Recipe: Perfect Make Silken Tofu

Make Silken Tofu. Kinugoshi Tofu: Delicate, Elegant and Silky. What did excite me was the thought of making the silken, custard-like tofu that you can find at Japanese restaurants. Fresh kinugoshi tofu is much more delicate than the silken tofu you find in stores (the kind with a long shelf-life that comes in aseptic packaging).

Silken tofu also called soft, silk, or Japanese-style tofu has a softer consistency than regular tofu and will fall apart if not handled carefully. You may notice that silken tofu (soft tofu), unlike regular tofu, is sometimes packaged in aseptic boxes that do not require refrigeration. You may know what to do with firm and extra firm tofu, but here's a primer on how to use silken tofu, which can replace dairy in recipes both sweet and savory. You can cook Make Silken Tofu using 4 ingredients and 26 steps. Here is how you cook that.

Ingredients of Make Silken Tofu

1. You need 190 grams of Dried soy beans.
2. You need 950 ml of Water (for soaking ).
3. You need 320 ml of Water (for cooking ).
4. You need 12 grams of Nigari (bittern) (30% Magnesium).

Even if you cook with tofu all the time, there's a chance you skip the packages marked "silken" at the grocery store. After all, many recipes call for either firm tofu, like our Saag with Tofu recipe, or extra firm tofu, like. Silken tofu is made by mixing freshly made hot soy milk with sea salts such as magnesium chloride. The sea salts ( nigari ) coagulate the proteins in the milk, forming very fragile, custardy curds.

Make Silken Tofu instructions

1. First, soak the soy beans in water. Wash the beans like when you wash rice for 2 to 3 times, and soak in 950 ml water for more than 10 hours..
2. It takes longer in the winter than in the summer, When the surface of the beans is smooth when you break the beans, then it is ready..
3. It will double in size and the round soy beans will expand to an oval..
4. Blend into a puree. Add the leftover water from soaking in 2-3 doses in between..
5. Once the the beans and water are well blended, add water for cooking and blend. This will smooth out any lumps..
6. Heat the mixture in medium high heat. It will easily burn because it's a thick soy milk. So always keep mixing! Scoop out the bubbles too..
7. When scooping out the bubbles, Ifeel like I throw out soy milk so I use a spatula, which reduces waste..
8. When it starts to boil, turn down the heat to low and keep mixing for 8 minutes..
9. Turn off the heat after 8 minutes. Prepare a bowl with a colander on top and cover it with a gauze..
10. Pour the soy milk into the colander using a ladle. Wear rubber gloves to squeeze out the remaining beans from the gauze as it is extremely hot..
11. Use tongs to squeeze out the water if you don't have rubber gloves. The liquid that seeps out is soy milk. The remaining gritty beans is okara !.
12. This is okara. You can use it for cooking..
13. Strain the soy milk once more. The smooth texture is important for silken tofu!.
14. There should be about 700 ml of soy milk ready. The milk in the picture weighs 1200 ml but with the ingredients amount it will be about 700 ml..
15. The amount of nigari needed is 1.1% of the soy milk but I prepare 1.5%. The amount in the picture is a little more than usual..
16. Chill the soy milk in the refrigerator. Make sure to chill until it becomes cold ! If the soy milk is warm, it'll become hard when you add the nigari and you will mess it up..
17. Fill a container with chilled soy milk..
18. Add the nigari you measured carefully and mix it well slowly without making bubbles. Cover it with a wrap and set it on a steamer..
19. Set the soy milk filled container on the steamer first and then turn on the fire. When it starts to boil and starts to steam, turn the fire into medium heat and steam for 20 minutes..
20. The soy milk should be solid after 20 minutes. If the soy milk is not solidifying at this point, you probably didn't add enough nigari..
21. If so, steam it a little more. Chill in cold water once it's done. Be careful not to break it!.
22. When it is well cooled, it is ready! Enjoy it however you like..
23. If the tofu breaks after steaming, pour it in a gauze like in step 9..
24. Although it won't be silken tofu, you've made colander tofu!.
25. Perhaps it's difficult to find soy beans abroad? Here's a comparison of beans that are GMO and non-GMO..
26. If the germ is black, it is genetically modified. If it's white, it is not genetically modified..

Silken tofu is also known as smooth tofu, tofu pudding, or doufufa (or doufa for short). This is the type of tofu used for Chinese desserts with simple syrups. In China (especially in Northern regions), it's served for breakfast with soy sauce, black vinegar, and chilli oil along with Chinese crullers/doughnuts. Silken tofu, unlike regular tofu, does not entail pressing the whey out during the tofu making process. Rather, the soy milk is solidified in its final container.

How to Cook Tasty Chewy Even When Cold! Tofu Donuts

Chewy Even When Cold! Tofu Donuts. Actually, tofu donuts are a thing in Japan. They definitely have a different texture than regular donuts. Spicy Cold tofu or Liangban doufu is a great summer dish that is easy to make and delicious.

Whether you bake it plain or soak it in a marinade first, baked tofu If you're planning to eat the tofu right away, try tossing it with a little cornstarch before baking. This makes the outside extra-crispy when the tofu. Here is my recipe for pizza dough that has never been chewy even when cold. You can have Chewy Even When Cold! Tofu Donuts using 3 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Chewy Even When Cold! Tofu Donuts

1. Prepare 200 grams of Pancake mix.
2. Prepare 150 grams of Tofu.
3. It's 1 of Sugar.

A favorite with my children/grandchildren and friends. This recipe for a chewy tofu in an apricot, chipotle and tamarind sauce is adapted from a recipe for chicken that's traditional to Mexico. I love traveling through this warm and beautiful country, its food appeals most to my tastebuds (after Indian, of course), and I even look a little Mexican with my olive. After you cook Tofu and let it cool, you can sprinkle on a delicious sauce for a tasty meal.

Chewy Even When Cold! Tofu Donuts instructions

1. Put the tofu in a bowl and mash. You don't need to strain it!.
2. Add the pancake mix and mix it up well!.
3. Using two spoons, prepare meatball-sized balls. Fry them up until crispy! If you make them small, they won't be half-done inside..
4. If you don't think they're not quite sweet enough as they are, you can coat them in sugar or maple syrup..
5. VariationL Sugar, cocoa, light brown sugar, cinnamon, honey, maple syrup, sesame, or chocolate..
6. Variation: Maple sugar, black sugar syrup, kinako, white sesame seeds & white chocolate powder, brown sugar, kinako, matcha kinako..
7. Variation 3: Brown sugar, banana, matcha, cocoa & cinnamon sugar, brown sugar & cinnamon topped with heavy cream..
8. Variation 4: Coffee & cocoa, honey with chocolate bar & kuromame, kinako, anko bean paste donuts, black sugar syrup, kinako, pie crust treats..
9. Variation 5: 2 bananas + 50 g of tofu, waffles, or loose green tea leaves..
10. To make them look like the donuts shown in the picture above, shape the balls with two spoons. Or, roll them into balls with moistened hands..

