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 Recipes
Tofu with Canned Salmon
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.
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Fish Soup with Tofu
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.