Joseph and I have zero experience in gardening.
(Well, I guess Joseph has about 2% edge-due to his plant-watering skills way back when) but in my case, okay…let me explain…The thing is…I’ve always had an aversion to frogs. The mere thought of them jumping out from a hole whenever I start digging the soil makes me cringe!
The good thing is… I haven’t seen one here in North America and I doubt if I will ever find one here in our patio! (=
Burnaby Food First sponsored a workshop called Apartment Gardening for Beginners. Plant genius Mr. Alexander McNaughton treats his plants like a “person” with human feelings. (e.g.If you water them regularly, they will be happy; Be careful with the roots because they will get hurt and not make more babies) Who knew that you can go down to your local grocery store for free milk crates and coffee sacks and grow food in small spaces using these containers?! Not me!
But yeah…it did. (=
There is nothing more rewarding that seeing your very first plants grow…
and using them in your recipe at home (=
Thank you Mr. Alex Mc Naughton for your passion for plants and of course, thank you Burnaby Food First for another successful Workshop!
It wasn’t until Joseph and I went to an “all-you-can-eat sushi” restaurant called Robson Sushi that I realized “inari” (tofu sushi) and tomagoyaki” (egg sushi) existed.
After a few clicks here and there, I found out that Inarizushi is also known as “stuffed sushi.” It uses tofu instead of vinegar rice on the outside and usually contains the vinegar rice on the inside. The tofu “pouch” is deep fried to create “aburaage,” or fried tofu bags.
At first, I improvised using “tofu puffs”. I found out that you could make more sushi using these kind than to get the real tofu packets from the store. (Tofu puffs are less expensive and they form a solid base after you cut it in half.
These semi-homemade recipe came together quickly and most satisfactorily. Considering that the rice was prepared in a rice cooker and the tofu puffs were sold prefabbed, the only real work was measuring the dressing, toasting some sesame seeds, and assembling the whole package.
- 1 1/2 cups uncooked sushi rice
- 1/4 cup rice vinegar
- 3/4 teaspoons salt
- 3 tablespoons sugar
- 1 package tofu puffs (cut in half)
- 1 1/2 tablespoons white sesame seeds
- scallions (finely chopped)
Tofu Puff Seasoning: 6Tbsp sugar, 6t mirin, 1T soysauce
1. It is crucial to wash the tofu puffs with hot water so as to remove the excess oil in it.
2. Toss the Tofu puff seasoning and let the tofu soak for a bit and until it boils. (2-3 min.)
3. Drain the excess seasoning and lay the pockets on a plate.
4. Take a spoonful of cooked vinegar rice and place it into the pockets, making sure it is snug.
5. Garnish with scallions and sesame seeds.
6. Okay… now it is time for some Sushi party ^^,