La versatilità del tofu

La versatilità del tofu

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Ecco delle ricette per imparare a utilizzare uno degli ingredienti più versatili della cucina giapponese, il tofu. Ricavato pressando i fagioli di soia, il tofu è un ingrediente presente nella cucina giapponese da moltissimo tempo. Principalmente viene usato per zuppe, insalate, stir-fries e come alternativa alle proteine animali. Se non lo si conosce bene, il tofu può intimidire, ma grazie a queste ricette ben presto non avrà più segreti per voi.


Please refer to individual recipes.


  1. Ganmodoki Tofu
    • 2 blocks silken tofu
    • 20g shiitake mushrooms
    • 20g carrot
    • 4-5 shiso leaves
    • 1/2 tsp grated ginger
    • 1 tbsp katakuri ko starch powder
    • 1/2 tsp salt

    • 1 cup dashi stock
    • 2 tbsp soy sauce
    • 2 tbsp mirin
    • 1 tsp sugar
    • katakuri ko starch powder
    • Grated Daikon

    1. Place a smaller bowl upside down in a larger bowl, wrap the tofu in kitchen paper and place on a bamboo strainer, then balance this on top of the smaller bowl.
    2. Carefully lower a medium sized bowl upside down on to the tofu, this should create a clamshell type shape and help to push water out from the tofu, through the bamboo strainer. Leave for half a day to ensure as much water as possible is removed.
    3. Chop your carrots and shitake mushrooms into small pieces. Next, place in the microwave and cook for 2 minutes.
    4. In a bowl add your well drained tofu, the katakuri ko starch powder, the salt and the ginger, mixing well. Next, add the shiitake mushrooms, the carrot and finely chopped shiso, and stir in.
    5. With well wetted hands, form the tofu mixture into balls and dust with katakuri ko starch powder.
    6. Fry in oil until golden brown.
    7. In a separate bowl, mix a small amount of katakuri ko starch powder with water, until it forms a runny paste.
    8. Add the dashi stock, soy sauce, mirin and sugar to a pan, bring to a gentle simmer then add the starch paste and stir until the sauce thickens.
    9. Arrange the ganmodoki tofu on a plate and grate the daikon on top, then cover with the sauce and serve.

  2. Tofu Dip Salad
    • 80g tofu
    • 80g canned tuna
    • 2 tsp ra-yu chilli oil
    • 1 tbsp mayonnaise (heaped)
    • 1/2 tbsp ponzu
    • 1/2 tbsp sesame seeds
    • a generous pinch of salt and pepper
    • your favourite fresh vegetables

    1. Gently drain the tofu and pat dry. Next, thinly chop all your vegetables into bite sized pieces.
    2. Mix together the tuna, ra-yu chilli oil, mayonnaise, ponzu, sesame seeds, salt and pepper, and tofu.
    3. Arrange your vegetables on a plate, then top with the tofu dip. Enjoy.

  3. Sweet and Spicy Tofu Steak
    • 1 block firm tofu
    • katakuri ko starch powder
    • chopped chives
    • 2 tbsp cooking sake
    • 2 tbsp mirin
    • 2 tbsp soy sauce
    • 1 tbsp sugar
    • 1-2 tbsp mayonnaise
    • 1/2 tsp doubanjiang spicy broadbean sauce

    1. In a bowl mix together the cooking sake, mirin, soy sauce, sugar, mayonnaise and doubanjiang spicy broadbean sauce, then leave to one side.
    2. Drain the tofu well and dust with katakuri ko starch powder. Pan fry in sesame oil over a medium to high heat until nice and crispy on the outside.
    3. Cover the tofu with the sauce we made earlier, lightly stir frying for a minute or two. Plate with tofu and garnish with finely chopped chives.

  4. Matcha Tofu Smoothie
    • 200g tofu
    • 150ml milk
    • 2 tbsp sugar
    • 2 tsp matcha green tea

    1. In a bowl mix the matcha green tea and sugar well.
    2. Add the tofu, milk, matcha and sugar to a blender and mix until smooth. Enjoy.

Consigli e maggiori informazioni

• If we’ve tempted you into discovering how tasty tofu can be, here are some more tofu recipes to whet your appetite:
Miso Soup
Tofu and Wakame Salad
Mabo Tofu
Hiyayakko Chilled Tofu
Tofu & Edamame Burgers