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Shiso Tofu / Japanese Food

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Citrus zest adds a tremendous boost of flavor and complexity to whatever it touches, has virtually no calories, and costs almost nothing. Just slice off the peel of any citrus with a vegetable peeler or sharp knife, scrape away any bitter white pith clinging to it, and mince it up.
This is a kind of wafu (Japanese-style) pesto, except that it's spooned over fresh soft tofu, not pasta. This dish really wakes up the palate and the appetite, so it's good to serve it as the first course of a special meal.
http://www.bento.com/rcp/breakaway-shisotofu400.jpg
(Shiso-Tofu / Image)

Ingredients:

* 20 fresh shiso leaves
* 1 heaping tablespoon baby ginger, minced (normal ginger will work too)
* zest of 1 orange (or other orange citrus), 1 tablespoon reserved
* 3 to 4 tablespoons juice of any orange citrus
* 1 tablespoon extra virgin olive oil
* 1 tablespoon brown rice vinegar (or other vinegar)
* sea salt
* fresh coarsely ground black pepper
* 1 tub oborodofu [or "silken" tofu], about 1/2 pound (200-250g)

serves 2 or 3

Directions:

Blend everything except the tofu in the blender.
Divide the tofu into two or three of your prettiest bowls, and spoon over the sauce.
Taste for salt, and garnish with the reserved zest.

By J.S. on June 5, 2010
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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。