Tofu with Ryo from Oborodo Tofu

We met Ryo and his partner Coco through being market stall neighbours! Their warm kindness and delicious homemade Tofu had us excited to try it out in our Food Hub. With no surprise our customers were thrilled and we sold out in just a couple of days, if that! Their Tofu is handcrafted using Surfcoast sea water and Australian organic soy beans in the township of Forrest. Ryo has been kind enough to share a few of his favourite recipes with us and all of you. Come in and get your hands on a block and you’ll have yourself a gorgeous Tofu dish with a story to impress!

Teriyaki Tofu

Ingredients:

• Natural Tofu

• Potato or corn flour

• Terikyaki sauce recio

• Soysauce : Sake : Mirin : Sugar = 2:2:1:1

• Add little water to prevent burn also little balsamic for flabour

Method:

1. Sake, Mirin, Sugar and water in pot bring to boil to get rid of alcohol.

2. Add soy sauce, simmer until get little thicker.

3. Splash balsamic and cook it off.

4. Put pan of mid heat with some oil.

5. Coat tofu with flour and seal all side.

6. Pour teriyaki sauce and cook them until desired consistency.

Agedashi Tofu

Ingredients:

• Natural Tofu x1 cut into 8 cubes

• Potato flour or corn flour for dusting

• Dashi stock 300ml

• Soy sauce 2tbspn

• Mrini (Japanese sweet cooking wine) 2tbspn

• Classic Garnish

• Spring onion

• Grated ginger

• Grated daikon radish

Method:

1. Dashi stock, soy and mirin birng to boil and rest.

2. Coat tofu with flour and deep fry until crispy golded