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Dans la lune

May 12, 2020

Japanese Miso Soup – Miso Shiru with Tofu

Japanese Miso Soup - Miso Shiru with Tofu

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Persons
5
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Japanese Miso Soup - Miso Shiru with Tofu

Ingredients

  • 800ml water
  • 1/2 onion - finely sliced
  • 55g white miso paste
  • 1/2 tbsp hondashi powder
  • 240g tofu (soft or firm) - (cut into bite size pieces.)
  • *I like soft tofu for miso soup.

Instructions

  • 1. In a cooking pot, add water and onion. Bring it to a boil, then add miso paste.
  • 2. Once miso paste is melted completely, add tofu and hondashi powder. Bring it to a boil.
  • 3. Serve hot!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Soup, Tofu

January 23, 2020

Soft White Bread Buns with tofu – bread maker

Soft white bread buns with tofu - bread maker

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Serving Size
6 soft white pan
Prep Time
1 hour
Cook Time
12 minutes
Total Time
1 hour, 12 minutes
Soft white bread buns with tofu - bread maker

Ingredients

  • 200g bread flour (or 195g/T65 and 5g/gluten flour)
  • 3g salt
  • 16g sugar
  • 130g milk
  • 15g margarine
  • 50g tofu firm
  • * You can also use "soft tofu" to make the buns even fluffier. It will make the dough quite soft so giving it a nice shape will become trickier. You can dust the dough with flour as you work on it, it will help (not too much though).
  • 3.5g dry yeast

Instructions

  • 1. Add all the ingredients in the pan of your bread machine. Add yeast in the yeast compartment. Select dough cycle and press start as per manufacturer's instructions.
  • 2. When the dough cycle is complete, remove the dough from the machine and place on a floured surface.
  • 3. Punch the dough down and divide it in 6 pieces. Cover it with a damp cloth. Let it rest for about 15min.
  • 4. Shape each piece into a round ball with a line in the middle of the bun, using a stick (eg.g chopsticks). Arrange on lined baking trays. Cover and let rise for 40~60min in a warm place or until the dough has doubled in volume. Lightly sprinkle flour over the bread, using a cooking sieve.
  • 5. Preheat the oven to 180℃ degree. Reduce the heat to 150℃ degree and bake for about 15 min. Remove from the oven and let it cool down on a wire rack.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Bread, Bread & Pizza, Cooking, Cooking Recipe, Everyday cooking

November 13, 2019

‘iri dofu’ Scrambled Tofu (easy)

'iri dofu' Scrambled Tofu (easy)

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Persons
3
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
'iri dofu' Scrambled Tofu (easy)

Ingredients

  • 1/2 carrot - julienne
  • 3 brown mushrooms (80g)- sliced
  • 1/2 leek - julienne
  • 1 tofu (about 250g) - boil in hot water for 3min
  • 170g chicken thighs - cut into small pieces
  • 1 tbsp sesame oil

Ingredient A

  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sugar
  • 4 tbsp water
  • 1/2 tsp dashi powder
  • 1 eggs
  • dash of salt (optional)

Instructions

  • 1. In a frying-pan, heat sesame oil and cook chicken and carrot until meat is no longer pink. Add mushrooms and leek. Cook.
  • 2. Break tofu into several bite pieces and add them in. Tofu will naturally break more while stirring.
  • 3. Add ingredient A (mix them ahead of adding). Bring it to a boil, stirring constantly, then pour the beaten egg onto it. Scramble it all together gently. Add a dash of salt if necessary.
  • Serve hot!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Chicken, Cooking, Cooking Recipe, Egg, Everyday cooking, Fast & Yummy, Tofu

March 26, 2019

Crunchy Tofu Balls

Crunchy Tofu Balls

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Persons
5
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Crunchy Tofu Balls

Ingredients

  • 1 tofu (about 400g)
  • 400g grated pork
  • 1 can heart of palm (400g) or canned sliced bamboo shoots - chopped
  • 2 garlic cloves - finely chopped
  • 80g steamed rice

Ingredient A

  • 1 tsp fine salt
  • 1 tsp ginger powder
  • 1 tbsp basil powder
  • 1/2 tsp hondashi powder
  • 15g Fresh green chili (optional) - finely chopped
  • 1/2 tbsp sesame oil
  • 1/2 tbsp soy sauce
  • 3 1/2 tbsp katakuriko/potato starch

