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

Ingredients:

2 tablespoons vegetable oil

14 ounces firm tofu, well drained, cut into 1 inch cubes

1/2 pound medium size (15-17 count) raw shrimp, shelled & deveined

1 clove garlic, minced or pressed

6 green onions, cut diagonally in 1 inch lengths

Ingredients A:

3 tablespoons Hoisin sauce

2 tablespoons rice vinegar

2 tablespoons water

2 teaspoons sugar

1/2 teaspoon ground ginger

1/2 teaspoon cornstarch

1/8 teaspoon crushed red pepper

Preparation:

Combine ingredients A; set aside.

Heat 1 tablespoon oil in a large skillet over medium high heat; add tofu cubes and stir fry about 2 minutes or till lightly browned all sides.  Remove from the skillet and set aside.

Add 1 tablespoon oil to a skillet.  Stir fry garlic and shrimp for 2 minutes over medium-high heat, stirring constantly.

Stir in the green onion and Hoisin sauce mixture A and cook, stirring until thickened and shrimp are opaque throughout, about 3 minutes.

Add tofu and combine well.

Makes 4 servings.

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

Ingredients:

1/2 pound sukiyaki meat or thin sliced beef

20 ounces firm tofu, cut into 1 inch cubes

1 pack shirataki, drained

2 green onions, cut into 1-1/2 inch diagonal pieces

1 tablespoon chopped gingerroot

2 tablespoons vegetable oil

Ingredients A:

1/2 cup water

1/4 cup soy sauce

2-1/2 tablespoons sugar

2 tablespoons mirin

Preparation:

Cut sukiyaki meat into 1 to 1-1/2 inch long pieces.  Heat wok; add 2 tablespoons oil and stir fry gingerroot for 30 seconds over high heat.

Add meat; stir fry until color changes.  Add drained shirataki noodles and ingredients A; bring to a boil.

Add tofu; cook for 5 minutes over medium heat.  Add green onion; cook 1 to 2 minutes.  Turn off heat.

Note:  for one meal dish, pour beaten egg over cooked meat.  Serve on hot cooked rice.

Makes 4 servings.

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.

Ingredients:

12 ounces tofu

4 ounces canned whole mushrooms, drained

1/2 cup green peas, cooked

1 green onion, chopped

1 tablespoon sliced ginger root

1 tablespoon oyster sauce

1 teaspoon soy sauce

1 tablespoon dry white wine

1/4 cup chicken broth

1 tablespoon cornstarch, dissolved in 1/4 cup water

2 tablespoons oil

Preparation:

Cut tofu into 1″ cubes.  Pour hot water over tofu; drain.  Stir fry ginger root 1 minute.

Add chicken broth, oyster sauce, tofu and mushrooms; heat well.

Add peas, soy sauce, wine and dash of pepper.  Pour cornstarch mixture over tofu and stir and cook until thickened.

Makes 2 – 3 servings.

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.

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!