Miso Pickled ”Tofu” Recipe by Kanako Yagi
Miso Marinated Tofu Miso Marinated Tofu Making salted tofu then miso tofu was too much work, so I decided to make it a lot simpler. In Step 3, you don't need to spread the miso to the corners since it won't come into contact with the tofu; spreading it in a cross pattern is enough. Take a look at the size of the tofu and adjust the width of your spread miso accordingly. (Eyeballing it is fine.） Recipe by si-tan cookpad.japan Salted Tofu Salted Tofu I often make miso marinated tofu, but when I tried salting the tofu, it became a light and summery appetizer! If the basil paste is too thick when you grind it, thin it by adding olive oil gradually. If the tofu is salty enough, there's no need to add salt to the basil pesto or sauce. Recipe by pogue cookpad.japan Miso Soup with Firm Tofu Miso Soup with Firm Tofu Since I was small, my miso soup has always been made with firm tofu. I love firm tofu since it's so dense and filling. Make sure not to overcook the tofu. Just turn the heat off when the soup has warmed up. Recipe by Ryokutan cookpad.japan Miso Marinated Egg Yolks and Tofu Miso Marinated Egg Yolks and Tofu I wanted to try out a different method to serve tofu. This was the first time I made this, so I just used 1 yolk, but the children just gobbled it up with a spoon. It's a little firmer and saltier than regular tofu. I used a sweet-salty miso. The egg yolk is fine if it's about half-buried in the miso marinade base. Recipe by Mentaiko cookpad.japan Salted Tofu Salted Tofu My grandmother used to make this homemade recipe all the time. It's best to change the paper towel the following morning. At that time, you should taste it and adjust the amount of salt as necessary. Use the freshest tofu you can find. Since it can easily spoil, be careful. Recipe by Kaz0731 cookpad.japan Chilled Tofu with Okra and Umeboshi Pickled Plums Chilled Tofu with Okra and Umeboshi Pickled Plums Okra and umeboshi go well together. This chilled tofu dish is perfect to enjoy during the summer. Cut the okra while they are still raw, then blanch in boiling water. It's easier this way, and I feel that the okra stay crispy while becoming extra gooey. Just drain the boiling water in Step 3. After draining the hot water from the okra and letting them rest for a while in a sieve, they're ready when some of their gooey liquid starts to drip. For 3-4 servings. Recipe by aya2920 cookpad.japan Healthy Chanpuru Style Tofu Stir-Fry - Miso Is The Key Healthy Chanpuru Style Tofu Stir-Fry - Miso Is The Key My younger sister used to make tofu chanpuru with miso for me. I added dried kiriboshi daikon radish to make the dish healthier. ●You don't have to drain the tofu completely. Even if more water comes out of the tofu after cooking the dried kiriboshi daikon will absorb it! ●Be careful not to break up the tofu too much so as not to lose its texture. ●Add sesame seeds to taste. I like to add quite a lot. ●If you leave the dish to rest for a while, the flavors will blend together and it will become more delicious. Recipe by Lecreuset cookpad.japan Homemade Atsuage Made From Miso Tofu Homemade Atsuage Made From Miso Tofu I wanted to try making atsuage from tofu marinated in miso! The atsuage turned out be filled with flavor! They taste great topped simply with grated daikon radish. Since they are wrapped up in a sushi mat, the tofu won't fall apart. Use whatever miso you would like. Recipe by Tamyu cookpad.japan Miso Marinated Tofu Miso Marinated Tofu Making salted tofu then miso tofu was too much work, so I decided to make it a lot simpler. In Step 3, you don't need to spread the miso to the corners since it won't come into contact with the tofu; spreading it in a cross pattern is enough. Take a look at the size of the tofu and adjust the width of your spread miso accordingly. (Eyeballing it is fine.） Recipe by si-tan cookpad.japan Miso Marinated Tofu Miso Marinated Tofu Making salted tofu then miso tofu was too much work, so I decided to make it a lot simpler. In Step 3, you don't need to spread the miso to the corners since it won't come into contact with the tofu; spreading it in a cross pattern is enough. Take a look at the size of the tofu and adjust the width of your spread miso accordingly. (Eyeballing it is fine.） Recipe by si-tan cookpad.japan Salted Tofu Salted Tofu I often make miso marinated tofu, but when I tried salting the tofu, it became a light and summery appetizer! If the basil paste is too thick when you grind it, thin it by adding olive oil gradually. If the tofu is salty enough, there's no need to add salt to the basil pesto or sauce. Recipe by pogue cookpad.japan Salted Tofu Salted Tofu I often make miso marinated tofu, but when I tried salting the tofu, it became a light and summery appetizer! If the basil paste is too thick when you grind it, thin it by adding olive oil gradually. If the tofu is salty enough, there's no need to add salt to the basil pesto or sauce. Recipe by pogue cookpad.japan Miso Soup with Firm Tofu Miso Soup with Firm Tofu Since I was small, my miso soup has always been made with firm tofu. I love firm tofu since it's so dense