Japanese

Kaba-Yaki Tofu
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Kaba-Yaki Tofu

Recipes

Kaba-Yaki Tofu

By Wheatsfield|2017-08-29T10:28:42-05:00August 29th, 2017|Categories: Recipes|Tags: Co-op Class, Japanese, Tofu, Vegetarian|

Presented by Soko Starobin in the Co-op Class “Cooking Tofu with Japanese Umami Ingredients.” Serves 4 • 2 blocks of firm tofu (about 24 oz) • ½ c arrowroot powder (add as needed to dust the tofu) • 3 Tbsp oil (sesame oil for strong flavor, grapeseed oil for mild flavor, etc.) • 2 Tbsp [...]

Tofu and Mushrooms in Thick Ankake Sauce
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Tofu and Mushrooms in Thick Ankake Sauce

Recipes

Tofu and Mushrooms in Thick Ankake Sauce

By Wheatsfield|2017-08-29T10:21:20-05:00August 29th, 2017|Categories: Recipes|Tags: Co-op Class, Japanese, Mushrooms, Seaweed, Tofu, Vegetarian|

Presented by Soko Starobin in the Co-op Class "Cooking Tofu with Japanese Umami Ingredients." Serves 4 • 2 blocks of soft silken tofu (about 24 oz) • 3 oz Enoki or Eringi mushrooms For the Dashi liquid (Umami broth) • 2 c water for soaking • 5 g dried Shiitake mushrooms • 5 g dried [...]

Kaba-Yaki Tofu

Tofu and Mushrooms in Thick Ankake Sauce

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