Archive for the ‘Tofu’ Category

Tomato has antioxidative effect. Hot ingredients( especially Szechwan pepper in this recipe!) helps to beat the summer heat!


Szechwan pepper







Ingredients( about 4 portions)

Momen tofu…about 300g

Beef ground with pork meat( just beef grand is also OK)…200g


A:Green onion (chop into small size)….2 Tbsp

A:Garlic (chop into small size)…2 cloves of

A:Ginger (chop into small size)…a clove of

A:Chinese fermented black beans ( chop into small size )…2 tbs

B:Cayenne pepper…1 tbs

B:Chili bean sauce…1 Tbsp

B:Sweetened soybean paste (tianmenjiang)…1 Tbsp

Chicken soup (chicken stock)…180cc( 3/4 cup)

Potato starch( thick stock)…dissolved in water…appropriate

Szechwan pepper…appropriate

Sesame oil…1 Tbsp







How to make:

1, dry tofu, cut into 1.5cm( about 1/2 inch) slices. Mince all A ingredients. Slice tomatoes into wedges.

2, heat sesame oil in a frying pan, add all A and B ingredients, stir fry them to avoid scorching them until there is pleasant aroma.







3, add minced meat, stir fry until browned, pour chicken soup to a pan.

4, when it begin to boil, add tofu, then heat them for about 3minutes.







5, add tomatoes, heat them for about 1minutes, them pour dissolved starch over, toss them.








6, turn the heat up to high, sweat for a while. Place them on a dish, then sprinkle Szechwan pepper ( and green onion as you like ) over them.


That’s all! try it! Itadakimasu ! & Gochisousama!

スクリーンショット 2013-06-20 11.36.54


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Have you ever eaten japanese confectionery DANGO?

We have many kinds of  tastes in sweet DANGO, but the most popular one is “Mitarashi” flavor…using soy sauce and sugar…it is very japanese taste!

I think Japanese sweets store never use tofu in making the mitarashi  DANGO, but I made it.  This sweet tofu DANGO is as good as normal DANGO, so try it!


Ingredients ( about 24 balls):

gultainous rice flour…120g

rice flour…80g

silken tofu…250-280g

A:soy sauce…30cc( 1oz)



A:sweet sake “mirin”( if you can get it )…1Tbsp

A:potato starch…1Tbsp




How to make:

1, In a bawl, mix the flour and 250g of tofu well until the dough becomes as soft as an earlobe. When it is still hard, add tofu more little by little.







2, divide the dough into small pieces of the same size, and form them into shapes of small balls.






3, heat water in a pan and add the balls when it is at a boil. After adding the balls, stir the pan and wait until they float. When all the balls have floated, boil 2 minutes more to make sure, then remove them from the pan and cool them in cold water in a very short time, and drain them immediately.






4, make sauce( we call it “ mitarashi-sauce” in Japanese); mix all A ingredients in a small pan, heat it on a low heat until a little boiled.






5, pour the sauce over DANGO. If you would like, you should  brown DANGO a little in a frying pan before poring the sauce over them.


1itadakimashu! & gochisousama!

スクリーンショット 2013-06-20 11.36.54

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I am craving cool and plain food when it is hot like today!

This soy milk tofu is high-protain and healthy.












Pure soy milk…500ml…2 cup


Non-dairy whippable cream…50ml…about a little less than 1/4cup

Powder agar( vegetable gelatin)…8g

Gelatin sheet…5g



Your favorite syrup…suitable amount( Japanese likes brown sugar syrup)

How to make:

1, soak the gelatin in water until you can scoop up the soften gelatin by your finger. Not soak it too long as dissolved completely.







2, boil water in a pan on heat, add sugar, salt and agar, boil and stair well until melting completely.







3, remove the pan from heat, and leave it for 2min.

4, add 1 cup of pure soy milk to the pan, then heating the pan again.

5, boil them on low heat, add the soften gelatin sheet, and boil and stair well again to melt them well.







6, turn off the heat, add the rest of soy milk and whippable cream, stair them well.

7, strain them.







8, pour them into mold, leave and let it cool about for 15minutes, then chill it in the refrigerator.






9. enjoy it! Pour your favorite syrup as you like!

itadakimashu! & gochisousama! 

スクリーンショット 2013-06-20 11.36.54

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July 7th night is Tanabata festival in Japan, so how about arrange your table for the night with this marinade?

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Ingredients( about 4persons):

momen tofu…1(about 300g)

prosciutto…around 15sheets

asparagus…about 3

milling fineness rock salt…to taste

A: EV olive oil…120ml( 1/2 cup)

A: lemon juice…3Tbsp

A: sugar…1tbs

A: salt…1/2tbs

A: white pepper…a dash of

How to make:

1, drain the tofu well…in this time, to drain it, not using a microwave.

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Layer 2 paper towels on top of one anoter, and wrap the block of tofu insaide. Lightly weight the tofu down, leave it for about 1-2 hours then drain until the thickness becomes about 1/2.




2, cut the drained tofu at the half of the thickness, then cut out with your favorite mold.

3, Add “A” into a bowl or something like that, and stir them well. Then, soak “2” with this marinade sauce for 1 night.

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4, cut off asparagus’ bottoms, and peel them by peeler when their peels are hard. After that, boil them with a little salt, and let them cool down. Cut them half length, then, cut them lengthwise in 4 equal parts.

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5, arrange the asparagus, prosciutto, and the tofu on the plate, then pour the marinade sauce and sprinkle the milling fineness rock over them.

