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sweet miso tofu & salad with sesame dressing

This recipe was inspired by vegan yumyum’s smokey miso tofu, I omitted the liquid smoke, because I don’t have any. I could have use smoked paprika, but I’m afraid it will ruin the whole batch of the delicate miso sauce. I also use white miso instead of red, I found red miso taste too strong, although it’s good for soup, but not so much for sauces and dressings. By the way,does anyone knows where to get liquid smoke in Melbourne?

On the side, we had green salad (cucumber, tomato, blanched broccoli) tossed with sesame dressing and dry roasted sesame seeds.

  • tofu with sweet miso sauce :
  • half block of tofu (300g)
  • mix together :
  • 2 tbsp white miso
  • 2 tbsp mirin / white vinegar
  • 2 tbsp sugar
  • 1 tsp sesame oil
  • 1 tbsp hot water

preheat the oven 180C and sliced tofu 1/2 cm thick (I got 10 thin slices out of 300 g), arrange on baking tray lined with tin foil or silicone baking mat (I should get one of those)

brush both sides of tofu with miso, let it sit for 10 minutes

brush top sides, bake for 30 min, the sauce should appear darker and dry, and the tofu slices darkened around the edges.

sesame dressing (for the salad) :

  • 1 tbsp sesame seeds, dry roasted
  • 1 tbsp sesame oil
  • 2 tbsp mirin
  • 1-2 tbsp soy sauce (depends on the type of soy sauce you have, some are saltier than others)
  • 1 tsp sugar

for drinks, soda milk :

….and this is our current favourite summer drink, milk soda. 1tbsp condensed milk topped with soda water and ice cubes. Creamy and fizzy!

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I’m currently in love with these bombs, they go with everything! spaghetti, noodles, rice, couscous..you name it! All I need to do is make a little adjustments, If I want to eat them with pasta, I just use Italian herbs such as basil, or oregano. In this post, I have them with stir fried flat rice noodle and vegies, so I added chopped up coriander and rolled them in flour and sesame seeds before shallow frying them. We ended up eating the rest of the balls with sweet chilli sauce as a ‘dessert’.Ā  Next time, I’m thinking to add some nori flakes, and have them with soba or udon noodles. šŸ˜‰

spanakopitaI called this my version of spanakopita, because it has broccoli in it (yes, I sneak broccoli in a lot of my cooking). I’m using frozen spinach because it cuts cooking time massively. I’ve triedĀ  with fresh spinach in the past, I personally found it’sĀ  too time consuming, and the result was a bit gritty, maybe i didn’t wash the spinach leaves properly. However, you can always replace it with fresh spinach if you prefer.

ingredients :

  • 1 package of filo pastry
  • 1 package frozen spinach thawed or microwaved 1.5 min, squeeze excess water (important!)
  • 1 onion diced
  • 1 clove garlic
  • 1 small – medium head of broccoli (chopped very finely)
  • 1 1/2 cups ricotta cheese (or 1 small tub)
  • 1/2 cup feta cheese, crumbled
  • 1/3 cup melted butter / oil spray
  • salt & pepper to taste

saute onion until just cooked, add garlic broccoli and spinach, cook until the spinach dries up a little bit, transfer to a bowl

mix ricotta cheese into the spinach, add feta cheese, salt and pepper,Ā  you don’t have to add lots of salt, feta cheese it’s quite salty as it is

melt butter in a microwave (~seconds), add 1 tbsp olive oil

brush pastry with butter, or spray with oil, top with another pastry, repeat until you have 3 – 4 (or more) layers

do anotherĀ  3 – 4of filo – butter layers

oh yeah, don’t forget to cover the rest of the pastry AND the buttered pastry with tea towel, otherwise they will dry up, and believe me..you don’t want to have flakes of filo pastry storm in your kitchen

transfer 1 set ofĀ  filo layers to baking dish, if its overhang, that’s fine, spoon the filling in, and top with anther set of layers

tuck the hanging pastry, you dont have to do it neatly, just make sure you cover all the edges

brush the top with butter / spray with oil

bake in the oven 180 C for 20 min until the pastry turns golden (it varies, depends on the oven, just make sure you check it every 10 min or so)

let it cool for 10 – 15 min (if you can)

serve with mountain of salad

 

 

 

 

soba salad

I don’t have a specific measurement for this recipe, this is sort of a -last minute-use what in the cupboard -type of recipe. I packed this for lunch today so I don’t have buy take outs.Ā Soba noodles usually packed in three individual serves, in this recipe, I used 1 serve of noodle. I served it with leftover standard stir fry vegies from dinner. You can tell it’s a leftover from the colour of the broccoli, they look a bit overcooked and tired, and already lost it’s vibrant green colour šŸ™‚

Ingredients :

  • 1 serve soba noodles
  • 1 tbsp tahini
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1/2 tbsp brown sugar
  • Japanese red chilli powder Ā (nanami togarashi)
  • 2 tbsp water to thin out the dressing

cook soba for 3 min. or according to the package instruction, drain, and rinse with cold water. if you have time, it will be better to chill the noodle in the fridge to stop the cooking process or to dump the noodle in iced water. Overcooked noodle will clumps and mushy. (I got this tip from my husband, he’s working in a fast food Japanese restaurant).

mix the dressing ingredient until smooth, taste, and add some more if you feel like it.

drizzle the dressing to the noodle, mix, and sprinkle a little chilli powder (optional)

I imagine this dressing will be better with grated ginger, but I was in a rush, and didn’t really have time to grate a ginger (yet, I still have time to take picture of the noodle..).

broccoli

ingredients :

250 g wholemeal spaghetti (1/2 package)

1 bunch of broccoli

olive oil

2 tbsp (or more) grated parmesan cheese or toasted bread crumbs for lower fat options

salt and pepper to taste

Ā 

  • cook the spaghetti according to the package
  • meanwhile, chopped the broccoli bite sized pieces (withe the stalk and leaves)
  • in the last 3 min of the spagetthiĀ cooking process, throw in the broccoli into the pot
  • drain the spagetthi and the broccoli
  • drizzle with olive oil
  • season with salt and pepper
  • transfer to plates, and sprinkle with parmesan cheese