Trying with Tofu

wp-1488793508547.jpgWhat? Tofu Chocolate Pudding? Does that work? My initial thought was, hmm, I like tofu and I do like chocolate, but not sure about mixing those together…

And to be honest…I am still not sure.

I had a pack of silken tofu left – the one I normally use for sundubu jjigae) but no sundubu mix – so I googled some ideas on what I else could make with the tofu and came up with this recipe, a sort of mix of these two recipes.

So, how is it made?

Melt au bain-marie 120 gr dark chocolate with 60 ml water, 30 gr cocoa powder, 3 tbs sugar and 1 tbs brandy, rum or coffee liqueur, stirring occasionally . Meanwhile blend 350 gr silken tofu until smooth. Once the chocolate is all nicely melted, add the tofu and stir until all mixed. Divide over 4 glasses and chill for at least 3 hours, or overnight, in the fridge. Serve with some chocolate shavings.

But how did it taste?

Well, it did taste chocolately, but the whole texture was, hmm, a bit odd. I think that was partly because I used a hand-mixer instead of a blender for the tofu, I guess a blender would have made it a bit silkier. It was certainly edible, but not a complete pleasure if you get what I mean. And I do think that puds should be pleasurable so not sure I will try making this again.

Btw, I just love this Droste Cocoa packaging with the nurse holding a tray with a packet of cocoa with a nurse holding a tray and so forth (sorry the photo isn’t better, but check out the image here). Apparently the effect of a picture appearing within itself is known as mise en abyme in art, also known as the Droste effect. It was named after Droste for this illustration. Plus it is pretty good cocoa for baking!

Have you tried any sweet recipes with tofu and were they successful? Looking forward to hear your experiences in the comments!

 

I now also share more (food) photos on Instagram

 

Sundubu Jjigae

Some more Korean comfort food, Sundubu Jjigae or aka Spicy Tofu Stew!

sundubu jjigae.jpg

I love this stew! So nice and comforting, especially now it is getting colder.

There are lots of different versions of this stew, with seafood (my favourite one) or with kimchi and pork, but they will all have this lovely soft dubu (tofu) in it which gives it an amazing creamy-melt-in-the-mouth texture. Hyosun on Korean Bapsang posted recently a very interesting white variation which had Perilla seeds. I quite like perilla but am often not sure how to use it, so her recipe is on my list to try out. A good recipe for the classic seafood version can be found on Maangchi, and she shows how to make the soup-broth-stock base for it.

I actually cheat a bit and use this packet:

wp-1479421800474.jpgI buy these at the Korean supermarket – where they even sell an instant version of sundubu jjigae (which is quite ok actually) – together with the soft dubu. I can’t read the instructions on the packet, but I just put it in a pan, add some water to it and some seafood and veggies.

This time I used mini corn, crab sticks and spring onion. Sometimes I also poach an egg in the stew just before serving, but that doesn’t really work for a packed lunch. This lunch was packed in my Ms Bento set, which is supposed to keep it warm until lunch time. Unfortunately, it had cooled down a bit though, but luckily only needed a quick minute in the microwave to become piping hot again. I always eat rice with this stew, and the other container had some spice garlic scape and cucumber.

Comfort food: Kimchi guk

Kimchi Guk

Some days you just need come comfort food!

I don’t know why, but I find a lot of Korean food qualifies as comfort food. I guess it’s all the soups and stews, and of course the Bibimbap!

This Kimchi Guk (Kimchi soup) is very simple to make, it only needs 3 to 5 (+ water) ingredients and I can eat bowl after bowl of it. It’s also a great way to use up old kimchi, or to be more precise it needs old kimchi as it just doesn’t taste the same if made with fresh kimchi.  Ideally you use that half pot of kimchi that you have lurking in the depths of your fridge and that is a week over date or so 🙂

Ingredients:

  • 2 cups of well fermented, old kimchi + juice.
  • 300 grams pork belly
  • 4-5 cups of water
  • 1 block of firm tofu
  • optional: gochujang
  • optional: green onion

Method:

  • Chop up the kimchi. I find it easiest to just take some scissors and chop it up in the pot itself.
  • Put kimchi and the kimchi juices in a heavy bottomed pan.
  • Slize the pork belly in bite size pieces and add to pan.
  • Add 4 cups of water.
  • Optional: depending on how spicy you like your soup, you can add a table spoon (or 2) of Gochujang.
  • Bring to the boil and cook for half an hour or so.
  • Cube the (drained) tofu, add to the soup and heat through for further 10 minutes.
  • Optional: add some green/spring onion.

If the kimchi is extremely sour, you could also add a little bit of sugar, or if it’s too fresh and not sour enough, you could add some vinegar instead.

Serve with steamed rice.

A love for tofu

Tofu love

Hello to all new visitors! And of course to the regular ones ^*^

Quite a lot of people took the time to comment on yesterday’s post (in answer to HarsH ReaLiTy challenge) and I really appreciate that 🙂

It was great fun to do something completely different to my usual blog posts and it also made my commute much more enjoyable by being more aware of my surroundings. Often I take it for granted that I live/work in this great city called London so it was good to realise that again. It was also really nice to look at the posts/photo’s from other bloggers who took up this challenge, so I can recommend having a browse! (see HarsH ReaLiTy)

So today’s post is what I usually blog about: the food in my lunchbox! 🙂

I called it a love for tofu because that’s what’s happening at the moment, I seem to be totally smitten by this soy product and falling more and more in love with it….  So far I have been mainly using it in Sundubu jJigae (tofu stew) but I am now trying out new recipes.

Actually as a child I didn’t like tofu at all, but I guess my taste buds have grown up a bit. It is the same with mushrooms, I couldn’t stand those but now I am learning to like them. Not so for bell pepper though…still thoroughly dislike it which is a pity as I sometimes look for nice red food to make creative lunches….

Anyway, I digress, so back to my lunch box. There are 2 portions of spicy steamed tofu. The recipe I used is very very loosely based on one I found at Beyond Kimchee although I have also recently been inspired by the (Korean food) recipes on Catherine blog. Am planning to try out her pan-fried tofu recipe soon 😛

To show my love I have also added a heart shaped hard boiled egg, and other ingredients are the usual rice, carrots, some salad and tomatoes. And I just realised it’s actually a vegetarian lunch today!!

Hope you enjoyed reading about my lunch today and wishing everyone a good weekend!