Tag Archives: tofu

Our Weekend, Week 13

Another week down, and for us it was another weekend apart 😦

Sofi has been at home, still nursing a cold and looking after our friends’ dog, and I have been further south in Sweden for a training camp with our cycling club.

The training camp was from Thursday to Sunday, with three days (Fri, Sat, Sun) of organised rides. I took the train after work with Evan on Thursday, and then we settled in before having dinner and finding out what was going to happen over the weekend in a bit more detail.

We had decided to ride with the race group, because Mattias Reck, trainer for Team Giant Alpecin (the guy who also spoke at the seminar at Chalmers the week before), was going to do a session with that group on the Saturday. So our Friday ride was a 110 km ride with 7 tough climbs on Hallandsåsen (a ridge in that part of the country). (The other groups did a 100 km flat ride on the Friday and were tackling the climbs – either 5 or 7 over 50 km or 70 km respectively – on the Saturday.)

The group we had was really good and the roads and climbs were fantastic. I had only ever ridden here once before (when I cycled 258 km from Gothenburg to Helsingborg in September), so for me it was nearly all new! I really enjoyed the climbs, and especially enjoyed my new bike, but I couldn’t push myself as hard as I had hoped because I was still feeling the after effects of my cold, and couldn’t get my pulse over 170 bpm (my max is just over 190 bpm).

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On Friday evening (after a recovery sauna and shower) there was dinner and then a quiz, which my table won!

On Saturday Mattias came down in the morning and told us the plan for our ride. He is really enthusiastic and, as a coach to some of the best sprinters in the world, he really knows his stuff. The plan was simple: cycle hard! We were going to do lots of speed work with some sprints thrown in (as attacks). We ended up doing 130 km on some great roads.

After the last tough interval of speed and sprints, we had a very steady climb, which I did at a nice steady pace with Mattias, giving me a chance to speak to him and listen to more of his wise words 😀

I felt much better during Saturday’s ride, although once we reached top speed and when I did my sprint attacks, I could feel I was still lacking some aerobic capacity, but otherwise I had no troubles. But I will say that Reck wrecked us #getRecked 😀

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After dinner on Saturday, Mattias held a talk. He discussed how he and the other management work at Giant Alpecin, and then discussed how his riders train and how he can monitor them and so on. It was really fascinating, just like it was the week before. He clearly has a wealth of knowledge and it would be interesting to have an even longer presentation by him.


Sunday was a wet day, so instead of cycling, me and Evan decided to get an early train home 🙂 Once I got home, me and Sofi went into town to the new Specialized store that opened this weekend and I bought her two new pairs of gloves (and we both got a free water bottle for checking in on Facebook), then we had lunch at Vapiano before heading home to spend the afternoon resting and recovering!


I definitely need some rest now though, as my cold was holding me back and I want to be better when I’m cycling in England next week with Sofi, my dad, and my sister 🙂


So what did I (Sofi) do at the weekend? 🙂

I was at home, taking care of the dog, and just trying to take it easy. I was ill at the beginning of the week and when I went back to work on Thursday it was because our third year students were having seminars the whole day and I was one of the persons leading one of the groups 😦 So Thursday and Friday were a bit tough since I was still  ill.


On Friday my friends Sanna and Srdan came over and I cooked them a nice meal and we talked all evening.


On Saturday I met my friend Malin for lunch, we then went to Hagabadet (a very nice spa in the centre of Gothenburg, and they have opened a mini spa opposite us now as well) for an afternoon of just relaxing in the sauna and in the pool. We both bought magazines to read as well but we had too much to talk about so we didn’t read them at all 🙂 After a few hours there we came back to my place and took the dog for a nice long walk. We then made a delicious dinner, a vegetarian bun cha. We talked and watched a film and then that day was over too.

