Tofu Recipes

Stir-Fried Oysters and Tofu

Aloha Tofu — Tue, 24 Jan 2012 19:51:58 +0000

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.

Braised Chicken and Chestnuts

Aloha Tofu — Tue, 17 Jan 2012 21:44:15 +0000

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.

Sweet and Sour Ham & Pineapple

Aloha Tofu — Tue, 10 Jan 2012 19:36:22 +0000

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

Ingredients:

12 ounces tofu, cut into 1/2 inch cubes

1/2 cup diced ham

1 medium size can bamboo shoots

2 dried Chinese mushrooms (soaked in water until soft)

1 medium size onion

1 green pepper

2 pineapple slices or pineapple chunks (2/3 cup, reserve syrup)

1 clove garlic

3 tablespoons oil

Sweet and Sour Sauce:

1 tablespoon ketchup

1/4 cup sugar

2 tablespoons soy sauce

1/2 teaspoon salt

1/2 cup water or pineapple syrup

3 tablespoons rice vinegar

1 tablespoon cornstarch (dissolved in 1/4 cup water)

Preparation:

Cut bamboo shoots lengthwise into halves; then cut crosswise into 1/8″ slices.

Chop garlic, slice mushrooms, and onion. Cut tofu into 1/2″ cubes.

Cut green peppers lengthwise into slices. Cut pineapple slices into eighths.

Heat oil, add garlic, onion, mushrooms, bamboo shoot and green peppers; stir-fry over medium high heat, 2 minutes. Pour sweet and sour sauce over.

Add tofu and ham into vegetable mixture; stir and cook until hot and thickened.

Makes 4 servings.

Fish Soup with Tofu

Aloha Tofu — Tue, 27 Dec 2011 19:06:47 +0000

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

Ingredients:

24 ounces tofu

1/2 pound white fish fillets *

1 red pepper, chopped fine

2 large dried mushrooms, soak in water until soft and drain

2 green onions

4 large Chinese cabbage leaves

1 teaspoon chopped ginger root

2 tablespoons oil

1 1/2 tablespoon soy sauce

1/2 teaspoon salt

2 cups soy milk or dairy milk

1 tablespoon cornstarch, dissolved in 1 tablespoon water

1 tablespoon dry white wine

1/8 teaspoon sesame oil

Preparation:

Cut tofu into 1/4″ thick slices. Cut fish fillets into 1/2″ x 1″ pieces. Marinate in 1 tablespoon wine and 1 1/2 tablespoons soy sauce. Cut mushrooms into thin strips, cut green onion into 1 1/2″ long pieces, then cut lengthwise into halves and cut red pepper lengthwise into halves and remove seeds. Chop red pepper. Heat 1 tablespoons oil in wok until hot. Add ginger root; stir-fry until light brown. Add green onion, red pepper, mushroom and fish fillets; stir-fry 2 – 3 minutes. Add soy milk, tofu and salt; cook until boiling.

Add cornstarch mixture and add 1/8 teaspoon sesame oil. Cook until thickened.

* Red snapper, cod, halibut, perch, haddock, yellow pike, or skate fish fillets can be used for soup.

Makes 4 servings.

Natto with Watercress

Aloha Tofu — Tue, 20 Dec 2011 21:34:49 +0000

Ingredients:

watercress

1 (3 ounces) package Aloha Tofu Natto

dijon mustard (to taste)

shoyu (soy sauce, to taste)

Preparation:

Chop the stems of the watercress and mix with natto. Add dijon mustard and shoyu to taste.

Tofu with Canned Salmon

Aloha Tofu — Thu, 15 Dec 2011 19:55:31 +0000

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.

Tofu Banana Pudding Pie

Aloha Tofu — Wed, 30 Nov 2011 00:59:33 +0000

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

Tofu Banana Pudding Pie Ingredients:

1 tablespoon gelatine, unflavored

1/3 cup water

10-1/2 oz firm tofu, well drained

1 large egg

3 tablespoons sugar

2 tablespoons honey

2 tablespoons lemon juice

2 bananas

Dash of cinnamon powder

Tofu Banana Pudding Pie Preparation:

Empty an envelope of gelatine into 1/3 cup of water; stir and leave for 5 minutes. Cook gelatin over low heat until dissolved.

