This is the second recipe of my Vegan Japanese dinner. The starter was avocado sashimi, and this is the 'main' (I am using the word main as this is the 'main' protein course). Then there will be two vegetable dishes (one cooked and one raw) to accompany the tofu, and to finish in traditional Japanese style, the rice and the soup.
But now for the recipe:
1 bag of fried tofu puffs (in NZ they are available in Chinese stores)
1.5 l vegetable stock
1 celery stalk
Onion weed (or garlic chives) to finish
Soy or tamari sauce to serve (optional)
If you don't know what onion weed is you can find it here, now that it is spring it grows wild everywhere in Oratia, and I forage heaps of it!.
Wash the onion weeds and chop finely. Keep aside (the flowers too). Chop the celery and peel and cut the carrot into thick irregular pieces, I like to make them look a little 'geometric' to look pretty alongside the tofu puffs. Bring the stock to boil, then add the cut vegetables and tofu puffs. Simmer until the vegetables are cooked, drain (keep the vegetable stock aside as you will need it for a sauce and the soup later on - I will publish those recipes in the next few days). Serve the tofu puffs and vegetables in pretty bowls, and top with chopped onion weeds, finishing with some onion weed flowers to decorate (and eat, as they are edible). Serve with soy or tamari sauce.
Photos and Recipes by Alessandra Zecchini ©