Macrobiotic Koya Dofu Faux Meat Sauce
Macrobiotic Koya Dofu Faux Meat Sauce

Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, macrobiotic koya dofu faux meat sauce. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Macrobiotic Koya Dofu Faux Meat Sauce is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Macrobiotic Koya Dofu Faux Meat Sauce is something which I have loved my whole life.

Great recipe for Macrobiotic Koya Dofu Faux Meat Sauce. I'm currently studying a macrobiotic diet. I thought of making meat sauce with koya dofu as a substitute. If possible, use a no-yeast koya dofu and ketchup without any artificial flavoring.

To begin with this particular recipe, we must prepare a few components. You can have macrobiotic koya dofu faux meat sauce using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Macrobiotic Koya Dofu Faux Meat Sauce:
  1. Prepare 2 blocks Koya dofu (freeze-dried tofu)
  2. Get 1 tin Whole canned tomatoes
  3. Get 1/2 medium Onion
  4. Make ready 1 Green pepper
  5. Get 2 Shiitake mushrooms
  6. Prepare 1/2 Celery
  7. Take 3 tbsp ◎Ketchup
  8. Prepare 2 tsp ◎Granulated soup stock (Vegi-cook: Refer to the Steps)
  9. Take 1 tsp ◎Soy sauce
  10. Take 1 clove Garlic
  11. Get 1 Grapeseed oil (or olive oil)

It's delicious even cold, so perfect for a bento box!. but I think that a lighter taste dashi-based sauce is the best way to bring out the natural . The Hutong's Sichuan Vegetarian Cooking Class. The Hutong will be hosting a uniquely vegetarian cooking class featuring some of the finest dishes from Sichuan province including gong bao mushrooms, mapo tofu, and dry fried green beans. Freeze dried tofu is a food made of preserved tofu.

Instructions to make Macrobiotic Koya Dofu Faux Meat Sauce:
  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, it's complete.
  6. I used this Vegi-cook brand of soup stock. It's a granulated seasoning made from vegetables.

The Hutong will be hosting a uniquely vegetarian cooking class featuring some of the finest dishes from Sichuan province including gong bao mushrooms, mapo tofu, and dry fried green beans. Freeze dried tofu is a food made of preserved tofu. It is called "Koya tofu" in Japan and ingredients used for plebeian Japanese food. 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. It's a popular ingredient for dishes like nabe (Japanese hot pot) and sukiyaki (beef simmered with vegetables and yaki-dofu in a sweet soy sauce broth, dipped in raw egg).

So that’s going to wrap this up with this special food macrobiotic koya dofu faux meat sauce recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!