Tofu (bean curd) and kale salad is super healthy and nutritious. It’s a great dish for vegans, however the Japanese style fried garlic flavoured dressing makes this salad everyone’s favourite!
Are you one of those people who knows tofu is good for you but isn’t so keen on it? If so, this delicious salad recipe is for you.
Looking gorgeous and vegan friendly: it’s a perfect dish for parties.
1 packet Tofu
1 Spring Onion (chopped)
2 cloves Garlic (thinly sliced)
2 tbs Soy Sauce
1 and 1/2 tbs Apple Vinegar
2 tbs Sesame Oil
2 tsp Sugar
- Boil the kale for 3 minutes. Dice the tofu. Arrange them in a serving bowl.
- Heat the sesame oil in a frying pan. Add the garlic and fry over a medium heat until golden brown.
- Add the soy sauce, apple vinegar, and sugar to the frying pan. Once boiled, turn off the heat. Leave to cool.
- Sprinkle the spring onion over the kale and tofu in a bowl and add the dressing.
- You can find tofu for this recipe easily in your local supermarket nowadays. I use the one pictured below.
My favourite aubergine dish is deep-fried and marinaded in a tasty sauce. I usually marinade it in a Japanese style, soy sauce flavoured dashi stock. I also like pan-fried aubergine with miso, because aubergine really goes well with miso. In that case, why shouldn’t I use miso for a marinade? I tried it and … bingo! It’s a tasty side dish best accompanied with a bowl of rice.
Cooking Time: 15 minutes
Cooking Level: Easy
Ingredients for two
50g French Beans
Vegetable Oil for deep-frying
1 tbs Soy Sauce
½ tbs Miso
½ tbs Sugar
1 tbs Apple Vinegar
1 tbs Sesame Seeds (grounded)
1 tbs Sesame Seeds (toasted)
- Put all of the seasonings from the A section together. Mix well until the miso has completely dissolved.
- Heat the oil in a deep heavy-bottomed pot.
- Trim the stem off from the aubergine. Cut in half lengthwise, and then chop into large pieces.
- Add the chopped aubergine into the heated oil (from step 2). Deep-fry the aubergine for 2 to 3 minutes over a medium high heat until softened.
- Place the aubergine pieces on kitchen paper and drain any excess oil, and then place in the bowl of seasonings (step 1).
- Chop off the tips of the French beans, and deep-fry in the same pot with heated oil for 1 minute. Place them on kitchen paper, and then place in the bowl of seasonings and deep-fried aubergine pieces. Place the bowl in the fridge to cool down before served.
- This dish goes well with, not only a bowl of rice, but also soba noodles and udon noodles.
- The time to deep-fry the aubergine may vary depending on the size of the pieces chopped.
- Deep-fried aubergine is a popular dish in Japan during summer. Please try cooking this recipe to know more about Japanese food.
Tamagoyaki (rolled omelette) is a traditional Japanese dish and a popular choice for bento (a boxed lunch), as well as a side dish for everyday family meals.
There is a special rectangular pan just to make tamagoyaki, however, I’ll be showing you how to make them without using it. I’ll be using simple ingredients and an easy method for this recipe, so why not try making it?
Ingredients for 1 tamagoyaki (for 2-3 people)
1 tsp soy sauce
1 tsp sugar
1 ½ tbs vegetable oil
- Place a sheet of foil on a bamboo sushi mat.
- Crack the eggs into a bowl, then add the sugar and soy sauce. Beat well with a whisk.
- Heat the oil in a frying-pan over a high heat, and pour the eggs swiftly.
- Using a wooden fork or spatula, lightly mix the eggs and gather to make a rectangular shape. Make sure the eggs are coagulated but still soft.
- Place the omelette on the foiled mat.
- Roll the omelette tightly. Leave it as it is until cooled down, then put it in the fridge to set. Once set, cut it into large bite sized pieces.
A bamboo sushi mat (makisu or makisudare) is a Japanese cooking tool and commonly used to make sushi rolls. It’s made of woven bamboo with cotton string. You can find one at a world food section in a large supermarket or an oriental grocery.
Some of you might say that Tofu, a block of soy bean curd, tastes bland and boring. If you are one of these people, please try this recipe. It only takes 5 minutes to make.
The Sharpness of the Wasabi paste and buttery rich flavour of the avocado transform tofu into an interesting dish. It’s healthy and nutritious too!
Tofu is a good source of protein and contains all eight essential amino acids, so a great vegetarian alternative can be made when replacing the tuna with olive oil.
Ingredients for 3people
1Pack of Tofu (Bean Curd)
1 Tin of Tuna (Drain excess oil)
1 Pack of Salad Cress
3-5 tbs Soy Sauce
1-2 tsp Wasabi Paste (Mix with the soy sauce)
1. Dice the tofu and avocado, and then place them in a bowl.
2. Add the drained tuna, the soy sauce and the wasabi paste mixture into the bowl.
3. Add the Salad Cress in the bowl and roughly mix all the ingredients.
1. Adjust the amount of soy sauce and wasabi paste for your liking.
2. If you have time, drain the tofu block before cooking. First, wrap the tofu block with kitchen paper, then place on a large plate. Put a wooden chopping board or something similar on top of the tofu, making sure the tofu will be pressed evenly. Drain for about 30 minutes.
3. For a vegetarian alternative, replace the tin of tuna with 1 tbs of olive oil.