日本語
Log In Join Us Help

Rainbow Tofu

Use the water from boiling red cabbage to make acid, alkali & neutral strains to get 3 different colours of tofu.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Cook: 150 min

Ingredients

Red cabbage 1/2
Bicarbonate of soda 1 tbsp
Tofu 1
Lemon juice 2 tbsp

Method

1
Roughly chop the red cabbage and put into 3-4 litres of boiling water for 5 minutes. Drain the liquid into 4 separate bowls (use the cooked cabbage in a different recipe).
2
Put a weight on the tofu to remove excess liquid, then divide the firm tofu into 32 pieces. Add to the 4 bowls of cabbage water evenly.
3
The top left is the red cabbage water as it is, an alkaline liquid. Top right is with added bicarbonate of soda to make it neutral. The bottom left is with 2 tbsp lemon juice added to make it more acid, the bottom right is with 4 tbsp lemon juice.
4
Soak the tofu for 1 hour and you'll get this colourful result. Actually, the different concentrates of lemon juice made no difference, they both became pink.

Tips & Note

The pigment in red cabbage is alkaline blue but once you add some acid like lemon juice, it turns to red. If you add bicarbonate of soda, this makes it neutral and changes the colour to green. Natural or edible additions can transform into wonderful colours, but adding lemon juice or soda doesn't affect the flavours. I made a salad with lettuce leaves, tomatoes, sesame seeds and spicy soy sauce dressing.

Rainbow Tofu

Use the water from boiling red cabbage to make acid, alkali & neutral strains to get 3 different colours of tofu.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Cook: 150 min

Ingredients

Red cabbage 1/2
Bicarbonate of soda 1 tbsp
Tofu 1
Lemon juice 2 tbsp
  1. Home
  2. Tobuchan
  3. Rainbow Tofu

Rainbow Tofu

Recipe ID :2193 Posted on 22 NOV 2016
PRINT Email me this recipe
Cook 150min
views 2,160
printed 3

saved 0

Use the water from boiling red cabbage to make acid, alkali & neutral strains to get 3 different colours of tofu.

Share
Tobuchan
Recipe By
HOME
Tobuchan
I’ve got 228 recipes!

Ingredients

Print Ingredients Email Ingredients
1/2
1 tbsp
1
2 tbsp

Method

Cook
2h30min
1
Roughly chop the red cabbage and put into 3-4 litres of boiling water for 5 minutes. Drain the liquid into 4 separate bowls (use the cooked cabbage in a different recipe).
2
Put a weight on the tofu to remove excess liquid, then divide the firm tofu into 32 pieces. Add to the 4 bowls of cabbage water evenly.
3
The top left is the red cabbage water as it is, an alkaline liquid. Top right is with added bicarbonate of soda to make it neutral. The bottom left is with 2 tbsp lemon juice added to make it more acid, the bottom right is with 4 tbsp lemon juice.
4
Soak the tofu for 1 hour and you'll get this colourful result. Actually, the different concentrates of lemon juice made no difference, they both became pink.

Tips & Note

The pigment in red cabbage is alkaline blue but once you add some acid like lemon juice, it turns to red. If you add bicarbonate of soda, this makes it neutral and changes the colour to green. Natural or edible additions can transform into wonderful colours, but adding lemon juice or soda doesn't affect the flavours. I made a salad with lettuce leaves, tomatoes, sesame seeds and spicy soy sauce dressing.

Category

Fusion Japan Boiled Marinated Vegetarian Cabbage Tofu Children's Party Christmas Kids' Menu Light Bites

Related beancurd bicarbonate of soda red cabbage soda lemon juice
HOME
Tobuchan
I’ve got 228 recipes!
とぶちゃん
TOBUCHAN
Step into my kitchen!

