Japan (日本, Nihon or Nippon, officially 日本国) is an island country in East Asia. Located in the Pacific Ocean, it lies to the east of the Sea of Japan, China, North Korea, South Korea and Russia, stretching from the Sea of Okhotsk in the north to the East China Sea and Taiwan in the south. The characters which make up Japan's name mean "sun-origin", which is why Japan is sometimes referred to as the "Land of the Rising Sun".
Most of the islands are mountainous, many volcanic for example, Japan’s highest peak, Mount Fuji, is a volcano. The Greater Tokyo Area, which includes the de facto capital city of Tokyo.
Most of the islands are mountainous, many volcanic for example, Japan’s highest peak, Mount Fuji, is a volcano. The Greater Tokyo Area, which includes the de facto capital city of Tokyo.
Japanese tofu steak with Asian greens and brown rice
Ingredients:* 60ml (¼ cup) light soy sauce
*40ml mirin
*2 tsp sesame oil
*600g firm tofu
*60ml (¼ cup) peanut oil
*2 garlic cloves, thinly sliced
*2 zucchini, sliced
*1 red capsicum, deseeded, cut into strips
*1 bunch asparagus, trimmed
*1/2 cup cornflour, to dust
*1 tbsp sesame seeds, lightly toasted
Direction:
Whisk together the soy sauce, mirin and sesame oil, set aside. Cut the tofu into 8 x 1.5cm thick steaks.
Heat 1 tbsp of oil in a frying pan on high. Add the garlic and stir-fry for 30 seconds, add the zucchini, capsicum and asparagus and stir-fry for 2-3 minutes or until light golden. Remove from pan, set aside and keep warm.
Place the cornflour on a large flat plate and season with sea salt and freshly ground black pepper. Dust each tofu steak in the mixture. Wipe pan clean, add remaining oil and return to high heat. Add tofu in batches and cook for 2-3 minutes each side or until golden brown and crisp.
Divide the vegetables between 4 serving plates, top with 2 tofu steaks, drizzle the tofu with the reserved sauce and sprinkle with sesame seeds. Serve with steamed brown rice.
Information from: www.smh.com.au
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