Put tofu, egg, sugar, honey, lemon juice, bananas and cinnamon in a blender and beat until smooth.

Pour gelatine into tofu mixture and beat a few seconds.

Pour into prepared pie shell. Cover with wax paper and refrigerate until firm, about 3 hours.

Top with banana, dash of lemon juice, touch of cinnamon powder and strawberries.

Okara Pie Shell Ingredients:

1 cup okara, packed

2-1/2 oz almonds, toasted

4 tablespoons butter or margarine

1/8 teaspoon vanilla extract

Okara Pie Shell Preparation:

Place okara in 9-10 inch pie plate. Cover with plastic wrap. Place in microwave and cook on full power for 5 minutes. Stir. Cook another 5 minutes, uncovered. Stir and cook another 3 minutes.

Mix okara with toasted and crumbled almonds. Set aside. In a glass pie plate, cook butter on full power for 30 seconds or until melted. Add vanilla extract.

Stir okara into butter until well blended. Press mixture firmly against bottom and sides of the pie plate. Cook on full power for 2-1/2 to 3 minutes. Let it cool.

Tofu Turkey Hash

Aloha Tofu — Tue, 22 Nov 2011 23:29:09 +0000

Ingredients:

6 shiitake mushrooms, soaked

2 blocks of Aloha Soft Tofu, cut in half lengthwise

2 tablespoons soy sauce

1 pound ground turkey

3 tablespoons oyster sauce

1/2 cup chopped green onions

1/4 cup chopped Chinese parsley

1 teaspoon sesame oil

1 egg, beaten

Dash of garlic salt

Dash of pepper

Preparation:

Remove and discard mushroom stems; silver caps. Drain tofu halves well; place in bottom of a microwave-safe dish. Pour soy sauce over tofu. Combine remaining ingredients; spoon over tofu and pat lightly. Cover dish with plastic wrap and microwave on high power for about 10 minutes or until turkey is cooked.

Makes 6 servings.

Okara Pancake

Aloha Tofu — Thu, 17 Nov 2011 23:17:24 +0000

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

Ingredients:

1/2 cup okara, packed

1 cup all-purpose flour

1 cup sugar

2 large eggs

1/2 teaspoon soda

1 teaspoon water

4 tablespoons water

1/2 teaspoon vanilla extract

4 tablespoons butter or margarine

Pancake syrup or honey

4-6 tablespoons vegetable oil

Preparation:

1. Toast okara in a skillet for 20 minutes over low heat.

2. Sift flour and sugar. Beat eggs and sugar until stiff peaks form. Mix soda with 1 teaspoon water, add to egg and sugar mixture. Add 2 tablespoons water and mix with okara and flour. Leave for 30 minutes. Add 2 tablespoons water and stir well.

3. Heat a skillet, pour thin film of oil; pour about 3 tablespoons of batter to form 3 inch pancake; cook over low to medium heat until surface becomes bubbly. Turn and fry until lightly brown.

4. Serve with butter, syrup or honey with hot.

Note: For your snack, place some bean paste between two pieces of pancakes.

Makes 20 (3 inch) pancakes.

Crab Meat with Tofu

Aloha Tofu — Tue, 08 Nov 2011 20:39:26 +0000

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

Ingredients:

24 ounces tofu

1 can crab meat (drained and cartilage removed)

1/4 cup sugar pea pods (cooked)

1/2 teaspoon ginger root (grated)

2 tablespoons sake or white wine

1 tablespoon butter or margarine

1/2 teaspoon salt

1 teaspoon sugar

2/3 cup soup stock

2/3 tablespoon cornstarch or arrowroot

2 tablespoons sake or white wine

dash of pepper

Preparation:

Cut tofu lengthwise into halves.

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

Dip tofu in to hot water for 30 seconds. Drain well and set aside.

Grate ginger root. 1/8 teaspoon ground ginger can be substituted for the grated ginger root. Mix crab meat and ginger root. Melt butter or margarine in wok or skillet; add crab meat and stir over medium-high heat. Mix salt, sugar, soup stock, cornstarch, sake and dash of pepper. Pour into crab meat; stir and cook until thickened.

Add tofu and cooked pea pods and heat.

Makes 4 servings