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.

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

Ingredients:

10 1/2 – 14 ounces firm tofu, well drained

1 1/2 – 2 pounds broiler fryer chicken, cut up

1 tablespoon sake

1 tablespoon soy sauce

1 tablespoon ginger root, shredded

8 ounce chestnuts (canned chestnuts in syrup)

4 tablespoons vegetable oil

Sauce:

4 tablespoons soy sauce

2 tablespoons sake

1 1/2 teaspoons sugar

3/4 cup water

Preparation:

Cut tofu into 3/4″ x 1 1/2″ pieces.

Marinate chicken in sake and soy sauce mixture for 15 minutes.

Heat 2 tablespoons oil in wok over medium high heat and add tofu; stir fry until brown on both sides.  Set aside.

Add 2 tablespoons oil to wok and stir fry ginger root and chicken over high heat until chicken turns to whitish color.

Add chestnuts with syrup and mix well.

In Dutch oven, add sauce ingredients and chicken and chestnuts and bring to a boil.  Cover and reduce heat to low and cook for 40 minutes.

Add tofu and cook another 5 minutes.  Remove from heat.

Makes 4 servings.

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

Ingredients:

14 ounces cubed firm tofu, well drained

2 eggplants (small)

2 green peppers, chopped

1/3 cup peanuts or cashew nuts

1 bunch green onion

1 dried red pepper

2 tablespoons vegetable oil

1/2 cup chicken stock

1/2 tablespoon sake

1 teaspoon salt

1/2 teaspoon sesame oil

Marinade Sauce:

1 teaspoon light soy sauce

1 teaspoon fresh ginger juice (juice from grated fresh ginger root)

Preparation:

Cut tofu crosswise into halves and marinate in soy sauce and ginger juice.  Slice into 1/2 inch thick pieces.

Cut eggplants into chunks; soak in water.  Cut green onion into 1 inch pieces.  Remove seeds from red pepper; cut into small pieces.

Heat 1 tablespoon oil in wok; stir fry tofu pieces on both sides until golden brown.  Set aside.  Stir fry eggplants; set aside.

Add 1 tablespoon oil in wok and stir fry red pepper, green onions, green peppers and nuts over medium high heat for 2-3 minutes.

Pour in chicken stock and add tofu and eggplants; stir gently.  Season with sake and salt.  Bring to a boil.  Turn off heat and add sesame oil.

Makes 4 servings.

INGREDIENTS:

8 (8-inch) soft flour tortillas

1/2 cup chopped onion

1 pound ground beef, browned & drained

1 (4 ounce) can chopped green chilies

1 clove garlic, minced

1 teaspoon dried cilantro

10.5 ounce firm tofu, mashed

1/2 teaspoon cumin seed

2 cups diced tomato, drained

2 cups thick tomato salsa

1 cup shredded Cheddar cheese

PREPARATION:

Heat oven to 350°F.  Lightly spray a 13 x 9 inch baking dish with nonstick spray.

In bowl, combine all ingredients except tortillas, tomato salsa and cheese.  Place 1/2 cup of mixture in center of each tortilla and roll.  Place in baking dish, seam side down.  Pour salsa over enchiladas.  Sprinkle with shredded cheese.  Cover pan with aluminum foil and bake for 25 to 30 minutes.

Makes 8 servings.

Per Serving: 374 calories, 25 grams protein, 30 grams carbohydrates, 17 grams total fat, 6 grams saturated fat, 42 mg cholesterol, 811 mg sodium.

Recipe courtesy of Carol Gabbard.  Picture from Senator Mike Gabbard’s buffet table at opening day of the 2011 Hawaii legislature.

Ingredients:

2 blocks firm Aloha tofu

3 tablespoons oil

3 tablespoons soy sauce or to your taste

1 teaspoon black pepper or to your taste

1 teaspoon Spike (a salt and herb seasoning)

½ cup chopped onion

2 teaspoons minced garlic

Your favorite BBQ sauce

Preparation:

Let tofu drain for a couple hours.  (I make a slit in the plastic covering and pour out the water leaving the tofu in the container.  I then put a can of soup on top to speed up the process of draining off more water before cutting tofu.)

Cut the tofu in ½ inch cubes and put in a bowl.  Add the oil, soy sauce, pepper and spike and gently stir, so you minimize breakage of the cubes.  Place tofu on an oiled cookie sheet and spread out evenly so pieces aren’t on top of each other.  Put in a 350 degree preheated oven.  Stir once or twice while baking.  Depending on the amount of water in the tofu, it will take 20-35 minutes to brown nicely.  The tofu will sometimes puff up, which is fine, and that is the time to remove from the oven.

Sauté onion and garlic in a 2 Tbsp oil in a large skillet until onion is soft.  Add the tofu and enough BBQ sauce to cover nicely.  Stir and simmer covered for 10-15 minutes.

This is delicious served with brown rice, and is even better the next day!

