yakiteri tofu

Teriyaki is now popular in US. How to cook teriyaki is to marinate fish or chicken in teriyaki marinade and saute. But Katsuyo Kobayashi(she published many cooking books in Japan)wrote in her book," when you cook teriyaki fish , I would recommend yakiteri. First saute fish and next put fish in to teriyaki marinade. It is easy, speedy and taste is good as teriyaki." So I adopted her way of cooking to make yakiteri tofu. As also she mentioned in her book,let's saute vegetable ( I sauteed green pepper and scallion ) at the same time for side. When I cook yakiteri tofu as my dinner, I usually save some slices for next day lunch to make sandwiches.

serves 2-3
ingredients:

14ounce soft tofu, drain 30minutes on a strainer

(marinade)
2 tablespoons shoyu
2 tablespoons mirin*
2 tablespoons sake or water
1 teaspoon grated ginger
1/4 teaspoon crashed garlic
1/4 teaspoon hot pepper sesame oil

* if you do not have mirin, substitute 1.5tablespoons maple syrup plus 2teaspoons water for 2tablespoons mirin.

1 Combine all marinade ingredients and put into a plate.
2 Slice drained tofu into between 1/2 - 3/4 inches slices.
3 In a large skillet heat the oil and saute tofu slices 4-6 minutes or until lightly brown. Carefully turn the slices over and saute until light brown.
4 When both side of the tofu slices turn light brown, transfer immediately into the marinade and turn over several time to coat. Serve immediately or allow to marinate in the refrigerator over night is good too.

my veggie burgers

Searching for "Veggie Burgers" for long time - looking around recipes for V. burgers and tried to cook those, buying V.burgers at the natural food stores, and order V. burgers at vegetarian restaurants.
But my taste had not satisfied with those burgers which I tried. I like V.burgers, contain a lot of vegetables and little grains or beans.
Last year I challenged to create my own Veggie Burgers and did it. I graded my Veggie Burgers A+!


ingredients:

1 cup cooked black beans, drained
2-3 kale,remove tough part of stems and steamed
2 stalks celery,cut into 2 inch-long pieces and saute
4 ounces carrot, raw
1 stalk broccoli florets, steamed
1 cup cilantro,coarsely chopped
1/2 cup sunflower seed
2 cloves garlic
1/2 cup Texture Vegetable Protein(TVP)
4 ounces onion, finely chopped
1/2 teaspoon salt
1 tablespoon Ex.V.O.Oil
1/3 cups gluten free flour*
2/3 teaspoon cumin seed, ground
1 teaspoon salt
* combine: 2cups brown rice flour, 2/3cup potato flour, 1/3cup tapioca flour
The amount of chopped vegetables, except TVP/onion mixture, will be 3cups


procedure:

1 lightly roast sunflower seed in 350F oven and ground in a food processor to make coarse meal.
2 Saute onion with 1T oil until translucent, add TVP and saute briefly. Add 1/2t salt.
3 Place carrot and garlic in a food processor,to finely chopped (not puree)and transfer to a large bowl.
4 Place celery and broccoli in a food processor, pulse until finely chopped ( not puree)and add to the carrot/garlic.

5 Place black beans in a food processor, Just pulse until very coarsely chopped( never to puree). Add to the veggie.

6 Add cilantro, onion TVP mixture, gluten free flower, cumin, and salt to the veggie and use your hands to mix until well combined.

7 Divide veggie mixture into 8. Form 3and1/2 inch patties.
8 Chill patties , covered , at least 1 hour.
9 In a well seasoned skillet, heat oil over medium heat until hot, cook patties until lightly browned, 4-6 minutes on each side. Serve with tomato salsa is good.

corn oboro-jiru

Oboro-jiru in japanese means not-creamy soup.
Corn,tofu and miso harmonizing excelent!

serves 4
ingreadients:

3 ears of corn
3 cups broth (from cob & water)
5 ounces silken tofu
2.5 tablespoons miso (mild)

garnish
2-3 shiso leaves, julliened
1 umeboshi, minced

procedure:

1 Remove kernel from the cobs. Put 3cups of water and 3cobs in pot,bring to a boil reduce heat and shimmer 20 minutes to make a nice broth.

2 Put kernel,tofu and 2cups of broth in a blender to puree.
3 Transfer corn-tofu puree to pot, bring to a boil, stirring, reduce heat and shimmer for 10 minutes. Turn off the heat and stir in miso. Add more broth if soup is too thick. Garnished with shiso and umeboshi, serve hot or chill.

summer vegetable tart

Goodbye summer ... till next year! But still there are tomato, corn, zucchini, are abundant supply at my neighbor's farmer's market. A longing for summer . . . let's bake summer veg. tart ! yield: five 4inch tart pans ingredients: (dry) 1/2 cup whole wheat pastry flour 1/2 cup unbleached white flour 1/2 teaspoon baking soda 1/2 teaspoon aluminum-free baking powder 1/4teaspoon salt (wet) 2/3cup water 2tablespoons Ex. v. Olive oil 1+1/4teaspoons balsamic vinegar (vegetable &herb) 1 small zucchini, cut in 4"slices and grilled 2 plum tomatoes, cut in half and grilled 1/4 onion, grilled and chopped 1 /2 corn, boiled and kernel removed (and mix with chopped onion) fresh sage , fresh basil procedure: heat oven at 350F 1 Place tomato and basil in the tart pan. Place zucchini and sage for another tart pan. Place corn and onion mix for another one and place any vegetable for remaining 2 tart pans.Sprinkle salt & pepper. set aside. 2 Combine all dry ingredients in the large bowl 3 Whisk all wet ingredients in the smaller bowl 4 Add wet to dry and mix ( do not over mix) 5 Pour butter over the each vegetable laid tart pan (use spatula to flatten butter) 6 Bake 350F oven for 20 minutes or until a cake tester comes out clean.