and filling. Make sure not to overcook the tofu. Just turn the heat off when the soup has warmed up. Recipe by Ryokutan cookpad.japan Miso Soup with Firm Tofu Miso Soup with Firm Tofu Since I was small, my miso soup has always been made with firm tofu. I love firm tofu since it's so dense and filling. Make sure not to overcook the tofu. Just turn the heat off when the soup has warmed up. Recipe by Ryokutan cookpad.japan Miso Marinated Egg Yolks and Tofu Miso Marinated Egg Yolks and Tofu I wanted to try out a different method to serve tofu. This was the first time I made this, so I just used 1 yolk, but the children just gobbled it up with a spoon. It's a little firmer and saltier than regular tofu. I used a sweet-salty miso. The egg yolk is fine if it's about half-buried in the miso marinade base. Recipe by Mentaiko cookpad.japan Miso Marinated Egg Yolks and Tofu Miso Marinated Egg Yolks and Tofu I wanted to try out a different method to serve tofu. This was the first time I made this, so I just used 1 yolk, but the children just gobbled it up with a spoon. It's a little firmer and saltier than regular tofu. I used a sweet-salty miso. The egg yolk is fine if it's about half-buried in the miso marinade base. Recipe by Mentaiko cookpad.japan Salted Tofu Salted Tofu My grandmother used to make this homemade recipe all the time. It's best to change the paper towel the following morning. At that time, you should taste it and adjust the amount of salt as necessary. Use the freshest tofu you can find. Since it can easily spoil, be careful. Recipe by Kaz0731 cookpad.japan Salted Tofu Salted Tofu My grandmother used to make this homemade recipe all the time. It's best to change the paper towel the following morning. At that time, you should taste it and adjust the amount of salt as necessary. Use the freshest tofu you can find. Since it can easily spoil, be careful. Recipe by Kaz0731 cookpad.japan Chilled Tofu with Okra and Umeboshi Pickled Plums Chilled Tofu with Okra and Umeboshi Pickled Plums Okra and umeboshi go well together. This chilled tofu dish is perfect to enjoy during the summer. Cut the okra while they are still raw, then blanch in boiling water. It's easier this way, and I feel that the okra stay crispy while becoming extra gooey. Just drain the boiling water in Step 3. After draining the hot water from the okra and letting them rest for a while in a sieve, they're ready when some of their gooey liquid starts to drip. For 3-4 servings. Recipe by aya2920 cookpad.japan Chilled Tofu with Okra and Umeboshi Pickled Plums Chilled Tofu with Okra and Umeboshi Pickled Plums Okra and umeboshi go well together. This chilled tofu dish is perfect to enjoy during the summer. Cut the okra while they are still raw, then blanch in boiling water. It's easier this way, and I feel that the okra stay crispy while becoming extra gooey. Just drain the boiling water in Step 3. After draining the hot water from the okra and letting them rest for a while in a sieve, they're ready when some of their gooey liquid starts to drip. For 3-4 servings. Recipe by aya2920 cookpad.japan Healthy Chanpuru Style Tofu Stir-Fry - Miso Is The Key Healthy Chanpuru Style Tofu Stir-Fry - Miso Is The Key My younger sister used to make tofu chanpuru with miso for me. I added dried kiriboshi daikon radish to make the dish healthier. ●You don't have to drain the tofu completely. Even if more water comes out of the tofu after cooking the dried kiriboshi daikon will absorb it! ●Be careful not to break up the tofu too much so as not to lose its texture. ●Add sesame seeds to taste. I like to add quite a lot. ●If you leave the dish to rest for a while, the flavors will blend together and it will become more delicious. Recipe by Lecreuset cookpad.japan Healthy Chanpuru Style Tofu Stir-Fry - Miso Is The Key Healthy Chanpuru Style Tofu Stir-Fry - Miso Is The Key My younger sister used to make tofu chanpuru with miso for me. I added dried kiriboshi daikon radish to make the dish healthier. ●You don't have to drain the tofu completely. Even if more water comes out of the tofu after cooking the dried kiriboshi daikon will absorb it! ●Be careful not to break up the tofu too much so as not to lose its texture. ●Add sesame seeds to taste. I like to add quite a lot. ●If you leave the dish to rest for a while, the flavors will blend together and it will become more delicious. Recipe by Lecreuset cookpad.japan Homemade Atsuage Made From Miso Tofu Homemade Atsuage Made From Miso Tofu I wanted to try making atsuage from tofu marinated in miso! The atsuage turned out be filled with flavor! They taste great topped simply with grated daikon radish. Since they are wrapped up in a sushi mat, the tofu won't fall apart. Use whatever miso you would like. Recipe by Tamyu cookpad.japan Homemade Atsuage Made From Miso Tofu Homemade Atsuage Made From Miso Tofu I wanted to try making atsuage from tofu marinated in miso! The atsuage turned out be filled with flavor! They taste great topped simply with grated daikon radish. Since they are wrapped up in a sushi mat, the tofu won't fall apart. Use whatever miso you would like. Recipe by Tamyu cookpad.japan