Yukiko Moriyama, Yukiko Moriyama , Yasuhiro Komatsu's A taste of tofu : mastering the art of tofu cookery PDF

By Yukiko Moriyama, Yukiko Moriyama , Yasuhiro Komatsu

ISBN-10: 488996133X

ISBN-13: 9784889961331

Booklet by means of Moriyama, Yukiko, Moriyama , Yukiko, Komatsu, Yasuhiro

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Additional resources for A taste of tofu : mastering the art of tofu cookery

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Marinated Tofu & Roasted Peppers Appetizer 1 red bell pepper 1 green bell pepper ¼ cup roast garlic cloves, whole 2 cups Roy’s basil vinaigrette approximately ½ lb tofu Marinate tofu in Roy’s Basil vinaigrette 1-2 hours. Warm quickly in sauté pan and place over oven roasted red Honey-Curried Vegetables & Fried Tofu 1 small stalk broccoli 1 med carrot 1 yellow squash 1 sweet red bell pepper ½ head green cabbage 1 Tbsp chopped garlic ½ cup soy sauce 2 Tbsp honey 2 Tbsp curry powder 2 cups coconut milk dash of salt 1 lb firm tofu ½ cup vegetable oil 2 Tbsp garlic granules Remove tofu from water and let drain.

Place on a wire rack on top of a sheet pan. Sprinkle with thyme, rosemary, salt and white pepper and drizzle with olive oil. Dry in a preheated 275° oven until dry, approximately 3½ hours. For the tofu: Slice tofu into 6 to 8 even slices. Allow to macerate in beet juice, basil, vinegar, shallots, garlic, thyme, salt and white pepper for one hour. For the gelee: In a stainless pot, combine tomato juice, water, shallots, garlic, thyme, salt, pepper, and agar agar. Bring to a boil and simmer 5 minutes.

Cut tofu into bite size cubes and brown in oil. Remove tofu from oil and toss with soy sauce and garlic granules. In a large sauté pan, place honey and bring to a boil. Add chopped veggies and tofu to bubbling honey, tossing vigorously to coat with honey. Add curry powder and stir well. Add coconut milk and let More than a shopping trip ... The Co-op wishes to thank the following chefs for their generosity in reproducing their recipes and for participating in today’s event: Tommy Chase, Vista Del Mar John Lewis, Spoons Ronna Kriesel, Restaurant 301 Patrick O’Toole, Restaurant 301 John Salzonni, Roy’s Club Celebrating 25 years of local produce, less packaging and community spirit.

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A taste of tofu : mastering the art of tofu cookery by Yukiko Moriyama, Yukiko Moriyama , Yasuhiro Komatsu


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