Recipe of Yummy Macrobiotic Koya Dofu Faux Meat Sauce

Hello everybody, I hope you are having an amazing day. Today I will show you how to make a special dish, Macrobiotic Koya Dofu Faux Meat Sauce. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Macrobiotic Koya Dofu Faux Meat Sauce Recipe. Kouya dofu is freeze dried tofu. It's a long lasting pantry staple of most Japanese households.

You can cook 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. It’s 1 of tin Whole canned tomatoes.
3. Make ready 1/2 medium of Onion.
4. You need 1 of Green pepper.
5. You need 2 of Shiitake mushrooms.
6. It’s 1/2 of Celery.
7. Take 3 tbsp of ◎Ketchup.
8. Make ready 2 tsp of ◎Granulated soup stock (Vegi-cook: Refer to the Steps).
9. Make ready 1 tsp of ◎Soy sauce.
10. Make ready 1 clove of Garlic.
11. You need 1 of Grapeseed oil (or olive oil).

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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, it's complete..
6. I used this Vegi-cook brand of soup stock. It's a granulated seasoning made from vegetables..

Add in ginger, chili paste (to taste–leave it out if cooking for a toddler), sake or other wine, soy sauce Scoop heaping portions of the mapo dofu over steamed white rice and let guests add in more chili paste, if they desire.Koya-dofu (kōya-dōfu, 高野豆腐 in Japanese) also known as Shimi-dofu, Kori-dofu, or Koyasan-dofu is frozen-dried tofu, a Japanese pantry staple and an important ingredient in Buddhist vegetarian cookery.It is made of soy, coagulants, and baking soda.

Shauna Trupp * Vegan Macrobiotic Blog * Cooking Classes in Toronto, Canada * Personal macrobiotic chef * www.shecooksmacro.com.Patrick McEnroe Has Branched Out From His Meat and Potatoes Childhood "When I was on the tour, we were in Asia.That's when I got into sushi." Tofu has a bed reputation among meat eaters.Yes, it's kind of an odd squishy thing without much flavor, but this is what makes it so versatile!Firm tofu can be used as a meat substitute and deep fried until it's crispy, while silken tofu makes incredibly decadent desserts.