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

Ingredients:

18 ounces tofu

4 ounces pork boneless loin

1/2 cup canned bamboo shoot, thinly sliced

1/2 tablespoon ginger root, thinly sliced

1 green onion

2 tablespoons oil

1/2 teaspoon sesame oil

3 cups chicken broth or 3 cups water plus 2 chicken bouillon cubes

1 teaspoon sugar

1 tablespoon white wine or sake

1 tablespoon cornstarch, dissolved in 2 tablespoons water

Preparation:

Cut tofu lengthwise into halves, then cut 1/2″ thick slices.  Cut bamboo shoot lengthwise into halves; cut crosswise into thin slices.  Slice ginger root and chop green onion.  Trim fat from pork; cut pork into slices, 1 x 1/8″.  Stack pork slices; cut lengthwise into strips.

Heat oil in wok until hot.  Cook and stir ginger root and green onion 1 minute.  Add pork and bamboo shoot; cook and stir until pork is no longer pink.  Add chicken broth, sugar, wine, soy sauce and salt.  Heat to boiling.

Add tofu and cook until boiling over medium high heat 2 – 3 minutes.  Add cornstarch and stir until thickened.  Turn off heat and add 1/8 teaspoon sesame oil for flavor.

Makes 4 servings.

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

Ingredients:

12 ounces firm tofu (pressed, well drained)

Teriyaki sauce*

1 tablespoon oil

Preparation:

Cut tofu into 8 pieces, ½” thick; arrange tofu in a shallow pan.  Pour teriyaki sauce over and marinate for 15 minutes.

Heat oil in a skillet; add tofu and fry on each side until golden brown.  Remove from heat and serve on plate.

*You make your own teriyaki  sauce by mixing together 2 tablespoons soy sauce, and 2 tablespoons of either mirin, sake, or white wine.

Makes 2 servings

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

Ingredients:

24 ounces firm tofu, well drained

7 1/2 ounces salmon, drained and flaked

2 egg whites

2 tablespoons cornstarch

1/2 tablespoon sugar

1 teaspoon salt

1/8 teaspoon pepper

1/4 cup green onions, chopped

vegetable oil for deep frying

garnishes – lemon wedges or toasted sesame seeds (optional)

Preparation:

Drain out water from tofu.

Crumble tofu with hand mixer or electric mixer until tofu is in small pieces.

Beat egg-white and add to crumbled tofu.

Add cornstarch, salt, sugar and dash of pepper; mix well.  Add drained and flaked salmon and chopped green onions into tofu mixture.

Heat oil in wok, skillet or deep fryer to 360 degrees.  Drop 1 tablespoonful salmon mixture into hot oil and fry a few pieces at a time until golden brown; turning 5 -6 minutes.  Allow excess oil to drain onto paper towels.  Serve with seasonings and condiments.  Garnishes with lemon wedges and toasted sesame seeds.  Select according to personal preference and taste.

Makes 4 – 6 servings or 2 dozen balls.

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

Ingredients:

28 oz firm tofu, well drained

1 teaspoon soy sauce

1 teaspoon salt

1/4 teaspoon pepper

4 tablespoons cornstarch

4 slices cheese, chopped

4 slices cooked ham, chopped

Oil for deep-frying

Preparation:

Beat tofu and mix with soy sauce, salt, pepper and cornstarch.  Set aside.  Mix chopped cheese and ham. Place about 1 tablespoon of tofu mixture on palm of hand and flatten out with fingers.  Place 2 teaspoons cheese and ham mixture on top.  Cover with 1 tablespoon of tofu mixture.  Form small ball.  Repeat.

Heat deep frying oil to 350°F.  Deep fry balls until golden brown.  Serve hot with dipping sauce (mix together 3 tablespoons ketchup & 1 tablespoon Worcestershire sauce).

Makes about 20 1-1/4 inch diameter balls.

Ingredients:

1 (20 ounce) container Firm Aloha Tofu, drained and cut into 1″ cubes or 3 pieces Aloha Tofu – Deep Fried Tofu (Atsuage), cut into bite-sized cubes

2 teaspoons toasted sesame seeds

1/2 large red chili pepper, seeded and chopped

1/4 cup coarsely chopped limu (seaweed)

1/4 cup shoyu (soy sauce)

2 tablespoons green onion, chopped

1 teaspoon ginger, grated

1 tablespoon sesame oil

Preparation:

If using firm tofu, place tofu cubes in a colander to drain, then place tofu in a serving bowl.  If using deep fried tofu, place cubes in a serving bowl.

Sprinkle sesame seeds, limu, chopped onion, ginger and chili pepper over tofu cubes and toss lightly.

Mix shoyu and sesame oil together and pour over the rest of the ingredients.  Toss lightly and chill for half an hour.

Optional:

Add kamaboko and round onions, diced

Makes approximately 6 servings.

Ingredients:

1 (20 ounce) container Firm Aloha Tofu

1 can (6.5 ounce) tuna, drained and flaked

2 eggs, beaten

1/2 cup grated carrots

2 dried shiitake mushrooms, soaked and slivered

4 green beans, slivered

1 stalk green onion, chopped

1 teaspoon sesame seeds

2 tablespoons cornstarch

2 tablespoons oyster sauce

1 1/2 teaspoon sugar

2 cups cornflake crumbs

oil for frying

Preparation:

Drain tofu well, squeeze excess liquid from tofu. Combine tofu with remaining ingredients, except cornflake crumbs and oil. Roll a tablespoon of mixture in cornflake crumbs. Flatten into patties and fry in hot oil until golden brown on both sides.

1 (20 ounce) container Firm Aloha Tofu

flour

oil

Sauce:

1/4 cup shoyu (soy sauce)

2″ fresh ginger, peeled and diced

1/4 cup sugar

2 fresh garlic cloves, pressed

1/8 cup water

2 chili peppers, seeded and sliced

green onions & sesame seeds (optional)

Preparation:

Slice tofu into 6 pieces. Place tofu between paper towels and press to squeeze out water. Flour tofu and fry until golden brown. Set aside on paper towels. Place sauce ingredients in sauce pan and bring to a boil. Pour over tofu when ready to serve.

Ingredients:

20 small round disks rice paper

1 (20 ounce) container Firm Aloha Tofu, drained and cut lengthwise into strips about 1/4″ thick

10 green leaf lettuce leaves, cut in half

2 ripe avocados, sliced into slivers

1 bunch Thai basil (mint leaves)

1 bunch cilantro

watercress sprigs

1/2 cup chopped roasted peanuts

Preparation:

Working one at a time, dip each disk of rice paper into some water for about 20 seconds to soften. Shake dry, then lay it on a clean surface. On each rice paper wrapper, place 1/2 piece of green leaf lettuce on about a third of the rice paper nearest you. Then layer the Aloha Tofu and one of more slices of avocado, basil, mint, and cilantro leaves. Sprinkle with a little roasted peanuts.

Roll up the rice paper wrapper around the filing. Tuck one end of the rice paper in around the filling from falling out but leave the other end open. Tuck a sprig of watercress into the open end for garnish. Place seam side down on a dish until all are rolled.

Dipping Sauce: Serve with sweet Thai red chili sauce or make a sauce by mixing 1/4 cup hoisin sauce, 3 tablespoons soy sauce, 1 teaspoon lemon juice and 1/4 teaspoon sesame oil.

Makes 20 appetizers, serves 6-7 persons.