Recipe: Appetizing Macrobiotic Koya Dofu Faux Meat Sauce

Recipe: Appetizing Macrobiotic Koya Dofu Faux Meat Sauce Delicious, fresh and tasty.

Macrobiotic Koya Dofu Faux Meat Sauce. Put the cabbage into a food processor to chop. Transfer the chopped cabbage into a bowl. So I packed it into koya dofu and made a simmered dish.

Koya Tofu is a preserved food made by freezing, aging and drying tofu made from soybeans.

Nutritional ingredients such as high-quality vegetable protein, lipids, minerals, and vitamins contained in tofu are condensed, making it even more nutritious than ordinary tofu!

Koya-dofu is freeze-dried tofu that originated from a famous Buddhist temple on Mt.

You can have Macrobiotic Koya Dofu Faux Meat Sauce using 11 ingredients and 6 steps. Here is how you cook it.

Ingredients of Macrobiotic Koya Dofu Faux Meat Sauce

1. You need 2 of blocks Koya dofu (freeze-dried tofu).

2. Prepare 1 of tin Whole canned tomatoes.

3. Prepare 1/2 medium of Onion.

4. It’s 1 of Green pepper.

5. It’s 2 of Shiitake mushrooms.

6. Prepare 1/2 of Celery.

7. Prepare 3 tbsp of ◎Ketchup.

8. It’s 2 tsp of ◎Granulated soup stock (Vegi-cook: Refer to the Steps).

9. You need 1 tsp of ◎Soy sauce.

10. It’s 1 clove of Garlic.

11. It’s 1 of Grapeseed oil (or olive oil).

It is typically rehydrated, then simmered in soup stock and served with a simple dressing, such as soy sauce and mirin (sweetened rice wine).

Koya-dofu has a unique spongy texture that's a hit with many people in Japan.

Freeze dried tofu is a food made of preserved tofu.

It is called "Koya tofu" in Japan and ingredients used for plebeian Japanese food.

Macrobiotic Koya Dofu Faux Meat Sauce step by step

1. Rehydrate and wring out the koya dofu, then use a blender to break it up into tiny pieces..

2. Mince the vegetables..

3. Heat some oil in a frying pan, then add the minced garlic. Once it becomes fragrant, add the vegetables and the koya dofu and cook for 5 minutes..

4. Add the canned tomatoes to the frying pan while smashing them with a spatula. Simmer over medium-low heat for about 10 minutes..

5. Add the ◎ ingredients, and once evenly combined, its complete..

6. I used this Vegi-cook brand of soup stock. Its a granulated seasoning made from vegetables..

The koya-dofu processed the traditional way is hard, takes one night to reconstitute and is difficult to cook softly, so it's a time-consuming ingredient for use in cooking.

Koya-dofu (kōya-dōfu, 高野豆腐 in Japanese) - freeze-dried tofu that has a taste and texture similar to meat when prepared, common in Buddhist vegetarian cuisine; Oncom - one of the traditional staple foods of West Java cuisine of Indonesia, there are two types: red oncom and black oncom.

Oncom is closely related to tempeh; both are foods fermented using mold.

This is a list of meat substitutes.

A meat substitute, also called a meat analogue, approximates certain aesthetic qualities (primarily texture, flavor and appearance) or chemical characteristics of a specific meat.