Korean Tofu

Though tofu originated in China nearly 2 000 years, it has found its way into many East Asian and Southeast Asian cuisines. Benjamin Franklin was the first American to mention "Towfu" in a letter in 1770 while visiting London. The first tofu company in the U.S. was in 1878. But, it was not well known until middle of the 20th century. 

Korean tofu is marinated in various spices and varies from family to family.

두부 (Korean)

/dubu/

1 package of organic, firm tofu

3 Tbs. (45 ml) soy sauce or gluten-free liquid aminos

4 Tbs. (60 ml) water

garlic minced (to taste)

1 Tbs. (6 g) paprika and for more heat, cayenne pepper 

1 Tbs. (15 g) organic honey

1 Tbs. (15 ml) sesame oil

organic green onions, chopped

sesame seeds

일 /il/ 1. Press the tofu with heavy object for 15 minutes to release the water or heat in the microwave for 4 minutes.

이 /ee/ 2. Cut into small squares.

삼 /sam/ 3. Fry in the oil until it turns brown.

사 /sa/ 4. Whisk: soy sauce/liquid aminos, water, garlic, spices,and honey.

오 /oh/ 5. Pour the sauce over the tofu.

육 /yook/ 6. Garnish with green onions and sesame seeds.

칠 /chil/ 7. Serve as a side dish.

Here are many more tofu dishes: 

https://veggiefernandezs.blogspot.com/search/label/tofu

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Soba Noodle Salad

Some brands of  (gluten-free) buckwheat (蕎麦) Japanese flour noodles might have wheat flour as well. The noodles have a nutty flavor. Use chopsticks to pick up chunks of noodles and eat them without biting off any noodles. This salad has a lot of tasty ingredients.

蕎麦サラダ (Japanese)

/soba sarada/

Serves 6 六

Salad サラダ :

3/4 pounds (340 g) (GF) organic soba noodles, cooked according to the package

dash of Himalayan salt

4 organic eggs

1 organic carrot, cut into very long, thin strips

1 organic cucumber, cut into long, little thicker strips than the carrot

1/2 (60 g) organic daikon radish sprouts, cut off any fibers

organic mixed salad greens

organic cherry tomatoes, cut in half

1/4 pound (130 g) organic mung bean sprouts

Dressing ドレッシング /doresshingu/:

5 Tbs. (75 ml) organic rice vinegar

2 Tbs. (30 ml) mirin (substitute: 1/2 tsp/2,5 g sugar:1 Tbs./15 ml vinegar)

3 Tbs. (45 g) white sugar

3 Tbs. (30 ml) sesame oil and soy sauce (or gluten-free liquid aminos)

optional: gochujhan (sweet and spicy fermented chili paste) (substitute: hoisin sauce + sugar)

i /long e/

一 /ichi/ 1. After noodles been cooked, wash them in cold water. Drain and wash two more times. Drain in a colander.

二 /ni/ 2. Bring to a boil over high heat, 5 cups (1200 ml) water in a pan. Stir in the vinegar and salt.

三 /san/ 3. Reduce the heat, still slightly boiling. Use a spoon to lower eggs and cook for 7 minutes.

四 /shi/ 4. Transfer the eggs to a bowl of ice water.

五 /go/ 5. Crack the shells and let the eggs sit in the ice water for 3 minutes.

六 /roku/ 6. Whisk all the dressing ingredients. Set aside.

 七 /shichi/ 7. Cut the noodles in half with scissors.

 八 /hachi/ 8. Transfer to a serving bowl.

 九 /kyuu/ 9. Add half of the dressing. Toss in the vegetables. 

 十 /juu/ 10. Add the rest of the dressing. 

十一 Slice the eggs in half.

十二 Serve the salad in bowls, topped with to half-cut eggs.

いただきます 

/ētadakēmasu/

lit. I will humbly accept it

[said before eating]

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Orange Tofu

Orange chicken taste great, but orange tofu is healthier. Chicken beast is slightly lower in fat, some saturated and cholesterol; tofu contains all monounsaturated and polyunsaturated fats, aka the "good" kind. 

橙汁豆腐 (Chinese)

/chéngzhī dòufu/

Serves 4

28 ounce (800 g) organic firm tofu

2/3 cup (85 g) cornstarch, potato starcher, or tapioca starch

lemon pepper

olive oil

2 tsp. (10 g) grated organic ginger

1/2 tsp (2,5 g) red chili flakes

2 Tbs. (30 g) minced organic garlic

1/2 cup (65 g) organic brown sugar

1/2 cup (120 ml) each organic: orange juice and rice vinegar

organic orange zest

6 Tbs. (900 ml) soy sauce or GF liquid aminos

2 tsp. (10 ml) each: fish sauce and sesame oil

chopped organic green onions

organic cooked rice

一 /yī/ 1. Drain the water from the tofu.

二 /èr/ 2. Tear the tofu into bite-sized pieces.

三 /sān/ 3. In a bowl, mix the tofu with the cornstarch and lemon pepper.

四 /sì/ 4.  Add the oil to a wok or large skillet on medium high heat.

五 /wǔ/ 5. Carefully lower the coated tofu into the oil and spread apart. Do no touch or move the pieces.

六 /liù/ 6. Allow the pieces to sear and form a golden crust, about 7 minutes.

七 /chī/ 7.  Remove and place on paper towel or a rack.

八 /bā/ 8. To the wok, add the ginger, red pepper chili flakes, and garlic. Cook about 30 seconds.

九 /jiǔ/ 9. Stir in the sugar, orange juice, rice vinegar, fish sauce, and soy sauce/liquid aminos. Cook about 5 minutes.

十 /shí/ 10. Add the tofu and coat with the sauce.

十 一 /shíyī/ 11. And orange zest and turn off the heat.

十二 /shíèr/ 12. Mix in the sesame oil.

十三 /shísān/ 13. Serve rice as a side dish or tofu over rice with the chopped green onions.

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