Tofu Dressing Salad


Sweet and cold. A nice summer side dish. A cake of tofu is in the salad dressing. I haven’t made this dish for such a long time. I was flipping my old scrap cooking recipe book and I saw something like this in it. I reduced amount of sugar. I love sweets, but too sweet is too sweet. You can make this ahead of time and keep it in the fridge for a few days.

1 carrot
1/2 cake konnyaku
2 dried shiitake mushrooms
1 slice aburaage (fried tofu pounch)
1 cup snap peas, green beans, or shelled edamame (or steamed and roughly cut spinach)

Tofu Dressing:
1 cake tofu (300 g)
3 Tbsp sesame seeds
1 Tbsp sugar
1/2 tsp salt
1 tsp soy sauce or tamari

Cooking broth:
1 Tbsp sugar
1 Tbsp sake
1 Tbsp soy sauce or tamari
1 1/2 cup mushroom soaking water

  1. Soak dried shiitake mushrooms in 1 1/2 cups warm water.
  2. Drain tofu by pressing it between palm of your hands.
  3. Boil konnyaku for 5 minutes.
  4. Pour hot water from tap over aburaage. Squeeze water out.
  5. Cut carrot, aburaage, and konnyaku in thin strips.
  6. Cook carrot, aburaage, konnyaku and dried shiitake mushrooms in mushroom soaking water + other seasonings for 5 minutes until carrot becomes soft. When it is cool to touch, cut stems out of shiitake mushrooms and cut the caps in thin strips.
  7. Boil snap peas for a minute until they become bright green. If you are using frozen edamame, thaw them and shell them.
  8. Make tofu dressing. Pulse sesame seeds in a coffee grinder for a few seconds. Mix all other tofu dressing ingredients well with a hand blender.
  9. Drain vegetables. Lightly mix them with tofu dressing.
  10. Chill.


February 16th Menu

Choco-Berry Shake

Choco-Berry Shake

Breakfast: Coffee, Choco-Raspberry Shake

Early Dinner at Buddha Bodai: Vegan BBQ Pork, Shiitake Mushroom Duck, Laksa Noodle Soup, Sauteed Peapod Leaves—on our way home back from Staten Island Ferry, we decided to go to this vegan Chinese restaurant in Chinatown. There was a Chinese New Year Parade on Mott Street, 5 dragons were dancing endlessly right in front of this our favorite restaurant. They postponed the celebration by 1 week because it snowed 8″ last Saturday, but I didn’t know that. The dishes were better looking, but we were so hungry that we couldn’t wait till pictures were taken.

Snack: Chestnut Tart (not vegan!), Steamed Buns

BBQ Pork

BBQ Pork–a must have

Shiitake Mushroom Duck

Shiitake Mushroom Duck-love it!

Laksa Noodle Soup

Laksa Noodle Soup—spicy! and good.

Peapod Leaves—treat

Peapod Leaves—treat

Chestnut Tart

Chestnut Tart

Steamed Buns

Steamed Buns


February 8th Menu

Green Goddess

Green Goddess

Breakfast: Coffee, Green Goddess Shake (with Strawberries instead of bananas)

Lunch:Kale Salad, Baked Sweet Potato

Dinner: Sauteed Flat Rice Noodles with Green Beans, Shiitake Mushrooms, and Broccoli in Black Beans Sauce—Black Bean Sauce is versatile. It turns broccoli, eggplant, tofu, green beans, bok choy, mushrooms into a dish in 15 minutes.

Kale Salad and Baked Sweet Potato

Kale Salad and Baked Sweet Potato

Rice Noodles in Black Bean Sauce

Rice Noodles in Black Bean Sauce

Saturday’s Menu 11/17

Apple Waffles

Brunch: Coffee, Apple Waffles

Dinner: Dinner: Potato-Leek Soup, Sauteed Mixed Mushrooms with Sherry, Sauteed Broccoli Sprouts, Garlic Bread, Kale Salad with Avocado Dressing, Apple Pie—collaboration with a friend, Catherine. Wonderfully vegetarian and very tasty!

Wonderful Vegetarian Dinner

Jodie's Apple Pie

Thursday’s Menu 10/11

Purple Shake

Breakfast: Coffee, Purple Shake

Lunch: Vegetarian 4-Beans Chili, Corn Bread, Grape Tomatoes, Apple, Tea

Dinner: Japanese Risotto (Shiitake Mushrooms, Enoki Mushrooms, Swiss Chards, Tofu, Zucchini, Rice), all cooked in a broth together—definitely a comfort food in winter, also can be a refrigerator cleaner

Chili and Corn Bread

Japanese Risotto


Friday’s Menu 10/5

Tropical Shake

Breakfast: Coffee, Tropical Shake

Lunch: Sweet Brown Rice,Pan Fried Cauliflower, Shiitake Mushrooms cooked with soy sauce and sugar, Pickled Baby Carrots

Dinner: 2 small polenta patties, half of mini vegetarian sandwich, Oats n’ Honey Bar—I lost a chance to eat a proper dinner. When I got home, it was 1:15 a.m. and I was  too tired to eat.

3 Color Rice

Oats ‘n Honey Bar