When you mix soft tofu in with the ground meat, however, the tofu fills in the spaces between the ground meat and keeps the meat both tender and moist. Silken tofu has yet another coat it can put on when necessary—it makes a great substitute for heavy whipping cream. I absolutely love vegan tofu recipes, and it was the coconut lime chili dressing that gave me the inspiration to create this The cool, crunchy greens with the sticky sweet, zesty tofu and the crunchy, chewy toppings were divine. When you buy your tofu just throw it in the freezer when you get home. Cold tofu is a traditional and typical summer Japanese dish that is topped with bonito flakes, shallots, grated ginger and soy sauce!

Easiest Way to Prepare Tasty Drinkable Tofu & Corn Potage

Drinkable Tofu & Corn Potage. Soft silken tofu provides the best results for this drink. If you only have firm or extra-firm silken tofu on hand, however, you can add as much as a quarter cup of extra soy milk to achieve the desired consistency. To reduce the fat, use the lite variety.

Find healthy, delicious tofu smoothie recipes, from the food and nutrition experts at EatingWell.. This healthy smoothie recipe is a protein and fiber-rich drink to go. Mango, pineapple and lime flavor this tropical smoothie. You can cook Drinkable Tofu & Corn Potage using 4 ingredients and 2 steps. Here is how you achieve that.

Ingredients of Drinkable Tofu & Corn Potage

1. It's 400 ml of Onion soup stock.
2. It's 200 grams of Silken tofu.
3. Prepare 200 grams of Corn (kernels).
4. It's 1 of Salt.

Vegetable Tofu Soup with Lemongrass and Coconut Milk, Tofu Nuggets, Ultimate Tofu Breakfast Burrito Bowls, Vegan Sweet and Sour Meatballs, Brown Rice Buddha Bowl Dr. The People for the Ethical Treatment of Animals has put up a billboard in cities in California, Iowa and Nebraska, as well as internationally, featuring a block of tofu with the statement "Tofu. Normally made with eggs baked into the sauce, this scrambled tofu version is a great lower fat and vegan alternative. The tangy, herby sauce is so packed with flavour, it will convert any tofu.

Drinkable Tofu & Corn Potage instructions

1. Add the corn and tofu to the onion soup stock, gently warm it, and blend it until smooth. Season with salt to finish..
2. I added some baked and shredded lightly-salted salmon and more corn kernels and made a doria..

Tofu and melted chocolate are blended into a silky, pudding-like dessert. By Lisa MarcAurele @lowcarbyum More by Lisa. Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, or extra firm. Beyond these broad categories, there are many varieties of tofu. It has a subtle flavor, so it can be used in savory and sweet dishes.

Recipe: Delicious Curry Natto Cold Tofu or Boiled Tofu for Diet

Curry Natto Cold Tofu or Boiled Tofu for Diet. After you cook Tofu and let it cool, you can sprinkle on a delicious sauce for a tasty meal. Tofu, also known as bean curd, is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness; it can be silken, soft, firm, or extra firm. Tofu is a good source of protein, which is why I include it in my diet.

Tofu is fried, then simmered in a curry coconut sauce with cilantro. Your daily values may be higher or lower depending on your calorie needs. Tofu is a food made from condensed soy milk. You can have Curry Natto Cold Tofu or Boiled Tofu for Diet using 4 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Curry Natto Cold Tofu or Boiled Tofu for Diet

1. You need 150 grams of Tofu - silken or firm.
2. You need 1 of pack Natto.
3. It's 1/3 tsp of Curry powder.
4. Prepare 1 of Nori seaweed, Japanese leek.

This is a detailed article about tofu and its health effects, both good and bad. Keep in mind that the antinutrient content of tofu is not a cause for concern unless you are following an imbalanced diet and relying on tofu as your main source of iron or zinc. Cold tofu salad is a great Chinese appetizer (cold tofu, meat or veggies), especially in the summer. These often consist of cold veggies, tofu, or meat dressed with light sauces and dressings.

Curry Natto Cold Tofu or Boiled Tofu for Diet instructions

1. Add the curry powder to the natto and mix. Mix in the included sauce, soy sauce, etc. for your desired taste..
2. Lightly wash the chilled tofu, transfer to a serving plate, and top with the curry natto from Step 1. If desired, top with nori or Japanese leek and it's complete!!.
3. For boiled tofu, place the tofu in a container, cover with wrap, and microwave at 600 W for 1 minute. Lightly drain, then top with the curry natto..

They're especially great in the summer, when you want to eat food that's light and cooling. Cover with another layer of paper towels and place another baking sheet on top. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas.

Easiest Way to Prepare Appetizing Hiyayakko - Cold Tofu with Tiny Sardines (Chirimen Jako) and Green Onion

Hiyayakko - Cold Tofu with Tiny Sardines (Chirimen Jako) and Green Onion. Hiyayakko is very versatile and you can be creative with the toppings and seasonings. As the chilled tofu is mild in taste, it complements an amazing range I grew up eating cold tofu with soy sauce and green onions as topping, and I just love how refreshing they are. Comments Off on Shirasu and Chirimen Jako (Baby Sardine).

Hiyayakko (冷奴, cold tofu) is a Japanese dish made with chilled tofu and toppings. The choice of toppings on the tofu vary among households and restaurants, but a standard combination is chopped green onion with katsuobushi (dried skipjack tuna flakes). Recipe type: Appetizer, Side Dish Author: Bebe Garnish tofu with classic ingredients: green onions, grated ginger and katsuobushi. You can have Hiyayakko - Cold Tofu with Tiny Sardines (Chirimen Jako) and Green Onion using 6 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Hiyayakko - Cold Tofu with Tiny Sardines (Chirimen Jako) and Green Onion

1. It's 1 block of Tofu.
2. Prepare 2 tbsp of Chirimen jako.
3. It's 1 of Green onions.
4. You need 1 of White sesame seeds.
5. It's 1 of Ponzu.
6. It's 1 tsp of Sesame oil.

