Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.
Ingredients:
12 ounces tofu, well drained
1/2 pound lean ground beef
1 green onion
1/4 teaspoon crushed red pepper (optional)
1 tablespoon soy sauce
1/2 teaspoon sugar
1 tablespoon sesame seeds, toasted
1 tablespoon cornstarch dissolved in 3 tablespoons water
Marinade Sauce:
1 teaspoon soy sauce
1 tablespoon green onions, chopped
1 clove garlic, finely chopped
1 1/2 tablespoons sesame oil
dash of pepper
Mix ingredients except chopped green onions.
Preparation:
Cut tofu into 1/2″ thick pieces.
Cut green onion 1 1/2″ long, then cut lengthwise into strips.
Heat oil in wok or skillet, saute tofu until lightly brown on both sides. Set aside; keep warm.
Marinate ground beef in marinade sauce. Add chopped green onions.
Cook and stir-fry ground beef until lightly brown. Add soy sauce, crushed red pepper (optional), sugar and toasted sesame seeds. Add cornstarch mixture and stir until meat sauce is hot. Serve tofu on large plate or platter, pour meat sauce over and sprinkle with crushed red pepper and thin sliced green onions.
Makes 4 – 6 servings
Tofu Italian
Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.
Ingredients:
24 ounces firm tofu (well drained)
½ cup grated Parmesan cheese
2 eggs (slightly beaten)
2 tablespoons cornstarch
1 ½ – 2 tablespoons butter or margarine
2 tablespoons soy sauce
1 tablespoon grated ginger root
Sesame Seed Sauce:
Mix together:
½ tablespoon Chinese dry mustard mixed with ½ tablespoon water
1 teaspoon Mirin, Sake or cooking wine
3 tablespoons soy sauce
1 tablespoon tasted sesame seeds
Preparation:
Pat tofu lightly with towel to dry. Cut tofu into 8 pieces. Marinade tofu in soy sauce and grated ginger root, 3 – 5 minutes.
Coat tofu with cornstarch; dip into beaten eggs and Parmesan cheese mixture.
Fry on both sides until golden brown. Serve hot with Sesame Seed Sauce or condiments of your choice.
Makes 4 Servings.