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My Sunday was spent with Jason when he got home from his training camp ❤


We hope you all did something fun this weekend!
/Jason and Sofi


Vietnamese Bun Cha with Sticky Tofu

This is a dish that we have made a few times and it is so delicious. There are a few different elements to prepare, but it is well worth the effort. We have made the sticky tofu a few times and it is also very good to eat with other things such as rice and stir fry. The recipe is from Jamie Oliver’s magazine and we have adapted it a little bit to suit our taste. It is a nice and fresh dish and if you love tofu, noodles and Asian flavours you will love this dish.
Continue reading

Our Weekend, Week 9

This weekend started a little earlier than normal, mainly because my (Jason’s) dad came to visit us on Thursday evening, for the weekend! 😀

After picking my dad up from the airport, we came home to some delicious tofu burgers that Sofi had made (I helped before I left as well). They were a fusion between our Korean steamed buns and our normal veggie burgers. We made them similar to our breaded tofu, but covered them in sesame seeds instead of breadcrumbs, the buns were normal burger buns, and the fillings were various things we use in our steamed buns as well as homemade kimchi.


I then made up my new bike, that my dad brought over from England: a Specialized S-Works Tarmac, and my main motivation for training this year. (Well you can’t have a pro bike and be the slowest in the chain gang!)


On Friday, my dad joined me on my lunchtime badminton session, and then when Sofi came home in the afternoon we went for a little walk to Baka (our favourite café) for fika. For dinner, we made melanzane again (recipe coming soon, as we took photos of the finished product!), and some delicious ravioli with a pesto sauce…again! We can’t help but love making the things we love to eat, and my dad loves both melanzane and pesto, so why not 😀

On Saturday we had planned a long ride (as we knew the weather would be OK). Our friend Evan had said he would join us, but unfortunately Sofi was feeling a bit ill, so she stayed at home. (A wise decision, as it was very cold outside.) We rode 115 km, which included a nice pizza stop 🙂 My dad was a little tired from the ride (his ride), as he isn’t used to the Swedish cold, but we did fuel him with our peanut power bars, which And it was Evan’s first ride over 100 km, and he smashed it by doing 130 km! (He rode to us and home again.)


We made the most of Sofi being at home and had her on baking duty so we had something to look forward to once we got back! She made some delicious Swedish cinnamon buns, which were exactly what we needed with a nice cup of tea/coffee and glass of milk!


As you can imagine, we were a little bit tired after our buns – my dad fell asleep before even taking a shower – but we still wanted a nice dinner. So the three of us decided something fresh but more substantial than a salad would be nice. Me and Sofi had the perfect meal: Vietnamese bun cha with sticky tofu! (Recipe coming soon. 🙂 )



Sunday was a lazy day, and the weather was atrocious, stopping us from doing any riding 😦 We had a lovely breakfast with fresh bread and croissants. The rest of the day was spent together, reading and watching TV. It was a great day for TV actually – Cav won Kuurne-Brussel-Kuurne, and then Chelsea won the league cup 😀 (Stannard won Omloop Het Nieuwsblad on Saturday as well, so a great weekend for British sport…well except for cricket and rugby…)

My dad left Monday morning, and it was back to work for me and Sofi. But we had a great weekend, and love when people come over to spend time with us. It won’t be long before we see my dad again – I go to England on Friday and Sofi goes the following Thursday 🙂

We hope you all had a great weekend! Did you get up to anything special?
/Jason and Sofi

Our Weekend, Week 7

So, a long wonderful week in the sun has sadly come to an end.

We went out for a long ride on Friday. It was the perfect weather, about 25°C in the sunshine and not too much wind. We had planned to do a 100 km ride (and Jason’s ride). The feeling of getting out in the fresh air and to move your muscles was particularly great this day. We know that we had a 4 hour ride in front of us and we were stopping for lunch halfway, as well as having our raspberry and mint rice cakes along the way.


Sofi enjoying her raspberry and mint rice cake 🙂


Jason enjoying the last of the sunshine.

The first part of the ride was quite flat, but then we got to a long climb, about 7 km long. The rest of the way was downhill and then flat. We were not the only ones thinking the weather was great for cycling, when we stopped for lunch we saw a large group of female cyclists.


Nice bendy roads up into the hills.


Sofi testing her legs out of the saddle.


Back on quiet flat roads along the canal back home.

In the evening we went enjoyed the sunset from the roof with a bottle of Cava before going out for dinner at an Italian restaurant. The perfect way to end our week.


The sun disappearing behind the clouds before finally disappearing behind the horizon.

