This richly flavoured and attractive tofu dish is quick and simple to prepare. It is perfect when you have unexpected guests.
- 300g Clearspring Tofu
- 2 tbsp Clearspring Mikawa Mirin
- 1 tbsp Sake, or dry white wine
- a dash of Clearspring Shoyu Soya Sauce
- OR, instead of above, 3 tbsp Clearspring Teriyaki Sauce
- 1 tbsp Clearspring Toasted Sesame Oil
- 1 tsp grated fresh ginger
- 2 spring onions, finely chopped
- Cut the tofu into four equal slices, and put it onto a plate. Mix the mirin, sake or wine, and shoyu, then pour this marinade over the tofu. Alternatively, use Organic Teriyaki Sauce. Turn the tofu to coat all sides and leave to marinate for 15-20 minutes, turning it now and then.
- Heat the oil in a large frying pan over a medium to low heat. Remove the tofu and fry on one side until lightly browned – be careful not to burn it. Turn and cook for 2-3 more minutes. Add the remaining marinade and cook for another 1-2 minutes.
- Place a slice of tofu on each plate, spreading a little of the liquid left in the pan over each slice. Squeeze a few drops of juice out of the grated ginger onto each serving, and sprinkle some of the spring onion over the top. Serve hot with sea vegetable salad or mochi.
John & Jan Belleme
John & Jan Belleme are leading autorities on the healing powers of traditional Japanese foods. Before turning his focus to food and health, John was a research biologist for the Veteran's association in Miami, Florida, and he worked in laboratories at the Universities of Miami Medical School and Harvard University Medical School.
For more than twenty-five years John has applied his background in medical research to interpreting the literature on traditional Japanese medicinal foods.
In 1979, after living and studying in Japan for over a year - where the Bellemes learned the craft of miso making firsthand - they co-founded the American Miso Company, one of the world's largest producers of traditional miso.
Since the 1980s the Bellemes have researched and written, and in many cases illustrated, over 130 published articles on the subject of Japanese foods, including four books: Culinary Treasures of Japan; Cooking with Japanese Foods: A Guide to the Traditional Natural Foods of Japan; Clearspring - The Real Taste of Japan and The Miso Book.
John and Jan travel throughout the eastern United States giving lectures about authentic Japanese foods, and every winter, with partner Sandy Pukel, organise a week-long health cruise that features prominent experts in macrobiotic cooking, healthy living, holistic medicine, yoga, meditation, shiatsu, Pilates, and natural beauty aids. They live in Saluda, North Carolina.