#NHKworldJapan Chef Rika’s Tofu Dishes Made Easy: 2 Healthy Ways [Japanese Cooking] – Dining with the Chef

Chef Rika’s Tofu Dishes Made Easy: 2 Healthy Ways [Japanese Cooking] – Dining with the Chef
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Tofu with a twist! Try Chef Rika’s recipes: crispy Agedashi Tofu bathed in hot dashi broth and a fresh salad with tofu dressing, while discovering the delicate charm of Japanese tofu.

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Agedashi Tofu

Ingredients (Serves 2)
– 350 g tofu (preferably momen or firm tofu)
– Potato starch, as needed
– Daikon radish, as needed
– 5 shiso leaves
– 1 honey-pickled plums (umeboshi)
– 160 ml water
– 3 g granulated dashi
– 1 tbsp sake
– 1 tbsp soy sauce
– Salt, as needed

Directions
1. Remove excess moisture from the tofu using a microwave. Cut it into 3 cm cubes.
2. Grate the daikon radish. Chop the Umeboshi plum pickles. Cut the shiso leaves into thin strips.
3. Coat the tofu cubes with potato starch and deep fry in 150℃ oil. When the tofu surface turns crispy, it is done.
4. Serve the tofu with garnishes and pour hot dashi broth over it made with granulated dashi, sake, soy sauce, salt and water.

Shira-ae

Ingredients (Serves 2)
– 350 g tofu (preferably kinugoshi or silken tofu)
– 1/2 tsp sugar
– 1 tbsp miso
– 2 tbsp sesame oil
– 100 g boiled spinach
– 100 g boiled green beans
– Ground sesame seeds, as needed

Directions
1. Remove the excess moisture from the tofu by microwaving for 3 minutes at 600W.
2. Add the tofu with sugar, ground sesame seeds, sesame oil and miso into a blender and mix into a paste.
3. Boil the green beans and spinach. Cut into 3 cm long.
4. Mix the vegetables with the tofu mixture. Plate and top with the ground sesame seeds.

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