Grilled Tofu with Miso Sauces Recipe(Tofu-Dengaku)

Tofu Dengaku(豆腐田楽) are little rectangular slices of baked or fried tofu with various miso toppings. The toppings are savory and a little sweet. They are often serves on bamboo forks or skewers. This is a great hors d'oeuvre or side dish. You can also use blocks of konnyaku in the same way. Serve with perilla leaves(shiso) or other greens. There are three slightly diferent topping recipes here. A perfect healthy and hearty dish.


Serves 4     327 cal./serving




Ingredients: 

• 2 blocks regular tofu, about 10. oz.(285g) each
• vegetable oil
• bamboo forks or skewers(optional)
• perilla leaves(shiso) or lettuce(optional)
• konnyaku (optional)

Topping 1:

• 1-1/2 Tbsp. black sesame seeds
• 3 Tbsp. red miso
• 1-1/2 Tbsp. dashi bonito stock
• 1-1/2 Tbsp. sugar
• 1 Tbsp. mirin

Topping 2:

• 3 Tbsp. red miso
• 1-1/2 Tbsp. dashi bonito stock
• 1-1/2 Tbsp. sugar
• 1 Tbsp. mirin

Topping 3:

• 3 Tbsp. white miso
• 1-1/2 Tbsp. dashi bonito stock
• 1-1/2 Tbsp. sugar
• 1 Tbsp mirin

Directions:

1. Topping 1 and Topping 2 are the same, except for the black sesame seeds. Toast and grind sesame seeds and set aside. Combine all other ingredients (both 1 and 2)in a saucepan and stir constantly over medium heat until mixture thickens and slightly reduced. Remove from heat and divide in half. Add ground black sesame to one half.
2. Topping 3 i the same, except the miso is white. Combine all ingredients and stir constantly until mixture thickens and is reduced.

Baking:

1. Cut each block of tofu ino 6 equal rectangular slices. Put a paper towel on the cutting board and tilt up slightly. Put tofu on the cutting board, lay another paper towel on top, and put a heavy plate or other cutting board on top to press out excess water. Lay aside for 30 minutes.
2. Preheat oven to 475°F/245ºC Line broiler pan with foil and brush on a little vegetable oil. Arrange tofu slices in the pan and bake for about 10 minutes or until tofu surface is brown.
3. Now spread toppings evenly over tofu slices like a thick paste and broil for another 3 minutes until topping darkens slightly.

Frying pan:

1. First, place tofu in a pan with just enough water to cover and bring to a boil over medium heat. Simmer for about 5 minutes until tofu is firm. Carefully remove from pan with a spatula and pat dry.
2. Saute tofu slices in a frying pan with oil, turning carefully, over medium heat until golden brown.

Serving:

• If desired, put tofu slices on bamboo forks or skewers and serve on a bed of perilla leaves(shiso) or lettuce or other greens.

Basic Miso Soup Recipe (Miso-Shiru)

After white rice, the most common dish seen on Japanese tables is miso soup(miso-shiru/味噌汁). Eaten at any meal, it's the cornerstone of Japanese cooking. If you ask people what they ate for breakfast, one of the most common answers is rice and miso soup.

Miso is fermented rice, barley and/or soybeans that creates a thick, salty paste that is a basic seasoning. Miso soup is a combination of a fish stock base(usually bonito) and the miso with various other ingredients. Instant, granulated bonito stock is commonly used, but this recipe shows you how to make your own stock from kelp(konbu) and bonito flakes(katsuo-bushi). It's actually quite simple to make. You can enjoy this basic miso soup recipe with tofu and wakame seaweed and also impress your friends that you made it from scratch.

