Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.
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.
Sukiyaki (Beef)
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