Here is an easy Japanese style dinner that’s filling and satisfying.

I cook my sticky rice in the traditional Japanese way: in a rice cooker!  : ) if you don’t have a rice cooker it will take longer.

I am focusing on the tofu sandwich filled with miso, it’s very simple having just 2 ingredients but very very delicious.

You will get 8 sandwiches from a big block of tofu, serve it with rice (sprinkled with seaweed and sesame seed) and grilled vegetables.

Recipe after the jump!

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Easy as can be recipe, with just a few ingredients. I have slightly changed the recipe from the book “food combining for vegetarians” by Jackie Le Tissier, it’s now out of print.

These crackers are wheat free, so from a food combining point of view they are perfect for cheese or any kind of protein-based thing you like. At the moment I feel I am eating bread 3 times a day and a change is very welcome.

Oh, and almonds are good for you!

The recipe can be halved and veganized if you use margarine and soy milk.

The crackers keep really well for days in a plastic container.

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I finally emerge from my laziness to post a tofu recipe.
I love tofu, and feel quite sorry for anyone who says that they don’t like it because it’s bland.

Well, that’s the strong point about tofu, it’s plain and absorbs anything you throw at it!

For this recipe you must use very firm tofu or you might end up with scrambled tofu, I used an organic brand called “clear spot”, I ordered it through my vegetable box delivery, you can find it in whole foods shops, or you can use the cauldron one from normal supermarkets.

The result is a very substantial (I should use the word “meaty” but I won’t) savoury tofu, very very satisfying, and can be prepared ahead.

First cut the tofu in slices about 2 cm thick and dry them on some kitchen paper.

open the pack and cut in slices

prepare the marinade by mixing the ingredients listed below in a large bowl or plate:

1 tablespoon of mirin (Japanese wine)

3 tablespoons of soya sauce (possibly low salt)

1 teaspoon of agave syrup (or honey if you’re not vegan)

1 teaspoon of pomegranate molasses (if you don’t have it you can substitute with half a teaspoon lemon juice)

a few slices of  fresh ginger (if you like the heat of ginger, grate some and add)

When adding the ginger crush it lightly with a spoon (sort of stab it…!), and mix the whole thing.

Cut each slice in half horizontally and then each piece into two triangles, you’ll end up with 16 triangles if you had a small block of tofu like the one I used.

Heat a non-stick pan on the stove (please note it is essential for the pan to actually be non stick otherwise you’re gonna curse me) and put a few slices of tofu (no need for oil), don’t cram them too tight, you want some space to turn them over.

Press lightly each piece with a flexible spatula so the water will come out and evaporate. The aim here is to dry the slices and give them a sort of crust. Turn on the other side when they get golden, it takes a few minutes, that depends on your pan, keep an eye on it.

In the pan, some slices have been turned

When the slices are ready, put them in the marinade and start with the next batch.

Now you can eat it straight away, put it in a stir-fry, eat as a snack, or keep it covered in the fridge until you want to eat it, it’s still good the next day!

I put some on my soba noodles…