Seres 4       120 cal./serving

Ingredients:

• 4 cups water
• 4 inch(10 cm) piece of kelp(Konbu)                          
• 1-1/2 to 2 cups loose bonito flakes(katsuo-bushi, hana-katsuo, kezuri-bushi)
• 1/3-1/2 oz.(10-15g) dried wakame seaweed
• 1 cake white tofu, 10 oz.(285g)
• 4 Tbsp. medium salt miso
• 1 rounded Tbsp. finely chopped green onion

Directions:

1. Do not wash kelp, as the white powder contains much of the flavor. Instead, wipe both sides of kelp with a damp cloth and cut 1/2 inch(1-1/2cm) slits at 1 inch(2-1/2cm) intervals. 
2. Add cold water to a medium saucepan. When water is warm(100°F/38ºC) add kelp. Cook over medium heat and remove kelp just before water boil.
3. Add bonito flakes to kelp broth and raise heat. When broth begins to boil, remove pan from heat immediately. Skim off any foam.
4. Allow 2-3 minutes for flakes to settle to the bottom. Pour broth through a cheesecloth lined strainer to remove bonito flakes. The broth should be clear. 
5. Soak wakame seaweed in water for about 10 minutes. Cut into 1 inch, (2-1/2cm) lengths. Cut tofu into 1/2 inch(1-1/2cm cubes).
6. Heat bonito broth. remove about 1/2 cup of stock to dissolve miso. Put in a small bowl, ad miso and stir to dissolve miso until there are no lumps. Pour miso mixture back into pan. 
7. Add tofu and wakame. Continue to heat until just before it boils.
8. Serve in small soup bowls and garnish with diced green onion.

Simple Simmered Tofu Recipe (Yudofu)

Simmered tofu is as popular in winter as chilled tofu is in summer. This is one of the simplest and purest ways to enjoy this Japanese food.

Traditionally, Simmered Tofu is prepared in an earthenware pot(donabe) over a gas burner. This recipe calls for making it in an electric skillet. Whichever way, the result is a light, subtle, delicious taste.

Serves 4  154 Cal. per serving









Ingredients:

2 cakes regular tofu, 10 oz.(285g) each
6 inch(15 cm) piece kelp(konbu)
1 tsp. cornstarch
pinch of salt

Condiments

• 1 inch(2-1/2cm) fresh ginger, grated
• 3-4 green onions, finely chopped

Dipping Sauce

• 1/2 cup loose bonito flakes(hana-katsuo) about 1/3 oz.(10g)
• 7 Tbsp. soy sauce
• 3 Tbsp. bonito stock
• 1 Tbsp. mirin

Directions:

1. Prepare condiments.
2. Combine Dipping Sauce ingredients in  saucepan over medium heat and bring to a boil. Boil for 5 seconds only and remove from heat. Strain through a cheese-cloth lined wire strainer into a small heat resistant cup. Place cup in the middle of cooking skillet or pan or keep sauce hot until ready to serve. 
3. Do not wash kelp, as the white powder contains much of the flavor. Instead, wipe both sides of kelp with a damp cloth and cut 1/2 inch(1-1/2cm) slits at 1 inch(2-1/2cm) intervals. Cut in half and put in a medium sized electric skillet with 3 cups of water, a pinch of salt, and cornstarch dissolves in 2 tsp. warm water.
4. Cut each tofu cake into 8 pieces and ad to the skillet. The tofu should be completely covered by water. Bring to boil over medium heat. Cook tofu until it floats. 
5. Serve Dipping Sauce in small individual bowls and add condiments to taste. Remove tofu with chopsticks, dip in sauce and eat.

Variations:

You can make yudofu more exciting and nutritious by adding some shitake mushrooms, or hakusai(Chinese cabbage) to the pot. 

Chilled Fresh Tofu Recipe (Hiya-Yakko)

Japanese cooking just doesn't get any simpler than this. Fresh tofu is a light, healthy dish that is beloved by vegetarians or people trying to stay healthy or lose weight, but it can be enjoyed by anyone. This is perfect on a hot summer day when you need something refreshing that's light and easy on the stomach.

(Serves 4)                   128 Cal. per serving






Ingredients:

2 cakes tofu, 10 oz. (285g)

Condiments

• 2 rounded Tbsp. finely chopped green onion
• 1-1/2 inches(4cm) fresh ginger, grated
• 1 rounded Tbsp. loose bonito flakes(hana-katsuo)
• 3-4 Tbsp. soy sauce

Directions:

1. Prepare condiments in advance.
2. Cut tofu in half and dunk into boiling water for 5 seconds, then immediately place into a large bowl of ice water.
3. Drain tofu and place 1 piece each in 4 individual bowls. Top with a small mound of grated ginger, chopped green onion, and pour a little soy sauce over the top and serve.