Tofu Recipes


Atsuage Sauces

Dipping Sauces for Deep-fried Tofu

Atsuage, or Deep-fried Tofu, is a very versatile tofu product.  Because it does not contain as much moisture as regular tofu, the texture is firmer.  It can be sliced and pan-fried, chopped and added to a stir-fry or crumbled to make a burger!

For a quick and easy appetizer, Deep-fried Tofu can be paired with almost any type of dressing or sauce.  Here are some samples of the endless possibilities:

Peanut Dipping Sauce

Ingredients:

2 tablespoons Hoisin Sauce

1 tablespoons chunky Peanut Butter

1 tablespoon mirin

1 teaspoon sesame oil

Preparation:

Stir together first three ingredients in microwavable dish and microwave for one minute.  Mix in sesame oil and serve on Atsuage. Ono!

Sumiso Dipping Sauce

Ingredients:

½ cup miso

3 tablespoons sugar

¼ cup Japanese vinegar

fresh grated ginger

Preparation:

Mix all ingredients well. Chill.  Serve with Atsuage.

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Tofu Roll with Peanut Sauce

Ingredients:

8 sheets (12”) round rice paper wrappers

1 cup warm water in a large bowl

8 ounces rice sticks, add to boiling water for 5 minutes, rinse in cold water, drain and set aside

iceberg lettuce, shredded

bean sprouts, washed and drained

mint leaves

2 pieces Aloha Tofu – Deep Fried Tofu (Atsuage), cut into ¼” strips

2 tablespoons oil

2 heaping tablespoons garlic, minced

½ round onion, wedged

1 heaping tablespoon lemon grass, minced

2 heaping tablespoons oyster sauce

Optional:

carrot, shredded

cucumber, cut into ¼” strips, 3” long

Preparation:

Heat oil in fry pan, then add garlic, onion, lemon grass, tofu and oyster sauce.  Cook until onion is transparent.  Set aside.

Dip rice paper wrapper into warm water, quickly remove and lay flat on a clean, damp towel.  (Note:  the “sticky” side of the wrapper should be facing down, in contact with the towel)

Lay shredded lettuce on bottom third of the wrapper.  Place rice sticks, carrots, cucumbers and several bean sprouts on top of lettuce.

In the middle of the wrapper, arrange 2 strips of deep fried tofu, then mint leaves and 2 more strips of tofu.  Roll wrapper half way up to form a cylinder.  Fold both sides of wrapper over the filling and continue to roll until fully sealed.  Keep covered with a clean, damp towel until ready to serve.

Serve with peanut sauce.

Peanut Sauce for Tofu Roll

Ingredients:

oil for frying

1 tablespoon garlic, minced

4 heaping tablespoons hoisin sauce

½ cup water

2 heaping tablespoons creamy peanut butter

1 tablespoon sugar

1 small red chili pepper, seeded and minced

1 tablespoon cornstarch, mixed with water

Preparation:

Mix hoisin sauce, water and peanut butter until creamy; add sugar and chili pepper.  Heat oil in sauce pan and add garlic.

Add mixture and bring to a boil.  Add cornstarch mixture to thicken.  Allow to cool and serve with deep-fried tofu rolls.

Optional:

2 tablespoons roasted peanuts, minced

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Miso Soup

Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOE, Inc., 1998.

Ingredients:

6 ounces tofu

2 1/2 tablespoons Miso (fermented soy bean paste)

3 cups soup stock or water or 3 cup s water plus 2 teaspoons instant chicken bouillon

1 green onion

1/2 cup small broccoli flowerets

Preparation:

Cut tofu into 1/2″ cubes.  Cut green onion into 1″ long, then cut lengthwise into halves.  Cut broccoli diagonally into small pieces.

Heat soup stock in saucepan until boil; add green onion and broccoli pieces over medium heat.  Mix Miso and 1/2 cup cooking soup stock until creamy.  Add to saucepan and stir soup lightly.  Add tofu cubes and bring to a boil.  Remove from heat.  Serve in small individual bowls.  Add dash of pepper to soup if desired.

Makes 4 servings.

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