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.
Nettles, hand full.
Boiling water with salt in a pot
A bowl of ice bath
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.
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!
Tomoko Tahara A.K.A.#cookhatter
<Restaurans in Vancouver>
The Acorn : Vegetarian restaurant
The birds and beets : Cafe
Cacao Vancouver:Modern latin
The mackenzieroom:Modern coastal
Birds and beets
Tempea food: tempeh maker
<Restaurant in Japan>
Bon Gout: Bakery and wine
Bar Pancho:Spanish tapas
Takanoya :Gastro pub