Cooking By Ingredient

A taste of tofu : mastering the art of tofu cookery by Yukiko Moriyama, Yukiko Moriyama , Yasuhiro Komatsu

By Yukiko Moriyama, Yukiko Moriyama , Yasuhiro Komatsu

Booklet through Moriyama, Yukiko, Moriyama , Yukiko, Komatsu, Yasuhiro

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Extra resources for A taste of tofu : mastering the art of tofu cookery

Sample text

Dip in tempura and fry until golden brown. Marinated Tofu & Roasted Peppers Appetizer 1 red bell pepper 1 green bell pepper ¼ cup roast garlic cloves, whole 2 cups Roy’s basil vinaigrette approximately ½ lb tofu Marinate tofu in Roy’s Basil vinaigrette 1-2 hours. Warm quickly in sauté pan and place over oven roasted red Honey-Curried Vegetables & Fried Tofu 1 small stalk broccoli 1 med carrot 1 yellow squash 1 sweet red bell pepper ½ head green cabbage 1 Tbsp chopped garlic ½ cup soy sauce 2 Tbsp honey 2 Tbsp curry powder 2 cups coconut milk dash of salt 1 lb firm tofu ½ cup vegetable oil 2 Tbsp garlic granules Remove tofu from water and let drain.

To assemble terrines: Line a 8 x 1½ x 2¼ inch terrine mold with plastic wrap, ladle gelee, line with baby carrot slices, ladle gelee, line with tofu, ladle gelee, line with tomatoes, ladle gelee, line with tofu, ladle gelee. Wrap tight in plastic. Weighing down the terrine mold, place in an ice bath for 20 minutes. Unwrap terrine and slice thin. – Patrick O’Toole, Restaurant 301 Tofu & Ricotta Tempura Balls ½ pound ricotta ½ pound tofu 1 tsp salt 1 Tbsp anise 1 tsp white pepper ¼ cup chopped sundried tomatoes ½ cup roasted garlic cloves, chopped Mix all ingredients in a bowl and roll small balls by hand.

Weighing down the terrine mold, place in an ice bath for 20 minutes. Unwrap terrine and slice thin. – Patrick O’Toole, Restaurant 301 Tofu & Ricotta Tempura Balls ½ pound ricotta ½ pound tofu 1 tsp salt 1 Tbsp anise 1 tsp white pepper ¼ cup chopped sundried tomatoes ½ cup roasted garlic cloves, chopped Mix all ingredients in a bowl and roll small balls by hand. Dip in tempura and fry until golden brown. Marinated Tofu & Roasted Peppers Appetizer 1 red bell pepper 1 green bell pepper ¼ cup roast garlic cloves, whole 2 cups Roy’s basil vinaigrette approximately ½ lb tofu Marinate tofu in Roy’s Basil vinaigrette 1-2 hours.

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