Posts Tagged ‘GF’

* Tofu Parsley Salad On Aromatic Forbidden Rice, With Orange-Marinated Lotus

Posted on July 18th, 2012 by Linda. Filed under Californian, Entree, Lotus Roots, Salads, tofu, vegan.

This was one of the first recipes I developed on my quest for contemporary tofu flavors at Hodo Soy.  Sweet, salty and tangy Hodo tofu, parsley and cilantro salad with Sichuan peppercorn and sesame overtones, and accentuated with golden Californian raisins and toasted pine nuts.  Served with nutty and aromatic Lotus Forbidden Rice and crunchy orange-ginger marinated lotus root disks.  So yummy, and beautiful, too.  We have even served it as an appetizer on a piece of Endive.

Chef’s tip: When slicing lotus roots, place cut pieces in acidic water (water with lemon juice or vinegar) to prevent it from oxidizing.


1 Tablespoon light soy sauce
1 teaspoon rice wine vinegar
1 teaspoon sugar
½ Tablespoon kosher salt
A pinch white pepper
1 1/2 Tablespoon sesame oil
1/2 Tablespoon Sichuan peppercorn oil

1 bunch flat leaf Italian parsley, stems removed
½ bunch cilantro leaves
2 stalks green onions, green parts only

1 lb firm tofu, drained?, crumbled
½ cup golden or Hunza raisins
2 Tablespoons pine nuts, toasted

1.     Whisk dressing ingredients together.  Set aside.
2.     Finely chop the herbs.  Use a food processor if desired.
3.     Crumble tofu –  place in a food processor and give it a couple of pulse, being careful not to turn tofu into a paste.
4. Chop raisins roughly.
5.     Toss tofu, raisins and herbs with dressing.  Let sit for 15 minutes before serving.  Garnish with toasted pine nuts.

2 cups rice
6 cups water
1 teaspoon kosher salt
1 sachet aromatics

2 Tablespoons tamari
2 Tablespoons sesame oil
2 Tablespoons rice wine vinegar
2 Tablespoons brown sugar

  1. Bring rice, water, sachet and salt to boil.
  2. Then cover and simmer on low for 30 minutes.
  3. Whisk together sauce and add to rice after 30 minutes.  Make sure all liquid is absorbed, otherwise, continue to simmer on low until all liquid is absorbed.
  4. Fluff and cool.


Aromatic sachet:
1 teaspoon fennel seeds
1 whole star anise
1 teaspoon Sichuan peppercorn
1 cinnamon stick
Cheese cloth with kitchen twine


1 6 inch segment lotus roots, about 3 lbs
1 1/2 cups orange juice
1/2 cup lemon juice
1/2 Tablespoons grated ginger
1/2 Tablespoons kosher salt
1/4 cup sugar

  1. Slice lotus to 1/8 inch thick slices and submerge in acidic water.
  2. Let sit 5 minutes, then rinse several times.  Drain.
  3. Bring juices, ginger and salt and sugar to boil.
  4. Add lotus slices.  Bring back to boil and remove from heat.
  5. Let marinate at least 2 hours.

Serves: 6

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* Kale Hijiki Yuba

Posted on July 18th, 2012 by Linda. Filed under Cuisine, Kale, tofu, vegan, Yuba.

When the Daily Meal came by Hodo to make a video on how to cook tofu, we presented this macerated kale salad as a versatile base for our grilled marinated tofu. Now, to turn it into an even heartier meal salad, I slice up some yuba ribbons and toss them into the salad. Absolutely amazing and do good for you.

Chef Tip: Use a spiral shredder like the Benriner Kitchen Helper to make carrot ribbons to provide a different texture and pretty presentation.


¼ cup toasted sesame oil
2-inch piece fresh ginger, peeled thinly julienned
2 Tablespoons liquid amino

½ cup dried hijiki, soaked in water 10 minutes, drained
1 bunch Lacinato kale, trimmed, veins removed, shredded
½ small red lettuce, shredded
1 small carrot, shredded

3 Tablespoons white sesame seeds, toasted
3 oz yuba, cut into thin strips

  1. In a sauce pan over medium heat, place sesame oil and ginger and bring to a sizzle.  Remove ginger and oil and place in a small bowl.  Whisk in liquid amino.
  2. Using the same pan, toss in drained hijiki and cook for one minute.  Cool.
  3. In a large bowl, toss finely shredded kale, cabbage and carrots with cooled hijiki, yuba strips and sauce mixture.
  4. Just before serving, toss in sesame seeds.  Serve at room temperature.


Serves: 4


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* Kale Pesto Yuba

Posted on July 18th, 2012 by Linda. Filed under Californian, Cuisine, Entree, Kale, Salads, Yuba.

I had the good fortune to meet Eric Fenster of Berkeley’s Gather Restaurant yesterday. It’s always very awe inspiring to meet folks who have turned a belief, a passion into a career, mission.

We chatted about working with yuba and my work at Hodo making yuba contemporary. Eric shared delicious snippets on how yuba is used at his restaurant. I was most humbled when he came back at the end of lunch and said he checked out my blog and enjoyed it.

I am uploading several recipes I developed when I worked with Hodo Soy on making tofu dishes contemporary and sexy. This kale peto yuba was definitely a winner at the Berkeley’s Farmer Market. We also made it for a Whole Foods management event and folks just loved it.

Enjoy them and do seek out Hodo’s tofu that is made from sustainably grown beans, non GMO and of course organic. The principles that every dish at Gather adheres to and more.

Chef’s tip: Easiest way to cut the tagliatelle is to stack them up and then using a sharp chef knife, cut into thin strips.  Then don on a pair of food-grade certified gloves to fluff up the noodles and rub the pesto onto the sheets.  Serve cold or warm.

8 sheets or 12 oz Hodo fresh yuba, cut into thin strips

1 bunch lacinato kale, vein removed
3 cloves garlic
2 teaspoons kosher salt
½ teaspoon black pepper, ground
1 cup EVOO

¼ cup pine nuts, toasted

1. Blanch kale and 2 cloves of the garlic in salted boiling water, 3 minutes. Drain.
2. Transfer to a food processor and puree with remaining garlic, salt, pepper and EVOO.
3. Toss pesto with yuba strips and top with pine nuts.

Serves: 4

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