All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Ika, roshian reddo keeru to tofu no nampuraa itame / sauteed calamari, Russian red kale and tofu with nam pla

Day 2 for calamari and Russian red kale saute. Heating up leftover dishes in the microwave turns them into .... warm leftovers. Cook it again with additional ingredients to revive the taste.


1/3-1/2 Ika to roshian reddo keeru no nampuraa itame (sauteed calamari and Russian red kale with nam pla; leftovers)
1/4-1/3 momen firm tofu
1 egg
1/4 tsp nam pla
1 tsp oil (not in photo)


Microwave tofu in a small bowl for 1 minute.

Lightly beat egg.


Drain water that came out of tofu. Wrap in paper towel to further absorb water.

In a frying pan, heat oil, and add tofu while crumbling into 3-4cm pieces.
Saute on medium to medium low heat until all large surfaces are slightly golden.

Swirl in nam pla and stir tofu, making sure all large surfaces come in contact with nam pla.


Put leftover calamari and Russian red kale, and stir.

When leftovers are hot, swirl in egg, and gently stir.
Turn off heat before egg is completely done (remaining heat will cook it, giving a soft texture).

  • To make this from the beginning, saute tofu first, remove to a plate, and continue from Process 1 of Ika to roshian reddo keeru no nampuraa itame, putting tofu back in after calamari is cooked.
  • The dish takes on the brown/purple hue of calamari. To keep the color (especially of egg) bright in the finished dish, add only part of liquid of calamari saute leftovers. If you do this, you may want to add a little more nam pla at the end.

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