Serve with soy sauce or seasoned (dashi) soy sauce. Cut the block in half and, optionally, into. Prepare tofu sauce by mixing soy sauce, hon-dashi powder, hot water, and grated ginger root. Place block of tofu on a small dish and pour tofu sauce over.

Hiyayakko - Cold Tofu with Tiny Sardines (Chirimen Jako) and Green Onion instructions

1. Coat a frying pan with the sesame oil and stir-fry the chirimen jako until crispy..
2. Place the tofu on a dish. Sprinkle on the chirimen jako, green onions and white sesame seeds..
3. Basic Okara -..
4. Simmered Squid and Daikon Radish -. https://cookpad.com/us/recipes/155051-my-mothers-recipe-simmered-squid-and-daikon-radish.

Garnish tofu with dried bonito flakes, sliced green onions, and sesame seeds. This video will show you how to make Hiyayakko, Cold Tofu Salad topped with green onions, fresh ginger, dried bonito flakes, and soy sauce. Let's jump right into this Green Onion & Garlic Crispy Tofu, shall we? I'm a HUGE fan and that's coming from a girl who didn't know Now just top it with a bit of the green onion and sesame seeds and you're good to go! I have a few extra packages of.

Recipe: Tasty Hiyayakko (cold tofu)

Hiyayakko (cold tofu). Hiyayakko or Japanese Chilled Tofu is a perfect appetizer or side dish that you can whip up instantly! Wash tofu under softly running water. This video will show you how to make Hiyayakko, Cold Tofu Salad topped with green onions, fresh ginger, dried bonito flakes, and soy sauce.

Because the tofu cut into quarters looked like the symbol on yakko's kimono sleeves, they called the dish hiyayakko. This hiyayakko recipe features chilled tofu with an assortment of savoury and aromatic toppings. Cool down with delicious Japanese summer dishes like hiyayakko chilled tofu. You can have Hiyayakko (cold tofu) using 5 ingredients and 4 steps. Here is how you cook that.

Ingredients of Hiyayakko (cold tofu)

1. Prepare 1 box of Tofu.
2. It's of Japanese seasoned soy sauce.
3. Prepare of Daikon (radish).
4. You need of Green onion.
5. Prepare of Fish flakes.

Hiyayakko (冷奴, cold tofu) is a Japanese dish made with chilled tofu and toppings. The choice of toppings on the tofu vary among households and restaurants, but a standard combination is chopped green onion with katsuobushi (dried skipjack tuna flakes) and soy sauce. Home › Snacks › Asian Delight › Hiyayakko (Japanese Cold Tofu). Hiyayako (冷奴 cold tofu) is a traditional Japanese dish that is usually served during the summer time. · Hiyayakko (Japanese style cold tofu) with umekatsuo, perhaps some fish and another tasty dish! 💫.

Hiyayakko (cold tofu) instructions

1. Grind radish.
2. Chop green onion.
3. Put tofu in a plate.
4. Put grind radish, chopped green onions, seasoned soy sauce, and fish flaks on the top.

Free Clipart Illustrations with Japanese titles and their hiragana for those who are learning Japanese. Hiyayakko (cold tofu with ginger and scallions). Cold tofu is called "Hiyayakko" in Japanese and traditionally served with bonito flakes, green shallots, grated ginger and soy sauce. They are so simple yet so delicious and refreshing with the ginger flavour. My favorite every time is hiyayakko (cold tofu), but agedashi-dofu (deep fried tofu with Hiyayakko is plain chilled tofu with a little garnish on top.

Recipe: Appetizing Hiyayakko (Cold Tofu)

Hiyayakko (Cold Tofu). To make Hiyayakko, we use silken tofu which has a creamier and velvety texture compared to regular tofu. Before you bring it to the table, have a quick check at the dish. Hiyayakko is a cold tofu salad with some toppings and soy sauce.

Place the tofu on a small plate and top with ginger, green onion, and bonito shavings. Hiyayakko (冷奴, cold tofu) is a Japanese dish made with chilled tofu and toppings. A standard combination is chopped green onion with katsuobushi (dried skipjack tuna flakes) and soy sauce. You can cook Hiyayakko (Cold Tofu) using 5 ingredients and 3 steps. Here is how you cook it.

Ingredients of Hiyayakko (Cold Tofu)

1. It's 1 pkg of Firm Tofu.
2. Prepare to taste of Soy Sauce.
3. Prepare 1 tsp of grated Ginger.
4. It's 2 stalks of Green Onions, thinly sliced.
5. It's 1 pkg of Bonito Flakes.

The choice of toppings on the tofu vary among households and restaurants, but a. Simple and refreshing hiyayakko is a quintessential summer dish in Japan. I can understand why: it takes minutes to make, doesn't require the stove or the oven, and is one of the best ways to appreciate the subtle flavor of fresh tofu. Tofu does not have to be a silken tofu.

Hiyayakko (Cold Tofu) instructions

1. Cut cold tofu into chunks. I cut mine to about 1” x 1.5”. (Feel free to use silken tofu!).
2. Top with green onions and bonito flakes. This is the brand I use..
3. Drizzle soy sauce and grated ginger over the tofu. Enjoy!.

Please see Ponzu dressing recipe in my post, Japanese Dressings. Instead of making ponzu dressing, you could buy a bottle of ponzu at Japanese/Asian grocery stores if you prefer. Hiyayakko - Cold Tofu with Ginger and Scallions Hiyayakko is a very popular and classic Japanese side dish very simple to make with barely any prepping involved. Silken tofu has both a delicate taste and flavor, which is why adding small amounts of ingredients with stronger flavors can taste so terrific. The Best Cold Tofu Recipes on Yummly

How to Cook Yummy Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤

Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤. Trust us when we say that Vitasoy Organic Sprouted Tofu tastes good on its own, but it's even better after absorbing the spicy and tangy kimchi flavours. Tofu and Mushrooms in Oyster Sauce : Authentic Chinese Stir Fry Cooking. Chinese Soup-Tofu Puffs Country Stew(乡下油豆腐汤）. haiyanlaiheskin. 鱼丸汤 Fish ball soup 丸汤 Meat ball soup 蛋花汤 Egg & vegetable soup 蛤蜊汤 Clams soup 牡蛎汤 Oyster soup 紫菜汤 Seaweed soup 酸辣汤 Sweet shao-mai烧麦preserved bean curd 腐乳bean curd豆腐. fermented blank bean 豆豉 pickled cucumbers 酱瓜. preserved egg 皮蛋 salted duck egg 咸.

