Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, hot tofu with umeboshi, ginger and cheese. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Hot Tofu with Umeboshi, Ginger and Cheese is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Hot Tofu with Umeboshi, Ginger and Cheese is something which I have loved my entire life.
Tofu: Cook the rice or farro according to package directions. Cut the tofu into slices and press with a paper towel to remove excess moisture. Wait a few minutes and press again - there's lotsa water in there!
To get started with this recipe, we must prepare a few components. You can cook hot tofu with umeboshi, ginger and cheese using 6 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Hot Tofu with Umeboshi, Ginger and Cheese:
- Prepare 150 grams Tofu
- Prepare 1 tsp plus Grated ginger
- Get 1 piece Umeboshi
- Prepare 1 tsp Mentsuyu (2x concentrate)
- Take 1 slice Sliced cheese (non-melting type)
- Make ready 1 Nori seaweed, bonito flakes, onion, etc.
Serve with a cucumber salad for a low-calorie, nutrient-packed vegetarian supper. Bland sauce needed more I would definitely add more ginger and either some hot peppers or cayenne possibly a little lemon juice next time to add some. *Tofu hamburger/cake with ume sauce (tofu, minced chicken, onion, eryngii mushroom, ginger, egg, katakuriko starch, salt, soy sauce, ume sauce: umeboshi, sake, mirin, long green onion) *Pickled long green onion (long green onion, salt, rice vinegar, konbu) *Steamed eggplant (eggplant, ponzu, okra..tossing sesame-crusted tofu slices in a hot pan with colorful fresh veggies and ginger, plus a little It's easy to make by tossing crumbled tofu and chopped fresh veggies in a hot pan with a little oil Build a better veggie burger by combining well-pressed, drained tofu with diced onions, scallions Palak paneer typically uses cheese to create its signature creamy texture, but this clever version. Tofu Pudding with Ginger Syrup (Dau Hu Nuoc Duong / Tao Pho). Mix the GDL with the corn starch mixture in the final step, just before adding the hot soy milk.
Instructions to make Hot Tofu with Umeboshi, Ginger and Cheese:
- Place the tofu on a dish and cover with plastic wrap. Microwave for 1 1/2 minutes. Take off the wrap and drain the liquid.
- Chop and mash the umeboshi using a knife, and mix with the grated ginger and mentsuyu.
- Inset chopsticks into the tofu (don't insert them all the way through) to make a passage for the heat. Remove the chopsticks and top with Step 2.
- Cover with cheese and microwave for 1 minute uncovered. Sprinkle with nori (etc.) and you're done!
- I tried making this once by skipping Step 1 and just heating the tofu in Step 4…But the tofu was watery and still cold in the middle, so I wouldn't recommend it!
Tofu Pudding with Ginger Syrup dessert is commonly enjoyed warm but you can chill it for a refreshing sweet treat. "Tofu steak" is one of those Japanese restaurant menu items I'm overly familiar with. As a vegetarian, the sizzling skillet of tofu is often one of the few dishes I can order (as long as it isn't I've found most tofu steaks to be uninspiring, but then a a ginger-laden version at one restaurant changed my opinion. This is a great recipe for beginners like me. I had never cooked with tofu before and found this dish easy to prepare and delicious. I used ground ginger and I added some honey (diluted in hot water) towards the end.
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