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

By Yukiko Moriyama, Yukiko Moriyama , Yasuhiro Komatsu

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

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

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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. In medium pan, heat vegetable oil. Cut tofu into bite size cubes and brown in oil. Remove tofu from oil and toss with soy sauce and garlic granules.

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. Shop Co-op for a variety of tofu and soy products. To help make your shopping easier, check out our recipe handouts and, in the Arcata Co-op, our consumer library.

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. 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.

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