In Europe, mugwort most often refers to the species Artemisia vulgaris, or common mugwort. While other species are sometimes referred to by more specific common names. Mapo Tofu (麻婆豆腐) is a fiery Sichuan pork and tofu stir-fry with the hallmark málà(麻辣) balance of tongue tingling and spicy. You can cook Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤 using 7 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤

1. You need 1/2 of drained shelled oysters.
2. You need 1/2 package of silken tofu.
3. It's 1 of Kombu sheets, hand size.
4. You need 5 of dried anchovies.
5. You need 1 cup of loose packed mugwort shoots.
6. It's 1/2 of onion.
7. Prepare 1 cup of oyster mushroom.

Sundubu Jjigae or Soft Tofu Stew recipe that is so easy to make and so delicious that my husband told me it's almost as good, if not better than the ones at the restaurant! I would have never imagined that Sundubu Jjigae would become so popular with non-Koreans. I always thought that it was unfortunate. Mapo tofu (麻婆豆腐, ma po dou fu) is one of the most popular classic Sichuan dishes.

Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤 step by step

1. Make dashi broth ahead of time if possible. Otherwise put onion, Kombu and dried anchovies in a soup pot with 4 cups of water. Bring it to a boil and reduce it to simmer for 20 minutes. Drain and discard the solids..
2. Cut tofu into cubes and toss them into the broth. Break oyster mushroom. Cook for 1~2 minutes..
3. Finally throw in oyster and mugwort leaves. Immediately turn off the heat. The residual heat is more than enough to get oysters cook through but not over. Serve as a side..

It has a spicy, pungent, and appetizing flavor that goes perfectly with steamed rice. I love cooking mapo tofu for a quick lunch or dinner. Order your Oyster card travelcard, check Oyster card prices or top up Oyster Pre Pay. Stinky tofu is one of the most popular national snacks in Taiwan. Read cool facts about this super popular Chinese street snack.

Easiest Way to Make Tasty Hiyayakko (Cold Tofu)

Hiyayakko (Cold Tofu). Hiyayakko or Japanese Chilled Tofu is a perfect appetizer or side dish that you can whip up instantly! Wash tofu under softly running water. This video will show you how to make Hiyayakko, Cold Tofu Salad topped with green onions, fresh ginger, dried bonito flakes, and soy sauce.

Because the tofu cut into quarters looked like the symbol on yakko's kimono sleeves, they called the dish hiyayakko. This hiyayakko recipe features chilled tofu with an assortment of savoury and aromatic toppings. Cool down with delicious Japanese summer dishes like hiyayakko chilled tofu. You can have Hiyayakko (Cold Tofu) using 5 ingredients and 3 steps. Here is how you cook that.

Ingredients of Hiyayakko (Cold Tofu)

1. It's 1 pkg of Firm Tofu.
2. It's to taste of Soy Sauce.
3. You need 1 tsp of grated Ginger.
4. You need 2 stalks of Green Onions, thinly sliced.
5. You need 1 pkg of Bonito Flakes.

Hiyayakko (冷奴, cold tofu) is a Japanese dish made with chilled tofu and toppings. The choice of toppings on the tofu vary among households and restaurants, but a standard combination is chopped green onion with katsuobushi (dried skipjack tuna flakes) and soy sauce. Home › Snacks › Asian Delight › Hiyayakko (Japanese Cold Tofu). Hiyayako (冷奴 cold tofu) is a traditional Japanese dish that is usually served during the summer time. · Hiyayakko (Japanese style cold tofu) with umekatsuo, perhaps some fish and another tasty dish! 💫.

Hiyayakko (Cold Tofu) step by step

1. Cut cold tofu into chunks. I cut mine to about 1” x 1.5”. (Feel free to use silken tofu!).
2. Top with green onions and bonito flakes. This is the brand I use..
3. Drizzle soy sauce and grated ginger over the tofu. Enjoy!.

Free Clipart Illustrations with Japanese titles and their hiragana for those who are learning Japanese. Hiyayakko (cold tofu with ginger and scallions). Cold tofu is called "Hiyayakko" in Japanese and traditionally served with bonito flakes, green shallots, grated ginger and soy sauce. They are so simple yet so delicious and refreshing with the ginger flavour. My favorite every time is hiyayakko (cold tofu), but agedashi-dofu (deep fried tofu with Hiyayakko is plain chilled tofu with a little garnish on top.

Recipe: Appetizing Bún riêu

Bún riêu. Bún Riêu Thịt chắc chắn là món ngon cuối tuần khiến bạn "đổ gục" ngay khi nếm thử. Bún Riêu Thịt - món ăn sáng thơm ngon, giàu dưỡng chất, cực hấp dẫn cho ngày lạnh. In a serving bowl, arrange cooked noodles then ladle over the It's very popular addition to Bun Rieu!

There are a few different types of bun rieu, but I had bun rieu cua, the version with crab, tomatoes, pork. Trong các món ăn miền Bắc, bún riêu cua là món ăn ngon có vị riêng từ cua, thơm mùi mắm tôm, cùng nước dùng chua ngọt thanh thanh rất thích hợp với những ngày hè nóng nực. Bún riêu cua là một món ăn truyền thống Việt Nam, nghe tên dân dã thế thôi nhưng kì thực hương vị của nó đã làm không ít thực khách nhớ mãi không thôi. You can cook Bún riêu using 25 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Bún riêu

1. It's of Bún riêu.
2. Prepare 10 of pork back bones.
3. It's 1 bunch of dried shrimps.
4. It's 1 bunch of dried scallops.
5. It's 20 of roma tomatoes.
6. Prepare 1 packages of rice vermicelli (bún).
7. It's 1 tbsp of fish sauce.
8. Prepare 1 packages of tofu puffs.
9. It's 1 packages of mixed Viet veggies.
10. It's 1 packages of basil.
11. You need 1/4 lb of bean sprout.
12. It's 2 packages of Viet ham.
13. You need 2 small of cube ice (rock) sugar.
14. You need 1 tsp of tamarind soup mix.
15. You need 1 tbsp of shrimp sauce.
16. It's 1 tsp of salt.
17. It's 1 tbsp of chicken powder.
18. Prepare of Egg steamed pork.
19. You need 1 lb of ground pork.
20. You need 1 tbsp of vegetable oil.
21. You need 1 can of minced crab meat in spices (160 grams).
22. Prepare 3 tsp of chicken powder.
23. It's 3 tsp of black pepper.
24. It's 1/2 tbsp of sugar.
25. It's 6 of eggs.

