1 firm Aloha Tofu

1/2 pound pork

4 dried Shiitake mushrooms

1/4 bunch of green onion

1 clove of garlic, sliced

1 teaspoon Tobanjan (Chinese fermented seasoning primarily made of soy beans)

1-1/2 cups dashi jiru

1 tablespoon shoyu

2 tablespoons sake

1 teaspoon sugar

2 tablespoons oyster sauce

1 teaspoon sesame oil

Preparation:

Slice pork, add 1 tablespoon shoyu and 2 teaspoons ginger juice and mix.  Soak mushrooms in water to soften then cut into bite size pieces.

Drain tofu well.  Cut tofu into cubes.  In pan, add cooking oil and fry tofu over high heat.  Put fried tofu on a plate on the side.

In pan, add cooking oil and cook pork well.  Add sliced garlic and Tobanjan and cook.  Add dashi jiru, shoyu, sake, sugar, oyster sauce and shiitake mushrooms and cook on low heat for 20 minutes.  Add fried tofu.  Mix 1 tablespoon potato starch and 1 tablespoon water together and add mixture to liquid in pan to thicken sauce.

1/2 cup shoyu

1/2 cup vinegar

2 tablespoons mirin

1/4 dashi jiru (Dissolve in hot water according to the instructions on the package.)

2 tablespoons sugar

1/2 cup lemon juice

Directions:

Put all ingredients except lemon juice into a pot and boil unti sugar melts.  After liquid cools, add lemon juice.

Uses:

Use Ponzu Shoyu on Aloha Tofu’s Firm & Soft tofu, Yudofu, and Yakidofu.  For a salad, julienne cucumber, carrot, gobo & daikon. Add mayonnaise to Ponzu Shoyu to make a dressing for it.

1 firm Aloha Tofu

1/3 pound ground chicken or pork

Carrot (julienne) as needed

4 shiitake mushroom (julienne)

5 pieces chinese peas (julienne)

1-1/2 cups dashi

4 tablespoons shoyu

4 tablespoons sugar

1 tablespoon potato starch

Directions:

Cut tofu into bite size pieces.  Boil vegetables.  In a pan, combine dashi, shoyu and sugar and cook over medium heat.  Bring to a boil and add ground chicken or pork and mix to separate.  Remove scum.  Add tofu and vegetables.  Mix potato starch and 1 tablespoon water and add to dish to thicken sauce.

For more flavor, may add sesame seed oil over dish.

6 tablespoons white miso

2 tablespoons red miso

2 tablespoons mirin

2 tablespoons sugar

3 tablespoons sake

Directions:

Put all ingredients into a pan and cook on low heat.  Stir so ingredients do not burn.  Simmer until thick and glossy.

Uses:

Good for tofu, yudofu, yakidofu, and boiled konnyaku.  Fry ground hamburger or chicken, add Dengaku miso, and eat with rice.  Use on fresh salmon and bake.

4 cups Aloha Tofu soymilk

2-1/2 cups dashi or broth (your choice, beef, chicken, fish)

2/3 pound sliced pork

1 block of Firm Aloha Tofu

Your choice of vegetables – Chinese cabbage, green onion, mushrooms, broccoli, potato, etc.  (Firm vegetables like broccoli and potato should be pre-boiled)

Directions:

In a pot, add dashi or broth and bring to a boil.  Once boiled, add pork slices and vegetables until cooked.  Add soymilk and reduce heat.  After 2 minutes, add tofu.

When ready to serve, use ponzu and add nabe broth to make a simple sauce or find a sauce at the supermarket.

1/4 container Soft Aloha Tofu

8 ounces pancake mix

1 egg

5 tablespoons milk

Directions:

Mix all of the above ingredients together.  Heat oil to medium temperature.  Use ice cream scooper to drop mixture into hot oil.  Deep fry until golden brown.

Coat donuts with topping of your choice (powdered sugar, icing, candy sprinkles, etc.)

1 pound chicken hamburger

2 tablespoons sake

1/4 pound okara

1 tablespoon potato starch

1 egg, beaten

salt & pepper as needed

Sauce Ingredients:

4 tablespoons ketchup

2 tablespoons shoyu

1 teaspoon ginger juice

1 tablespoon mustard

Directions:

1.  Combine chicken hamburger, sake, okara, potato starch, egg, salt and pepper in a bowl.  Mix well.

2.  Heat 2 tablespoons of vegetable oil in a fry pan over medium heat.  Form patties and place in pan.  When one side browns, turn over, reduce heat to low and continue cooking with a lid on as if steam-frying.

3.  Mix together all sauce ingredients.  Use as topping or as a sauce when ready to eat.

1/2 pound pork, thinly sliced

1 block Aloha Tofu Firm

1/3 pound bamboo shoot (fresh or can)

4 or 5 pieces Shitake mushrooms (if using dried, soak in water, then drain)

Green onion as needed

Sauce A Ingredients:

3 cups dashi

4 tablespoons shoyu

4 tablespoons mirin

2 tablespoons sake

1 tablespoon potato starch

1 tablespoon water

Cooking Directions:

1.  Drain water from tofu and cut into bite size pieces.  Slice bamboo shoot & shitake mushroom.  Finely chop green onion.

2.  Put dashi, shoyu, mirin, and sake into a frying pan.  Bring to a boil, then reduce to medium heat.  Add pork.  Skim the scum that rises to the top.  Add tofu, bamboo shoot & shitake mushrooms, cover and cook for 2 to 3 minutes.  Add green onions.  Thicken the sauce with potato starch dissolved in water.

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

Ingredients:

12 ounces tofu, well drained

½ tablespoon Chinese pickles, finely chopped

1 tablespoon scallion or green onion, sliced very thin

½ tablespoon dried shrimp

1 ½ tablespoons soy sauce

½ teaspoon sugar

¼ teaspoon sesame oil

1/8 teaspoon salt or 1/2 teaspoon sesame chili oil

Preparation:

Cut tofu into cubes.  Chop dried shrimps fine.  Mix last four ingredients.  Set aside.

Arrange tofu, sprinkle green onion, shrimp and Chinese pickles.  Pour sauce over it.

Makes 2 servings

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

Ingredients:

12 ounces tofu

1 cup chopped ham

1 pound Chinese cabbage

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

6 cups soup stock

2 tablespoons soy sauce

1 teaspoon salt

3 tablespoons sake or white wine

1 teaspoon sugar

dash of pepper (optional)

Preparation:

Cut Chinese cabbage lengthwise into halves.  Then, cut crosswise into 1″ thick pieces.  Chop cooked ham and cut mushrooms into fourths.

Heat soup stock, soy sauce, salt, sake and sugar to boiling.  Cut tofu into 1″ cubes.  Add ham, Chinese cabbage and mushrooms into boiling soup; cook uncovered over medium heat until cabbage is almost tender.  Add tofu and heat to boiling.  Serve hot.

Makes 6 servings.