The price of vegetables and fruits have been expensive recently, it makes me choose carefully what food to consume these days.
In our busy society, there are so many choices of food, we often don't think too much about selecting food because of it's ease or convenience.
I recently met my good friend's son, Issa who is only 18 years old and who is really conscious of the ingredients he chooses to cook.
For his age, he surprised me with the amount of food knowledge he has and the way he styles food is quite amazing.
Issa makes many kinds of food. Here he created his version of monk food, we call SHOJIN FOOD.
Without using complex flavors, SHOJIN food is vegan and can help to keep one focused, mentally and physically diligent.
This MONK FOOD created by Issa I wish you could have tasted.
If you would like to try it for yourself, please follow Issa's recipe below.
It uses simple ingredients that are available here in Australia and it is healthy and delicious!
- 1 to 3 Firm tofu
- Swiss mushroom, thinly sliced
- Pea Shoots (optional)
- 4 tbsp (60ml) soy sauce
- 2 tbsp (30ml) mirin
- 2 tbsp (28g) sugar
- 1 tbsp (15ml) sake
1.Cut tofu into either three small even cubes or one large cube
2. Combine soy sauce and mirin in small bowl. Sugar and sake into separate bowls.
3. Coat tofu with cornstarch on all sides.
4. Fry tofu on all sides until crispy. Remove and set aside.
5a. Drizzle oil from the pan on the mushrooms. Use a blowtorch and sear the mushrooms until nicely charred
5b. Or cook the mushrooms in the pan used for the tofu until evenly brown.
6. Deglaze the pan with sake and cook off the alcohol, about to 2 - 5 minutes
7. Lower the heat and add the mirin, soy sauce, and sugar.
8. Reduce the sauce until it turns into a syrupy consistency.
9. Remove the pan from the heat and add the tofu back to the pan. Generously coat the tofu with the sauce.
10. Remove the glazed tofu on your plate of choice and evenly layer the mushrooms. Carefully garnish with peashoots if using.
All plates are handmade by @allfiredup.pottery
Images by @riverimages