Cách làm chả cua bún riêu và cách nấu bún riêu cua miền Bắc ngon tại nhà. Ngoài bún riêu cua thì ở Hà Nội còn có thêm riêu bò, riêu đậu, riêu thập cẩm kèm theo cả giò. Món bún riêu kiểu miền Nam ngoài các nguyên liệu thông thường còn được bổ sung thêm huyết heo và bò viên khiến nó vừa đẹp lại vừa đậm Cách nấu bún riêu kiểu miền Nam chuẩn ngon đúng điệu. Bun rieu station in Cai Rang.

Bún riêu instructions

1. Defrost bones and ground pork.
2. Wash dried shrimp and dried scallops.
3. Boil pot of water with pork bones, remove bones and wash, then put in new pot of water with dried shrimp, dried scallops and a few cut up tomatoes.
4. Reduce heat to 3 heat once boiling, heat for 90 minutes and remove surface oil.
5. Take out bones and add remaining tomatoes.
6. Increase heat, add shrimp sauce, tamarind soup mix, chicken powder, ice sugar, salt and fish sauce. Top off pot with water.
7. Wash tofu puffs with hot water, put in pot and cook, then remove. Reduce heat.
8. Cook rice vermicelli separately as directed by package.
9. Cook fish tofu.
10. Wash bean sprout, Vietnamese vegetables, basil, slice Vietnamese ham.
11. Pour oil in plate and add minced crab meat with spices, ground pork and eggs.
12. Add chicken powder, black pepper and sugar. Mix well and steam for 23 minutes at high heat.

Wandering that Cai Rang market at dawn, I stumbled upon a woman selling pig meat, delicately scraping the hair off a pig's. Bún riêu cua ăn mùa nào cũng đều rất ngon. Thích nhất vào mùa se lạnh thưởng thức bát bún riêu cua nóng hổi, khói bay nghi ngút chỉ ngửi thôi cũng đã thấy thèm lắm rồi. Bún riêu is a traditional Vietnamese soup of meat and rice vermicelli. There are several varieties of bún riêu, including bún riêu cua, bún riêu cá, and bún riêu ốc.

How to Cook Tasty Hot or Cold Tofu with Egg and Edamame Ankake Sauce

Hot or Cold Tofu with Egg and Edamame Ankake Sauce. Ankake is a thickened sauce with various vegetables and mushrooms. This simple dish features tofu as the main attraction, with a savory Asian sauce to flavor it. I eat this dish all the time in the summer and I swear it's more refreshing than a popsicle on a hot day.

We now have a local Izakaya that serves out of this world "tapas" style dishes. I personally enjoy the cold tofu texture on my tongue, so I like simple toppings and seasonings. But let's say if you like spicy sauce, that works fine too - as long as it goes with tofu. You can have Hot or Cold Tofu with Egg and Edamame Ankake Sauce using 11 ingredients and 7 steps. Here is how you cook that.

Ingredients of Hot or Cold Tofu with Egg and Edamame Ankake Sauce

1. You need 240 of to 300 grams Silken tofu.
2. It's 1 of Edamame (frozen is fine).
3. It's 1 of Egg.
4. It's 200 ml of ◆Water.
5. You need 1 tsp of ◆Chicken stock powder.
6. You need 1 tsp of ◆Soy sauce.
7. Prepare 1 tsp of ◆Mirin.
8. Prepare 1 dash of ◆Salt.
9. It's 1/2 tsp of ◆Grated ginger.
10. It's 1/2 tbsp of ◎Katakuriko.
11. It's 1 tbsp of ◎water.

Tofu Stir Fry with Ankake Sauce. Spicy Cold tofu or Liangban doufu is a great summer dish that is easy to make and delicious. Edamame (fresh soybeans) is a healthful and delicious snack and are easy to cook. Learn some simple cooking methods and seasoning options.

Hot or Cold Tofu with Egg and Edamame Ankake Sauce step by step

1. There were three tofu in the single package that I bought, so I used one for each serving. You could certainly chop up a large block of tofu instead..
2. Boil the edamame and take out of the pods. When using frozen edamame, defrost, and take out of the pods..
3. Put the ◆ water and chicken stock powder into a pan and bring that to a boil. Add soy sauce, mirin, salt, and ginger. Taste, and add salt if necessary..
4. Mix the ◎ katakuriko and water in a container to dissolve. Pour into the boiling pot in small batches to thicken..
5. Beat eggs in a bowl. Pour into the boiling pan little by little. Also add the edamame beans. Stir with a ladle and turn the heat off..
6. During the summer, it's tasty if you chill the thick sauce in the fridge and pour over some cold tofu..
7. Whether hot or cold - pour the thick sauce over the tofu immediately before serving. When serving hot, warm tofu in hot but not boiling water..

Season to taste and serve hot or at least warm. This method doesn't lend itself as well as the others to cooling and serving at room temperature or cold. Egg, broccoli, mushroom, and edamame are featured in this hearty noodle dish with a peanut and coconut sauce; topped with Stir eggs and soy sauce together in a bowl. Heat a non-stick skillet over medium heat Place edamame in a microwave-safe bowl, cover and cook in the microwave until hot. Egg tofu (蛋豆腐), as its name suggests, is made a type of savoury tofu flavoured with egg.

Recipe: Delicious Bún riêu

Bún riêu. Bún Riêu Thịt chắc chắn là món ngon cuối tuần khiến bạn "đổ gục" ngay khi nếm thử. Bún Riêu Thịt - món ăn sáng thơm ngon, giàu dưỡng chất, cực hấp dẫn cho ngày lạnh. In a serving bowl, arrange cooked noodles then ladle over the It's very popular addition to Bun Rieu!

