Did you realize you may use tofu to season your veggies? The Shire is maximum normally a vegetable and or mix that has been pro with tofu plus a few other things like soy sauce, mirin, and miso. This model is an incredibly light percentage that’s full of taste. And a little on the savory facet, just the way I love it! Spinach, carrot, and shirataki noodles are certainly one of my favorite combos. Have you had something like this but?
INGREDIENTS
for the vegetables
2-3 cups carrots shredded, about one heaping cup
1 bunch spinach
1 package white shirataki noodles cut in half, 7 oz.
Shire seasoning
½ block firm Tofu drained
1½-2 tsp light soy sauce usukuchi shoyu
2 Tbsp white sesame seeds toasted
2 tsp sugar
Japanese tofu recipe Carrot, Spinach, and Shirataki noodles (Shiraae) closeup
INSTRUCTIONS
Prepare a large pot of boiling water and blanch the carrots and shirataki for about a minute and 30 seconds.
Once cooked, scoop the carrots and shirataki noodles into a strainer and drop in an ice bath to cool.
Using the same water, add the spinach and blanch for a minute. Then drain and shock with cold water.
Once the spinach has cooled, cut into 1-2 in. sections and squeeze out water. Set aside in a large mixing bowl.
Meanwhile, use a food processor to process tofu, sesame seeds, soy sauce, and sugar. Process until smooth or slightly chunky, if desired.
Squeeze excess water from carrots and shirataki noodles.
Combine tofu mixture with the vegetables and serve immediately.
RECIPE NOTES
Tip – light soy sauce (usukuchi shoyu) helps to preserve the light off-white color of the shire, it has a higher salt content than regular soy sauce (shoyu), but is less likely to affect the natural color of the food it seasons.
INGREDIENTS
for the vegetables
2-3 cups carrots shredded, about one heaping cup
1 bunch spinach
1 package white shirataki noodles cut in half, 7 oz.
Shire seasoning
½ block firm Tofu drained
1½-2 tsp light soy sauce usukuchi shoyu
2 Tbsp white sesame seeds toasted
2 tsp sugar
Japanese tofu recipe Carrot, Spinach, and Shirataki noodles (Shiraae) closeup
INSTRUCTIONS
Prepare a large pot of boiling water and blanch the carrots and shirataki for about a minute and 30 seconds.
Once cooked, scoop the carrots and shirataki noodles into a strainer and drop in an ice bath to cool.
Using the same water, add the spinach and blanch for a minute. Then drain and shock with cold water.
Once the spinach has cooled, cut into 1-2 in. sections and squeeze out water. Set aside in a large mixing bowl.
Meanwhile, use a food processor to process tofu, sesame seeds, soy sauce, and sugar. Process until smooth or slightly chunky, if desired.
Squeeze excess water from carrots and shirataki noodles.
Combine tofu mixture with the vegetables and serve immediately.
RECIPE NOTES
Tip – light soy sauce (usukuchi shoyu) helps to preserve the light off-white color of the shire, it has a higher salt content than regular soy sauce (shoyu), but is less likely to affect the natural color of the food it seasons.
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