Recipe Catalog
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There are three main elements in this dish. The tofu itself, rolled in starch and deep-fried until a thin crispy shell appears around each piece. The asparagus, which is served raw. And the main character of the edible installation is an extremely inventive sauce, which, among other things, includes kimchi sauce itself (it is sold in tubes in Korean stores), Japanese mirin rice wine, Japanese mitsukan vinegar, lime, peanut butter and chopped ice. If you have all the necessary bottles at hand, the sauce is prepared in an instant: you need to poke the blender button and mix everything. Then it's a matter of a couple of seconds: the icy sauce with textured peanut crumbs is laid out on a plate, crispy asparagus sprigs are placed on top of it, like fresh oysters, straight from the frying pan, hot tofu is placed on top. All that remains is to decorate with basil and eat immediately. You must not hesitate under any circumstances: the contrast of the icy freshness of the sauce and the hot tofu lasts no more than a minute on the plate, but it is in it that all the delight of the receptors lies. The author of the recipe, Buro TSUM brand chef Vladimir Chistyakov, is known for just such outwardly laconic, but sophisticated in terms of taste-building snacks. Recipe by Vladimir Chistyakov, brand chef of the Buro TSUM restaurant.
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Fried kimchi with pork, or Kimchi Bokkeum, is a passionate blend of spiciness and rich flavor characteristic of Korean cuisine. Kimchi, the main ingredient, not only adds heat but also reveals the depth of fermented aroma. Pork fried to a golden crust absorbs the spicy juices of kimchi, creating a harmony of flavors. Onion adds subtle sweetness while green onion refreshes the dish with light spiciness. Historically, kimchi was used to preserve vegetables for winter and has become an integral part of Korean culinary heritage. Kimchi Bokkeum is served as a standalone dish or as a side to rice, creating a balance of textures and flavors. It is enjoyed hot, savoring the rich depth of flavor that warms and invigorates.
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Kimchi soup with egg, tofu, and wood ear mushrooms is a vibrant embodiment of Asian cuisine that combines spiciness, tenderness, and deep umami flavor. This recipe draws inspiration from Japanese traditions but uses Korean kimchi paste that gives the dish a rich aroma and spicy note. Wood ear mushrooms add textural play while tofu provides softness and balance. Whipped egg white transforms the soup into a silky substance that's pleasant to the touch. This soup warms perfectly, awakening taste buds and creating a comforting sensation with every sip. It can be served as a standalone dish or alongside rice, enjoying the multifaceted flavors of Japanese cuisine with a light Korean accent.
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Vegan ciabatta with tofu and asparagus is a refined dish of Pan-Asian cuisine that embodies the harmony of flavors and textures. The crispy ciabatta with a golden crust perfectly complements the tender, spicy slices of soft tofu infused with the aroma of garlic and freshly ground black pepper. Young asparagus, lightly sautéed to a crisp state, adds freshness and lightness, highlighting the complex balance of this recipe. The dish not only delights with its exquisite taste but is also a true treasure trove of nutrients. Olive oil adds subtle Mediterranean notes while sea salt completes the flavor composition. This ciabatta is an ideal choice for a light yet nutritious lunch or dinner, inspiring culinary experiments and enjoyment of healthy eating.
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Quinoa with roasted asparagus, red pepper, mushrooms, and tofu is a vibrant dish of European cuisine that combines the textural richness of quinoa with the tender spice of roasted vegetables and the creamy softness of tofu. Quinoa, an ancient grain revered by the Incas, serves as a nutritious base here while asparagus and mushrooms add refined freshness. A dressing made from soy sauce and rice vinegar imparts a zesty depth of flavor. This dish is perfect as a light dinner on its own or as a side to other dishes. It is rich in protein, fiber, and healthy fats, making it an excellent choice for healthy eating. The finishing touch is sesame seeds that add a nutty note and crunch. Quinoa with roasted vegetables is a harmony of flavors and textures that inspires culinary discoveries.
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This exquisite Japanese recipe transports us to a world of refined flavors and harmonious combinations. The delicate tofu, with its soft texture, beautifully absorbs the aroma of fresh green onions, spicy red chili peppers, and warm notes of coriander. The sautéed leeks, crispy and caramelized, add depth to the dish's flavor. The finishing touch is hot aromatic oil that soaks each piece, creating a rich palette of sensations. This dish is perfect for a light dinner or as an elegant Japanese-style appetizer. It offers not only gastronomic pleasure but also a sense of coziness and warmth, revealing the beauty of Eastern cuisine.
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Spicy fried vegetables with tofu and soba noodles are a vibrant and zesty dish from Japanese cuisine that combines the tenderness of tofu, the freshness of vegetables, and the rich spiciness of chili sauce. Soba, a traditional buckwheat noodle popular in Japan, adds lightness and harmony to this ensemble. Historically, Japanese cuisine values the balance of flavor and texture, and this recipe is a vivid example of that. Tofu fried to a golden crust pairs wonderfully with the sweetness of carrots, the softness of zucchini, and the meatiness of mushrooms. The spiciness of the sauce makes the dish warming and hearty, perfect for cool evenings. This dish can be served as a standalone or as part of a larger Japanese meal, complemented with herbs and sesame for added aroma.
