Tofu Recipes

Pork Tofu


1/2 pound pork, thinly sliced

1 block Aloha Tofu Firm

1/3 pound bamboo shoot (fresh or can)

4 or 5 pieces Shitake mushrooms (if using dried, soak in water, then drain)

Green onion as needed

Sauce A Ingredients:

3 cups dashi

4 tablespoons shoyu

4 tablespoons mirin

2 tablespoons sake

1 tablespoon potato starch

1 tablespoon water

Cooking Directions:

1.  Drain water from tofu and cut into bite size pieces.  Slice bamboo shoot & shitake mushroom.  Finely chop green onion.

2.  Put dashi, shoyu, mirin, and sake into a frying pan.  Bring to a boil, then reduce to medium heat.  Add pork.  Skim the scum that rises to the top.  Add tofu, bamboo shoot & shitake mushrooms, cover and cook for 2 to 3 minutes.  Add green onions.  Thicken the sauce with potato starch dissolved in water.

Posted in Entrees, Firm Tofu | 5 Comments

Tofu Chinese Style (I)

Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.


12 ounces tofu, well drained

½ tablespoon Chinese pickles, finely chopped

1 tablespoon scallion or green onion, sliced very thin

½ tablespoon dried shrimp

1 ½ tablespoons soy sauce

½ teaspoon sugar

¼ teaspoon sesame oil

1/8 teaspoon salt or 1/2 teaspoon sesame chili oil


Cut tofu into cubes.  Chop dried shrimps fine.  Mix last four ingredients.  Set aside.

Arrange tofu, sprinkle green onion, shrimp and Chinese pickles.  Pour sauce over it.

Makes 2 servings

Posted in Firm Tofu | Leave a comment

Chinese Cabbage Soup

Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.


12 ounces tofu

1 cup chopped ham

1 pound Chinese cabbage

2 large dried mushrooms, soak in water until soft and drain

6 cups soup stock

2 tablespoons soy sauce

1 teaspoon salt

3 tablespoons sake or white wine

1 teaspoon sugar

dash of pepper (optional)


Cut Chinese cabbage lengthwise into halves.  Then, cut crosswise into 1″ thick pieces.  Chop cooked ham and cut mushrooms into fourths.

Heat soup stock, soy sauce, salt, sake and sugar to boiling.  Cut tofu into 1″ cubes.  Add ham, Chinese cabbage and mushrooms into boiling soup; cook uncovered over medium heat until cabbage is almost tender.  Add tofu and heat to boiling.  Serve hot.

Makes 6 servings.

Posted in Appetizers, Firm Tofu | 4 Comments