Last week, I've been eating a lot of cheesecakes and rice late at night. So, I decided to go on a diet and reduce my carbohydrate intake even just at dinner. Luckily, we have a lot of melon and watermelon at my husband's hometown. So right after we finished our a-bit-late lunch, I asked my mother-in-law to not prepare anything for me for dinner because I was hoping I could just eat fruits and the usual vegetable salad. She said, 'Really? Well, how about tofu salad? It's more nutritious." I've never eaten tofu salad, but then I said yes and thanked her.
Then came dinner and my tofu salad.
It looked mostly like I expected; but I thought it would be unfried silken tofu cubes mixed amongst the colorful salad vegetables. It wasn't. It was lightly fried. When I took a chopstickful (can i say that?), the experience bursted into my mouth in slow-motion and dramatic wind effect on my face, as if I was awaken from a deep sleep. It felt like all five of my senses just came home after relentlessly and meaninglessly wandering the earth. I guess that's the strike of the vinegars and sweetness of the vegetables.
The following night, I asked if I can eat the tofu salad again. It was like a newly discovered addiction.
Tips and tricks
If the dressing comes on too strong for you, you may adjust it with water. :)
The picture on the right is another version with stir-fried broccoli and baby leaf instead of paprikas. :)
One afternoon, being on my usual lazy-to-cook-for-one mode, I raided the fridge for the easiest ingredient I can handle. Then I saw tofu. I think I'd cook this tofu instead, I don't need chopping board to cut it and I can just use a small pan, I thought to myself. And then there's frozen udon that I can boil for just 1-2 minutes... So, remembering a dish I tasted when I once visited the vegetarian grocery in Kyoto to buy kombu powder, I devised a recipe after that. And here it is. I'm sorry I don't have a picture of my udon topped with kombu tofu yet because it looked too plain-- I want to re-do that next time and put some greens, when my cooking mode comes. ;)
A vegetarian for 12 years and a kitchen warrior since I moved in to Japan, my favorite battle has been winning over my husband's interestingly complicated taste buds.