There are a few different types of bun rieu, but I had bun rieu cua, the version with crab, tomatoes, pork. Trong các món ăn miền Bắc, bún riêu cua là món ăn ngon có vị riêng từ cua, thơm mùi mắm tôm, cùng nước dùng chua ngọt thanh thanh rất thích hợp với những ngày hè nóng nực. Bún riêu cua là một món ăn truyền thống Việt Nam, nghe tên dân dã thế thôi nhưng kì thực hương vị của nó đã làm không ít thực khách nhớ mãi không thôi. You can have Bún riêu using 25 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Bún riêu

1. You need of Bún riêu.
2. It's 10 of pork back bones.
3. You need 1 bunch of dried shrimps.
4. Prepare 1 bunch of dried scallops.
5. It's 20 of roma tomatoes.
6. It's 1 packages of rice vermicelli (bún).
7. You need 1 tbsp of fish sauce.
8. It's 1 packages of tofu puffs.
9. You need 1 packages of mixed Viet veggies.
10. It's 1 packages of basil.
11. It's 1/4 lb of bean sprout.
12. Prepare 2 packages of Viet ham.
13. Prepare 2 small of cube ice (rock) sugar.
14. Prepare 1 tsp of tamarind soup mix.
15. It's 1 tbsp of shrimp sauce.
16. It's 1 tsp of salt.
17. Prepare 1 tbsp of chicken powder.
18. You need of Egg steamed pork.
19. You need 1 lb of ground pork.
20. You need 1 tbsp of vegetable oil.
21. It's 1 can of minced crab meat in spices (160 grams).
22. It's 3 tsp of chicken powder.
23. Prepare 3 tsp of black pepper.
24. Prepare 1/2 tbsp of sugar.
25. Prepare 6 of eggs.

Cách làm chả cua bún riêu và cách nấu bún riêu cua miền Bắc ngon tại nhà. Ngoài bún riêu cua thì ở Hà Nội còn có thêm riêu bò, riêu đậu, riêu thập cẩm kèm theo cả giò. Món bún riêu kiểu miền Nam ngoài các nguyên liệu thông thường còn được bổ sung thêm huyết heo và bò viên khiến nó vừa đẹp lại vừa đậm Cách nấu bún riêu kiểu miền Nam chuẩn ngon đúng điệu. Bun rieu station in Cai Rang.

Bún riêu step by step

1. Defrost bones and ground pork.
2. Wash dried shrimp and dried scallops.
3. Boil pot of water with pork bones, remove bones and wash, then put in new pot of water with dried shrimp, dried scallops and a few cut up tomatoes.
4. Reduce heat to 3 heat once boiling, heat for 90 minutes and remove surface oil.
5. Take out bones and add remaining tomatoes.
6. Increase heat, add shrimp sauce, tamarind soup mix, chicken powder, ice sugar, salt and fish sauce. Top off pot with water.
7. Wash tofu puffs with hot water, put in pot and cook, then remove. Reduce heat.
8. Cook rice vermicelli separately as directed by package.
9. Cook fish tofu.
10. Wash bean sprout, Vietnamese vegetables, basil, slice Vietnamese ham.
11. Pour oil in plate and add minced crab meat with spices, ground pork and eggs.
12. Add chicken powder, black pepper and sugar. Mix well and steam for 23 minutes at high heat.

Wandering that Cai Rang market at dawn, I stumbled upon a woman selling pig meat, delicately scraping the hair off a pig's. Bún riêu is a traditional Vietnamese soup of meat and rice vermicelli. There are several varieties of bún riêu, including bún riêu cua, bún riêu cá, and bún riêu ốc. This dish is well-known in the country and in the world. Bún riêu cua is served with tomato broth and topped with freshwater crab.

Recipe: Appetizing Thai-style Seaweed Soup

Thai-style Seaweed Soup.

You can have Thai-style Seaweed Soup using 11 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Thai-style Seaweed Soup

1. Prepare 1/2 cup of Seeweed.
2. You need 50 grams of Egg tofu.
3. It's 2 of Cilantro.
4. Prepare 1 bunch of Green onion.
5. Prepare 120 grams of Minced pork.
6. It's 1 tbsp of Oyster sauce.
7. It's 1 tbsp of Soy sauce.
8. You need 1 of Garlic.
9. It's 2 tbsp of Salt.
10. Prepare 5 of Pepper.
11. It's 1 packages of Glass noodles.

Thai-style Seaweed Soup step by step

1. Add water to full pot. Add salt , garlic and pepper. Waiting for hot..
2. Marinate pork with oyster sauce and soy sauce..
3. Form pork mixture into a small ball and drop into hot water..
4. Add slice egg tofu and seeweed..
5. Bring glass noodles to boil in another pot for 1 minutes and put in the main pot..
6. Season more salt if you want. Add chopped green onions..
7. When ready , serve and top with finely chopped cilantro..

Recipe: Appetizing Chicken Soboro and Thickened Tofu Soup

Chicken Soboro and Thickened Tofu Soup. Great recipe for Chicken Soboro and Thickened Tofu Soup. I made this recipe because I received delicious firm tofu. For the tofu, you could use firm or silken tofu.

I combined healthy tofu with the ground meat that I love to make a warming recipe. -Please adjust the amount of grated ginger to your taste. The chicken is replaced with small cubes of protein-packed tofu that have been pan fried with a little tamari and nutritional yeast. Learn how to make Chicken Tofu Tomato Soup Please like, share, comment and/or subscribe if you would like to see new future recipes or support our channel. h. You can have Chicken Soboro and Thickened Tofu Soup using 15 ingredients and 3 steps. Here is how you cook it.

Ingredients of Chicken Soboro and Thickened Tofu Soup

1. It's 100 grams of Minced chicken.
2. You need 250 grams of Tofu.
3. It's 1/2 of Leek (roughly chopped).
4. It's 1 clove of Ginger (julienned).
5. You need 1/2 tsp of Raw cane sugar.
6. Prepare 1/2 of pack Bonito flakes (2 g pack).
7. It's 1 tbsp of Sesame oil.
8. Prepare 800 ml of Dashi stock (made with kombu and bonito flakes).
9. It's 4 tsp of ☆Oyster sauce.
10. Prepare 4 tsp of ☆Chicken soup stock.
11. Prepare 1 tsp of ☆Soy sauce.
12. Prepare 1/2 tsp of ☆Mirin.
13. You need 1/2 tsp of ☆Sake.
14. You need 1 tbsp of of each Katakuriko + water.
15. It's 1 of Salt and pepper.

A great trick to thickening a soup while intensifying flavor is to use parts of the soup itself as the thickener. Simply remove some of the soup solids—the aromatics, starches, even the meat—and puree. Use a countertop blender, food processor, or immersion blender for this task. Your best way to prepare for ZUBU's dine-in experience starts now with online ordering and delivery.

