Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.
Ingredients:
12 ounces firm tofu (well pressed, well drained)
2 tablespoons flour
4 slices cheddar cheese
1 tablespoon butter or margarine
Ketchup, mustard, parsley
Preparation:
Cut tofu into 8 slices, about ½” thick.
Coat both sides of tofu with flour. Melt butter or margarine in 10” skillet over medium heat. Add sliced tofu. Sauté tofu until lightly brown, turning once.
Fold cheese slices in half and place cheese on top of 4 tofu slices. Cover with other 4 pieces of tofu. Grill till lightly brown or cheese melts. Serve with ketchup if desired.
Variation (Open Faced-Tofu Sandwich)
Place sliced tofu on lightly greased cookie sheet.
Place cheese slice on the tofu.
Broil until cheese melts.
Serve on tasted and buttered whole wheat bread.
Makes 2 servings.
Mrs. Miyagi’s Okara Balls
Ingredients:
1 pound Aloha Tofu Okara
½ round onion, diced
1 bunch of chives, chopped
2-3 carrots, shredded
1 can water chestnuts, diced
salt and pepper, to taste
1 can tuna, drained
1 egg
Mayonnaise
¼ cup flour
¼ cup cornstarch
Preparation:
Mix okara, onions, chives, carrots, water chestnuts, and salt and pepper in a bowl.
Next, add tuna, egg, and mayonnaise to mixture. Add just enough so that the mixture can be formed into balls.
Then mix flour and cornstarch together and roll balls into it.
Deep fry and serve.