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Tofu with mushrooms and ginger
Posted by: tofumaniac on Tuesday, August 28, 2007 - 12:29 AM
non-asian-recipes
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Preparation time: 45 minutes
Cooking time: 8 minutes
Serves: 6
16 oz silken tofu
6 dried shitake mushrooms, medium size
2 tblsp fresh finely shredded ginger
2 tblsp shaoshing rice wine
1 1/4 chicken stock
3 tblsp dark soy sauce
1/2 tsp sesame oil
4 spring onions, (mainly white parts), finely shredded
Pinch of white pepper
Garnish with coriander, mainly leaves
1. Soak shitake mushrooms in hot water for 45minutes. Rinse and drain, then squeeze dry. Remove and discard stems and julienne (slice into thin strips) mushroom caps.( Using fresh shitakes cuts out the soaking process).
2. Carefully t tip the tofu from the packet onto a plate and cut into 6 individual pieces or squares. Transfer each piece to a small dish for steaming.
3. Arrange some shredded ginger evenly on top of tofu. Place some sliced shitake on top and around base of tofu. Pour over with a little chicken stock then a little rice wine.
4. Take wok, insert steaming rack (a cake rack or similar will do). Add boiling water, keeping the level just below the base of the rack. Place each small dish onrack. Alternatively, use a bamboo steaming basket of suitable size.
5. Cover with wok lid, gently steam over low-to-moderate heat for 5 to 6minutes.
6. Carefully remove each serve of tofu from wok (or steaming basket) and pour over a little soy sauce and sesame oil, sprinkle with chilli pepper and spring onion.
7. Serve individually, finishing with a pinch of pepper and coriander.
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Tofu Scramble
Posted by: tofumaniac on Tuesday, July 24, 2007 - 03:59 AM
non-asian-recipes
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SERVES 2
16 oz extra firm tofu, drained and pressed
1 tbsp olive oil
2 cloves garlic, minced
1 small chopped onion
1/2 chopped green pepper
1/2 chopped red pepper
2 tsp ground cumin
1 tsp dried thyme
1 tsp ground paprika
1/2 tsp ground turmeric
1 tsp salt
dash of black pepper
1. Heat oil in a large skillet over medium-high heat, and saute the garlic and onions until softened. Then add the peppers and cook for 3 minutes. After that, add the cumin, thyme, paprika, turmeric and salt. mix well. add 1/4 cup water to deglaze the pan, scraping the bottom to get all the spices.
2. Crumble the tofu and add to the mixture in the skillet. Mix well and cook for about 10 minutes, stirring occasionally. Serve immediately.
If you're Vegetarian, this will be a healthy and delicious dish. However, if you're a Carnivore, and like tofu, this dish could also be to your taste - you could add ham, sausages..etc.
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Tofu Salad with Cucumbers and Tomatoes
Posted by: tofumaniac on Tuesday, July 10, 2007 - 02:28 AM
non-asian-recipes
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SERVES 4
16 oz extra firm tofu (cut into 1 inc. cubes)
1 cucumbers (cut into 1/2 inc. slides)
2 medium size tomatoes (cut into 1/2 inc. slides)
1 medium size avocado (cut into 1 inc. cubes)
2 tblsp chopped green onion
1/2 tsp salt
Dash of black pepper
Pan fry the tofu until they are brown, then mix all the other ingredients in a salad bowl and ready to serve with desired salad dressing.
I prefer the blue cheese salad dressing....yummy :) I hope you guys will enjoy it - it's a very refreshing salad, really good for summer!
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Scrambled Eggs with Tofu in Mexican Style
Posted by: tofumaniac on Monday, July 02, 2007 - 12:13 AM
non-asian-recipes
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6 Cups Egg Whites
6 Tlbsps Soy Sauce
1/2 Tsp Black Pepper
1 Cup Diced Onions
1 Diced red or yellow Pepper
4 Tblsp Green Chili
12 Tblsp fresh Chives
1 lb Soft Tofu
2 Fresh diced Tomatoes
5 gloves minced garlic
Mix the egg whites, soy sauce and black pepper in a bowl, and crumble in the tofu. Saute onions and chopped pepper over gentle heat in a non-stick skillet until the onion softens (about 5 minutes). Add garlic and tomatoes and cook over medium heat until cooked (about 15 minutes). Add egg mixture to skillet and scramble until cooked. Serve Scrambled Mexican Tofu Immediately, and you can eat it with tortillas by wrapping with lettuce.
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Tofu Nuggets
Posted by: tofumaniac on Thursday, June 07, 2007 - 02:19 AM
non-asian-recipes
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SERVINGS 2
* 16oz extra-firm tofu
* 1/3 cup soymilk
* 2 tbsp mustard
* 1 tsp onion powder
* 1 tsp garlic powder
* 1/2 tsp salt
* 1/4 tsp black pepper
* 3/4 cup bread crumbs
1. Whisk together the soymilk, mustard and spices until smooth in a wide bowl. Place bread crumbs in a separate bowl.
2. Coat each piece of tofu with soymilk and mustard mixture first, then coat with bread crumbs.
3. Fry in oil until golden brown, or lay tofu piece on a covered baking sheet and bake at 350 degrees for 25 minutes, turning once, until golden brown.
Serve with ketchup, barbeque sauce or other dipping sauce and enjoy!
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