Monday, August 29, 2011

Tofu with Ricotta Cheese

Life is about the unexpected combinations that make you smile.  This happens in food, music and probably even romantic relationships.  What would life be like without combos like:  Bacon + Chocolate, Mozzarella + Kim Chee Fried Rice (amaaaaaaaa-zing), Michael McDonald + Grizzly Bear (While You Wait for Others), The Black Keys and Mos Def (Ain’t Nothing Like You), the list goes on…  I have had my eye on this recipe for a while, I was a little scared to try it because of the unexpected combo, but now its one of my favorites!  You can make it in less than 10 minutes, its super healthy and it’s delish.  The flavor and ingredient combo might scare you at first, but please try it, you won’t be sorry! 


When I made this I didn’t have shiso leaves, but I did have mint and basil.  In a lot of Japanese recipes I always see them claiming that you can substitute shiso for a mix of mint and basil.  I am here to tell you it is so true!!! 

Tofu with Ricotta Cheese
adapted from Harumi’s Japanese Home Cooking

1 block soft silken tofu
1/4 cup soy sauce
2 tsp. sugar
1 Tbsp. mirin
1/2 tsp. grated ginger
1/2 cup fat free ricotta cheese
5 shiso leaves, or a mix of mint and basil
sesame seeds or furikake

1.  Remove the chilled tofu it’s package and drain.  Place on a serving dish.

2.  In a small microwave safe dish mix soy sauce, sugar and mirin.  Place in the microwave for 2-3 minutes.  Let it cool and add in the grated ginger. 

3.  Place the ricotta cheese on top of the tofu, sprinkle with shredded shiso leaves and furikake/sesame seeds.  Pour sauce over the tofu and serve. 

This dish is so good!  It’s nice and refreshing for the last few warm days of summer that we have.  Its great with a side of soba or over some fresh greens!  This could be your next favorite unexpected combination!