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This sweet-savory tofu marinade is filled with pantry staples, and reminds us of BBQ sauce with a spicy kick. π Perfect for baked, grilled, or pan-fried tofu, this recipe is a great base for ...
1. In a large saucepan, bring the dashi and water to a simmer. Add the grated ginger, sliced shiitake, edamame, tofu and water chestnuts and simmer over moderate heat for 5 minutes. Add the spinach, soy sauce, mirin and lemon juice and stir just until the spinach is wilted. Serve in bowls with the scallion and bonito.
In a small saucepan, combine the rice, salt, and water. Bring to a simmer over medium heat. Partially cover, and adjust the heat to allow the mixture to gently bubble for 10 to 12 minutes.
Like rice bowls, curries, tacos and stir-fries.
Agedashi dΕfu. Agedashi dΕfu (ζγεΊγθ±θ , "lightly deep-fried tofu") is a Japanese hot tofu dish. Soft or medium-firm silken tofu (kinugoshi) is cut into cubes, before being lightly dusted with potato starch or cornstarch and then deep fried until golden brown.
Wrap the firm tofu in paper towels and press out some of the water. In a large skillet, heat 1/4 inch of vegetable oil until shimmering. In a bowl, toss the tofu with the cornstarch until coated.
Ganmodoki (γγγγ©γ, ιζ¬γ) is a fried tofu fritter made with vegetables, such as carrots, lotus roots and burdock. It may also contain egg. Ganmodoki means pseudo-goose (gan (γγ, ι) + pseudo (γγ©γ)). This is because ganmodoki is said to taste like goose; compare mock turtle soup. Ganmodoki is also called ganmo for short. [1]
This is a list of tofu dishes. Tofu , also called bean curd, is a food made by coagulating soy milk and then pressing the resulting curds into soft white blocks. It is a component in many East Asian and Southeast Asian cuisines .