Chewy Rice Cakes & Tofu Puffs in Gochujang Sauce | My Take on Korean Gochujang Tteokbokki

Chewy Rice Cakes & Tofu Puffs in Gochujang Sauce

I love Korean food! For several years I worked in New Malden, my office located right by rail station, within very short walking distance of many local Korean restaurants. New Malden is colloquially known as Little Korea, a reflection of the large Korean community there, making it one of the best places in the UK ... Read more »

Fully Loaded Spicy Xi’an Cold Tofu

Fully loaded spicy Xi'an cold tofu

Cold tofu is the perfect base for this refreshing, light and full-flavour dish hailing originally from the capital city of Shaanxi Province in China. With no cooking necessary it’s very quick to assemble and, as they are long-life, you can keep the ingredients ready in your store cupboard. Serve for a light, summery lunch for ... Read more »

Recipe: Japanese-Style Mabo Dofu (Tofu with Spicy Miso Pork Sauce)

Japanese-style Mabo Dofu Recipe from The Japanese Larder by Luiz Hara | Bringing Japanese Ingredients Into Your Everyday Cooking

You may already have read my recent review of The Japanese Larder by chef, food writer and supperclub host Luiz Hara. The publishers have kindly given permission to share three great recipes from the book with you. The first, for crispy and deeply savoury Marmite Chicken, is already up. Here’s Luiz’ Japanese-style mabo dofu. And the third, ... Read more »

A Taste For… Tofu | Warm Tofu with Spicy Soy, Spring Onion & Garlic Sauce

You probably think you know tofu, don’t you? A wobbly block of bland, white protein much-loved as a meat substitute by vegans and health nuts. But as a card-carrying carnivore, I’m telling you that tofu is a delicious, versatile and nutritious ingredient that should be in everyone’s fridge or store cupboard. Certainly, the flavour is ... Read more »

Saya Ingen Shira-ae | Green Beans with Tofu, Miso & Sesame Dressing

Traditionally, the key ingredients in the Japanese dish shira-ae are white – white tofu, white miso and white sesame seeds; shiro means white in Japanese and the ae suffix denotes a vegetable dish with dressing. What’s unusual from my European perspective is the low amount of liquid ingredients in the dressing; the silken tofu provides ... Read more »