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How to cook "with visual instructions" healthy, traditional and delicious Japanese dishes!!


9 Comments

Very Flavorful and Yummy! Herb Tofu (Vegan/Gluten-free)

Today I introduce you to “Herb Tofu”. This is a very flavorful, delicious and healthy protein ingredient for your salad!!

The recipe is very easy and the taste is so perfect! No more tasteless tofu!! This is because I season the diced tofu before draining. This means the tofu sponges up all the seasonings while it drains. I tried and tried to cook herb tofu many times to make the taste right. This recipe finally achieves the result I wanted! I used 1 tsp. each of 7 kinds of seasonings: salt, onion powder, garlic powder, paprika powder, dried oregano, dried dill, dried basil. You can use any kind of herbs you want but you shouldn’t change the percentage of salt. When the salt rate is higher or lower than this, it makes the tofu very salty or tasteless. I hope this makes your salad tastier and healthier!!

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Mix seasonings and sprinkle the mixed seasonings on diced tofu. Drain for 15-20 minutes with paper towels. Cook for 8-10 minutes.

Detailed and visual instructions can be found in the recipe PDF: Herb Tofu

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Ingredients (servings 2)

1 pack (14 oz.) Extra Firm Tofu

1 tsp. Salt

1 tsp. Onion Powder

1 tsp. Garlic Powder

1 tsp. Paprika Powder

1 tsp. Dried Oregano

1 tsp. Dried Dill

1 tsp. Dried Basil Leaves


Detailed and visual instructions can be found in the recipe PDF: Herb Tofu

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9 Comments

Yummy & Fluffy Fried Tofu (Vegetarian / Gluten-free)

Today I introduce you to “Fried Tofu” which is called “Gan-Modoki” in Japanese.

I am sure this is going to be your new healthy delicious tofu dish!! During the cooking preparation I process the tofu, so it has a very soft and silken texture. The seasonings are soy sauce, ginger and salt so it is incredibly flavorful. Therefore, this tofu dish even makes people who don’t like tofu very much enjoy it because they don’t think it is made from tofu!

The recipe is:

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Drain tofu, smooth the tofu with a food processor, mix with vegetables and seasonings, and fry.

*Detailed and visual instructions can be found in the recipe PDF: Yummy & Fluffy Fried Tofu

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You can enjoy the fresh and hot fried tofu itself. Also it is great to simmer it in chicken soup with some vegetables!

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To store, place the fried tofu in a plastic bag and keep in the freezer.

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Please do not drain the used oil in the sink. Put some kitchen papers in a can or a jar which you don’t need and pour the cooled used oil in. Throw it out as regular garbage.


Ingredients (12 balls)
*Click BLUE TEXT to link to the product on Amazon*

1 pack (14 oz.) Extra Firm Tofu

1 small Carrot

4 Mushrooms (any kind)

1 tsp. Grated Ginger

1 tsp. Soy Sauce REDUCED SODIUM [Gluten Free] (Organic)

1 tsp. Salt

1 Egg

1 Tbsp. Cooking Sake

2 Tbsp. Corn Starch

Vegetable Oil for frying


*Detailed and visual instructions can be found in the recipe PDF: Yummy & Fluffy Fried Tofu


38 Comments

Egg-Drop Tofu (Vegetarian/Gluten-Free)

Today I introduce you to “Egg-Drop Tofu”. This is a very common homemade Japanese dish. The seasonings are Dashi stock and soy sauce, so it is savory, flavorful and delicious!! I usually use tofu, onion and shiitake mushrooms as ingredients. You can add any vegetables you want. Also you can use any kind of Dashi stock. If you use kelp Dashi stock it is a vegetarian dish. If you use fish-based Dashi stock it is not vegetarian, but the dish may be more flavorful.

This is a very nutritious and easy-to-digest dish. The ingredients are simmered in the Dashi stock so the dish has a very tender texture. And also, it has a lot of healthy protein from the egg and tofu.

The recipe is easy.

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Heat Dashi stock and seasoning. Add cut vegetables and cook. Pour in beaten egg and steam for a few minutes.

Detailed and visual instructions can be found in the recipe PDF: Egg-Drop Tofu
Here is my “Anchovy Dashi Stock” recipe in PDF: Homemade Anchovy Dashi Stock
Here is my “Kelp Dashi Stock” recipe in PDF: Kelp Dashi stock


Ingredients (servings 2)
*Click BLUE TEXT to link to the product on Amazon*

7 oz. (1/2 pack) Firm Tofu

½ Onion

3 Shiitake Mushrooms

3 Eggs

1 cup Dashi Stock (any kind is okay)

2 Tbsp. Soy Sauce REDUCED SODIUM [Gluten Free] (Organic)

1 Tbsp. Cooking Sake

1 Tbsp. Mirin Sweet Cooking Rice Wine

Chopped Green Onion (to taste)


Detailed and visual instructions can be found in the recipe PDF: Egg-Drop Tofu

Here is my “Anchovy Dashi Stock” recipe in PDF: Homemade Anchovy Dashi Stock

Here is my “Kelp Dashi Stock” recipe in PDF: Kelp Dashi stock


33 Comments

Sesame Tofu (vegan/vegetarian/gluten-free)

“Sesame Tofu” is not a traditional Japanese dish. I have never had “Sesame Tofu” in Japan. When I had “Sesame Tofu” at a Chinese restaurant in the U.S., I was amazed at how delicious it was! So I tried to cook it myself.

This sesame tofu recipe is perfect! It is not too sweet and not too greasy, so it is in keeping with my dishes. It is a gluten-free and vegan dish! Delicious!! In addition, tofu has a lot of nutrition. As you know, tofu is high in great protein so it is often used as a meat substitute for vegans and vegetarians. Also tofu itself is low calorie (33 kcal / 2 oz.) so it is good food for people who care about their diet.

