Fried Tofu Pouch With Green Onion From The Fabled Fields Of Kyoto

Fried tofu pouch with green onion from the fabled fields of Kyoto

Kujo green onions grow lushly on a patch of land in a residential area in Kyoto's Ukyo Ward.

The field is owned by Genichi Nagasawa, 65, a farmer who produces Kyoyasai (heirloom vegetables of Kyoto) as well as daikon radish, turnips and other produce through organic farming.

Tofu With Walnut Sauce Features In Expanded Menu For Nara Monks

Tofu with walnut sauce features in expanded menu for Nara monks

The Shuni-e (commonly called Omizutori) ceremony has been held at Todaiji Temple in Nara since the Nara Period (710-784).

Although the large torches that shower sparks on people are famous, they are simply meant to lead the monks to the temple hall. The monks pray for the happiness of all living things and go through the cycle of penitence and prayer.

Flavorful Tofu Dishes Help Boost Nutrition

Flavorful tofu dishes help boost nutrition

The Yomiuri ShimbunIn the world of yakuzen medicinal cuisine, tofu is categorized as a food that "cools down the body." Hiyayakko cold tofu is a typical dish in which to enjoy this product, but increasing your repertoire will help you better remove heat from your body. Cook Hiromi Takeuchi, who holds the qualification of international Chinese medical dietitian, shares cool tofu recipes.

Takeuchi explained the reason tofu is suited to surviving hot days. "In the world of Chinese medicinal cuisine, the characteristics of foods are classified into five categories — cold, cool, neutral, warm and hot. Tofu, which is included in the cool category, is said to have the effect of removing heat from the body," she said.

Mother's Deep-fried Tofu Dumpling Gets Taste Buds Dance

Mother's deep-fried tofu dumpling gets taste buds dance

Tomi Matsuba has been advocating a "lifestyle with roots" from Iwami Ginzan, a UNESCO World Heritage site in Oda, Shimane Prefecture.

The 67-year-old designer of the clothing brand Gungendo also renovates traditional-style old houses and writes books emphasizing the wisdom of time-honored ways of life.

Miso, Kale And Crispy Tofu Soup

Miso, kale and crispy tofu soupINGREDIENTS
1/3 cup white miso paste (see Notes)
2cm piece fresh ginger, peeled, cut into thin matchsticks
4 stalks kale
150g green beans, trimmed, cut into 2cm lengths
2 x 200g packets udon noodles
2 teaspoons canola oil
200g packet Japanese marinated tofu, cut into 2cm cubes

Japanese Tofu Soup

Japanese tofu soupIngredients
200g fresh shiitake mushrooms, halved
200g thick Korean glass noodles (see note) or thin glass noodles (bean thread vermicelli)
1/2 small Chinese cabbage, thickly sliced
4 spring onions, chopped, plus extra to serve
600g silken firm tofu (at room temperature), drained, cubed
Broth
2L (8 cups) dashi (Japanese fish stock)(see note), made with dashi powder prepared to packet directions
3/4 cup (185ml) mirin (see note)
3/4 cup (185ml) reduced-salt soy sauce
1/4 cup (60ml) sake

Japanese Tofu With Asian Greens Salad

Japanese tofu with asian greens saladMouth-watering Asian greens combine with the golden tofu to create an elegant side dish.

Ingredients
80ml (1/3 cup) vegetable oil
1 x 200g pkt Japanese tofu (Soyco brand), drained, cut into 2cm cubes
1 x 100g pkt baby Asian greens
85g (1 1/4 cups) bean sprouts
1 1/2 kecap manis

Tofu And Mushroom Miso

Tofu and mushroom misoIngredients
1 teaspoon sesame oil
100g Swiss brown mushrooms, thinly sliced
2 tablespoons brown miso
4 cups boiling water
1/2 bunch choy sum leaves, washed, shredded
150g drained silken firm tofu, cut into small cubes
1 tablespoon mirin

Teriyaki Tofu Kebabs

Teriyaki tofu kebabsThis recipe is vegan friendly.

Ingredients
Bamboo skewers
8 button mushrooms, halved
2 zucchinis, cut into 2cm pieces
300g firm tofu, cut into 16
200ml teriyaki & roasted garlic marinade

Miso Soup With Prawns, Tofu And Udon Noodles

Miso soup with prawns, tofu and udon noodlesIngredients
1 x 270g pkt dried udon noodles
24 (about 550g) small cooked prawns, peeled
150g silken firm tofu, cut into 2cm pieces
2L (8 cups) water
200g white miso paste
1 tablespoon finely grated fresh ginger
2 tablespoons soy sauce
1 bunch asparagus, woody ends trimmed, cut into 3cm lengths diagonally
300g mixed Asian mushrooms (such as oyster, shimeji and shiitake)
80g baby spinach leaves
2 shallots, ends trimmed, thinly sliced diagonally

Pan-fried Tofu With Ponzu Dressing And Shredded Vegetables

Pan-fried tofu with ponzu dressing and shredded vegetablesIngredients
1/4 cup (50g) rice flour
300g firm tofu, cut into 8 slices
1/4 cup (60ml) gluten-free tamari
1 tablespoon lime juice
1 tablespoon mirin (see note)
1 1/2 tablespoons grapeseed oil (see note)
2 carrots, cut into thin matchsticks
1 red capsicum, cut into thin strips
1 green capsicum, cut into thin strips
6 spring onions, cut into long strips, plus extra sliced to garnish

Soba Noodle, Tofu & Vegetable Salad With Miso Dressing

Soba noodle, tofu & vegetable salad with miso dressingIngredients
270g dried soba noodles
200g snow peas, trimmed
1 large carrot, peeled, cut into matchsticks
2 tablespoons rice wine vinegar
1 tablespoon miso paste
1 1/2 tablespoons olive oil
2 teaspoons soy sauce or tamari (wheat-free soy sauce)
1 teaspoon finely grated fresh ginger
1 teaspoon Dijon mustard
1 teaspoon caster sugar
200g firm tofu
4 small radishes, thinly sliced
100g baby spinach leaves
40g (1/4 cup) sunflower seeds

Panko And Sesame Crusted Tofu Noodle Salad

Panko and sesame crusted tofu noodle saladIngredients
180g soba noodles
1 large carrot, peeled, cut into matchsticks
150g snow peas, trimmed, thinly sliced diagonally
2 tablespoons Obento Japanese Rice Wine Vinegar
2 tablespoons tamari
1 tablespoon kecap manis (see Notes)
500g firm tofu
25g (1/3 cup) panko breadcrumbs
55g (1/3 cup) sesame seeds
1/2 teaspoon dried chilli flakes
2 1/2 tablespoons peanut oil
4cm piece fresh ginger, peeled, cut into matchsticks
2 green shallots, thinly sliced diagonally