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That’s all! Try it!

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itadakimasu! & gochisousama!スクリーンショット 2013-06-20 11.36.54

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it is too muggy!  I would eat to chilled something on a day like this…

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Ingredients( for 2 persons):

Soft tofu( silken tofu)…1( about 300g)

Cherry tomatoes…3

Chinese parsley…a suitable amount

Slice of lemon…a suitable amount

A: grating garlic…1 clove of

A: nampla…3Tbsp

A: lemon juice…2Tbsp

A: sugar…1tbs




How to make:

1,Add “A” into a bowl, and stir them well.

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2,Drain a tofu lightly, then cut it into eight equal parts.

3,Put them on a plate, then arrange the relishes in the order of: Chinese parsley, round sliced cherry tomato, lemon slices from bottom.

4,Pour “1” to “3”.

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That’s all! It is very easy, isn’t it?

Itadakimasu! & Gochisousama!

スクリーンショット 2013-06-20 11.36.54

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July is here. Let’s get through the hot summer by eating healthy food!

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ingredients( about for 3-4 pieces):


potatos…230g ( about 2 medium potatos)

smoked slice of bacon…1 or more if you would like

potate starch( Thick soup )…2Tbsp

salt…a dash of

you can add chopped cannned tuna fish instead of the bacon!

How to make:

1, drain the tofu well…not know how to drain it? click below!

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Tofu steak with plenty of garlic and green onion(spring onion)

2, cut the bacon( or crumb tuna fish) into small pieces.

3,steam or boil potatoes in a pan or in microwave, then mush them in a bowl after peeling. Do not overcook when you cook them in microwave.

4, add bacons, drained tofu, potato starch, and salt into the same bawl. Mix them well in each time.

5,separate them into 3-4 pieces( if you would like smaller cake, you can separate them into more pieces), then press them about 1cm thick by using your hands.

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6,Heat the cooking-oil in a grill pan over medium-high heat, then lay the (5), and cook them until each surfaces are grilled crisply.

5,you can put ketchup on cooked cakes if you would like!

itadakimasu! & gochisousama! 

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スクリーンショット 2013-06-20 11.36.54

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I made chinese Dumplings, and I use tofu, soy sauce, and so on…so, their taste are a little Japanese!

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ingredients( about for 2-4 persons):

dumpling wrappers…about 40sheets ( when you cannot get them, refer to “Ingredients for the dough” and “How to make the wrappers  below!)

minced chicken meat …100g

momen tofu…1(about 300g)

a bamboo shoot boiled plain…1/4

shiitake mushrooms…2

white leek…1

A: grated fresh ginger…1Tbsp

A: sake…1  Tbsp

A: soy sauce…1/2 Tbsp

A: toasted sesame oil…2tsp

A: salt & pepper…a dash of

A: potate starch( thick soup)…1.5 Tbsp

Ingredients for the dipping sauce:

vineger… 2 Tbsp

soy sauce…2 Tbsp

Chinese spicy sesame oil…suitabli if you can get it

How to make:

1, drain the tofu…not know how to drain it? click below!スクリーンショット 2013-06-17 15.01.03

Tofu steak with plenty of garlic and green onion(spring onion)

2, cut the vegetables…cut bumboo shoot, shiitake mushrooms (without the stone) and white leak into fine chopping.

3, Put meat, drained tofu, vegetables, and all “A” into a bowl, and mix them well.

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4, While avoiding the edges of the dough, use a small spoon to place a teaspoon of filling into the center of the wrapper.

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5, Press the edges of the dough together, forming a half circle. Put it on your working surface, pressing the bottom of the dumpling. Fill the remaining wrappers until you have about 30-40 dumplings.

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6, Heat oil in a pan and saute the dumplings over medium-high to high heat, and do their bottoms brown.

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7, Add water to the pan(soak up to the 1/4 height of the dumplings). Cover the pan over the dumplings and cook until the water is absorbed (3 to 7 minutes) over medium-high heat.

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スクリーンショット 2013-06-27 15.23.05When water is almost completely gone and skin is transparent, turn heat to high and evaporate water.

Enjoy them with the dipping sauce!

itadakimasu! & gochisousama!

スクリーンショット 2013-06-20 11.36.54

Ingredients for the dough:

wheat starch…1 1/4 cups(150g)

tapioca flour/starch or wheat starch…1/4 cup(30g)

boiling hot chicken broth…1 cup(240 cc)


vegetable oil…1 tsp

How to make the wrappers;

1, In a bowl, mix all the dry ingredients for the dough. With wooden chopsticks, stir in the boiling hot chicken broth and the vegetable oil.

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2, Sprinkle wheat starch over a wooden cutting board or other appropriate kneading surface. When the dough is still hot, start kneading the dough until it becomes smooth. If the dough is sticky, you may need to add more wheat starch.

3, Cut the dough into 4 sections and roll each section into an 8-inch cylinder, using the palms of your hands. For this recipe, cut each cylinder into 8 pieces. Cover with plastic to keep the dough moist while you flatten each piece.

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4, The trick to making the wrapper into a near-perfect circle is to sandwich the piece of dough between two pieces of parchment paper and flatten it using the bottom of a pan. Then you can use a rolling pin to roll them out more. You want your wrappers to be at least 3 1/2″ wide.

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5, Fold 8 narrow pleats, where each pleat overlaps the previous pleat halfway. You should leave about 1/3 of the edge without pleats.

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