Easy Cheesecake

Using Philadelphia cream cheese makes this cheesecake just like you'd get in a cafe!
Mcvitie's digestives (original), Butter, Philadelphia cream cheese, Double cream, Eggs, Granulated sugar, Self raising flour, Lemon juice
HOME

Deep Fried Aubergine Andalusia Style

The deep fried crunchy aubergines go really well with a honey sauce.
Aubergine (large), Potato starch or cornflour, Salt, Vegetable oil, Honey
HOME

Avocado Pintxos

Avocado and solid yogurt makes a great topping.
Organic yogurt, Avocado, Cherry tomatoes, Baguette slices (1cm thick), Honey , Honey (for drizzling)
HOME

Parma Ham With Flat Peach

This prosciutto with peach is an excellent appetiser.
Flat peach, Parma ham, Black pepper
HOME

Kyoto-Grilled Salmon (Saikyo Yaki)

I was taught this recipe by a professional chef.
Salmon fillets, Miso sauce:, Miso (white), Sake, Mirin, Sugar, Salt
HOME

Home Made Miso Ramen in England!

It looks perfect, it tastes nearly perfect...it only needs a bit more research on the noodles.
Beansprouts, Polish smoked ham slices, Spring onion, Egg, Hot water, Fish stock cube, Miso (red or mixed), Chinese chilli bean sauce (Tobanjan), Granulated sugar, Salt & pepper, Sesame oil
HOME

Similar Recipe

Sesame Tofu

People think that in Japan, you eat this dish in restaurants, not at home. here in the UK though, you can buy all the ingredients so let's make it at home.
Kombu kelp, Water, Tahini, Arrowroot powder, Salt
Mizue
PRO

Simmered Tofu with Pink Radish

Looks so pretty and tastes so good!
Radishes, Firm tofu, Lemon juice, Sea salt or soy sauce, Cress
Nagomi Kitchen
PRO

Steamed Turkey Dumplings

Enjoy whilst hot - they're irresisitble!
Turkey mince, Salt & pepper, Sake, Tofu, Egg, Ginger, Spinach, Bok choy, Mushrooms (shimeji, enoki or ordinary)
Nanita
PRO

Pan Fried Tofu Wrapped in Nori (Isobe-yaki)

Ideal for kids snacking between meals.
Firm tofu, Nori sheet, Rice flour for dumplings, Potato starch, Butter, Light soy sauce
Rose Wine
PRO

Devilled Tofu

A unique combination of chilli and honey adds a nice touch to this snack.
Tofu (firm), Bacon rashers, Salt & pepper, Olive oil, Red chilli, Honey
Mizue
PRO

Deep Fried Tofu & Aubergine (Agedashi)

Peel the aubergine and get a beautiful jade colour by washing immediately under cold running water.
Tofu (firm), Aubergines , Flour, Mooli (grated), Ginger (grated), Spring onions, Noodle broth (concentrated)
iBUKi-London
CHEF

All New Recipes

Italian Style Beef Wellington

Beef Wellington is a true delicacy often served on holidays and very special occasions that your dinner guests will find very impressive. Making a great Beef Wellington is actually easier than it looks. In this short video I demonstrate how to make an Italian Style Beef Wellington.
 
POV Italian Cooking
HOME

Yuki's Spaghetti with Prosciutto & Tomatoes

Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
Yuki Mitsumori
PRO

Italian Herb Pork Loin with Mushrooms

Pork is a staple in Italian cooking. The Italian Herb Pork Loin in this video takes simple ingredients and turns the pork loin into a dish that is perfect for a party or a Sunday dinner but quick enough to make during the working week.
 
POV Italian Cooking
HOME

Chocolate Peanut Butter No-Bake Cookies

The combination of chocolate, peanut butter and oatmeal are the trifecta of flavor for cookies! In this special episode my wife shows her outstanding recipe for No-Bake Chocolate Peanut Butter Oatmeal Cookies that will be the best cookies that you have ever eaten! See my beautiful wife’s recipe
 
POV Italian Cooking
HOME

Perfectly Seared Sea Scallops

Sea scallops are a delicacy that appear in cuisines from many different countries. Some believe that only a trained chef can make perfectly cooked sea scallops. I believe that any home cook can make perfect sea scallops and demonstrate how to do this in the video.
 
POV Italian Cooking
HOME

Brasato Al Barolo

Brasato al Barolo is savoury, tender beef slowly braised in a rich and full-flavoured Italian wine. Watch now to see how to make this dish in the latest video from POV Italian Cooking.
 
POV Italian Cooking
HOME
cookbuzz
Follow us on SNS
Send us a message
Copyright © cookbuzz.com All Rights Reserved.