tofu bechamel…sort of.
Before an intense night of partying (back in the day), my sis R and I used to hit a cafe/bar in Shibuya called P3. It was a great place for drinks and munchies - they had an awesome tofu lasagna, which we loved. Needless to say, it was a sad day when we heard that there was no more P3. Which meant no more tofu lasagna. We mourned for months.
At this point, I can’t remember what the tofu lasagna looked like, or tasted like, for that matter…but I’ve decided to resurrect it by using the tofu in a bechamel sauce (the layer of white, in the picture).
TOFU BECHAMEL for Tofu Lasagna.
Ingredients (for 8×8 Lasagna):
2 tbs butter
2 tbs flour
1 cup milk
½ tsp salt
2 tsp sugar
1 extra firm tofu, drained and pureed
Drain the tofu well with paper towels, then puree with a food processor. On low heat, stir the butter and flour until it becomes a smooth paste. Then add the tofu, milk, salt, and sugar; keep stirring until the sauce has a thick consistency. Add a layer of tofu bechamel to your favorite lasagna recipe.
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Here’s to my sis - enjoy the rest of Germany! Buchu.
- mp3: Common feat. Lily Allen - Drivin’ Me Wild (Right Click to Download)
pumpkin porridge?
My college roommate, Angela, once made Pumpkin Porridge for me. I suppose it’s Korean comfort food (I have NO IDEA of what it’s called, someone help me out please), and it was especially comforting as we were both so far away from home. I’ll apologize in advance for butchering the real recipe - all I remember is that the food involved (a) a pumpkin, (b) the korean equivalent of Mochi, and (c) a blender. The result was a mega thick but creamy texture.
Angela would often tell me, “Kaka, I just want a man who enjoys eating a lot…like a big bear.” I always wondered why she would want such a barbarian, but now I think I understand. It’s depressing how little gets eaten in this house.
PUMPKIN PORRIDGE.
Ingredients (2 servings):
2 cups calabaza, steamed and pureed (about ¼ of a whole squash)
½ cup stock
2 tbs rice flour (dissolve in ½ cup water)
1 tbs honey
1 tbs cream
1 tsp salt
½ tsp nutmeg
1 tbs grated parmigiano reggiano
½ cup cranberries
½ cup scallions
1 cup cooked rice of your choice (ie. Arborio or Japanese white rice).
In a sauce pan, stir stock and pureed pumpkin or squash (I would’ve opted for kabocha but had to resort to calabaza, which tastes more like butternut squash). Add the rice flour (dissolved in water), honey, nutmeg, and cream. At this point, you can mix and match ingredients of your choice - I added parmesan and white rice for a heartier, risotto-like result. Use salt and pepper as needed.
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