What To Do With Tofu : Giseidofu

One of my favourite things to do at the moment it to use food to connect with other people on Instagram Stories. I’ve had all kinds of interesting food chats from people as far away as Brazil and Indonesia. I’ve learned so much and been able to share some ideas too. It’s a nice feeling.  Food really speaks to people’s hearts.

One ingredient that’s really got people messaging me each time I use it is tofu. Surprised? I was! Pleasantly surprised. Tofu has suffered a twisted reputation in UK. Many think of it as horribly boring, tasteless or very limited in its use. Flip these opinions over and spin them around and you might get a bit closer to how Japanese view tofu. It’s so versatile and can be incredibly tasty, especially if you buy some fresh, fresh, fresh.  Not all tofu is the same. Not all tofu is equal. In Japan it varies from region to region and maker to maker. Entire generations of tofu makers have poured there hearts into the making of their special versions of tofu. And all my words are just the very tip of the iceberg.

Now back to my Instagram Stories! I promised you all a bunch of different ways to use tofu and here is the first. Giseidofu is one of my favourite ways to enjoy tofu. It is easy, light, savoury, warming, so tasty and nutritious. It is a great way to use up random veggies laying in the fridge and you do not have to find the freshest of tofu for it to be tasty.
INGREDIENTS:
METHOD
  1.  Drain the tofu and wrap in paper towels to remove excess water.
  2. Julienne and chop your chosen vegetables into small chunks.
  3. Blanch vegetables for about 1 minute. No need to blanch frozen edamame.
  4. If you are using prawns, blanch raw prawns for 1 minute. No need to do this if your prawns are pre-cooked.
  5. Mash the tofu in a bowl until smooth – it will look a bit like scrambled eggs.
  6. Stir in the egg yolk.
  7. Save a little of the vegetables from step 3 and add the rest together with the  prawns (if you are using them).
  8. Line small bowls with cling film (I use round bottomed ramekins).
  9. Spoon the mixture from step 7 into each dish and gently pull the edges of the cling film towards the centre. Twist to seal.
  10. Microwave each dish for about 2 minutes.
  11. Allow to cool a little before untying the cling film and upturning each dish into your serving dishes.
  12. In a small saucepan, add the dashi/konbu stock and water. Mix in the 2 tables of tsuyu and bring to the boil. Once boiled, turn the heat down to minimum.
  13. In a small bowl, mix together 1 tsp of potato starch with 1 tbsp of water. Once the starch has dissolved, add it to the pan with the stock and stir till it begins to thicken.
  14. Pour  sauce over the tofu dish and garnish with the vegetables you set aside. Add a sprinkle of togarashi or yuzu shichimi if you have it and serve.

Let me know if you have any questions or need help finding Japanese ingredients in London. My favourite places to buy our essentials are: Rice Wine on Brewer Street, Soho.  Natural Natural on Finchely Road. Longdan Express on Hackney Road, Shoreditch has a useful Japanese section.