Any recommendations for ways to cook firm tofu besides stir-frying it? I'm trying to expand my non-meat repetoire, and I've burned myself out on stirfries for a little while by eating nothing but this week.
Dashi itself is not hard to make from scratch, and gives one a most virtuous feeling somehow...
From memory: start with a pot of cold water, add a 4" square of kombu seaweed (available in any decent Asian grocery) and bring to the boil. Simmer for a few minutes. Remove.
Add a decent handful of boniti flakes, turn off the heat, and let them settle. Strain the broth, and, done! :-)
(reading these comments is giving me a big craving for miso soup... )
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From:
dashi
From memory: start with a pot of cold water, add a 4" square of kombu seaweed (available in any decent Asian grocery) and bring to the boil. Simmer for a few minutes. Remove.
Add a decent handful of boniti flakes, turn off the heat, and let them settle. Strain the broth, and, done! :-)
(reading these comments is giving me a big craving for miso soup... )
From:
Re: dashi
But when making miso soup for breakfast before work, it's easier to just use the powdered stuff. :)
From:
Re: dashi
And as I recall, made-from-scratch dashi sadly does not... um... keep very well.