Chicken Soboro and Thickened Tofu Soup instructions

1. Dice the tofu, chop the leek roughly, and julienne the ginger..
2. Put the sesame oil and ginger in a sauce pan and fry until fragrant. Add the ground chicken, sugar and bonito flakes and fry. Once the color of the ground chicken has changed, add the leek and continue frying..
3. Add the dashi stock and bring to a simmer. Skim off the scum. Add the ingredients marked with ☆ and season with salt and pepper. Add the tofu and katakuriko dissolved in water, and once it has reached a boil, the soup is done..

Gemstone beads genuine stone Handmade Ice Cream Japanese Japan life Japan travel Necklace Pasta pattern Pork Rice Sauce Seafood Sewing Soup Sushi roll Sweet Sweet cooking Tofu Tokyo Vegetables. Gemstone beads genuine stone Handmade Ice Cream Japanese Japan life Japan travel Necklace Pasta pattern Pork Rice Sauce Seafood Sewing Soup Sushi roll Sweet Sweet cooking Tofu Tokyo Vegetables. This quicker version of homemade chicken noodle soup skips cooking a whole chicken and calls on boneless, skinless chicken thighs instead. The soup still tastes incredible, satisfying, and classic. Tofu is an excellent source of protein, and it can be incorporated into a myriad of different recipes from enchiladas and un-meat loaves, to breakfast hash and lunch wraps.

Easiest Way to Prepare Appetizing Microwave-Steamed Ground Beef and Tofu

Microwave-Steamed Ground Beef and Tofu. Great recipe for Microwave-Steamed Ground Beef and Tofu. This is a great recipe when you need to make something after being out all day. I made this for my tofu-loving husband.

When cooking ground beef for a recipe, I simply place the raw ground beef in a microwave steamer basket, then put the basket onto a microwaveable bowl. I microwave the ground beef until done and the grease from the ground beef drains from the steamer basket into the bowl. I have instant grease-free ground beef with no mess or hassle! You can cook Microwave-Steamed Ground Beef and Tofu using 10 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Microwave-Steamed Ground Beef and Tofu

1. It's 1 block of Silken tofu.
2. Prepare 100 grams of Ground pork.
3. You need 1/2 of Japanese leek.
4. You need 1 tsp of Grated ginger.
5. Prepare 1 tbsp of ■Soy sauce.
6. You need 1 tbsp of ■Oyster sauce.
7. You need 1/2 tsp of ■Salt.
8. Prepare 1 tbsp of ■Sake.
9. You need 1/2 tbsp of ■Sesame oil.
10. Prepare 50 ml of ■Chicken stock.

How to make easy steamed eggs in the microwave. Microwave Steamed Eggs(전자렌지 계란찜)-quick and easy!. Add the sliced beef, vegetable oil, and salt. Same idea when using ground beef.

Microwave-Steamed Ground Beef and Tofu step by step

1. Cut the ground pork and Japanese leek into small pieces. Grate the ginger. Combine in a bowl..
2. Add the ■ seasonings and mix..
3. Using a spoon, scoop the tofu into a heatproof dish. Arrange so that they do not overlap..
4. Pour Step 2 over the tofu. Rather than piling it up high, spread the ingredients out so that it heats evenly..
5. Wrap with plastic wrap and microwave for 7 minutes..
6. Use chopsticks to open a space in the middle and check to see if there's any red left to the meat. It's ready when the centers have cooked through..
7. Transfer to dishes, breaking up the meat portion with the chopsticks..
8. If the meat is still red, heat some more while keeping an eye on it..
9. If you like it spicy, add some doubanjiang or ra-yu..

Hakka style stuffed tofu is made with a soft tofu stuffed with ground pork, salted fish, chopped ginger, scallion and lots of other spices. See more ideas about Food, Food recipes and Eat. I love cooking Korean Steamed Egg in Ttukbaegi, I think it's the best method both taste and texture for my taste. It's essential cooking tool for Korean cooking. In a small frying pan bring soy sauce, wine and Worcestershire sauce to a simmer.

Easiest Way to Make Appetizing Thai-style Seaweed Soup

Thai-style Seaweed Soup. See great recipes for Thai-style Seaweed Soup too! This special Thai soup is based on an ancient recipe from the Central Plains region of Thailand, where rice, fish, and vegetables are the common local ingredients. It is a fiery-hot soup with both sour and sweet overtones that make for a lively combination, especially when paired with fish and/or seafood.

Stir Fry Cabbage with Fish Sauce. This silky and aromatic Thai-inspired creation perfectly balances spicy, sweet and savory flavors. While noodle water is coming to a boil, mince ginger and garlic. You can cook Thai-style Seaweed Soup using 11 ingredients and 7 steps. Here is how you cook it.

Ingredients of Thai-style Seaweed Soup

1. Prepare 1/2 cup of Seeweed.
2. Prepare 50 grams of Egg tofu.
3. You need 2 of Cilantro.
4. Prepare 1 bunch of Green onion.
5. Prepare 120 grams of Minced pork.
6. Prepare 1 tbsp of Oyster sauce.
7. Prepare 1 tbsp of Soy sauce.
8. Prepare 1 of Garlic.
9. Prepare 2 tbsp of Salt.
10. It's 5 of Pepper.
11. Prepare 1 packages of Glass noodles.

This creamy, cheesy broccoli soup tastes just like the one served at Panera Bread! My family requests it all the time. You can even make your own homemade bread bowls with the recipe on my blog, Yammie's Noshery. —Rachel Preus, Marshall, Michigan. Delicate broth with miso, tofu, scallions, and seaweed.

Thai-style Seaweed Soup step by step

1. Add water to full pot. Add salt , garlic and pepper. Waiting for hot..
2. Marinate pork with oyster sauce and soy sauce..
3. Form pork mixture into a small ball and drop into hot water..
4. Add slice egg tofu and seeweed..
5. Bring glass noodles to boil in another pot for 1 minutes and put in the main pot..
6. Season more salt if you want. Add chopped green onions..
7. When ready , serve and top with finely chopped cilantro..

Garden vegetables and soft tofu in a clear broth soup. COCONUT SOUP (TOM KAR GAI) Choice of vegetables, chicken, or shrimp in coconut milk, seasoned with galangal, lime juice, mushrooms, scallions, and cilantro. You will also need dashi, which is made of dried kelp (seaweed) and dried bonito (fish), and can be purchased in granules or powder form in conveniently-sized jars. Photo about Chicken with rice and clear soup with spicy sauce, Thai style steamed chicken with rice with seaweed clear soup. The snack is crispy and it has been made keeping the natural taste of seaweed and all nutrients including Vitamin A, Iron, protein and dietary fiber.

