芝麻豆腐

芝麻豆腐

  • 2-3人份
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通过这份食谱尝试一下味道更丰富更鲜美的豆腐替代料理吧。不像真正的豆腐(那种由凝固的豆浆制成的豆腐),这个“豆腐”是用芝麻糊和葛根粉合成的,再使用海带高汤和盐进行提味和增鲜。这是一道传统的“精进料理(寺院菜肴)”凉菜,食用时可加少许酱油或将其切成小方块加到味噌汤里。

材料

• 75g sesame paste
• 500ml konbu dashi
•75g kuzu flour
• scant tsp of salt
optional: wasabi and soy sauce for garnish

做法

  1. Crumble the kuzu flour so that it’s not lumpy. If you have a food processor or suribachi you can use these to save a bit of time.

  2. Place the kuzu flour in a bowl, add the konbu dashi, sesame paste and salt, then mix well with a whisk until all the lumps disappear.

  3. Pour the mixture into a pan, stirring continuously. While stirring, turn on the heat to low-medium. As the mixture begins to warm up, it will gradually get gooier and gooier. It should take about 10-15 minutes to thicken, when it dollops thickly off the spoon it should be ready.

  4. Dampen your mould and pour in the mixture. If you don’t have anything suitable to hand, you can always use a little cling film tied tightly with a rubber band, just make sure it’s water tight.

  5. Bang the mould a couple of times to release any trapped air bubbles, then cover with a damp cloth. Place your mould or cling film blob in a container of chilled water to cool down.

  6. When the mixture has cooled to room temperature, put it in the fridge to set. This should take about 2 hours, then your sesame tofu will be ready to slice up and serve. Enjoy with a little dab of wasabi or splash of soy sauce.

小贴士

• If you can’t get your hands on Japanese nerigoma sesame paste, you can use tahini or grind your own using a suribachi. If you’ve decided to make your own, lightly toast the sesame in a frying pan first before grinding. Also be warned it might take a while, so you’ll want to get unsuspecting friends, family and passers-by to lend a hand too.

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