Recipes for Tom: atsuage

Showing posts with label atsuage. Show all posts

2019-09-10

Tsusuna to atsuage no oisutaasoosu itame / stir-fried New Zealand spinach and deep-fried tofu with oyster sauce

A quick stir-fry with tsuruna New Zealand spinach that takes advantage of aromatic oyster sauce to mask the vegetable's slightly earthy taste. Atsuage deep-fried tofu makes this dish somewhat substantial.

1/2 of recipe:
109 calories; 8.3 g protein; 7.0 g fat; 3.1 g carbohydrate; 1.3 g net carbs; 102 mg sodium (with 50% reduced-sodium soy sauce); 0.04 mg cholesterol; 1.8 g fiber; 256 mg potassium

Yakinasu, atsuage to ebi no raisunuudoru sarada / rice noodles with grilled eggplant, deep-fried tofu and shrimp salad

The sweet and sour flavor of a spicy dressing or dipping sauce is a big appeal in warm or hot weather. While grilled eggplant, atsuage deep-fried tofu and shrimp make a great salad individually or in combination, pairing them with rice noodles makes a quick, filling meal. Grill eggplant and atsuage until slightly burnt for a stronger aroma! This is something similar to what I used to eat at a Vietnamese restaurant in Portland, Oregon, years ago.

1/2 of recipe:
473 calories; 21.8 g protein; 15.2 g fat; 62.5 g carbohydrate; 57.3 g net carbs; 439 mg sodium; 58 mg cholesterol; 5.2 g fiber; 636 mg potassium

Dressing only (including shami dried shrimp solids; 1/2 of recipe):
25 calories; 1.9 g protein; 0 (0.08) g fat; 4.5 g carbohydrate; 4.2 g net carbs; 375 mg sodium; 10 mg cholesterol; 0.3 g fiber; 49 mg potassium

Tomato to nira no nattojiru / miso soup with fermented soybeans, tomato and garlic chives

A comforting natto soup with a summer twist. Enoki mushrooms deepen the taste while deep-fried tofu makes the soup impressively filling.

1/2 of recipe:
126 calories; 10.1 g protein; 6.2 g fat; 8.0 g carbohydrate; 4.7 g net carbs; 233 mg sodium; 0 mg cholesterol; 3.3 g fiber

Fuki to atsuage no nimono (genen) / Japanese butterbur and deep-fried tofu in light broth (reduced-sodium version)

This is a reduced-sodium version of a past fuki and atsuage recipe. The original recipe already tasted soft and hit the spot for me, and I cut the amount of soy sauce by only 25% of the original version while adjusting most of the other seasonings and adding a tiny amount of rice vinegar to maintain the flavor. As with the original recipe, this dish, especially atsuage, would taste bland immediately after cooking or cooling only for 1 hour; making this hours ahead or a day in advance ensures maximum flavor.

104 calories (1/2 of recipe); 6.7 g protein; 6.6 g fat; 3.2 g carbohydrate; 2.3 g net carbs; 95 mg sodium (with 50% reduced-sodium soy sauce); 0 mg cholesterol; 0.9 g fiber

Atsuage to mizuna no ponzujoyu-ni / deep-fried tofu and mizuna simmered in citrus soy sauce

The citrus note from ponzujoyu refines this simple pair of everyday ingredients.

1/2 of recipe:
175 calories; 12.8 g protein; 12.2 g fat; 3.1 g carbohydrate; 1.5 g net carbs; 137 mg sodium (when made with homemade ponzujoyu using 50% reduced sodium soy sauce; 350+ mg when made with store-bought ponzujoyu); 0 mg cholesterol; 1.6 g fiber

Nasu to atsuage, shishito no misoitame / sauteed eggplant, deep-fried tofu and shishito peppers in miso sauce

A quick, small side dish with a somewhat sweet miso flavor. Soft and juicy eggplant contrasts well with the "green" taste of crispy shishito peppers.

1/2 of recipe:
171 calories; 8.6 g protein; 10.7 g fat; 8.3 g carbohydrate; 5.9 g net carbs; 222 mg sodium; 1 mg cholesterol; 2.4 g fiber

Atsuage, moyashi, saishin no nibitashi / deep-fried tofu, mung bean sprouts and yu choy sum simmered in light broth

When moyashi alone is paired with atsuage, the dish tends to be somewhat bland. Yu choy sum works as a great go-between by adding a cheerful green taste and soft texture, resulting in a dish that has layers of interesting flavors.

1/2 of recipe:
106 calories; 12 g protein; 4.7 g fat; 16.5 g carbohydrate; 15.4 g net carbs; 222 mg sodium (with 50% reduced-sodium soy sauce, 348 mg with regular soy sauce); 0.6 mg cholesterol; 1.1 g fiber

Atsuage to chingensai no kurozuan itame / deep-fried tofu and baby bok choy saute with thickened brown rice vinegar sauce

Kurozuan sauce, a variation of thickened sauce based on amazu sweetened rice vinegar, is made with kurozu brown rice vinegar. It has a rich aroma while offering a refreshing note, making this simple saute satisfying yet light.

Atsuage to takenoko no misoni / deep-fried tofu and bamboo shoots in miso-flavored broth

This softly salty miso broth is wonderful with takenoko. Oil from atsuage adds just enough of a rich note to the broth.

Atsuage to Roshian reddo keeru no nibitashi / deep-fried tofu and Russian red kale in broth

Warm and filling. Sauteing brings out the sweetness of Russian red kale.

Moyashi to atsuage no nibitashi / bean sprouts and deep-fried tofu in broth

An easy, warm side dish with the contrasting textures of soft atsuage and crispy moyashi.

Shungiku to atsuage, benibana no yuzu-remon-ae / garland chrysanthemum, deep-fried tofu and safflower petals in yuzu-lemon dressing

Slightly bitter shungiku goes well with citrus. In this dish, the oil from atsuage softens the sharp edge of citrus somewhat while the soft tofu inside atsuage adds a tender note.