In this recipe 7 ounces (1/2 pack) of tofu can serve 2 people. You may think it is too small an amount compared to many Chinese restaurants in the U.S. In Japan, people traditionally eat many dishes containing soy beans. For a balanced-diet, which I highly recommend on the post You can Eat Anything You Want! But…, I suggest eating 1/4 pack of tofu every day depending on your other protein sources. If you make this recipe as a main dish, you might want to add some small side dishes to your meal.

The recipe is easy. We can cook with one pan.

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Dry tofu and dredge in corn starch.

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Cook and season.

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Ingredients (servings 2)
*Click BLUE TEXT to link to the product on Amazon*

7 oz. (½ pack) Firm Tofu

¼ cup Corn Starch

1 Tbsp. Pure Sesame Oil

2 Tbsp. Cooking Sake

1 Tbsp. Sugar

2 Tbsp. Soy Sauce REDUCED SODIUM [Gluten Free] (Organic)

1 Tbsp. Mirin Sweet Cooking Rice Wine

1 Tbsp. White Roasted Sesame Seeds

Some Chopped Green Onion (to taste)


 

Detailed and visual instructions can be found in the recipe PDF:Sesame-Tofu


8 Comments

Cold Tofu with Okra (Gluten Free/Vegan/Vegetarian)

Today I introduce you to my “Cold Tofu with Okra” recipe. In summer it is very humid in Japan, which makes us tired and lowers our appetite. Therefore, the Japanese traditional summer diet tends to include light foods which have great taste and nutrition, like in this recipe. I hope you add this recipe as a side dish in your meal.

The recipe is very easy and quick.

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Cut boiled okra and put on drained tofu. Drizzle with soy sauce to taste.

Tofu contains a lot of water so we drain tofu before cooking to keep the tofu shape and to keep the dish from becoming too watery. If you don’t like tofu aroma very much, I strongly recommend you drain the tofu because it makes the dish have less of a tofu aroma.

{Ingredients (1 serving)}

2~3 oz. (1/6 Pack) Firm Tofu

3 Okras

1 tsp. Salt

Soy Sauce REDUCED SODIUM [Gluten Free] (Organic) for seasoning

Boiled Water for Okra

Detailed and visual instructions can be found in the recipe PDF: Tofu with Okra


8 Comments

Tofu Steak with Vegetable Sauce (Vegan/Vegetarian/Gluten Free)

This is my mother’s original recipe for cooked tofu with a thick tender vegetable sauce seasoned with soy sauce. It is a simple and delicious main dish.

Tofu was brought to Japan from China about 800 years ago. Since then, tofu is one of the main sources of protein in the Japanese diet. Tofu is very nutritious and it is well-absorbed by the body.

You can use any vegetables you want for this sauce. You can also use any kind of Dashi stock so it is a good dish for vegetarians too.

I hope this recipe will be one of your favorite tofu-dish recipes!

{Ingredients (servings 2)}

7 oz. (half pack) Firm Tofu

½ Green Bell Pepper

4 Baby Bella Mushrooms

1 clove Garlic

½ cup Kelp Dashi Stock
(Recommended Dried Kelp for Dashi) Dried Kelp
*You can use any kind of Dashi stock: (Recommended Instant Dashi Stock) Ajinomoto – Hon Dashi

2 Tbsp. Yamasa Organic Soy Sauce
(Recommended Gluten-Free Soy Sauce)Soy Sauce REDUCED SODIUM [Gluten Free] (Organic)

2 Tbsp. Cooking Sake

2 Tbsp. Vegetable Oil

Salt and Pepper (for seasoning)

1 tsp. Potato Starch (for slurry)

2 tsp. water (for slurry)

Here is my recipe in PDF: Tofu Steak with Vegetable Sauce

Here is “Kelp Dashi Stock recipe” in PDF: Kelp Dashi stock

Here is “Anchovy Dashi Stock Recipe” in PDF: Homemade Anchovy Dashi Stock


2 Comments

Non-Spicy “Mapo-Tofu”(Gluten-Free)

Mapo-Tofu is a popular Chinese dish. This recipe is totally my mother’s creation based on Mapo-Tofu. My mother came up with this recipe because the original dish is so spicy and I couldn’t handle it. This dish is very healthy because it has great protein, which comes from a combination of meat and tofu, so we always had this Non-Spicy Mapo-Tofu in our house.

The recipe is so easy to cook. It basically involves cooking ground chicken and tofu in chicken broth and then seasoning it in the same pan.

You can also use any kind of ground meat and any kind of broth in this recipe.

I recommend you enjoy tasting everything on the plate, the meat, the tofu, and the soup flavor! Because of the finished presentation you may think of it is a soup dish, but we eat it as a main dish with steamed rice.

Enjoy your new healthy and yummy dish!!


{Ingredients (servings 2)}

7 oz. (half pack) firm Tofu

½ lb. ground Chicken

1 tsp. minced Garlic (about 1 clove)

1 tsp. minced Ginger

2 Tbsp. Vegetable Oil

1 cup low-sodium Chicken Broth
(Recommended Gluten-Free Chicken Broth)Reduced Sodium Chicken Flavor Broth

2 Tbsp. Soy Sauce
(Recommended Gluten-Free Soy Sauce)Soy Sauce REDUCED SODIUM [Gluten Free] (Organic)

1 Tbsp. Cooking Sake

1 Tbsp. Potato Starch or Corn Starch (for slurry)

2 Tbsp. water (for slurry)

1 tsp. Pure Sesame Oil


Here is my recipe in PDF (6 MB): Non-Spicy Mapo-Tofu