This is our modern and vegan take of #68 of the 100 Tofu Recipes from the Edo period in Japan. You won’t believe it’s made from okara!
For the classic, use chickpeas. For the local Japanese version, just use soy beans. Either way, my Israeli husband approves!
This is a modern and plant-based take of #21 of the 100 Tofu Recipes from the Edo period in Japan. Takes all of 10 min to whip up a tasty, protein-rich meal!
The recipe is for 80% hydration which is what I bake, and what I recommend when using majority whole-wheat. However, you can tweak the amount of water vs the indicated flour to 70% if this is your first time as it would be a lot easier to handle with lower hydration.
To bake sourdough bread, you need a sourdough starter (basically a natural form of levain, or the yeast in baking if you will). If you are making the starter from scratch, I suggest you make the starter at least a week before you intend to bake any bread to make it active.
When it’s tough to buy noodles to your liking with a sauce that is plant-based and tasty….you start making at home! This is a staple Japanese / Chinese fusion dish that is commonly seen in the summer in most ramen stands in Japan. I love it all year round though!