• Online Store
    • Accessories
    • Sewing Patterns
    • Cooking Recipes
  • Cooking Recipes
    • Everyday
      • Asian Noodles
      • Beef
      • Bread & Pizza
      • Cheese
      • Chicken
      • Egg
      • Fish
      • Pasta
      • Pork
      • Rice
      • Salad
      • Sauce
      • Seafood
      • Snack
      • Soup
      • Tofu
      • Vegetables
    • Sweet
      • Cake
      • Candies
      • Chilled Desserts
      • Cookies
      • Danish Pastry
      • Fruits
      • Ice Cream
      • Mochi
    • Deep Fried
    • Fast & Yummy
    • Basic ingredients
  • Blog
  • Find us also on
    • Etsy
    • YouTube
    • Amazon
  • My Account
    • My Account
    • Cart
  • About us

Dans la lune

May 12, 2020

Japanese Miso Soup – Miso Shiru with Tofu

Japanese Miso Soup - Miso Shiru with Tofu

Print this recipe
Persons
5
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Japanese Miso Soup - Miso Shiru with Tofu

Ingredients

  • 800ml water
  • 1/2 onion - finely sliced
  • 55g white miso paste
  • 1/2 tbsp hondashi powder
  • 240g tofu (soft or firm) - (cut into bite size pieces.)
  • *I like soft tofu for miso soup.

Instructions

  • 1. In a cooking pot, add water and onion. Bring it to a boil, then add miso paste.
  • 2. Once miso paste is melted completely, add tofu and hondashi powder. Bring it to a boil.
  • 3. Serve hot!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Soup, Tofu

November 13, 2019

‘iri dofu’ Scrambled Tofu (easy)

'iri dofu' Scrambled Tofu (easy)

Print this recipe
Persons
3
Prep Time
30 minutes
Cook Time
15 minutes
Total Time
45 minutes
'iri dofu' Scrambled Tofu (easy)

Ingredients

  • 1/2 carrot - julienne
  • 3 brown mushrooms (80g)- sliced
  • 1/2 leek - julienne
  • 1 tofu (about 250g) - boil in hot water for 3min
  • 170g chicken thighs - cut into small pieces
  • 1 tbsp sesame oil

Ingredient A

  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sugar
  • 4 tbsp water
  • 1/2 tsp dashi powder
  • 1 eggs
  • dash of salt (optional)

Instructions

  • 1. In a frying-pan, heat sesame oil and cook chicken and carrot until meat is no longer pink. Add mushrooms and leek. Cook.
  • 2. Break tofu into several bite pieces and add them in. Tofu will naturally break more while stirring.
  • 3. Add ingredient A (mix them ahead of adding). Bring it to a boil, stirring constantly, then pour the beaten egg onto it. Scramble it all together gently. Add a dash of salt if necessary.
  • Serve hot!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Chicken, Cooking, Cooking Recipe, Egg, Everyday cooking, Fast & Yummy, Tofu

March 26, 2019

Crunchy Tofu Balls

Crunchy Tofu Balls

Print this recipe
Persons
5
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Crunchy Tofu Balls

Ingredients

  • 1 tofu (about 400g)
  • 400g grated pork
  • 1 can heart of palm (400g) or canned sliced bamboo shoots - chopped
  • 2 garlic cloves - finely chopped
  • 80g steamed rice

Ingredient A

  • 1 tsp fine salt
  • 1 tsp ginger powder
  • 1 tbsp basil powder
  • 1/2 tsp hondashi powder
  • 15g Fresh green chili (optional) - finely chopped
  • 1/2 tbsp sesame oil
  • 1/2 tbsp soy sauce
  • 3 1/2 tbsp katakuriko/potato starch

Instructions

  • 1. Wrap the tofu with 2 layers of paper towels and place on a microwave safe plate. Microwave for about 2~3min at 600W. Let it cool to room temperature. Then crush it into tiny pieces, using your hands. Set aside.
  • 2. In a large bowl, add all the ingredients. Mix well to combine.
  • 3. Foam the mixture into balls.
  • 4. Deep-fry the tofu balls, turning them occasionally until all sides are light brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
  • Serve hot!
© 2022 Copyright Dans la lune

 

Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Pork, Tofu

July 26, 2018

Tofu meatballs

Tofu meatballs

Print this recipe
Persons
5
Tofu meatballs

Ingredients

- Ingredient A -

  • 5 brown mushrooms ( about 80g )
  • 550g tofu firm
  • 4 garlic cloves - finely chopped
  • 1 leek - finely chopped
  • 1 egg
  • 1/2 tsp fine salt
  • 1/2 tsp sugar
  • 1 tsp ginger powder
  • 2 tsp chicken bouillon powder
  • 3 tbsp katakuriko / potato starch
  • 1 tbsp sesame oil
  • 80g Zha cai (preserved vegetable) - finely chopped
  • some of panko / bread crumbs or plain flour (T45) to coat meatballs

- For the sauce -

  • 70g water
  • 2 tbsp vinegar
  • 2 tbsp soy sauce
  • 1 tbsp chinese shaohsing rice cooking wine or cooking sake
  • 2 tbsp sugar
  • 80g ketchup

