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Right food, right place, right time. Let boil

So begins "The Kitchen Diaries" by Nigel Slater. I brought in my luggage. I'm 5 years late but who cares. The spice of life is to have yet to discover, again and again.

Cooking, eating with the seasons, applying to find the right fit between food, place, time and mood I might add.

It was really sweet-recent days in Paris. The coat was p ometimes too. So that the coldness surprised me this morning, here in my house.

It was not the impression of a girl jet laguée; the Squirrel also went into the night with two thicknesses. ... And when the day broke, it was not Fort de France, the bay was gray, swept by the east wind. It rained a lot before the sky starts to tear up, shyly.

Too shy to consider anything but a hot dish at lunch.

lunch even if we did not really hungry, to reset and synchronize its internal clock.

I thought of a classic dish of vegetarian Buddhist monks. Easy to make, very light it has the advantage of combining the sweetness a creamy tofu in hot sauce.

Simplicity, softness, warmth could ask for more.

fried tofu in dashi sauce

with vegetables sautéed

for 2

1 / 2 block silken tofu (about 140g)

1 tablespoon flour

vegetable oil for frying

The sauce:

1 tablespoon of shoyu

1 tablespoon mirin

15 cl second dashi or the same amount of water with 1 / 2 teaspoon of dashi-no-moto (see here )

1 pinch of salt

Home : Shiso, fresh ginger

Drain the tofu , wrap in paper towels. Place a cutting board e above or a plate with a weight. Allow 30 minutes until the liquid is completely absorbed by the paper.

Prepare the sauce by mixing the ingredients in a saucepan. At medium heat and cook 5 minutes book.

Prepare strips of ginger.

Unwrap tofu, dab it with another sheet of absorbent paper and cut small cubes.

Heat oil. Coat the tofu pieces with flour and dip them in frying. When the cake is golden brown, remove and place on absorbent paper.

Reheat the sauce and divide among bowls. Place two fried tofu. Garnish slices ginger and shiso. Serve hot.

vegetables sautéed

1 onion, 1 carrot, 1 / 4 white cabbage

Vegetable oil

3 tablespoons of the sauce for fried tofu

a pinch of white sesame powder

Peel the vegetables. Chop the onion, cut carrot sticks and strips of cabbage. Saute vegetables in oil and then add the dashi sauce. Bake about twenty minutes. Vegetables should remain crisp. Sprinkle with white sesame. Ser

vir with fried tofu.

Light, warm, colorful quietly as the weather today.

My tender between meetings passed through the kitchen. The traitor was worried about whether what was in the pot was edible and was pleasantly surprised.

A kind of label ...