Recipe Catalog
Recipes with all the words: 1. Next come recipes that match some of the words
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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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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Tofu salad is a harmonious blend of crunchy vegetables and tender pieces of fried tofu from Pan-Asian cuisine. This dish features the freshness of iceberg lettuce, sweet carrots, and aromatic leeks complemented by a zesty dressing made from soy and oyster sauces with rice vinegar and sesame oil. Toasted sesame adds a nutty flavor while cilantro refreshes the composition. The salad is perfect as a light lunch or dinner and pairs well with rice or noodles. It delights with a balanced taste—a combination of sweet, salty, sour, and umami. Easy to prepare, it also surprises with its variety of textures: the crunchy greens contrast with the tender golden tofu. This dish is ideal for lovers of Eastern gastronomy and will pleasantly surprise even the most discerning gourmets.
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Thai tofu soup is a fragrant and warming dish that embodies the rich traditions of Thai cuisine. It is based on a vegetable broth infused with spices: ginger, cilantro, garlic, and chili pepper that create a distinctive spicy flavor. Marinated tofu in soy sauce adds softness and depth to the soup, while delicate wheat noodles make it hearty. Carrots and mushrooms add textural variety and freshness, while lemon juice finishes the dish with a light tanginess. This soup is not only a gastronomic delight but also a true source of comfort, perfect for a cozy dinner any time of the year.
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Olga Sutulova's Thai snack of eggplant and tofu is a blend of the tender taste of baked eggplants with the spiciness of garlic, chili pepper, and a sweet-sour hint of lime. Fish sauce adds a rich umami note to the dish, while cane sugar balances the spiciness of the spices. Traditional Thai flavor accents make this dish vibrant and aromatic, perfect as a standalone snack or an accompaniment to rice. This recipe reveals the philosophy of Thai cuisine – balance of flavors and natural ingredients. The eggplants become soft as they absorb the sauce, while tofu complements the texture, creating harmony. Historically, Thai cuisine is known for using fresh spices and sauces to create a unique flavor profile, and this dish is no exception – it embodies simplicity and richness at once.
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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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Thai curry noodles with broccoli and tofu is a fragrant and vibrant dish that combines the spicy notes of red curry paste, the richness of coconut milk, and the freshness of broccoli. Originating from Thailand, it reflects the traditions of local cuisine where sweet, sour, salty, and spicy flavors harmoniously blend. The tender tofu absorbs the rich sauce while the fettuccine pasta perfectly holds the spices, creating an ideal combination of textures. Serving with lime and fresh cilantro highlights the dish's lightness, making it a great choice for a cozy dinner or exotic lunch. It's perfect for those who appreciate Eastern culinary traditions and want to try something unusual yet easy to prepare.
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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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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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