Silken Tofu and Carrot with Soy Ginger Sauce

This recipe is so easy; you just mix the sauce and pour on the tofu, finished. It’s a healthy and low fat

Silken Tofu and Carrot with Soy Ginger Sauce

(From Happy New Year! 2008)

Serve 2

1½ tsp	soy sauce
1 tbsp	vinegar (Japanese natural flavored distilled vinegar)
¾tsp	finely grated peeled fresh ginger
¾tsp	sugar
½ lb	silken soft tofu, drained and halved (or you can cut the way I do)
1	small carrot, finely grated
1tbsp	thinly sliced scallion greens

Stir together soy sauce, vinegar, ginger, and sugar in small bowl until sugar is dissolved. Put tofu on two plates spoon sauce over it, and sprinkle with carrot and scallion greens.

Kimchi

I made this recipe very often, as we eat sashimi at home every week (my brother really like it). I made kimchi for a family party, this time (as I told you in Happy New Year! 2008, that I will post a recipe) this is the first one.

This kimchi recipe is not the traditional one, but easy, doesn’t take a lot of time and delicious. It’s good for accompany Korean barbecues too, after making it, put it in a jar and put in the fridge and you can have a delicious kimchi on hand for 1 month.

Kimchi

1 head	Chinese cabbages
1	Chinese white radish, clean and thinly sliced
1	Carrot, thinly sliced
5 tbsp	coarse salt
5	red chilli (deseed and halved)
1 tbsp	Ginger, chopped
5 cloves	Garlic, chopped
5 tbsp (more or less depend on your taste)	Sriraja Panich Chilli Sauce Medium Hot (or Tabasco or any hot and spicy flavor chilli sauce )
3 tbsp	Sugar
1-3 tbsp	Lemon juice
5	Spring onion cut into 3 cm long
2 tbsp	Paprika powder (optional for good color)

Cut cabbage lengthwise into two sections.

Put the cabbage in large bowl sprinkle with 3 tbsp of salt and let stand for 30 minutes. Rinsed in cold water, and then drained and squeeze to take the water out of the cabbage. Cut into pieces (about 5 cm) and put in a clean bowl with carrot, spring onion and white radish.

Put red chilli, ginger, garlic, sugar, 2 tbsp of salt, chilli sauce and paprika powder in a food processor and process until homogenized.

Pour the sauce on cabbage, carrot, spring onion and white radish. Use large spoon to distribute the sauce adjust the flavor with lemon juice.

Put the kimchi in clean jar and place in the fridge for 24 hours before use.

Happy New Year! 2008

Hello, just want to say “HAPPY NEW YEAR” to everyone, wish you joy and delicious year.

Last night, I had a little party in my family, Japanese theme, with a lot of sashimi (tuna, salmon and mackerel in vinegar), salad (with sesame dressing) tofu with soy dressing and kimchi. Because I want a healthy party this year (when you’re getting, I really don’t want to say older, party time can be too much) and the fact that there are no children in the house this year (my nephew couldn’t come, I will bake the cake (without frosting) for him later). And for this week, I will post the recipe that I use for my party, so everyone can have a healthy party too.

So, let me say “Happy New Year” again and thank you for visiting my blog, too.