Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, hot tofu with umeboshi, ginger and cheese. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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!
Hot Tofu with Umeboshi, Ginger and Cheese is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Hot Tofu with Umeboshi, Ginger and Cheese is something that I’ve loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook hot tofu with umeboshi, ginger and cheese using 6 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Hot Tofu with Umeboshi, Ginger and Cheese:
- Take Tofu
- Prepare plus Grated ginger
- Make ready Umeboshi
- Take Mentsuyu (2x concentrate)
- Make ready Sliced cheese (non-melting type)
- Get 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.
Steps 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.
So that’s going to wrap it up for this exceptional food hot tofu with umeboshi, ginger and cheese recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
