Day 2 – Tofu Piccata
Day 2’s new-to-me recipe is Tofu Piccata, from Just Bento
I halved the recipe, because my block of tofu was a bit small and made a few substitutions for ingredients I didn’t have to hand. For the carrot, I substituted a roughly equal quantity of pink japanese pickled ginger, and for the shitake mushroom I substituted a button mushroom. In retrospect I think the latter was a mistake – in the absence of the strong flavour of the shitake I probably should have added some miso paste or similar to add a little more flavour.
Pressing the liquid out of the Tofu:
To reduce the carb count I substituted coconut flour for the cornstarch the recipe called for. This worked really well, and I’ll be using this in future recipes, I’m sure!
The finished product was actually a little bland. If I’d had more time I’d have pressed the tofu for longer to remove more liquid and help it absorb the marinade. I might also make a more flavourful dipping sauce than just soy. Perhaps a miso mayo or wasabi mayo.
Sides were a little bit of decorative cucumber and some pickled radish.
I’ve been on a bit of a japanese food kick for the last couple of days, but stay tuned – tomorrow we’re going to the mediterranean!
Looks great Robyn but I have a serious issue with Tofu.
Neilo, you could make it with chicken, I think.
Think I’ll try that.