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

By Yukiko Moriyama, Yukiko Moriyama , Yasuhiro Komatsu

ISBN-10: 488996133X

ISBN-13: 9784889961331

E-book by way of Moriyama, Yukiko, Moriyama , Yukiko, Komatsu, Yasuhiro

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Extra info for A taste of tofu : mastering the art of tofu cookery

Example text

Raw shrimp and salmon, green onion, dill, parsley and garlic. – Roasted sweet potato, black beans, chilis, garlic and spices. – John Lewis, Spoons Deli Baby CarrotOven-Dried Tomato-Tofu Terrine 15 baby carrots blanched, cooled and sliced 5 roma tomatoes (oven dried) 1 cup minced shallots 1 cup minced garlic 1 bunch thyme, chopped 2 sprigs rosemary, chopped 2 Tbsp Mustapha’s olive oil 1 pkgs Tofu Shop tofu, sliced 6-8 slices 2 cups beet juice ¼ cup sherry vinegar ½ bunch basil, sliced 7 Tbsp agar agar 2 cups canned organic tomato juice 1 cup water salt to taste freshly ground white pepper to taste For oven dried tomatoes: Slice five roma tomatoes lengthwise in four even slices.

Sautéed mushrooms and onions, walnuts, garlic and fresh parsley. – Roasted winter squash, roasted red peppers, green onion and ginger. – Spinach, dill, parsley, basil and toasted pine nuts. – Raw shrimp and salmon, green onion, dill, parsley and garlic. – Roasted sweet potato, black beans, chilis, garlic and spices. – John Lewis, Spoons Deli Baby CarrotOven-Dried Tomato-Tofu Terrine 15 baby carrots blanched, cooled and sliced 5 roma tomatoes (oven dried) 1 cup minced shallots 1 cup minced garlic 1 bunch thyme, chopped 2 sprigs rosemary, chopped 2 Tbsp Mustapha’s olive oil 1 pkgs Tofu Shop tofu, sliced 6-8 slices 2 cups beet juice ¼ cup sherry vinegar ½ bunch basil, sliced 7 Tbsp agar agar 2 cups canned organic tomato juice 1 cup water salt to taste freshly ground white pepper to taste For oven dried tomatoes: Slice five roma tomatoes lengthwise in four even slices.

To assemble terrines: Line a 8 x 1½ x 2¼ inch terrine mold with plastic wrap, ladle gelee, line with baby carrot slices, ladle gelee, line with tofu, ladle gelee, line with tomatoes, ladle gelee, line with tofu, ladle gelee. Wrap tight in plastic. Weighing down the terrine mold, place in an ice bath for 20 minutes. Unwrap terrine and slice thin. – Patrick O’Toole, Restaurant 301 Tofu & Ricotta Tempura Balls ½ pound ricotta ½ pound tofu 1 tsp salt 1 Tbsp anise 1 tsp white pepper ¼ cup chopped sundried tomatoes ½ cup roasted garlic cloves, chopped Mix all ingredients in a bowl and roll small balls by hand.

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