Ingredients:

12 ounces tofu, drained

3 eggs

2 1/2 tablespoons all-purpose flour

1/4 cup onion, chopped

1/2 cup carrot, shredded

1/2 cup spinach, chopped

1 can mushroom, sliced thin

3 tablespoons celery, chopped

1 tablespoon white wine

2 tablespoons butter or margarine

1 1/2 cup shredded cheddar cheese

1 cup half and half

1/4 teaspoon salt

dash of pepper

1/8 teaspoon celery salt

Preparation:

Place tofu on paper towels to drain for 1 – 2 hours.

Crumble tofu with fork; add salt and pepper and 2 1/2 tablespoons flour.

Melt 2 tablespoons butter in skillet over low heat; add all vegetables, and cook until vegetables are tender, stirring constantly.  Remove from heat; cool slightly.

Heat oven to 350 degrees.  Mix 1 cup of half and half and tofu and beat until smooth.  Beat three eggs and blend into tofu mixture until smooth.

Add cooked vegetables into tofu mixture and mix well and add 1 1/2 cups shredded cheddar cheese and 1/8 teaspoon celery salt; stir well.  Coat baking dish with thin film of oil and sprinkle with flour.  Pour tofu mixture into baking dish.  Bake in oven until fork inserted in center comes out clean, about 35 – 45 minutes.  Let stand 10 minutes before cutting.

Makes 6 servings.

Ingredients:

12 ounces tofu, drained

1 pound wonton skins (about 48 sheets)

1/2 pound bean sprouts

1 cup shredded cabbage

1/4 cup shredded carrots

1 tablespoon cornstarch

1 tablespoon soy sauce

1/4 teaspoon sugar

1 teaspoon salt

1/2 teaspoon sesame oil

1 tablespoon oil

vegetable oil for deep frying

Preparation:

Wash and drain bean sprouts, shredded cabbage and carrots.

Crumble tofu into small pieces.  Add sugar, soy sauce, salt and cornstarch; mix well.

Stir fry vegetables until crisp and tender; add sesame oil.  Add tofu and mix well.  Cool slightly.

Place about 1 teaspoonful tofu mixture on center of each wonton skin.

Moisten edges with water.  Fold each skin in half to form triangle.

Overlap both sides of wonton and press edges to seal.

Heat oil in wok to 360 degrees.  Fry wontons until golden brown.  Drain on paper towels.

*You may also stir fry wontons instead.

Makes 4 servings.

1 ½ cups white rice

1 ½ cups mochi rice

½ cup white sesame seeds

½ pound soybeans* (optional)

*soybeans can be purchased at Japanese food stores already packaged in water.

Seasoning:

3 tablespoons sesame seed oil

3 tablespoons shoyu (soy sauce)

3 tablespoons sake

3 tablespoons mirin

1 tablespoon Dashi powder

1 teaspoon salt

Preparation:

After washing and draining white rice, place white rice, mochi rice, sesame

seeds, and soybeans into rice cooker.

Add seasoning ingredients into cup used to measure rice and top off with water.

Pour into rice cooker.

Add 2 more cups of water (using rice measuring cup) into rice cooker.

Cover and cook.

Ingredients:

24 ounces tofu

1/2 pound lean ground beef or unseasoned ground pork

1/2 cup green onion, chopped

1 tablespoon ginger root, chopped

1 clove garlic, chopped

1 red pepper, minced, or 1/2 teaspoon crushed red pepper

1 tablespoon oil

2 tablespoons ketchup

2 tablespoons soy sauce

2 tablespoons cooking wine

1/2 cup soup stock or water

1 tablespoon cornstarch, dissolved in 1/4 cup water

3 tablespoons green peas, cooked

Preparation:

Cut tofu into 1/2″ cubes.  Dip into hot water for 30 seconds; drain well.

Place tofu on bamboo tray or folded paper towels to quickly drain water from the tofu.

Heat oil in wok or skillet.  Add ginger root, green onions, garlic, and red pepper and stir fry over high heat.

Add ground beef and stir-fry; add 1/2 tablespoon soy sauce, reduce heat to medium.  Add ketchup, 1 1/2 tablespoons soy sauce, wine and soup stock.  Bring to a boil.  Add cornstarch mixture and stir.

Add tofu and stir and simmer until thick.  Add cooked peas.

Makes 4 servings

Ingredients:

12 ounces tofu, drained

1 1/2 tablespoons bean sprouts or alfalfa sprouts

Preparation:

Chill tofu for several hours.  Scoop 1 tablespoon tofu out from center.  Fill bean sprouts or alfalfa sprouts in center of tofu.  Serve with soy sauce.  Select garnish according to personal preference.

Makes 1 serving.