Yesterday, (Valentine’s day! ❤ ) we got up early to see the sunrise and were saddened by the fact that we were going home to the cold again 😦


We then had to pack up our bikes and head to the airport. When we came home we were very tired and made a quick dinner before bed.

This morning we had a lie in and then we have spent the whole day unpacking our bikes, preparing what to make for dinners next week, doing our weekly shopping, and making bars, granola, and kimchi. We made two different types of bars, both of which will be on the blog tomorrow.

For dinner tonight we made Korean steamed buns with sticky tofu, kimchi mayonnaise, kimchi, and pickled cucumber and radish.

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We hope you have a good week,
/Sofi and Jason

Mid-Week Catch Up – Week 2

So what has happened so far in week 2?

We both started working again today after our Christmas holiday. Not easy getting up at 6 when you are used to sleeping for much longer. We managed to do so anyway and Jason started his morning with a yoga session. I will try to join in tomorrow morning 🙂 Normally I am too sleepy the first 20 mins after I wake up to do yoga on an empty stomach.

The last few days we were off from work we just relaxed, took some nice walks and spent as much time together as possible.


The view from Ramberget


As I have written in a previous post, I injured my leg when I was out running at Christmas. I only need to rest my leg for a while, but I really don’t like not being able to run. I have been able to go cycling though and that was good. As long as you stay active in some way it is OK. Everyone should prioritise training in some way. It doesn’t need to be 4 times a week, but you will feel so much stronger physically and mentally if you exercise regularly. It can also help you avoid catching colds.

We have bought many different vegetables this week to use in different dishes. We like to eat varied and some people probably think that is difficult when you eat vegetarian, but it is not!

We will try to write a mid-week post every week from now on to show what we have eaten so far during the week. We do not have time to write a full recipe for each dish, but we wanted to show you what you could eat to eat varied. We will post a recipe for some dishes and if you want us to write a recipe for any of the dishes we talk about in this post you can just ask us 🙂

So, what have we eaten so far?

On Sunday we made a delicious pie, very similar to the one we made at Christmas, with kale and cheese. We did not use walnuts this time though and we made a gluten-free pie crust. We used soy flour, buckwheat flour and corn flour.


On Monday we made an asparagus soup with bread croutons. So easy and quick, but so good!


On Tuesday we made pasta 🙂 We bought artichokes that we boiled and used in a pasta sauce. Even if it took some time to make the pasta, dinner was ready in less than 40 mins. Making your own pasta really doesn’t need to take too long. You can use the dough straight away if you want, it doesn’t need to rest for 20 mins. It is better if it does but if you are too hungry you can skip it. That is what we did and it was still delicious.


Today we made some quick vegan Asian food: crispy sesame-seed-covered tofu and some other Asian flavours. Dinner was done within 30 mins which was good because we were both very hungry 🙂



We’ll try and add a couple of recipes this week. Enjoy reading!


Korean Steamed Buns with Spicy Tofu and Other Fillings

Last weekend we cooked for some newfound friends. We wanted to make something Asian and something different. Since we had been making Kimchi a few days earlier we also wanted somthing that we could eat that with.

We decided to try to make steamed buns and things to fill them with that had Korean flavours. So we made a bunch of different side dishes and it was delicious. We think our guests thought so too hopefully 🙂 Continue reading

Breaded Tofu with Roasted Vegetables and Tomato Salsa

We love tofu, and enjoy it cooked almost any way. Jason even likes it raw… But one of our favourite ways to cook tofu is to make breaded tofu!

At the moment there are lots of carrots available, as they are in season, so we bought three different types of carrot and some parsnip to roast. Roasted vegetables are something nice to eat in the autumn, as the warmth of the food is nice during the colder months.

