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Home >> MUSHIMONO - STEAMED Recipes

TOFU WITH ASSORTED VEGETABLES

INGREDIENTS :

450g silken tofu, 2 Japanese cucumbers, 1 carrot, 1 pack of konnyaku, some oregano, 1/4 cup of water, 1/4T salt.

SEASONINGS:
1.5T caster sugar, 1 tsp salt, 1/2T sake, 1T colorless soy sauce.

PREPARATION :

1. Peel, rinse and cut off both ends of a carrot; Julienne.
2. Rinse and cut off both ends of cucumbers; Julienne; Marinate in 1/4T salt for 10 minutes; Lift the cucumber up; Drain and squeeze.
3. Rinse konnyaku and drain; Slice.
4. Heat a dry non-stick skillet over a high heat; Pan-fry both sides of the konnyaku over a medium heat for 3 minutes; Turn off the heat; Cool at the room temperature.
5. Drain tofu.
6. Pour 1/4 cup of water to a non-stick skillet; Bring to the boil over a high heat; Turn to a low heat; Arrange the tofu into the skillet; Cook over a low heat for 3 minutes; Turn off the heat; Drain; Transfer to a bowl; Beat; Add seasonings; Blend till smooth; Add the cucumber, carrot and konnyaku; Toss lightly; Arrange in serving bowls; Garnish with some oregano; Serve immediately.