Tofu Recipes

Pork and Tofu Szechuan Style

By Aloha Tofu | Published: February 14, 2012

Moriyama, Yukiko. Quick & Easy; A Taste of Tofu; Mastering The Art of Tofu Cooking. Tokyo: JOIE, Inc., 1988.

Ingredients:

21 ounces firm tofu, well drained

2 shiitake mushrooms, softened and sliced

1 cup sliced bamboo shoots

6 ounces pea pods or 1 package (6 ounces) frozen pea pods, cooked

1 green onion, cut diagonally into 3/4 inch pieces

3 dried hot pepper, coarsely chopped

1 clove garlic, coarsely chopped

1 tablespoon coarsely chopped fresh gingerroot

3 tablespoons oil for stir frying

Ingredients A:

8 ounces pork boneless loin or boneless shoulder

1 teaspoon sake

1 teaspoon soy sauce

Ingredients B:

1 tablespoon miso

1 tablespoon sake

4 tablespoons soy sauce

1 teaspoon sugar

Preparations:

Cut tofu into about 1/2 inch thick slices.  Mix ingredients A together; set aside.  Mix ingredients B; set aside.

Heat 1-2 tablespoons oil in 12 inch skillet over medium-high heat, add tofu and stir fry tofu pieces until lightly browned.  Set aside.

Add 1 tablespoon oil to the skillet.  Stir fry hot pepper, garlic, green onion and gingerroot for 1 minute.  Add pork; stir fry for 2 to 3 minutes over medium-high heat.

Add shiitake mushrooms, bamboo shoots and pea pods; stir fry 2 minutes.

Add tofu; toss together carefully.

Pour ingredients B and mix carefully not break tofu.  Turn off heat.

Makes 4 servings.

Posted in Entrees, Firm Tofu | Leave a comment

Banana Bread

By Aloha Tofu | Published: February 7, 2012

Recipe from www.recipegoldmine.com

Ingredients:

1/2 cup soft tofu

3/4 cup honey

1/4 cup sunflower or safflower oil

1 teaspoon vanilla extract

1 cup mashed ripe banana

1 egg or egg replacement for 1 egg

2 cups whole wheat pastry flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

Dash of salt

1 tablespoon poppy seeds

Preparation:

Heat oven to 350° F.

In a food processor, cream tofu, sweetener, oil, vanilla extract, egg or egg replacement and banana.

In a bowl, combine flour, baking powder, and baking soda.  Add to food processor along with salt and process until creamy.  Pulse in poppy seeds.  Pour into an oiled 9×5 inch loaf pan.  Bake for 30 to 35 minutes, or until a wooden pick inserted in center of bread comes out clean.  Cool on a wire rack for 30 minutes before removing from pan.

Makes 1 loaf.

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Stir-Fried Oysters and Tofu

By Aloha Tofu | Published: January 24, 2012

Moriyama, Yukiko. Quick & Easy; A Taste of Tofu; Mastering The Art of Tofu Cooking. Tokyo: JOIE, Inc., 1988.

Ingredients:

21 ounces firm tofu, well drained

14 ounces fresh oysters

16 peas pods or 1/3 cup green peas

3 dried Shiitake mushrooms or 3/4 cup sliced fresh mushrooms

1/2 bunch green onion, cut into 1 inch long pieces

2 teaspoons minced fresh ginger root

2 tablespoons vegetable oil

1/2 teaspoon cornstarch plus 1 teaspoon Shiitake soaking liquid or water

Sauce:

1/2 teaspoon hot bean paste

1-1/2 tablespoons red miso

2 teaspoons mirin or sugar

1-1/2 tablespoons sake or sweet sherry

Preparation:

Cut tofu crosswise into halves, then slice into 1/2 inch thick pieces.

Clean oysters in salted water; drain.  Dip into boiling water for 30 seconds; drain well.

Trim off hard ends from pea pods.  Soften Shiitake mushrooms and cut off stem ends; cut into 1/2 inch cubes.

Mix all sauce ingredients.  Set aside.

Heat 1 tablespoon oil in wok over high heat; add pea pods and stir fry for 30 seconds.  Remove from wok and set aside.

Add 1 tablespoon oil to wok and add ginger root; stir fry for 30 seconds over medium-high heat.  Add Shiitake mushrooms or fresh mushrooms and oysters and stir fry for 30 seconds.

Put in tofu and toss lightly; add sauce and green onion; bring to a boil.

Thicken with cornstarch mixture.  Add pea pods; stir to serve.

Makes 4 servings.

Posted in Entrees, Firm Tofu | Leave a comment