Tofu Recipes


Wonton Soup with Soymilk

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

Won Ton Ingredients:

6 ounces tofu, drained, crumble tofu into small pieces

24 wonton skins

1/2 tablespoon oil

1/2 tablespoon corn starch

3 tablespoons carrot, shredded

1/2 cup cabbage, shredded

1/2 cup bean sprouts

1 teaspoon gingerroot, finely chopped

1/2 tablespoon soy sauce

1/8 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon sesame oil

parsley minced

4 water chestnut, finely chopped (optional)

1/4 pound ground pork or 4-1/2 ounces shrimp, drained and chopped (optional)

Soup Ingredients:

2 cups soymilk

2 cups chicken broth or 2 cups water with 2 chicken bouillon cubes

1/2 tablespoon soy sauce

1/4 teaspoon salt

Preparation:

Combine all ingredients except wonton skins.  Place round teaspoonful filling on center of each wonton skin. Moisten edges with water, fold each skin in half to form triangle, overlap both sides of wonton and press edges to seal.

Heat 5 cups water to boiling in 3-quart sauce pan, add wontons.  Heat to boiling, reduce heat and simmer uncovered 5 minutes.  Drain.  Or deep-fry wontons in wok until golden brown, about 3 minutes.

Prepare soup and add wontons.

Makes 4 servings.

 

Posted in Appetizers, Entrees, Firm Tofu, Sides, Soymilk, Uncategorized | Leave a comment

Aburage No Nimono

Ingredients:

4 Aloha Tofu Triangle aburage

1/2 cup sugar

1/4 cup shoyu

1/4 cup sake

1 teaspoon instant dashi

1 cup of water

Directions:

In a pot, boil aburage for 1 to 2 minutes, place it in cold water and squeeze out excess water.

In another pot, combine water & instant dashi and boil.  Add sugar, shoyu and sake and mix.  Add aburage and simmer over low heat until almost all water evaporates.  Cool.

Uses:

Can use for cone sushi.  Put on udon or julienne and put on sushi rice.

Posted in Aburage Large (Triangle), Aburage Small (Squares) | Leave a comment

Tofu & Pork w/Oyster Sauce

Ingredients:

1 firm Aloha Tofu

1/2 pound pork

4 dried Shiitake mushrooms

1/4 bunch of green onion

1 clove of garlic, sliced

1 teaspoon Tobanjan (Chinese fermented seasoning primarily made of soy beans)

1-1/2 cups dashi jiru

1 tablespoon shoyu

2 tablespoons sake

1 teaspoon sugar

2 tablespoons oyster sauce

1 teaspoon sesame oil

Preparation:

Slice pork, add 1 tablespoon shoyu and 2 teaspoons ginger juice and mix.  Soak mushrooms in water to soften then cut into bite size pieces.

Drain tofu well.  Cut tofu into cubes.  In pan, add cooking oil and fry tofu over high heat.  Put fried tofu on a plate on the side.

In pan, add cooking oil and cook pork well.  Add sliced garlic and Tobanjan and cook.  Add dashi jiru, shoyu, sake, sugar, oyster sauce and shiitake mushrooms and cook on low heat for 20 minutes.  Add fried tofu.  Mix 1 tablespoon potato starch and 1 tablespoon water together and add mixture to liquid in pan to thicken sauce.

Posted in Entrees, Firm Tofu | 3 Comments