A taste of tofu : mastering the art of tofu cookery by Yukiko Moriyama, Yukiko Moriyama , Yasuhiro Komatsu

By Yukiko Moriyama, Yukiko Moriyama , Yasuhiro Komatsu

Booklet by way of Moriyama, Yukiko, Moriyama , Yukiko, Komatsu, Yasuhiro

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For the gelee: In a stainless pot, combine tomato juice, water, shallots, garlic, thyme, salt, pepper, and agar agar. Bring to a boil and simmer 5 minutes. To assemble terrines: Line a 8 x 1½ x 2¼ inch terrine mold with plastic wrap, ladle gelee, line with baby carrot slices, ladle gelee, line with tofu, ladle gelee, line with tomatoes, ladle gelee, line with tofu, ladle gelee. Wrap tight in plastic. Weighing down the terrine mold, place in an ice bath for 20 minutes. Unwrap terrine and slice thin.

Sprinkle with thyme, rosemary, salt and white pepper and drizzle with olive oil. Dry in a preheated 275° oven until dry, approximately 3½ hours. For the tofu: Slice tofu into 6 to 8 even slices. Allow to macerate in beet juice, basil, vinegar, shallots, garlic, thyme, salt and white pepper for one hour. For the gelee: In a stainless pot, combine tomato juice, water, shallots, garlic, thyme, salt, pepper, and agar agar. Bring to a boil and simmer 5 minutes. To assemble terrines: Line a 8 x 1½ x 2¼ inch terrine mold with plastic wrap, ladle gelee, line with baby carrot slices, ladle gelee, line with tofu, ladle gelee, line with tomatoes, ladle gelee, line with tofu, ladle gelee.

In a large sauté pan, place honey and bring to a boil. Add chopped veggies and tofu to bubbling honey, tossing vigorously to coat with honey. Add curry powder and stir well. Add coconut milk and let More than a shopping trip ... The Co-op wishes to thank the following chefs for their generosity in reproducing their recipes and for participating in today’s event: Tommy Chase, Vista Del Mar John Lewis, Spoons Ronna Kriesel, Restaurant 301 Patrick O’Toole, Restaurant 301 John Salzonni, Roy’s Club Celebrating 25 years of local produce, less packaging and community spirit.

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