Ingredients:

½ block hard Aloha tofu

¼ pound pork butt, large julienne (boiled in water with a little awamori or sake, garlic and ginger)

¾ cup cabbage, cut in 1 inch cube cut

1 cup bean sprout

½ cup carrots, julienne

1 cup won bok, 1 inch cube cut

¾ cup green onions, 1 inch cut

Seasoning:

1 teaspoon salt

½ teaspoon hondashi

1 tablespoon shoyu (preferably Yamasa)

1 teaspoon sugar

Preparation:

Cut ½ block tofu in half and wrap in paper towel (repeat process twice if necessary to extract as much water as possible)

Heat frying pan or wok on medium high and add 2 teaspoons vegetable oil.  Slice or tear tofu into frying pan.  Stir fry tofu until majority of the liquid is evaporated then add pork and toss.

Next add cabbage, won bok, and carrots and stir fry a little, sprinkle with salt.  Add the rest of the vegetables (except green onions) then add hondashi.  After all vegetables are about half cooked (still crispy) sprinkle sugar and shoyu and stir fry until all ingredients are well mixed in.  Add green onions and give it a last mix to lightly cooked green onions and it is done.

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

Ingredients:

2 packages (3 oz) Aloha Tofu Natto

1 tablespoon soy sauce

2 teaspoons Chinese Mustard (mix 1 tablespoon water to 1 tablespoon dry powder)

1 teaspoon garlic, finely chopped

3 oz Shimeji mushrooms

1 (17 oz) can whole corn, drained

8 oz uncooked spaghetti

1 tablespoon vegetable oil

1 tablespoon (1/8 stick) butter or margarine

4 tablespoons green onion, chopped

1 large sheet Nori seaweed, crumbled

4 tablespoons Parmesan cheese

Preparation:

Chop natto into small pieces; mix with soy sauce and mustard.  Set aside.

Discard hard stem ends of mushrooms; separate into small pieces.

Cook spaghetti as directed on package; drain.  Toss with 1 tablespoon butter.  Keep warm.

Heat 1 tablespoon oil in skillet; saute garlic and mushrooms until soft over medium-high heat.

Add corn and mix well.  Heat to boiling.  Remove from heat.

Stir in natto; fluff mixture lightly with fork.

Serve natto-shimeji mushroom sauce over spaghetti; sprinkle with chopped green onion, nori seaweed and Parmesan cheese.

Makes 4 servings.

Moriyama, Yukiko. Quick & Easy Japanese Snacks & Light Meals. Tokyo: JOIE, Inc., 1991.

Ingredients:

3-1/2 oz pork loin

5 oz Shirataki filaments, softened

12 oz firm tofu

1-3/4 oz onion, chopped

1-3/4 oz Chinese nappa cabbage

1 green onion

Simmering broth:

1/2 cup plus 1 tablespoon soup stock

1 tablespoon soy sauce

1 tablespoon mirin

1 tablespoon sake

1 tablespoon sugar

Preparation:

Cut pork loin into small serving sizes.  Rinse Shiratake filaments or soak in water to soften.  Cut into small pieces.  Chop green onion.  Bring simmering stock to a boil in a pot; add pork, filaments, and onion.  Cut tofu into 1 inch cubes; add to the broth.  Simmer over medium heat, skimming froth, for 15 minutes.

Makes 1 to 2 servings.

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

Ingredients:

21 oz firm tofu, well drained

1 egg, beaten

1 teaspoon lemon juice

4 tablespoons panko

1/2 teaspoon salt

Dash of pepper

1 can (6 oz) crabmeat, drained and cartilage removed

2 oz fresh mushrooms or canned mushrooms

2 tablespoons vegetable oil

Preparation:

Crumble well drained tofu.  Mix with egg, lemon juice, bread crumbs, salt and pepper.

Chop fresh mushrooms. Combine tofu, crabmeat and mushrooms.  Divide into eighths.

Make patties, 3/4 inch thick. Heat 2 tablespoons oil in skillet over medium-high heat and grill patties on both sides until golden brown, 5 minutes each.

Makes 4 servings.

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

Ingredients:

21 oz firm tofu, well drained

14 oz chicken thigh

1/2 teaspoon soy sauce, sake

1/2 oz ginger root, sliced thin

1 clove garlic, chopped

1 can (8-1/2 oz) sliced bamboo shoots, drained

4 shiitake mushrooms

1 lb bok choy (Chinese cabbage) or other greens, cut into 2 inch long pieces

1 green onion, cut into 2 inch long pieces

1-1/2 teaspoons hot bean paste

1 cup chicken broth or 1 cup water with 1 cube chicken bouillion

2 tablespoons vegetable oil

1 tablespoon cornstarch plus 2 tablespoons water for thickening

Ingredients A:

2 tablespoons soy sauce

2 tablespoons sake

1 teaspoon sugar

A dash of pepper

Preparation:

Cut tofu into 1 inch cakes.  Cut chicken into serving pieces; mix with soy sauce and sake.  Set aside.

Soak shiitake mushrooms until soft; trim hard stem ends.  Slice thin.

Heat 1 tablespoon oil in wok over high heat; stir fry tofu until lightly browned all sides, 2 to 3 minutes.  Set aside.

Add 1 tablespoon oil to wok; add hot bean paste, ginger root and garlic.  Stir fry for a few minutes; add chicken and stir fry until color changes to white.  Add bamboo shoots, shiitake mushrooms, bok choy and green onion; stir fry for 3 to 4 minutes.  Pour chicken broth and bring to a boil; add ingredients A.  Mix well and add tofu and cornstarch mixture for thickening.