Tofu

/Tag: Tofu

Kaba-Yaki Tofu

By |2017-08-29T10:28:42-05:00August 29th, 2017|Categories: Recipes|Tags: , , , |

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

By |2017-08-29T10:21:20-05:00August 29th, 2017|Categories: Recipes|Tags: , , , , , |

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 [...]

Jerk Tofu with Pineapple

By |2017-07-11T15:57:57-05:00July 11th, 2017|Categories: Recipes|Tags: , , , , , |

This is a jerk you want to invite over for dinner!  “Jerk” technically refers to a way that a meat or vegetable or fruit is seasoned and cooked – slow and over a fire.   It’s a deeply rooted spicy Caribbean seasoning that originated in Jamaica.  Jerk departs a lively, aromatic and uniquely Caribbean flavor [...]

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