Thursday, June 05, 2014

Japanese Vegetarian Dinner with Kristin-san

Offput by the texture of tofu? Can't say we understand exactly but baking/broiling transforms bean curd into chewy morsels more akin to chicken. Cafe Drake HRV marinated cubes of tofu in a mixture of veggie oil, sriracha, tamari, ketchup, Worcestershire sauce and sweet chili sauce for 2 hours at room temperature before roasting on a baking sheet, in a 400 degree F. oven, for about 30 minutes. Turn and baste the tofu three times during baking.

We then garnished the baked tofu with tiny upland cress leaves fresh from the garden, along with toasted pumpkin seeds and shaved scallions.
Shiso has also returned to the herb garden, above, atop short grain rice.

Tofu, rice and daikon greens in a miso butter sauce.

It's always such a delight to cook for - and dine with - thoughtful gourmands like Kristin.

Freshly sprouted mung beans were dressed with sesame paste and chili oil.

No comments: