{"id":16729,"date":"2014-10-24T23:24:33","date_gmt":"2014-10-24T21:24:33","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=16729"},"modified":"2014-10-24T23:24:33","modified_gmt":"2014-10-24T21:24:33","slug":"tofu-and-bacon-snacks","status":"publish","type":"post","link":"https:\/\/www.withaglass.com\/?p=16729","title":{"rendered":"Tofu and Bacon Snacks"},"content":{"rendered":"

\"tofubrolls\"Most people, both vegetarians and carnivores, are so convinced that tofu is simply a meat substitute, they are utterly\u00a0surprised\u00a0when I say\u00a0I like tofu most when it’s combined with meat. Mapo doufu<\/a>, for example, is one of my favourite dishes and removing either meat or tofu from it, makes it lose all its charm. Therefore, I am thrilled to present you this sensational snack I have fallen in love with and cannot imagine with either of the two main ingredients removed or substituted.<\/p>\n

Thanks to my recent progress in Japanese reading I dare more and more often\u00a0the Japanese food\u00a0web. Thus, not only do I find\u00a0new cooking ideas, but at the same time I progress with my language level. Fun\u00a0and studying\u00a0in one!\u00a0Anyway, browsing through Cookpad, the biggest source of recipes in Japanese, I stumbled upon very tempting-looking\u00a0tofu and pork belly rolls<\/a>. Even though I have substantially modified it, I kept the original tofu and meat combination idea, which I am so fond of.<\/p>\n

First of all, since I didn’t have the pork belly, but plenty of smoked bacon, I used it instead. I have also made snack-sized cubes instead of the original bigger pieces.\u00a0Accidentally, I happened to have smoked tofu too, so it was a double smoked modification. The author\u00a0adds some seasoning and sauce, in which the rolls are quickly simmered, but\u00a0smoked bacon doesn’t require any simmering, so I simply skipped this part. As a tofu and bacon fan, I knew it could only be good, but frankly I didn’t expect such an amazing taste. I am already planning to “trap” all the tofu haters I know with this delicious snack \ud83d\ude09\u00a0The author uses shiso (perilla) leaves, but since I only had mitsuba from my balcony (another aromatic Japanese herb), I decided to put it instead. As a chilli fan, I tried putting them instead of the herbs and it worked perfectly too, so feel free to add whatever you like between the meat and tofu cubes. Click here<\/a> to check the original Kirakira’s recipe (I don’t know if there is an English translation yet).<\/p>\n

Preparation: about 10-15 minutes<\/em><\/p>\n

Ingredients (serves three as a snack or two if served with rice as a main course) :<\/em><\/p>\n

200 g (about 7 oz) firm tofu (I have used smoked tofu)<\/em><\/p>\n

12 very thin slices of smoked narrow bacon (mine width\u00a0: 2 cm only) or less slices if they are wider<\/em><\/p>\n

12 big leaves of shiso, mitsuba, edible chrysanthemum, Thai basil, chives\/green onion cut into bigger strips or thinly cut fresh chilli peppers<\/em><\/p>\n

sauce of your choice or chilli oil or nothing<\/em><\/p>\n

Put the tofu into boiling water for two minutes.<\/p>\n

Drain and pat dry with paper towels.<\/p>\n

Cut the tofu into pieces as wide as the bacon slices. (As I have mentioned I had very narrow bacon, so I cut the tofu into 12 x 2 cm pieces).<\/p>\n

Roll the tofu pieces first into\u00a0bacon, inserting herbs or chilli between tofu and bacon strips.<\/p>\n

Heat 1 tablespoon oil in a pan and pan-grill the rolls (or rather cubes in my case) 20- 30 seconds on each side (if you use raw pork belly, you should cook the rolls much longer).<\/p>\n

Serve immediately with a sauce of your choice or brushed with chilli oil or serve them as they are.<\/p>\n","protected":false},"excerpt":{"rendered":"

Most people, both vegetarians and carnivores, are so convinced that tofu is simply a meat substitute, they are utterly\u00a0surprised\u00a0when I say\u00a0I like tofu most when…<\/p>\n","protected":false},"author":1,"featured_media":16732,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[82,184,125,85],"tags":[136],"_links":{"self":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/16729"}],"collection":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16729"}],"version-history":[{"count":15,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/16729\/revisions"}],"predecessor-version":[{"id":16994,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/16729\/revisions\/16994"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/16732"}],"wp:attachment":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16729"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16729"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16729"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}