Tofu Recipes


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.

Posted in Firm Tofu, Soft Tofu | Leave a comment

Natto with Watercress

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.

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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.

Posted in Firm Tofu | Leave a comment