Ingredients Serves 4
Cooking time: 40 mins

  • 500 g tofu
  • 100 ml flour
  • 2 eggs
  • 200 ml bread crumbs
  • Salt, black pepper, chili powder
  • 8 medium-large carrots
  • 4 parsnips
  • 1 red onion
  • 4 cloves of garlic
  • 2 medium-large tomatoes
  • Quarter of a red pepper
  • 200 ml chopped/tinned tomatoes
  • Olive oil
  • Butter
  • Dried rosemary
  • Set oven to 200°C

  1. Peel the carrots and parsnip.
  2. Cut the vegetables into equal-sized pieces and put them on a baking tray. (Put some baking paper on the tray first, to make cleaning easier.)
  3. Cut half the onion into large pieces and put on the baking tray.
  4. Crush two cloves of garlic and put on the baking tray.
  5. Pour oil onto the vegetables and sprinkle some dried rosemary and sea salt on top.
  6. Put the vegetables in the oven for 20-30 mins, until soft and coloured.
  7. Put the tomatoes, red pepper, and the rest of the onion and garlic cloves into a food processor and mix well.
  8. Add the chopped tomatoes and mix again.
  9. Pour the mix into a small saucepan and put on a low heat.
  10. Cut the tofu into large chunks.
  11. Prepare three bowls.
  12. Put the flour in one bowl, beat the eggs in the second bowl, and mix the breadcrumbs, salt, black pepper, and chili powder in the third bowl. (We usually use 1.5 tsp salt, 2 tsp black pepper, and 1 tsp chili powder, but start with less and try the mix before adding more to suit your tastes.)
  13. Put a piece of tofu in the flour, and turn it so that the piece is covered.
  14. Put the piece in the eggs and cover.
  15. Quickly take the piece of tofu from the eggs to the breadcrumbs and turn until covered.
  16. Repeat for the remaining pieces.
  17. Put a large knob of butter in a frying pan and put on a medium-high heat.
  18. Once the butter has melted put the tofu in the pan and fry each side until golden. (You may need to fry half the pieces at a time, depending on the size of your pan.)
  19. Once the vegetables and tofu are finished, take the salsa off the heat.
  20. Serve the tofu, vegetables, and salsa on a plate.
    Breaded Tofu
  21. Enjoy!

Hangul Day Celebratory Bibimbap! 비빔밥!

Today is the Korean national holiday Hangul Day. It is a celebration of one of the greatest achievements of mankind; the creation of the finest writing system ever, Hangul (한글)! (Jason is a bit of a language geek, so please excuse his enthusiasm if you think it’s too much.)

To celebrate this, we have decided to make what is probably the best and most well-known Korean dish: bibimbap. Bibimbap is a fairly simple dish to make but packs a lot of flavour.

Last year we spent two weeks in Korea, and tried a lot of different dishes. Jason predominantly ate bibimbap though, as it was always a guaranteed vegetarian dish. We used to make bibimbap before going to Korea, but after trying the real thing, our old recipes didn’t compare. We have since then, spent a lot of time making our bibimbap more like the ones we ate in Korea. We think this recipe is perfect!

Eating bibimbap after a long day hiking Bukhansan mountain.

Eating bibimbap after a long day hiking Bukhansan mountain.

Jason eating bibimbap in a more traditional restaurant, seated on the floor.

Jason eating bibimbap in a more traditional restaurant, seated on the floor.

As you can see, Korean meals are served with lots of small side dishes, the most famous of which is kimchi – fermented cabbage (or radish). In the second picture, you can see the bibimbap served in a stone bowl – this is called dolsot bibimbap, which is very hot and makes the rice nice and crispy.

The ingredients to a bibimbap are entirely up to you. We are making three traditional side dishes (namul) that form part of the bibimbap, as well as tofu, and usually some fried vegetables.

Ingredients Serves 2
Cooking time: 1 hour

  • Sesame oil
  • Soy sauce
  • Ättiksprit 12% (vinegar essence)
  • Salt
  • Sugar
  • Chili flakes
  • Toasted sesame seeds
  • 1 cucumber
  • 100 g fresh spinach
  • 75 g bean sprout
  • 2 spring onions
  • 150 ml rice
  • 150 g tofu
  • Korean hot chili paste (gochujang) – available from most Asian stores
  • 2 eggs

Bibimbap ingredients

Prepare the namul:

