My apologies for the bad english. I translated this from B's japanese cookbook.
Mix a dressing of
Wrap tofu in kitchen paper and dry for 30 mins
Boil water, put spinach in the pan, immediately put out the fire and drain the spinach
Press the spinach (with a spoon in a colander) to drain as much water as possible
Steam the other vegetables and keep them warm
Cut tofu in half inch cubes and mix them with the vegetables in a dish
Heat the oil and pour over the salad.
Pour dressing over the salad, toss and serve immediately,
Soy and honey glazed sweet potatoes
Preheat the oven to 400°F (200°C).
Cut the potatoes into 1 inch chunks and place on a baking sheet. Drizzle with the oil and season with salt. Roast the potatoes for 30 minutes, turning halfway through, until almost tender.
Mix together honey, ginger juice and soy sauce. Pour over the sweet potatoes, and toss. Roast 10-15 minutes more, or until well glazed and tender.
Sprinkle with sesame seeds.
- 400 gr tofu
- 400 gr spinach
- 200 gr taugé (soy bean sprouts)
- 1 carrot, peeled and cut in matches
- 8 fresh shiitake
- 2 tblsp. Sunflower oil
- 1 tsp sesame oil
Mix a dressing of
- 4 umeboshi (pickeled plum), mashed
- 1 clove garlic, peeled and grated
- 1 tblsp sugar
- ½ tsp salt
- 6 tblsp rice vinegar
- 1 tblsp soy sauce
Wrap tofu in kitchen paper and dry for 30 mins
Boil water, put spinach in the pan, immediately put out the fire and drain the spinach
Press the spinach (with a spoon in a colander) to drain as much water as possible
Steam the other vegetables and keep them warm
Cut tofu in half inch cubes and mix them with the vegetables in a dish
Heat the oil and pour over the salad.
Pour dressing over the salad, toss and serve immediately,
Soy and honey glazed sweet potatoes
- 400 gr sweet potatoes
- 4 tblsp sunflower oil
- 1 tsp sesame oil
- Salt
- 2 tblsp honey
- 1 tblsp. Soy sauce
- 1 tsp. Juice from grated ginger
- 1 tblsp roasted sesame seeds
Preheat the oven to 400°F (200°C).
Cut the potatoes into 1 inch chunks and place on a baking sheet. Drizzle with the oil and season with salt. Roast the potatoes for 30 minutes, turning halfway through, until almost tender.
Mix together honey, ginger juice and soy sauce. Pour over the sweet potatoes, and toss. Roast 10-15 minutes more, or until well glazed and tender.
Sprinkle with sesame seeds.