A few weeks ago I received a very exciting package from Clearspring, a well-known producer of organic Japanese vegetarian and vegan foods. One of the stranger items in the mystery box was a packet of dried daikon – Japanese white radish.
‘Daikon’ means great root in Japanese and looks like a large white carrot. Dried daikon is prepared by washing the root, shredding it then drying for over six hours. Daikon has a sweet and mellow flavour and the drying process means most of its nutritional value is retained. It can be eaten cooked, dried or pickled, so it’s pretty versatile!
I’d never cooked with or even eaten daikon before (at least, I wasn’t aware I had), so I did what any blogger would do. I experimented!
After a bit of research and learning that reconstituted dried daikon is often added to soups and stews or sauteed with other vegetables, I thought a stirfry would be a good idea. My boyfriend and I appreciate our meat, but as I was in a vegeterian mood I picked up some organic Clearspring tofu to create a very experimental fried tofu and daikon stirfry.
I may not be the next Deliciously Ella but I do enjoy experimenting in the kitchen when inspiration strikes!
Here is my recipe for crispy tofu and daikon stirfry – the first in what I hope will be a series of ‘Cooking with Clearspring’ blogs! Feel free to try it out yourself, put your own twist on it and share what you come up with!
These ingredients are all fairly easy to buy in your nearest supermarket. You can also of course head to Clearspring’s website for the dried daikon, tofu and various sauces – I’ve even linked to them to save you time!
300g wok noodles
200g stir fry vegetables
1 onion – finely chopped
1 garlic clove – finely chopped
1 knob of ginger – peeled and shredded
- Reconstitute the dried daikon by soaking for 30 minutes in cold water. Squeeze out the excess water, retaining some of the now flavoured water for later. Put the dried daikon on a plate to one side for now.
- Remove the tofu from the packaging then slice into portions (no smaller than 2 centimetres).
- Gently dab the pieces with kitchen roll to remove excess wetness then place in a bowl. Mix the soy sauce, mirin, sesame oil and tsuyu then pour over the tofu, with the daikon water, to marinate for 5 minutes.
- Heat oil in a pan over a low heat. Remove the tofu from the marinade (preserve the marinade) and fry in two batches, two minutes on each side, then set aside on kitchen roll to soak up excess oil.
- Fry the onion, garlic, ginger and daikon together until the onion and garlic turn soft and golden.
- Add the stir fry vegetables (you can either use a ready-made supermarket packet or your own combination) and fry for 2 minutes.
- Add the wok noodles and marinade, mixing with the vegetables until the noodles are cooked.
- Remove pan from the heat and add the crispy tofu, stirring carefully.
This is a slight rework of the original recipe I made up as I fried the tofu for too long and forgot to use my onion… But that means you’ll hopefully end up with an even tastier stir fry than my experimental one!
I’ll have to do a bit more experimenting with tofu and more of Clearspring’s products, so watch this space.