Tuesday, May 27, 2014

Tofu and spring onion skewers

My friends Astuko and Hideko often send me this dried tofu which I find super versatile! I just soak it in water (or stock) and then use it in a variety of dishes. This time I just soaked it in water and then cut each blog into four pieces, and put them in a skewer (soak the skewers too!) with some spring onions. 

I sautéed the skewers on both sides with a little rice bran oil to which I added a few drops of sesame oil, then I brushed the tofu and spring onions with a sauce made by simmering a teaspoon of honey (use sugar or molasses if you are vegan) with two tbsp of water, two of soy sauce (gluten free please use tamari) and a pinch of freshly grated ginger. I turned the skewers over one more time and then I served them, hot and yummy! The scrapings from the pan were delicious on plain rice too!

And this is a picture of Karekare from a walk last Sunday, the Hau Hau track going up, and the Coman on the way down. Splendid! Click here if you like to see more photos of the views from these tracks.

Photos and Recipes by Alessandra Zecchini ©


  1. Interesting recipe. Never cooked tofu but I read so often about it and its versatility.
    Mi piace il tuo blog e tornerò a trovarti presto, così potrò fare anche un po' di pratica con l'inglese :)
    Ciao, Giorgia

  2. Non piace a tutti, bisogna abituarcisi, ma io lo adoro!

  3. I've just picked a whole lot of spring onions from my vege garden - now I know what I'm going to do with them!



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