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

Rainbow Tofu

Recipe ID :2193 Posted on 22 NOV 2016
Cook 150min
views 5,127
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

Ingredients

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.

HOME
Tobuchan
I’ve got 252 recipes!
とぶちゃん
TOBUCHAN
Step into my kitchen!
It's so easy - just put into the microwave. There's almost no oil, so it's healthy and there's less washing up!
Chinese leaves bunch, Leek, Tinned tuna (in oil), Sesame oil, Salt & pepper, Chicken stock granules, Chinese chilli bean sauce, Egg, Sesame seeds
HOME
You can eat this as it is, or dip in toast soldiers, ideal for Sunday brunch.
Mushrooms (medium), Parsley, Butter, Salt & pepper, Lime or lemon, Single cream, Mature cheddar cheese, Egg yolks
HOME
There's a similar recipe here, it gave me inspiration!
Baguette baton, Spring onions, Butter, Garlic, Mozzarella cheese, Red Leicester cheese, Salami slices
HOME
Make ramen noodles using spaghetti (see the recipe here) and enjoy with a fish stock.
Spaghetti, Hot water, Salt, Bicarbonate of soda, Fish stock cube, Hot water for soup, Toppings
HOME
A speedy curry using Tesco's frozen Mediterranean vegetables.
Mediterranean vegetables (Tesco), Knorr chicken stock, Japanese curry roux (paste), Hot water
HOME
Warming and comforting on a cold winter's day.
Your favourite sausages, Bacon rashers, Carrot, Onion, Potatoes (medium), Radishes, Pointed cabbage leaves, Stock cube, Hot water, Salt & pepper, Olive oil, Thyme, Rosemary
HOME

Similar Recipe

A great snack for the kids or nibbles for the adults.
Tofu, Tinned mackerel, Patty:, Egg (beaten), Single cream, Potato starch, Light brown sugar, Salt, Edamame beans or green beans, Toasted sesame seeds, Salad leaves, Radishes, Ginger (grated), Tempura sauce (see below)
Ideal for kids snacking between meals.
Firm tofu, Nori sheet, Rice flour for dumplings, Potato starch, Butter, Light soy sauce
Rose Wine
PRO
The tofu and egg white makes this recipe nice and light.
Asparagus, White fish fillets, Tofu, Egg whites, Ginger, Salt, White soy sauce (or light soy sauce), Green laver, Hard boiled eggs, Vegetable oil for frying, Toppings:, Spring onions, Salted lemon juice
yhiranuma
PRO
Season lightly to start with, adding a little more at a time, then the finished dish will be just right!
Freeze dried tofu (koya tofu), Water, Dashi stock granules, Dried shiitake mushrooms, Shiitake mushroom juice, Sugar, Mirin, Soy sauce, Carrot (medium), Green beans
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
You won't be able to wait to eat these!
Tofu, Prawns, Frozen edamame beans, Egg, Potato starch, Salt, Ginger, Vegetable oil, Chilli powder (optional), Lemon (optional)
Mizue
PRO

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME