Today I am proposing a recipe extract from an ebook that I have just purchased: KIBŌ (Brimming with Hope. The Author is Elizabeth Andoh, a renowned Japanese food writer (also the author of Kansha a book about Japanese Vegan and Vegetarian cuisine!)
The book is being sold online for under $US4, and a portion of the proceeds will be donated to Japan's recovery efforts. If you like to have a look inside the book, and for more sample recipes, please click here, where you will also find the links to purchase the book. You can also find the info on Amazon by clicking here.
Pine Nut Tōfu Sauce (Matsu no Mi Shira Aé) adapted from page 87:
KIBŌ (Brimming with Hope): Recipes & Stories from Japan’s Tohoku
by Elizabeth Andoh (10 Speed, 2012).
|Recipe Elizabeth Andoh, photographer Aya Brackett, stylist Karen Shinto|
Reprinted with permission from Kibo ("Brimming with Hope"): Recipes and Stories from Japan's Tohoku by Elizabeth Andoh, copyright (c) 2012. Published by Ten Speed Press, a division of Random House, Inc.
This nutty tōfu sauce comes to the Tohoku table in two ways: either mixed with fruit or tossed with greens. If you choose the fruit version, try fresh apples and dried apricots, cranberries, or blueberries, diced. The classic version, stuffed into a whole scooped out persimmon, is shown on page 71 of KIBŌ (photo on page 70), If you prefer, toss slightly bitter greens in the tōfu sauce; briefly blanched and coarsely chopped spinach or kale are good choices.
Recipe makes about 1 cup sauce, enough to make 6 to 8 small servings when mixed with fruit or blanched greens.
4 ounces (about 1/4 to 1/3 large block) tōfu, drained of packaging liquid
1/4 to 1/3 cup pine nuts (matsu no mi), un-toasted
Pinch of salt
Drop of mirin (syrupy rice wine)
Bring plain water to a vigorous boil, add the tōfu and cook it for 1 minute (begin counting from the time the water returns to a boil). With a slotted spoon, remove the tōfu, draining it well as you set it aside to toast and crush the pine nuts.
In a heavy skillet set over medium heat, dry roast the pine nuts, stirring them with a spatula or gently swirling the skillet to keep the nuts in motion. When aromatic and very lightly colored, about 2 minutes, remove the skillet from the stove. The nuts will continue to roast with retained heat so judge color on the light side. While still warm, transfer the nuts to a suribachi (grooved mortar) to crush them the old-fashioned way, or to the bowl of a mini-sized food processor the modern way.
If you are using a suribachi grind the nuts until completely crushed and slightly oily BEFORE adding the drained tōfu you set aside earlier. Continue to grind until the mixture is smooth and thick. Sprinkle with the salt and grind further. Finally, drizzle in a few drops of mirin. When ready to use, toss in your fruit or greens and mix. Serve family-style from the suribachi bowl, or divvy up into individual portions, mounded in small bowls or cups.
If you are using a mini food processor, pulse-process the nuts until crushed and slightly oily. Scrape down the sides BEFORE adding the drained tōfu you set aside earlier. Continue to pulse-process until the mixture is smooth and thick. Sprinkle with the salt, drizzle in a few drops of mirin and pulse to blend.
Scrape out the sauce and use immediately, or store in a covered glass jar in the refrigerator for up to 2 days.