Recipe: Yummy Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤

Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤.

You can cook Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤 using 7 ingredients and 3 steps. Here is how you cook it.

Ingredients of Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤

1. Prepare 1/2 of drained shelled oysters.
2. You need 1/2 package of silken tofu.
3. It's 1 of Kombu sheets, hand size.
4. It's 5 of dried anchovies.
5. You need 1 cup of loose packed mugwort shoots.
6. It's 1/2 of onion.
7. It's 1 cup of oyster mushroom.

Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤 instructions

1. Make dashi broth ahead of time if possible. Otherwise put onion, Kombu and dried anchovies in a soup pot with 4 cups of water. Bring it to a boil and reduce it to simmer for 20 minutes. Drain and discard the solids..
2. Cut tofu into cubes and toss them into the broth. Break oyster mushroom. Cook for 1~2 minutes..
3. Finally throw in oyster and mugwort leaves. Immediately turn off the heat. The residual heat is more than enough to get oysters cook through but not over. Serve as a side..

Recipe: Yummy Hiyayakko (Cold Tofu)

Hiyayakko (Cold Tofu). To make Hiyayakko, we use silken tofu which has a creamier and velvety texture compared to regular tofu. Before you bring it to the table, have a quick check at the dish. Hiyayakko is a cold tofu salad with some toppings and soy sauce.

Place the tofu on a small plate and top with ginger, green onion, and bonito shavings. Hiyayakko (冷奴, cold tofu) is a Japanese dish made with chilled tofu and toppings. A standard combination is chopped green onion with katsuobushi (dried skipjack tuna flakes) and soy sauce. You can cook Hiyayakko (Cold Tofu) using 5 ingredients and 3 steps. Here is how you cook it.

Ingredients of Hiyayakko (Cold Tofu)

1. It's 1 pkg of Firm Tofu.
2. It's to taste of Soy Sauce.
3. It's 1 tsp of grated Ginger.
4. Prepare 2 stalks of Green Onions, thinly sliced.
5. It's 1 pkg of Bonito Flakes.

The choice of toppings on the tofu vary among households and restaurants, but a. Simple and refreshing hiyayakko is a quintessential summer dish in Japan. I can understand why: it takes minutes to make, doesn't require the stove or the oven, and is one of the best ways to appreciate the subtle flavor of fresh tofu. Tofu does not have to be a silken tofu.

Hiyayakko (Cold Tofu) step by step

1. Cut cold tofu into chunks. I cut mine to about 1” x 1.5”. (Feel free to use silken tofu!).
2. Top with green onions and bonito flakes. This is the brand I use..
3. Drizzle soy sauce and grated ginger over the tofu. Enjoy!.

Please see Ponzu dressing recipe in my post, Japanese Dressings. Instead of making ponzu dressing, you could buy a bottle of ponzu at Japanese/Asian grocery stores if you prefer. Hiyayakko - Cold Tofu with Ginger and Scallions Hiyayakko is a very popular and classic Japanese side dish very simple to make with barely any prepping involved. Silken tofu has both a delicate taste and flavor, which is why adding small amounts of ingredients with stronger flavors can taste so terrific. The Best Cold Tofu Recipes on Yummly

Easiest Way to Make Yummy Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾 草)汤

Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤.

You can have Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤 using 7 ingredients and 3 steps. Here is how you cook it.

Ingredients of Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤

1. It's 1/2 of drained shelled oysters.
2. Prepare 1/2 package of silken tofu.
3. Prepare 1 of Kombu sheets, hand size.
4. You need 5 of dried anchovies.
5. Prepare 1 cup of loose packed mugwort shoots.
6. Prepare 1/2 of onion.
7. Prepare 1 cup of oyster mushroom.

Oyster, tofu and mugwort soup 牡蛎豆腐茵陈(艾草)汤 instructions

1. Make dashi broth ahead of time if possible. Otherwise put onion, Kombu and dried anchovies in a soup pot with 4 cups of water. Bring it to a boil and reduce it to simmer for 20 minutes. Drain and discard the solids..
2. Cut tofu into cubes and toss them into the broth. Break oyster mushroom. Cook for 1~2 minutes..
3. Finally throw in oyster and mugwort leaves. Immediately turn off the heat. The residual heat is more than enough to get oysters cook through but not over. Serve as a side..

Recipe: Perfect Hiyayakko (Cold Tofu)

Hiyayakko (Cold Tofu). To make Hiyayakko, we use silken tofu which has a creamier and velvety texture compared to regular tofu. Before you bring it to the table, have a quick check at the dish. Hiyayakko is a cold tofu salad with some toppings and soy sauce.

Place the tofu on a small plate and top with ginger, green onion, and bonito shavings. Hiyayakko (冷奴, cold tofu) is a Japanese dish made with chilled tofu and toppings. A standard combination is chopped green onion with katsuobushi (dried skipjack tuna flakes) and soy sauce. You can cook Hiyayakko (Cold Tofu) using 5 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Hiyayakko (Cold Tofu)

1. You need 1 pkg of Firm Tofu.
2. Prepare to taste of Soy Sauce.
3. It's 1 tsp of grated Ginger.
4. Prepare 2 stalks of Green Onions, thinly sliced.
5. Prepare 1 pkg of Bonito Flakes.

The choice of toppings on the tofu vary among households and restaurants, but a. Simple and refreshing hiyayakko is a quintessential summer dish in Japan. I can understand why: it takes minutes to make, doesn't require the stove or the oven, and is one of the best ways to appreciate the subtle flavor of fresh tofu. Tofu does not have to be a silken tofu.

Hiyayakko (Cold Tofu) instructions

1. Cut cold tofu into chunks. I cut mine to about 1” x 1.5”. (Feel free to use silken tofu!).
2. Top with green onions and bonito flakes. This is the brand I use..
3. Drizzle soy sauce and grated ginger over the tofu. Enjoy!.

Please see Ponzu dressing recipe in my post, Japanese Dressings. Instead of making ponzu dressing, you could buy a bottle of ponzu at Japanese/Asian grocery stores if you prefer. Hiyayakko - Cold Tofu with Ginger and Scallions Hiyayakko is a very popular and classic Japanese side dish very simple to make with barely any prepping involved. Silken tofu has both a delicate taste and flavor, which is why adding small amounts of ingredients with stronger flavors can taste so terrific. The Best Cold Tofu Recipes on Yummly