Tofu’s versatility and health benefits have made it a popular ingredient not only in Japanese cuisine but around the world!
Below are a few easy recipes you can try at home.
Recipes
Stir-Fried Tofu (Iridofu) (Serves 2–3)
Ingredients:
- 1 block firm tofu → Prep: Tear into pieces and soak in hot water with 1 tsp salt for 2 minutes.
- 100g chicken thigh or 2 fish cakes (chikuwa) → Cut into bite-sized pieces or rings.
- ½ carrot → Julienne into 3–4 cm strips.
- 2 dried or fresh shiitake mushrooms → Thinly sliced.
- 1 egg → Beaten.
- A little green onion for garnish.
- Sesame oil.
Seasoning (Mix Together):
- 1½ tbsp soy sauce.
- 1 tbsp mirin.
- 2 tsp sugar.
- 2 tbsp sake.
Steps:
- Sauté the carrots with sesame oil over medium heat for about 2 minutes.
- Add mushrooms and a pinch of salt.
- Add tofu, gently breaking it apart with a spatula as you stir-fry.
- Add the pre-mixed seasoning, reduce to low heat, and simmer until the liquid is absorbed (about 3–4 minutes).
- Pour in the beaten egg and mix lightly.
- Garnish with chopped green onion and serve.
Tofu and Mizuna Sesame Salad (Serves 2)
Ingredients:
- ½ block firm tofu → Cut into 1 cm cubes and remove excess moisture.
- ½ bunch mizuna → Cut into 4–5 cm lengths.
- ½ sheet roasted seaweed.
Dressing (Mix Well):
- 1 tbsp ground white sesame.
- 1 tbsp sesame oil.
- 2/3 tbsp vinegar.
- 2 tsp soy sauce.
- A pinch of black pepper.
Steps:
- Cut the tofu into 1 cm cubes and remove excess water.
- Mix the dressing ingredients in a bowl, then lightly toss with tofu and mizuna.
- Serve in a dish and sprinkle with roasted seaweed.
Chilled Tofu (Hiyayakko)
Ingredients:
- ½ block firm or silken tofu.
- Grated ginger (as needed).
- Soy sauce (as needed).
- Chopped green onion (a small amount).
- Bonito flakes (as needed).
Steps:
- Remove excess water from the tofu.
- Place the tofu on a plate.
- Add grated ginger on top.
- Sprinkle with chopped green onions.
- Drizzle soy sauce.
- Top with bonito flakes.
Enjoy these easy and nutritious tofu recipes!
Tofu Shop
My acquaintance runs a tofu shop in Fukushima Prefecture and is the fifth generation of a long-established tofu family business. They sell classic products like firm tofu, silken tofu, aburaage (fried tofu), and ganmo (fried tofu patties).
At the same time, they are challenging themselves to create new types of tofu. For example, “Basil de Aomame” is a tofu that contains basil and is recommended to be eaten with olive oil and rock salt. Additionally, they have developed other products such as hand cream made from soy milk and curry containing soy milk.
The reason for these new challenges is the tofu industry’s problems, such as a lack of successors and higher raw material costs, which have caused many shops to close.The tofu industry reached its peak around 1960, and since then, 400–500 tofu shops have closed each year. As traditional face-to-face tofu sales have greatly decreased, the industry is consolidating under large manufacturers. Amid this, his shop is working hard to survive.
Thanks to his enthusiasm, the tofu he created has won awards, and the reputation of the shop is also excellent.
叶 有限会社 大椙食品 Kanouya Osugishokuhin
福島県東白川郡棚倉町大字棚倉字鉄炮町16番
16,Teppouchou,Tanagura,Tanaguracho,Higashishirakawagun,Fukushima-prefecture
https://oosugisyokuhin.com
