Next, I will introduce tofu recipes that vegetarians and people who want to diet will love💗