Tofu Recipes


Ponzu Shoyu

Ingredients:

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.

Posted in Deep Fried Tofu (Atsuage), Firm Tofu, Soft Tofu | 20 Comments

Tofu No Nimono

Ingredients:

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.

Posted in Entrees, Firm Tofu | Leave a comment

Dengaku Miso

Ingredients:

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.

Posted in Deep Fried Tofu (Atsuage), Firm Tofu, Konnyaku (Block), Konnyaku (Shirataki), Soft Tofu | 1 Comment