  1. Set aside three bowls.
  2. Make the pickled cucumber:
    1. Finely slice the cucumber, with a knife or food processor.
    2. Slice one spring onion.
    3. Mix 1 tsp ättiksprit, 2 tsp sugar, 1 tsk salt, 2 tsp chili flakes, and the sliced spring onion in one of the bowls.
    4. Mix the cucumber in with the mixture.
    5. Place a heavy bowl on top, and put in the fridge.
      Cucumber weighted
  3. Make the marinated spinach:
    1. Put the spinach in a sieve and pour 1 l of boiling water over the leaves.
    2. Rinse with cold water.
    3. Squeeze out all the liquid, and put in one of the bowls.
    4. Slice one spring onion.
    5. Add 1.5 tsp soy, 1.5 tsp sesame oil, 2 tsp roasted sesame seeds, and the sliced spring onion, and mix thoroughly. (Place in the fridge if wanted.)
  4. Make the marinated bean sprouts:
    1. Place the beansprouts in a sieve and rinse them in cold water, and take off any green skins from the beans.
    2. Pour 1 l of boiling water over the bean sprouts.
    3. Rinse with cold water.
    4. Put the bean sprouts in the final bowl.
    5. Add 1 tsp sesame oil, 1 tsp salt, and 1 tsp toasted sesame seeds, and mix thoroughly. (Place in the fridge if wanted.)


You should leave the cucumber in the fridge to pickle for at least 25 mins. So you can leave it for longer or if you want to be quick, make the cucumber first and start boiling your rice once you are done with the other namul.

Make the bibimbap:

  1. Cook the rice.
  2. Cut the tofu and fry it in some sesame oil in a hot pan.
  3. Chop your vegetables (thin slices work well with bibimbap), and fry them separately in sesame oil in a hot pan.
  4. Once everything is ready, fry four eggs sunny-side up. (A runny yolk is best.)
  5. Serve the rice into four bowls.
  6. Put 0.5-1.5 tsp Korean chili paste on top of the rice (in the hole).
    Note: The chili paste is very hot so start with a little bit and add more while you eat if needed.
  7. Pour out any excess liquid from the pickled cucumbers.
  8. Place the namul, tofu, and any fried vegetables neatly on top of the rice, leaving a hole in the middle of them. Keep each thing separate.
  9. Place the egg on top, in the centre of the bowl.
  10. Enjoy!

Jason, bibimbap

Ramen Soup with Fried Tofu

Ramen is a Korean and Japanese noodle soup dish. You use a broth as a base and flavour it with soy sauce or miso. We love eating noodle soup and this is an easy soup to make, but it tastes delicious and it’s the perfect soup to make now that autumn is upon us.

Ingredients Serves 4
Cooking time: 1 hour

  • 275 g fine flour
  • half a teaspoon sea salt
  • 100 ml warm water
  • 250 g tofu
  • 2 cloves of garlic
  • half a chili
  • 100 g fresh spinach
  • 5 spring onions
  • 1-1.5 litres vegetable stock
  • sesame oil
  • 2 table spoons Japanese soy sauce
  • sesame seeds (toasted)

  1. Mix the salt and the warm water, and gradually add it to the flour in a mixing bowl.DSC04581
  2. Knead the dough for at least 10 min until smooth and elastic. You might need to add extra water. Put it in clingfilm to rest for 30 min or longer.
  3. Cut the tofu in smaller pieces. Fry them in sesame oil until golden and crispy.
  4. Prepare the soup. Chop the chili, garlic and spring onions. Fry them in sesame oil in a deep saucepan for 5 mins.DSC04592
  5. Add the vegetable stock and the soy sauce and let it simmer while you roll out the noodles.
  6. Cut the dough in 2 pieces.
  7. Sprinkle flour on a wooden surface.
  8. Roll out one piece using a rolling pin until the dough is 2-3 mm thick.
  9. Roll the dough to form a tube.DSC04602
  10. Use a sharp tool to cut the tube into strips, 5 mm wide.DSC04604
  11. Roll out the strips and put the noodles in a bowl.
  12. Sprinkle some corn flour on top and mix to keep the noodles from sticking together.
  13. Repeat with the other piece of dough. You need to cook the noodles right away to keep them from becoming dry.
  14. Cook the noodles in salted water in a large saucepan for 3 min.
  15. Add the spinach to your soup and turn off the heat.
  16. Strain the noodles and serve them in a bowl.
  17. Pour some of the soup on top of the noodles.
  18. Add some fried pieces of tofu on top and sprinkle some sesame seeds over the soup.
  19. Enjoy!
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