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Tofu Shirataki Salad (Gluten free Cold Noodle Salad)

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BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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Pink Beets with Sesame Tofu Sauce

Tuesday, August 24th, 2010
This is the conclusion recipe for BAM 22. This recipe happened by accident but I liked it so much that I decided to make it again. I was trying to come up with an alternative for a cream cheese topping for the sushi cake and this tofu sauce was the result. It wasn't thick enough to pipe with a pastry bag so I decided to pair it with vegetables and I just happened to have these beautiful pink and white beets. This recipe was one of my happy accidents in the kitchen.

Ingredients (Servings 2)
130 grams or a little more than 1/2 cup of kinugoshi tofu (silken tofu)
3 teaspoons of sugar
1 tablespoon of toasted white sesame seeds ground or 1 tablespoon of tahini
1/4 teaspoon of sea salt
1/4 teaspoon of dashi powder
1-2 beets depending on the size

Directions
1) Toast the sesame seeds in a pan over medium heat. Shake the pan until the seeds puff up and start to pop or use toasted sesame seeds. (Toasting them makes a big difference in flavor)
2) Put them in a mortar and let them cool for a while.
3) Grind them until they are finely ground.
4) Transfer the sesame powder to a food processor. If you don't have a food processor, use a blender.
5) Add the tofu, sugar and dashi powder and pulse until it's a smooth sauce. I like mine a little thicker but if you want a thinner sauce, use dashijiru or soy milk to thin it out.
6) Boil or use a pressure cooker to cook the beets and peel and cut into half circles if the beets are large or circles if they are small.
7) Pour the sauce over the beets and serve cold.

**If there is any sauce leftover, mix it with blanched spinach, boiled beet leaves, blanched broccoli, grilled green onions, or your favorite vegetable.

130 grams of kinugoshi is a little more than 1/2 cup.
pink beets with tofu sauce-tofu

After toasting the sesame seeds. Grind them up in a suribachi (Japanese mortar).
pink beets with tofu sauce-goma

Add all the ingredients into a food processor or a blender and pulse or blend until smooth.
pink beets with tofu sauce-food processor

The sauce should be thick and creamy.
pink beets with tofu sauce-sauce

Cut the beets and arrange them on a plate. Somehow this picture reminds me of checkers.
Pink beets with tofu sauce-no sauce

The checkers now have sauce.
Pink beets with tofu sauce-served1

Can you see the pink and white rings?
Pink beets with tofu sauce-served2

Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Chicken [11]
Katsuobushi [11]
Kyuri [9]
Shiso [9]
Shoga [8]
Tofu [8]
Sake [8]
Mayonnaise [8]
Miso [8]
Garlic [7]
Beef [7]
Cabbage [7]
Vegetarian [7]
Vinegar [6]
Pork [6]
Miso soup [6]
Mirin [6]
Sesame Seeds [5]
Green Onion [5]
Sugar [5]
Tomato [5]
Hakusai [5]
Umeboshi [5]

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