Warm Fried Tofu Salad

Warm Fried Tofu Salad (serves 4 pax)

Ingredients:

Semi Firm Tofu(板豆腐) 2 boxes

Cherry Tomatoes 10 cut into halves

Cucumber 1 cut into chunks

Seasoning:

Japanese Chilli Powder

Ponzu Japanese Salad Dressing OR

Balsamic Vinegar + Olive Oil + Sugar + Lemom Juice + Lemon Rind

Instructions:

1. Cut tofu into 2cm cubes.

2. Marinate with salts and wrap tofu in kitchen towel and use plate to stack above to dry up excess water.

3. Marinate cucumber chunks with pinch of salt to remove excess water and make them crunchy.

4. Fried tofu till sides crispy.

5. Assemble everything and sprinkle chilli powder and serve with salad dressing.

Mixed Vegetables Miso Pumpkin Stew Soup

Ingredients:
Pumpkin 300g (without skin n seed cut into chunks)
Corn 1 (cut in 1.5 cm slices)
Carrot 1 Big or 2 Small (cut into chunks)
Baby Spinach 1 small bundle
White fungus 1 (soak and cut into big pieces)
Shimeiji mushroom 1 packets
Kombu Vegetables Stock 5 cups or 1.25L

Seasoning:
Fresh milk 1 cup (optional)
Miso 1.5 to 2 TBSP

Instructions:
1. Heat oil and fry pumpkin and 1 TBSP of miso.
2. Fry until fragrance is out. Remove half of pumpkin and put aside.
3. Blend the balance half of fried miso pumpkin into paste.
4. Add in Kombu soup and boil.
5. Add carrot and corn then boil till half cooked.
6. Pan fry mushroom without oil until fragrance and water release.
7. Before carrots and corns are too soft, add balance pumpkin, mushroom and white fungus into soup then bring to boil.
8. Add milk (optional), adjust flavour with additional miso then boil.
9. Add baby spinach just before turning off the fire.

Kombu Vegetables Stock

Ingredients (makes 6.5L stock)
Kombu 150g
Cabbage 1/4
White carrot 1
Corn 1
Water 7L

Instructions:
Boil in medium heat for 30 mins or use pressure cooker (15mins).

Gluten Free Blueberries Almond Cookies

Ingredients:
3 cups blanched almond flour
1/2 teaspoon salt
1 teaspoon baking soda
90g melted butter
2 tablespoons honey or maple syrup
2 teaspoons vanilla extract
3/4 cup blueberries

Steps:
1. Preheat oven to 160°C.

2. Combine almond flour, salt, baking soda.

3. Add in melted butter, honey and vanilla until dough forms.

4. Fold in blueberries.

5. Scoop 1/2 tsp of dough and form into ball and press it flat on lined baking tray.

6. Bake for 8-10 minutes until lightly brown.

7. Cool before storage.

Note:
These cookies turn brown easily because of the honey.

Multi Grain Crackers

Ingredients:
Sunflower seeds 1/2 cup
Pumpkin seeds 1/2 cup
Black sesame seeds 1/4 cup
Flaxseed 1/4 cup
Chia seeds 1/4 cup
Salt 1/2 tsp
Water 1 cup
Presoaked Raisins or Cranberries 1/2 cups
Optional: Presoaked Goji 1 tablespoon

Topping:
Salt Flakes to Sprinkle.

Steps:
1. Preheat oven to 170 degree.
2. Combine all ingredients except topping and let it rest fo 15mins to form paste.
3. Spread the multi grain paste on lined baking tray.
4. Sprinkle salt flake on top.
5. Bake for 30 mins and cut half baked cookie sheets into square bite sizes.
6. Continue to bake for another 30 mins until crispy.
7. Cool on rack before storage.