Instructions

  • 1. In a small frying-pan, heat 1 tbsp sesame oil and cook zha cai until fragrant. Set aside.
  • 2. Wrap the tofu with 2 layers of paper towels and place on a microwave safe plate. Microwave for about 2~3min at 600W. Let it cool to room temperature. Then crush it into tiny pieces, using your hands. Set aside.
  • 3. In a bowl, add the crumbled tofu, all the ingredient A and zha cai (from No.1). Mix together well.
  • 4. Moisten your hands and take a handful of the croquette mixture, then shape it into round (about 3 cm diam). Coat all around with panko/bread crumbles or plain flour. Repeat this process until you use all the mixture.
  • 5. Deep-fry the tofu meatballs, turning them occasionally until all sides are light brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.
  • 6. In a small bowl, add all the sauce ingredients and mix. In a frying-pan, add the sauce and place meatballs and bring it to a boil over medium-high heat. Reduce the heat to low, stirring occasionally for about a few minutes to evenly coat.
  • Serve hot!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Everyday cooking, Food Yummy, Japanese, Tofu

June 24, 2018

Tofu and crab sticks burger

Tofu and crab sticks burger

Print this recipe
Persons
5
Tofu and crab sticks burger

Ingredients

  • 550g tofu firm
  • 150g crab sticks - chopped
  • 2 leek (about 250g) - finely chopped
  • 3 garlic cloves - finely chopped
  • 1 tuna can (net 140g)

- Ingredient A -

  • 1 tsp fine salt
  • 1 tsp ginger powder
  • 20g mustard
  • 1 tsp brown sugar
  • 3 tsp chicken stock powder
  • 2 eggs

For the sauce

  • 2 tbsp vinegar
  • 2 tbsp sugar
  • 3 1/2 tbsp ketchup
  • 2 tbsp soy sauce
  • 1 tbsp strawberry jam
  • 100g water
  • 1 tbsp katakuriko/potato starch - dissolve in 1 tbsp water

Instructions

  • 1. Wrap the tofu with 2 layers of paper towels and place on a microwave safe plate. Microwave for about 2~3min at 600W. Let it cool to room temperature. Then put it into the food processor, process until smooth.
  • 2. In a bowl, add the tofu, leek, garlic, tuna and all ingredients A. Mix and knead the mixture until it becomes smooth and elastic.
  • 3. Form into patties and coat with flour. In a skillet, heat 2 tbsp oil and fry them on both sides until nicely brown and reduce the heat to low. Cover and continue cooking for about 5 more minutes or until cooked through.
  • 4. In a small cooking pot, add all the sauce ingredients and bring to boil. Add dissolved katakuriko to thicken the sauce.
  • Serve hot with the sauce!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Everyday cooking, Seafood, Tofu

June 1, 2018

Scrambled Tofu (Iri dofu)

Scrambled Tofu (Iri dofu)

Print this recipe
Persons
4
Scrambled Tofu (Iri dofu)

Ingredients

  • 200g boneless pork - cut into small cubes (about 0.5cm cubes)
  • 3 eggs - beaten
  • 500g tofu firm
  • 1 carrot - chopped
  • 1 leek - roughly chopped
  • 130g brown mushrooms - finely chopped

- Ingredient A -

  • 2 tsp dashi powder
  • 2 tbsp light soy sauce
  • 1 tsp ginger powder
  • 1 tsp brown sugar

Instructions

  • 1. Heat 1 tbsp vegetable oil (or sesame oil) in a frying-pan. Add the pork and fry for a few minutes. Add carrot, leek and brown mushrooms. Cook them until the meat is no longer pink. Finally add the crumbled tofu, breaking it into small pieces with your hand.
  • 2. Add the ingredient A to season. Stir-fry for about 1min.
  • 3. Pour the beaten egg over the tofu mixture. When the edges start to set, gently mix the egg, using a wood spatula.
  • Serve hot or at room temperature!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Japanese, Tofu

  • 1
  • 2
  • Next Page »

Like our products? Follow us

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

SEWING PATTERNS, COOKING RECIPES & ACCESSORIES

dans la lune logo

Take a quick browse!

Accessory Asian & Wafu Asian Noodles Beef Bracelet Bread Bread & Pizza Cake Charm Chicken Chilled Desserts Chocolate Cookies Cooking Cooking Recipe Danish Pastry Deep Fried Egg Everyday cooking Fast & Yummy Fish Food Yummy Fruits Gemstone beads genuine stone Handmade Ice Cream Japanese Japan life Mochi Necklace Pasta pattern Pork Rice Sauce Seafood Sewing Soup Sushi roll Sweet Sweet cooking Tofu Tokyo Vegetables
  • Latest
  • Popular
  • Comments
  • Tags
  • Chicken Isobeyaki December 21, 2021
  • Katsuo Furikake – Japanese Rice Seasoning August 29, 2021
  • Spinach Ramen Noodles with Philips Pasta Maker August 29, 2021
  • Kohakutou – Japanese Wagashi sweets April 19, 2016
  • Fresh pasta with Philips Pasta Maker August 1, 2020
  • Homemade Udon w Philips Pasta Maker March 20, 2020
  • Dans la lune Thanks for the kind words! I think I got the 2mm s
  • jill ross thank you for these great recipes I brought my mac
  • oscar mackenzie i love you
asian Bento chicken cooking cuisine Cuisine japonaise dejeuner diner dinner easy facile homemade japanese Japanese cooking Japonais japonaise lunch paris poulet quick rapide recette recipe resipi Rezept สูตรอาหาร お菓子 チキン ランチ ラーメン レシピ 作り方 作り置き 和風 夕食 手作り 日式 日本 時短 献立 簡単 自家製 食譜 레시피 일본

© 2022 DANS LA LUNE - Template by Bloom