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The essence of the salad is that deep-fried tofu and thinly sliced carrots, cucumber and red onion feathers are combined with a spicy Asian-style dressing with ginger, fish sauce, sesame oil , chili and a whole bunch of mint and cilantro. This is exactly the case when tofu does not pretend to be anything, but looks exactly what it is: a pure protein product with a luxurious silky texture. The king of the salad is the retinue (that is, the sauce) - with its help, a pile of ordinary garden vegetables turns into an exotic dish that intrigues the receptors. How spicy the dressing should be due to the hot chili and how tart and salty due to the fish sauce is left to the discretion of the chef.
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Fried udon noodles with shrimp, tofu, and leek are a vibrant representative of Japanese cuisine, combining tenderness, richness, and harmony of flavors. Udon's chewy texture absorbs the aromatic soy sauce beautifully, while crispy sprouts add freshness. Shrimp gives the dish a seafood note, and tofu adds softness and lightness. Lime adds a subtle tanginess, while fried peanuts provide a spicy crunch. This recipe recalls traditional Japanese street food where the balance of ingredients is perfected. Perfect for a quick dinner or special culinary enjoyment.
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Fried vegetables and tofu with ginger, sesame oil, and miso is a harmonious blend of flavors from Japanese cuisine. The dish combines tender tofu, aromatic ginger, and rich umami notes of miso. Udon adds softness while fresh vegetables provide a crunchy texture and juiciness. The recipe's uniqueness lies in the balance of sweetness, saltiness, and mild spiciness highlighted by sesame oil. It's a nourishing and warming meal perfect for both a weekday dinner and a cozy evening. Miso soup completes the flavor composition infusing the dish with traditional Japanese spirit. Historically, such dishes arose from the philosophy of using fresh seasonal ingredients and the Japanese love for minimalist yet rich flavors. This recipe exemplifies simple yet exquisite Japanese gastronomy that offers warmth and comfort in every bite.
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Fried tofu with vegetables is a harmony of textures and flavors, an ideal combination of crispy, tender, and spicy. This recipe draws inspiration from Asian cuisine adapted to European gastronomic preferences. Golden tofu soaked in soy sauce gains depth of flavor, while bell peppers and crunchy beans add freshness and juiciness. Ginger and garlic reveal their aromatic power, creating a rich and slightly spicy note in the dish. Sesame oil adds sophistication, while sesame seeds finish the composition with a light nutty aftertaste. This recipe is perfect for a light lunch or dinner, nourishing the body with healthy proteins and antioxidants. Serve with rice or noodles for a complete gastronomic delight.
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Fried tofu with celery and bell pepper is a dish that combines the tenderness of plant protein with the aromatic spice of Eastern seasonings. This recipe was born at the intersection of European cuisine and Asian flavors, representing an exquisite balance of textures and tastes. Ginger and garlic add warming spiciness to the dish, while bell pepper and celery contribute fresh crunchiness. Thin cubes of tofu absorb soy sauce, fully revealing their flavor. The dish is versatile: it complements a light lunch or becomes part of a hearty dinner. It suits both vegetarians and gourmets who appreciate unusual flavor combinations. Served warm, it pairs perfectly with rice or noodles and can also be a standalone dish. Each spoonful is a harmony of softness, freshness, and spiciness.
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Fried noodles with tofu and vegetables in teriyaki sauce is a vibrant example of Japanese cuisine, combining a delicate balance of flavors and textures. The dish incorporates traditional cooking methods where the technique of frying in hot oil plays an important role. The noodles soaked in aromatic teriyaki sauce become rich and caramelized, while the fried vegetables and tofu add freshness and tender density. Dried seaweed brings a marine note, giving the dish a unique depth of flavor. This dish is often prepared at street stalls in Japan, and its versatility allows for recipe adaptation to any preferences. Fried noodles with tofu and vegetables are perfect for both a light dinner and a nutritious lunch, delighting with their richness and balance.
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Fried tofu in soy sauce is a simple yet exquisite dish that combines the delicate texture of tofu with the rich flavors of Eastern spices. Its roots can be traced back to Asian cuisine, where soy sauce and tofu are key ingredients in many traditional recipes. Here it is adapted for European cuisine, offering a harmony of softness and crispy crust. Fried to a golden color, tofu becomes aromatic and appetizing, while the combination of tamari and yeast gives it a deep, slightly spicy flavor. The dish works well as an independent snack or as a side to vegetable and grain dishes. It pairs wonderfully with fresh salads, rice or noodles, turning into a light and nutritious treat that can appeal even to those unfamiliar with tofu.
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Tofu and sesame salad is a harmonious blend of fresh vegetables, crispy tofu, and aromatic sesame. Its roots trace back to European cuisine but are inspired by Asian traditions. Fried sweet peppers, tender cucumbers, and sharp onions create a vibrant flavor enhanced by a spicy dressing of soy sauce, citrus juices, and spices. Tempura gives the tofu an appetizing crispy crust while toasted sesame adds nutty notes. This salad not only pleases the eye but is also perfect for a light dinner or healthy snack. With its balance of freshness, spiciness, and richness, it leaves a pleasant aftertaste and offers gastronomic delight.
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