Tofu Recipes


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

Posted in Firm Tofu | 2 Comments

Scrambled Egg Dish

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.

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Sauteed Shrimp with Hoisin Sauce

Moriyama, Yukiko. Quick & Easy; A Taste of Tofu; Mastering The Art of Tofu Cooking. Tokyo: JOIE, Inc., 1988.

Ingredients:

2 tablespoons vegetable oil

14 ounces firm tofu, well drained, cut into 1 inch cubes

1/2 pound medium size (15-17 count) raw shrimp, shelled & deveined

1 clove garlic, minced or pressed

6 green onions, cut diagonally in 1 inch lengths

Ingredients A:

3 tablespoons Hoisin sauce

2 tablespoons rice vinegar

2 tablespoons water

2 teaspoons sugar

1/2 teaspoon ground ginger

1/2 teaspoon cornstarch

1/8 teaspoon crushed red pepper

Preparation:

Combine ingredients A; set aside.

Heat 1 tablespoon oil in a large skillet over medium high heat; add tofu cubes and stir fry about 2 minutes or till lightly browned all sides.  Remove from the skillet and set aside.

Add 1 tablespoon oil to a skillet.  Stir fry garlic and shrimp for 2 minutes over medium-high heat, stirring constantly.

Stir in the green onion and Hoisin sauce mixture A and cook, stirring until thickened and shrimp are opaque throughout, about 3 minutes.

Add tofu and combine well.

Makes 4 servings.

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