- Base Tofu Product (88)
- Course (89)
- Cuisine (82)
2.5 cups nama yuba
1/4 cup extra virgin olive oil
1/2 -1 Tablespoon kosher salt
2 lbs wild mushrooms (a mix of shiitake, trumpets, chanterelle, nameko) cut thick, irregular shapes
1/4 cup butter / olive oil
2 Tablespoon butter, cold, cubed
1 Lemon, zest and 1 Tablespoon juice
1 cup French cured olives, pitted, halved
2 Tablespoon chives, chopped
Some Truffle oil
Urfa Biber pepper flakes
Mix nama yuba with lemon zest, salt and olive oil. Set aside.
Heat a pan on high with butter or olive oil, and saute mushrooms till golden. Add salt and lemon juice. Then add in butter to finish. Remove from heat.
Place mushrooms on a serving plate. Top with a dollop of lemony nama yuba. Top with olives and chives. Drizzle with truffled oil and garnish with urfa pepper flakes.
credit: Flavor Explosions
2 blocks Hodo Firm Tofu (If you can get your hands on some of our medium tofu, that offers a great consistency -available at SF Sat Farmers’ Mkt – Saturdays at CUESA
2 Tablespoons fish sauce, substitute with soy sauce for vegan version
2 Tablespoons lime juice
1 stalk lemon grass, white part only, very finely sliced
3 kaffir lime leaves, vein removed, chiffonaded
3 Thai red chilies, deseeded and chopped finely
3 Tablespoons cilantro leaves and stems, chopped
3 Tablespoons green onions, sliced thinly
3 Tablespoons mint leaves, chiffonaded
Juice from 1 lime
1 Tablespoon fish sauce, substitute with soy sauce for vegan version
½ teaspoon palm sugar
1 Tablespoon lime zest
Cilantro or mint sprigs for garnish
Preparing the toasted rice: Dry-fry the glutinous rice (without any oil) under medium heat till golden brown. Remove, let cool slightly and grind into a powder with a spice mill, or a mortar and pestle. Set aside.
Drain and pat dry tofu. Crumble into pea-sized pieces. Toss with lime juice and fish sauce. Just before tossing, drain any liquids.
Preparing the dressing: In a small saucepan, combine lime juice, fish sauce and sugar and heat till the sugar is dissolved. Remove from heat, let it cool a little then mix in lime zest. Set aside.
Preparing the herb: Slice lemongrass, kaffir, and chilies. Zest lime. Mince green onions, cilantro and mint. Toss all together and set aside.
Assembly: Mix in the rice powder, herb mixture and dressing tofu and toss to combine. Let sit for 10 minutes for the flavor to come together.
Credit: Flavor Explosions
Green curry paste:
3 Tablespoons lemongrass, chopped
1 Tablespoon galangal, sliced
1 teaspoon ginger
1 teaspoon fresh turmeric, chopped
1 Tablespoon cilantro roots, chopped
2 Serrano chilies (unseeded if spicier version is preferred)
5 green Thai bird eye chilis (unseeded if spicier version is preferred)
½ teaspoon kosher salt
1 teaspoon kaffir lime leaves, chiffonade
2 Tablespoons garlic, chopped
3 Tablespoons shallot, chopped
1 teaspoon coriander seeds, roasted, ground
1 teaspoon white peppercorn, ground
1 teaspoon shrimp paste, omit for vegan
1 cup coconut cream (reserve 2 Tablespoons for later use)
4 Tablespoons green curry paste (see above)
3 cloves garlic
1 Tablespoon coriander seeds, toasted and ground
1 Tablespoon cumin seeds, toasted and ground
2 cups coconut milk
6 Thai eggplants, quartered lengthwise or 1 Chinese eggplant, cut into bitesize
2 zucchini, cut into bite size tiles
1 carrot, cut into rounds
3 Kaffir lime leaves, stems removed, finely minced
1 cup bamboo shoots
12 oz firm or medium tofu
1 Tablespoon palm sugar
1/4 cup fish sauce or soy sauce
2 red or green jalapeño, stem and seeds removed, thinly sliced
5 sprigs Thai basil, leaves only
2 Tablespoons coconut cream
A few sprigs of cilantro
In a food processor, grind lemongrass till fine, then add galangal, ginger, turmeric and coriander roots.
Pulse till ground. Next add chilies, salt, kaffir and garlic and grind till combine. Lastly, add shallots and grind till a fine paste forms. Stir in ground coriander, pepper, and shrimp paste. Add some water if needed to keep mixture turning.
In a wok, add the coconut cream and crack the coconut cream by heating the coconut cream on medium high till it begins to bubble and pools of oil begins to form. If it does not, then add 1 Tablespoon canola oil. Add curry paste and sliced garlic, and coriander and cumin spices. Fry till fragrant, and oil has separated, about 5-7 minutes. Drizzle in the coconut milk. Bring the mixture back to a simmer.
Add the eggplant, zucchini, carrots, and the kaffir lime leaves and simmer until the vegetables are tender.
Add bamboo shoots and tofu. Add the sugar, fish sauce and jalapeno. Simmer five more minutes.
Remove pan from the heat and stir in the basil leaves. Transfer curry to a serving dish and drizzle with the coconut cream. Garnish with the cilantro sprig.
Credit: Flavor Explosions