Japanese Cooking - Contemporary & Traditional (13 page)

Read Japanese Cooking - Contemporary & Traditional Online

Authors: Miyoko Nishimoto Schinner

Tags: #Best cookbooks, #Cookbooks, #e-store_retail, #Vegan, #Correct Metadata

BOOK: Japanese Cooking - Contemporary & Traditional

13.53Mb size Format: txt, pdf, ePub

This is perhaps the most basic way of serving tofu. Despite its simplicity, it can be delicious and quite warming on a cold winter evening. You will find subtle (or even great) differences in the flavor of tofu made by different manufacturers. Sample several different ones and select the freshest tasting tofu for this and other tofu recipes.

Yield: 4 servings

Citrus Sauce (Ponzu)

3 tablespoons soy sauce

3 tablespoons lime or lemon juice

1½ tablespoons FruitSource, sugar, evaporated cane juice, or fructose

Combine all the ingredients and stir well to dissolve the sweetener.

Cold Tofu

Hiya-Yakko

This is the summertime version ofYu-Dofu (Tofu in Hot Water), page 73. Once again, only the freshest tofu is used. Silken tofu is often preferred to regular tofu for serving it in this manner, since it is more delicate.

1 pound very fresh tofu

Chopped green onions, about 1 to 2 tablespoons per person

Freshly grated ginger, about ½ teaspoon per person

Soy sauce

The tofu should be chilled. Cut it into small cubes, and top with onions and ginger. Pour a dash of soy sauce on top, and enjoy with rice on a hot summer day.

One October day in San Francisco, we were enjoying a warm Indian summer. All of a sudden, a giant earthquake occurred (the earthquake of ‘89). That evening, I had a house full of people who were not able to return across the bay to their homes, as well as neighbors who had nothing to eat due to the lack of electricity and gas. Fortunately, I happened to have several pounds of freshly made tofu in my refrigerator which would have gone bad if we did not eat it right away. I served
it
hiya-yakko style with soy sauce and freshly grated ginger, and immediately had a houseful of converts.

Yield: 4 servings

Tofu with An Sauce

Tofu no Ankake

2 teaspoons dark sesame oil

¼ pound button mushrooms, sliced

2 cups
Konbu
to
Shiitake
no Dashi (Konbu-Shiitake Stock), page 54 or
Shiitake
no Dashi (Shiitake Stock), page 55

3½ ounces enoki mushrooms, separated into small clumps

3 to 4 fresh or dried and reconstituted shiitake mushrooms, sliced

2 to 4 tablespoons soy sauce

4 tablespoons cornstarch or kuzu, dissolved in a little water

1 pound tofu

Small pot of water

Ankake is a simple sauce that is made by thickening a flavorful broth with a little kuzu or cornstarch. It is then poured over tofu, vegetables, rice, or noodles. Here is a recipe that features mushrooms.

Yield: 4 servings

To make the
an
sauce, heat the sesame oil in a heavy-bottom pot. Saute the button mushrooms for 2 minutes. Add the stock, enoki, shiitake, and soy sauce, and bring to a simmer. Simmer gently for five minutes. Slowly pour in the dissolved cornstarch, and stir until thick and clear. Season to taste with soy sauce and more sesame oil, if desired.

Cut the tofu into four slices (1 per person). Bring a pot of water to a gentle simmer. Place the tofu slices in it, and simmer gently for 2 to 3 minutes. Drain the tofu on paper towels and pat dry.

Place the tofu on individual plates or dishes. Pour some
an
sauce on each slice, and serve immediately.

Carrot and Tofu Scramble

Jri-Dofu to Ninjin

1 pound firm tofu

2 tablespoons oil

1 pound carrots, grated (about 5 medium)

cup soy sauce

¼ cup sesame seeds (optional)

1 teaspoon dark sesame oil

Here is a simple dish that my mother used to frequently make for me. The sweetness of carrots plays nicely in this dish.

Yield: 4 servings

If you are using soft tofu (as opposed to firm), wrap it in a towel and place it in the refrigerator overnight or for several hours to drain.

Crumble the tofu with your hands into little bits. In a skillet, heat the 2 tablespoons of oil and add the carrots. Saute until fairly tender. Add the tofu and saute until the carrots are soft and the tofu is dry. Add the soy sauce and sesame seeds, and saute for a moment more. Finally, add the sesame oil. This is very good served with rice.

Tofu Steak

1 pound extra-firm tofu, cut into 4 slices about ½ inch thick

cup soy sauce

2 to 3 cloves garlic, crushed or put through a press

2 teaspoons sesame oil

1 tablespoon sake

2 tablespoons mirin

Oil or non-stick cooking spray

If you are using soft tofu (as opposed to firm), wrap it in a towel and drain in the refrigerator for several hours or overnight.

Combine the soy sauce, garlic, sesame oil, sake and mirin in a bowl, and marinate the tofu in it, basting occasionally, for at least 1 hour (2 to 3 hours is preferable). Heat a little oil or nonstick spray in a skillet. Add the tofu slices and grill on each side until browned. Remove from the skillet, and serve as is, or dilute the marinade with a little water to reduce the saltiness, heat in the skillet, and pour over each “steak.”