So I used this tofu, it is fermented with something special. Will tell you later. You can use normal firm tofu, you must squeeze out the moisture. The recipe: <boiled nettle> Nettles, hand full. Boiling water with salt in a pot A bowl of ice bath <Sauce> Tofu(firm) , 1 inch square, quater inch thick, squeeze moisture with paper towel etc. Soy sauce , 1 Tbsp Maple syrup, 1 Tbsp Tahini, 1/4 cup Dashi stock or water, 1 Tbsp Boil the nettles. Be careful with the soft needles..you need to put gloves when you handle them fresh. Boil the water in a pot with a salt. Make ice bath in a bowl. Put nettles in the pot when the water got simmered. Boil them for 4-5 minutes, drain, put in the ice bath. When the nettles got cool down, squeeze the water. Make sauce.
Traditional Goma-ae recipe is grind the sesame seed until it turned into paste, however..this is quick recipe so I used tahini. Crush the squeezed tofu in a bowl. Mix all ingredients for the sace, don't worry about chunks. *Traditionally, we strain the tofu to make it smoother.If you like, do it!
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AuthorTomoko Tahara A.K.A.#cookhatter Archives
March 2019
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The Acorn : Vegetarian restaurant The birds and beets : Cafe Pizzeria bufala:Pizzeria Cacao Vancouver:Modern latin The mackenzieroom:Modern coastal Pourhouse:Bar Pizzeria farina:Pizzeria <Cafes> Birds and beets <Food suppry> Tempea food: tempeh maker <Restaurant in Japan> Bon Gout: Bakery and wine Bar Pancho:Spanish tapas Takanoya :Gastro pub |