Tofu Recipes


Seared Ali’i Mushrooms w/Fresh Corn & Tofu in Miso Broth

Recipe courtesy of San Shoppell, Destination Chef, 808-218-1541

Yield: 4 servings as appetizer, 2 as main course

Preparation Time: Total 25 minutes

Ingredients:

2 or 3 Hamakua Ali’i Mushrooms (depending on size)

1 tbsp Naked Cow Dairy Butter, unsalted

1 tbsp Extra Virgin Olive Oil

1 Ear Fresh Waimanalo Country Farms Sweet Corn

½ cup Aloha Silken Tofu, cut into ½ inch cubes

2 tbsp Miso Paste

1 cup Water

½ tsp Fish Sauce

½ cup Ostuji Farms Purslane Leaves, removed from stems

 Method:

  1. In a small bowl combine the miso, fish sauce and water together and set aside.
  2. To remove the corn kernels from the cob, gliding the knife down the cob, not to close to the hard cob center. Using the back of the knife scrap the hard cob to remove the pulp left on the cob. Set this aside.
  3. Prepare the mushrooms by slicing them about a 1/4 inch thick lengthwise. Using the tip of the knife make light crosshatch marks in the mushroom.
  4. Over high heat, melt the butter with the olive oil in a frying pan. Once hot add the mushroom slices and press with another pan that fits in the frying pan. Cook for 2-3 minutes until golden brown and then repeat for the other side. Once the mushrooms are done, remove them from the pan and set aside.
  5. Reduce the heat and in the same pan sauté the corn kernels and pulp until they start to soften and become golden brown.
  6. Add tofu and the reserved miso liquid and bring to a simmer.

Plating:

Using a slotted spoon place corn and tofu serving in the middle of a shallow bowl.  Place two seared mushroom slices on the corn and tofu.  Ladle broth around the corn and tofu.  Garnish with the purslane leaves.

 

Substitution:

Torn arrugla or parsley leaves may replace the purslane.

This dish may be made VEGAN by using only Olive Oil and omitting the fish sauce.

Tools:

Frying Pan with an additional pan that will fit inside it

Slotted Spoon

Ladle

Small Bowl (2)

 

Posted in Entrees, Firm Tofu | 5 Comments

Chocolate-Haupia Tofu Pie

Shimabukuro, Betty. “Give Tofu Pie a Try with Chocolate.” Honolulu Star-Advertiser 16 May 2012, Today sec.: D2. Print.

Ingredients:

1 pound soft tofu

1/4 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

13 ounce bag semisweet chocolate chips (or for extra richness use dark chocolate)

1/4 cup nonfat milk or soy milk (or for extra richness use a coffee liqueur such as Kahlua)

1 9-inch baked pie crust or graham cracker crust

Haupia topping

2 cups water

1 4-ounce package instant haupia mix

Preparation:

Cut tofu in chunks and place in colander.  Place a weight over tofu (the tofu container filled with water works well).  Let sit at least 30 minutes to press excess water out of tofu.

Place tofu, sugar, vanilla and cinnamon in blender or food processor and puree until smooth.

Place chocolate chips in microwave-save dish and microwave on high in 30-second bursts, stirring between each one, until chocolate is melted (chocolate can burn, so be careful).  Stir in milk until smooth.  Combine chocolate and tofu mixtures, stirring until evenly combined.  Pour into pie shell and refrigerate.

To make topping;  Bring water to boil, add haupia mix and stir until dissolved.  Pour into bowl and refrigerate until haupia is at room temperature but has not set.

Remove any skin formed at top of haupia, then spoon pudding carefully over chocolate layer.  Chill until well set, at least 2 hours.

Cut in thin slices to serve (pie is very rich so large slices are overwhelming).

Variation:  Make single-serve desserts by layering the chocolate and haupia over a vanilla wafer or a gingersnap.  Assemble in foil cupcakes cups.

 

Posted in Soft Tofu | 18 Comments

Natto Fishcake

Ingredients:

chiso

cucumber

1 (3 ounces) package Aloha Tofu Natto

fishcake

Preparation:

Chop chiso and cucumber.  Mix with natto and stuff into fishcake.

Slice and serve.

Posted in Natto | 3 Comments