Ingredients:

12 ounces firm tofu, well drained

1/2 pound small raw shrimp, shelled and deveined or 1 can shrimp

1/2 cup green peas, cooked

3 green onions

1 teaspoon ginger root, chopped

1 cup chicken broth or 1 cube chicken bouillon plus 1 cup water

3 tablespoons oil

1 teaspoon sesame oil

1 tablespoon cornstarch, dissolved in 1/4 cup water

1 tablespoon dry white wine

1/4 teaspoon salt

dash of pepper

Preparation:

Cut tofu lengthwise into halves; then slice into 1/4″ thick pieces.  Cut 2 green onions into 1″ long pieces; then cut crosswise into halves.  Cut 1 green onion into 1/4″ thick round, or chop 1 green onion.  Heat 1 tablespoon oil in wok over medium high heat; add tofu and stir fry carefully until light brown on both sides.  Set aside.

Add 2 tablespoons oil in wok.  Stir fry ginger root, chopped green onion and shrimp over medium high heat.  Add 1 tablespoon wine, 1 cup chicken broth, and salt and pepper; bring to boil.  Add cornstarch and stir until thickened.

Add tofu, thin strips of green onions and 1 teaspoon sesame oil; reduce heat and simmer 2 minutes.  Remove from heat.

Makes 2 – 3 servings.

Ingredients:

12 ounces tofu, well drained

4 large Chinese cabbage leaves

1/4 pound chicken breast

1/2 cup spinach, chopped

1 teaspoon salt

1 teaspoon white wine

1/2 tablespoon cornstarch, dissolved in 1/4 cup water

1 1/2 cups chicken broth or 1 1/2 cups water plus 1 1/2 cubes chicken bouillon

2 tablespoons mirin or cooking sherry

1/8 teaspoon salt

dash of pepper

Preparation:

Crumble tofu with potato masher.

Add 1 teaspoon each salt and soy sauce and mix well.

Remove skin and bone from chicken breast.

Chop chicken into small pieces; sprinkle 1 teaspoon wine.  Let stand 15 minutes.

Mix chicken and tofu well; add chopped spinach

Dip cabbage into boiling water until tender; drain.  Divide tofu mixture into 4 equal parts.

Place one part tofu mixture at stem end of each leaf.  Roll leaf around tofu mixture, tucking in sides.

Place cabbage rolls in saucepan, seam side down.  Add last 4 ingredients; bring to a boil.  Cover and simmer about 15 minutes.  Add cornstarch mixture, stir and cook until thickened.

Makes 4 – 6 servings.

]]> http://aloha-tofu.com/tofu-recipes/tofu-firm/stuffed-cabbage-rolls/feed/ 0 http://aloha-tofu.com/tofu-recipes/tofu-soft/ogo-tofu-salad/ http://aloha-tofu.com/tofu-recipes/tofu-soft/ogo-tofu-salad/#comments Tue, 20 Jul 2010 18:57:34 +0000 Aloha Tofu http://aloha-tofu.com/tofu-recipes/?p=307 Ingredients:

1 bag ogo, pour hot water over and drain

1 (20 ounce) container Soft Aloha Tofu

1 sprig of green onion, sliced thin

1 Japanese cucumber, sliced

Shredded nori

Sauce:

1/8 cup ponzu sauce

1 tablespoon lemon juice

1 teaspoon sesame seed oil

2 tablespoons Japanese vinegar

Sesame seeds

Preparation:

Arrange ogo in a serving dish, topped with sliced cucumber, tofu, green onion and nori.

Pour sauce over and enjoy!

Ingredients:

12 ounces tofu, drained

8 ounces bean sprouts

1 green onion or leek

2 eggs

1 tablespoon sesame seeds

1 tablespoon soy sauce

1/2 teaspoon salt

4 tablespoons oil

1 1/2 tablespoons cashew nuts

Preparation:

Cut tofu into 8 slices 1/4″ thick.  Heat oil; stir fry tofu until light brown on both sides.

Cut green onion into 1 1/2″ long slices.  Add bean sprouts and green onion in skillet; stir fry and add salt.

Pour beaten eggs over tofu.  Add soy sauce.  Cook until egg is settled.  Sprinkle cashew nuts and toasted sesame seeds.

Makes 4 servings.

Ingredients:

12 ounces firm tofu (pressed)

8 ounces (1 cup) spaghetti meat sauce

2 cups shredded mozzarella cheese (8 ounces = 225g)

½ cup grated Parmesan cheese

1 tablespoon minced parsley

4 ½ – 5 ounces lasagna noodles.

2 eggs

¼ teaspoon each salt & pepper

1/8 teaspoon ground nutmeg

2 tablespoons milk

Preparation:

Mix well-pressed tofu with last 4 ingredients beat until smooth.

Add spaghetti meat sauce, minced parsley, and 1 cup of shredded mozzarella cheese.  Cook lasagna noodles as directed on package; drain.  Spread about 1/3 of tofu mixture in bottom of ungreased oblong baking dish.  Layer ½ of the lasagna, ½ of remaining tofu mixture and 1 cup mozzarella cheese: Repeat.  Sprinkle with Parmesan cheese.  Bake in 350 degree oven for 25 – 35 minutes, or until hot and bubbly.  Let stand 10 minutes before cutting.

Makes 4 Servings