Agadashi Dofu



This Japanese dish of fried tofu served in a flavoursome broth is complemented by the punch of fresh ginger and clean crispness of daikon radish. It’s a lovely entree or accompaniment to an Asian-style meal or simply on its own with a bowl of hot rice. Continue reading →



Ponzu is an ingredient I can’t live without in the kitchen. It’s a Japanese light soy vinaigrette that is lovely by itself on steamed vegies and rice or used in a stock or dressing. There are some excellent commercial versions available or you can make your own. My favourite store-bought ponzu is the Spiral brand – I even pack a bottle in my suitcase when I travel!
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Cold Silken Tofu with Soy and Ginger dressing


This is a punchy and super-easy dish that is popular in Asia, particularly China and Korea. Served cold, it is a taste sensation when offered as an accompaniment to a hot dish. The great thing about it is that you can make the sauce in advance and then, just before you are ready to serve, whip the tofu out of the fridge, pour the sauce over and voilà!

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