Instructions

  • 1. Wrap the tofu with 2 layers of paper towels and place on a microwave safe plate. Microwave for about 2~3min at 600W. Let it cool to room temperature. Then crush it into tiny pieces, using your hands. Set aside.
  • 2. In a large bowl, add all the ingredients. Mix well to combine.
  • 3. Foam the mixture into balls.
  • 4. Deep-fry the tofu balls, turning them occasionally until all sides are light brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
  • Serve hot!
© 2022 Copyright Dans la lune

 

Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Pork, Tofu

July 26, 2018

Tofu meatballs

Tofu meatballs

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Persons
5
Tofu meatballs

Ingredients

- Ingredient A -

  • 5 brown mushrooms ( about 80g )
  • 550g tofu firm
  • 4 garlic cloves - finely chopped
  • 1 leek - finely chopped
  • 1 egg
  • 1/2 tsp fine salt
  • 1/2 tsp sugar
  • 1 tsp ginger powder
  • 2 tsp chicken bouillon powder
  • 3 tbsp katakuriko / potato starch
  • 1 tbsp sesame oil
  • 80g Zha cai (preserved vegetable) - finely chopped
  • some of panko / bread crumbs or plain flour (T45) to coat meatballs

- For the sauce -

  • 70g water
  • 2 tbsp vinegar
  • 2 tbsp soy sauce
  • 1 tbsp chinese shaohsing rice cooking wine or cooking sake
  • 2 tbsp sugar
  • 80g ketchup

Instructions

  • 1. In a small frying-pan, heat 1 tbsp sesame oil and cook zha cai until fragrant. Set aside.
  • 2. Wrap the tofu with 2 layers of paper towels and place on a microwave safe plate. Microwave for about 2~3min at 600W. Let it cool to room temperature. Then crush it into tiny pieces, using your hands. Set aside.
  • 3. In a bowl, add the crumbled tofu, all the ingredient A and zha cai (from No.1). Mix together well.
  • 4. Moisten your hands and take a handful of the croquette mixture, then shape it into round (about 3 cm diam). Coat all around with panko/bread crumbles or plain flour. Repeat this process until you use all the mixture.
  • 5. Deep-fry the tofu meatballs, turning them occasionally until all sides are light brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
  • 6. In a small bowl, add all the sauce ingredients and mix. In a frying-pan, add the sauce and place meatballs and bring it to a boil over medium-high heat. Reduce the heat to low, stirring occasionally for about a few minutes to evenly coat.
  • Serve hot!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Everyday cooking, Food Yummy, Japanese, Tofu

June 24, 2018

Tofu and crab sticks burger

Tofu and crab sticks burger

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Persons
5
Tofu and crab sticks burger

Ingredients

  • 550g tofu firm
  • 150g crab sticks - chopped
  • 2 leek (about 250g) - finely chopped
  • 3 garlic cloves - finely chopped
  • 1 tuna can (net 140g)

- Ingredient A -

  • 1 tsp fine salt
  • 1 tsp ginger powder
  • 20g mustard
  • 1 tsp brown sugar
  • 3 tsp chicken stock powder
  • 2 eggs

For the sauce

  • 2 tbsp vinegar
  • 2 tbsp sugar
  • 3 1/2 tbsp ketchup
  • 2 tbsp soy sauce
  • 1 tbsp strawberry jam
  • 100g water
  • 1 tbsp katakuriko/potato starch - dissolve in 1 tbsp water

Instructions

  • 1. Wrap the tofu with 2 layers of paper towels and place on a microwave safe plate. Microwave for about 2~3min at 600W. Let it cool to room temperature. Then put it into the food processor, process until smooth.
  • 2. In a bowl, add the tofu, leek, garlic, tuna and all ingredients A. Mix and knead the mixture until it becomes smooth and elastic.
  • 3. Form into patties and coat with flour. In a skillet, heat 2 tbsp oil and fry them on both sides until nicely brown and reduce the heat to low. Cover and continue cooking for about 5 more minutes or until cooked through.
  • 4. In a small cooking pot, add all the sauce ingredients and bring to boil. Add dissolved katakuriko to thicken the sauce.
  • Serve hot with the sauce!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Everyday cooking, Seafood, Tofu

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