{"id":28729,"date":"2013-03-10T17:47:40","date_gmt":"2013-03-10T21:47:40","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=28729"},"modified":"2013-03-10T18:33:36","modified_gmt":"2013-03-10T22:33:36","slug":"tofu-with-asian-tvp-meat-sauce%e4%b8%ad%e8%8f%af%e9%a2%a8%e3%81%9d%e3%81%bc%e3%82%8d%e3%81%8c%e3%81%91%e5%86%b7%e5%a5%b4","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=28729&lang=en","title":{"rendered":"Tofu with Asian TVP “Meat” Sauce
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\"\"<\/a><\/p>\n

Tofu with Asian TVP “Meat” Sauce<\/strong><\/p>\n

Hiyayakko or cold tofu is a traditional Japanese tofu dish. It’s literally a block of tofu served cold, usually with soy sauce and some Japanese condiments, such as grated ginger and chopped scallion. It sounds very simple and it is. I never thought I would miss this dish but I did. Since I wanted my hiyayakko to be a main dish, I decided to put a little more stuff on the plate. On this hiyayako you’ll find Asian flavored TVP meat sauce, tomatoes, napa cabbage, and green onion. Use “soft” tofu for hiyayako.<\/p>\n

Asian TVP “meat” sauce: canola oil, TVP(hydrated), sake, sugar, soy sauce, oyster sauce, tobanjan(hot bean sauce), white vinegar, salt, pepper<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Tofu with Asian TVP “Meat” Sauce Hiyayakko or cold tofu is a traditional Japanese tofu dish. It’s literally a block of tofu served cold, usually with soy sauce and some Japanese condiments, such as grated ginger and chopped scallion. It sounds very simple and it is. I never thought I would miss this dish but […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[],"class_list":["post-28729","post","type-post","status-publish","format-standard","hentry","category-tofu"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28729","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=28729"}],"version-history":[{"count":14,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28729\/revisions"}],"predecessor-version":[{"id":28745,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28729\/revisions\/28745"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=28729"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=28729"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=28729"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}