I went to a Japanese restaurant in New York recently that had a black sesame soymilk pudding as the dessert. It was very creamy and had the nice black sesame fragrance. Here is my take on the same dessert. It is very easy to make.
- Mix soymilk, black sesame paste, sugar, and tofu together in a blender
- Dissolve the gelatin in water and add to the blender
- Pour the mixture into ceramic pudding containers for individual serving
- Heat each of the pudding containers in a microwave until a slight boil, about 50 seconds each
- Chill in the refrigerator and enjoy!
I was trying to create a new tofu dish I have never had before. Last week I bought some lotus roots from the Asian store and decided to mix the two ingredients together.
- Lotus roots: 2 sections, thinly sliced
- Vitasoy Firm Tofu: 1 block
- Fish sauce: 2 tsp
- Soy sauce: 1 tbsp
- Water: 4 tbsp
- Corn starch: 1 tsp
- Brow sugar: 1 tbsp
- Sweet chili paste: 1 tbsp
- Egg: 1
- Slice the lotus roots very thin. Sprinkle some salt and let it sit for about 30 min to sweat
- Pat the lotus roots slices dry and bake in a toaster oven until crispy
- Slice the tofu into 1 inch by 1/2 inch rectangles
- Beat the egg in a shallow bowl
- Dip the tofu into the egg and pan fry until golden brown
- Mix the corn starch and the water together until blended
- Add the fish sauce, soy sauce, chili paste, water, and sugar to the pan until the sauce become slightly thick
- Add half the lotus roots into the pan and stir to coat the sauce
- Transfer everything in the pan to a serving dish and put the rest of the lotus roots on top
The lotus roots provides a nice crunch to contrast the soft tofu. The sauce is slightly sweet with a little kick. Another recipe success!
I love Thai food and I have recently started to learn how to make them. This dish is suppose to be eaten with egg noodles but I didn’t have any on hand. It went really well with rice though!
Heat pan and start by adding all the liquids, then the dry powders, tofu, and mushrooms. This way your tofu and mushrooms won’t stick to the pan and you won’t need any cooking oil. After the pot starts to boil, turn to low heat and cook until mushrooms have softened.
Note: The corn starch and soymilk are in replacement for the unsweetened coconut milk. I find coconut milk to be too heavy. I am sure milk would work the same way. The corn starch is used to thicken the curry since coconut milk is very thick. The ratio is about 1 cup of milk to 2-3 tsp of corn starch, depending on how thick you like your curry.
I work for a tofu company so naturally I eat lots of tofu. Like all my recipes, this one can be a vegetarian dish by substituting the ground meat with ground vegetarian meat.
- Mix ground meat with salt and soy sauce to marinate for about 10 min
- Add eggs and tofu to the ground meat mix
- Use either rice cooker or microwave to cook the mixture and serve!