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.

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

1 (20 ounces) Firm Aloha Tofu (drained well, cubed and boiled for a short time)

½ pound ground pork

1 small onion

1 tablespoon salad oil

1 small red chili pepper (seeds removed then chopped)

3 tablespoons shoyu (soy sauce)

3 tablespoons sake (Japanese rice wine)

2 tablespoons mirin (sweet Japanese cooking wine)

1 tablespoon juice from ginger

1 tablespoon sugar

1 tablespoon dashi no moto

1 tablespoon potato starch

water

Preparation:

Heat fry pan and add salad oil and chopped chili peppers.  Add onions and cook until onions become slightly clear.  Add ground pork and cook until slightly brown.  Add shoyu, mirin, sugar, sake, ginger juice and dashi no moto. Finally, add tofu and cook.

Cover mixture and let simmer on low heat for about 3 minutes.

Mix potato starch with water, add to fry pan and mix to thicken.

Makes about 4 servings

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

Ingredients:

24 ounces tofu

1-1/2 pounds beef boneless top loin, sirloin, chuck eye or bottom round roast, cut beef into 1/8 slices

1 bunch green onions, leeks or scallion, cut diagonally into 2 inch pieces

1 large onion

1-1/2 pounds broccoli, cooked

4 large Chinese cabbage leaves

6 eggs (optional)

Sukiyaki Cooking Broth:

1/2 cup soy sauce

1/4 cup Mirin or substitute with white wine or sherry

1 tablespoon sugar

Mix together and set aside.

Preparation:

Cut tofu lengthwise into halves.  Cut tofu crosswise into halves.  Cut tofu lengthwise into 1/2″ thick pieces.  Slice into halves.

Cut onion in half, then slice into 1/2″ thick pieces.

Cut broccoli diagonally into 1/2″ slices.

Cut Chinese cabbage lengthwise into halves.  Cut crosswise into 1 1/2″ pieces.

Heat oil in skillet.  Add beef and saute lightly.

Push meat slices to side of skillet; place part of each vegetable in separate areas in skillet; add sukiyaki cooking broth at once; add tofu.  Break raw egg in individual bowl and dip meat and vegetables if you desire.

Makes 4 – 6 servings

Ingredients:

12 ounces tofu (well pressed, well drained)

2 eggs (slightly beaten)

½ teaspoon sugar

2 teaspoons soy sauce

1 teaspoon Sake or white wine

½ teaspoon sesame oil

1 teaspoon minced parsley

1 tablespoon oil

Dash of pepper

Preparation:

Crumble tofu with fork or hand mixer; mix with minced parsley.

Break eggs in a bowl and beat well.

Heat oil in skillet until hot.  Cook and stir crumbled tofu over medium heat; season with sake, sugar, soy sauce and dash of pepper.

Stirring constantly, sauté for about 5 minutes, or until tofu mixture is almost fluffy.  Add beaten eggs and ½ teaspoon sesame oil.

Transfer tofu into a bowl and press it slightly with spoon or spatula.  Turn it over into serving plate.  Garnish with parsley.

Draining Method:

For faster results, place tofu on several layers of towels on cutting board and top with water-filled bowl.  Change the towels often.

Makes 1 – 2 servings.

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 Tofu Cookbook. Tokyo: JOIE, Inc., 1998.

Ingredients:

12 ounces firm tofu (well pressed, well drained)

2 tablespoons flour

4 slices cheddar cheese

1 tablespoon butter or margarine

Ketchup, mustard, parsley

Preparation:

Cut tofu into 8 slices, about ½” thick.

Coat both sides of tofu with flour.  Melt butter or margarine in 10” skillet over medium heat.  Add sliced tofu.  Sauté tofu until lightly brown, turning once.

Fold cheese slices in half and place cheese on top of 4 tofu slices.  Cover with other 4 pieces of tofu.  Grill till lightly brown or cheese melts.  Serve with ketchup if desired.

Variation (Open Faced-Tofu Sandwich)

Place sliced tofu on lightly greased cookie sheet.

Place cheese slice on the tofu.

Broil until cheese melts.

Serve on tasted and buttered whole wheat bread.

Makes 2 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.

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

Ingredients:

12 ounces tofu, well drained

1/2 pound fresh spinach or 1/2 package (5 ounces) frozen spinach

1/2 cup dried shrimp, soak in water until soft

Dressing:

2 tablespoons soy sauce

1 tablespoon sugar

1 teaspoon sesame chili oil

1/8 teaspoon salt

Mix all ingredients

Preparation:

Drain water from tofu; about 30 – 60 minutes.

Crumble tofu.  Place tofu in an unheated wok or skillet and cook over medium heat for 4 – 5 minutes, stirring constantly, or until tofu breaks into smaller pieces.  Cook spinach until tender; about 5 minutes.  Drain and cut into 1 1/2″ long pieces.  Place into individual bowls.  Sprinkle dried shrimp and crumbled tofu over spinach.  Accompanied with dressing.

Makes 2 servings.