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 Chinese Style Tofu Recipes
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General Tao's Tofu
Posted by: tofumaniac on Monday, August 27, 2007 - 05:13 PM
chinese-recipes
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SERVES 4
16 oz firm tofu
3/4 cup cornstarch (1 tblsp for sauce)
peanut or vegetable oil for frying (enough oil to deep fry the tofu)
3 chopped green onions
1 tblsp minced ginger
3 cloves minced garlic
2/3 cup vegetable or stock
2 tblsp soy sauce
4 tblsp sugar
1 tblsp sherry
1 tblsp white vinegar
1/2 tblsp hoisin sauce veggies
1. Drain, dry and cut tofu into 1 inch cubes. Roll each piece of tofu in a bowl of cornstarch.
2. Heat your oil in a heavy-bottomed pan or wok, and deep fry tofu for about 4-6 minutes on medium high heat. Remove tofu from pan, and place on paper towels.
3. Heat 3 Tablespoons of oil in the pan or wok on medium heat. Add green onions, ginger and garlic, cook until light brown.
4. Fix the vegetable stock, soy sauce, sugar, red pepper, hoisin sauce and vinegar, and add to wok.
5. Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat evenly.
6. Serve immediately with steamed broccoli and carrots over your choice of rice, either steam white rice or black rice. Top your dish with bean sprout!
PS: This is a vegetarian dish, but if you not vegetarian, you could add the meat of your choice, and use chicken stock instead of vegetable stock.
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Steamed Tofu With Ground Pork
Posted by: tofumaniac on Thursday, August 23, 2007 - 02:14 AM
chinese-recipes
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SERVES 2
16 oz silken tofu
2 tbsp vegetable oil
3 tbsp sliced shallots
1 tbsp chopped spring onions
1 tsp chopped garlic
1 tbsp fried dried shrimp
1/3 lb ground pork
1/2 tsp salt
dashes of white pepper
1/2 tsp corn starch
1 red chopped chili
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tsp dark soy sauce
1/2 cup chicken stock
1. Marinate minced pork in salt, pepper and cornstarch. (Corn starch will give the pork a smoother texture.)
2. Steam silken tofu at high heat for 5 minutes. Remove from steamer and drain away excess water.
3. Heat up oil, sauté sliced shallots and garlic until light brown. Add the marinated ground pork and dried shrimp, and stir fry for 5 minutes.
4. Then add spring onions, fried , red chilly, soy sauce, oyster sauce, and chicken stock. Bring the mixture to a boil then pour over steamed tofu.
Serve immediately with steamed rice. On top that, you can serve any steamed vegetables with the meal - pour some of the sauce over the rice and vegetables.........very yummy and healthy :)
PS: If you're vegetarian, you just leave out the ground pork, dried shrimp and oyster sauce. It will be a delicious vegetarian dish. Enjoy ;)
PPS: hmmmm....I think I'll make this dish tomorrow - I like it extra spicy, so I'll add 2 chilies this time LOL
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Tofu Stir Fry with Red Pepper & Shiitake Mushrooms
Posted by: tofumaniac on Tuesday, July 10, 2007 - 02:01 AM
chinese-recipes
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SERVES 4
16 oz extra firm tofu
4 leek stems, cut into 3 cm lengths
4 fresh shiitake mushrooms, cut into chunks
1 large red pepper, sliced diagonally into 3 or 4 pieces
4 tsps vegetable oil
1 tblsp of fresh chopped garlic
Sauce
1 cup chicken stock
2 tblsp soy sauce
1 tblsp Taiwan rice wine
1/2 tsp of white sugar
1/2 tsp hot bean paste
dash of black pepper
1/2 tblsp sesame oil
1. Make the sauce and put it to the side for later use.
2. Cut tofu into slices about 3/4" thick, Add 2 tblsp oil to non-stick pan, and brown the tofu slightly on a low to medium heat. Remove the tofu and put to the side.
3. Reheat the pan and add the rest of of oil, then add garlic, shiitake mushrooms, red pepper and leek and stir fry for 5 minutes. Add the sauce to the pan, and stir fry for another 5 minutes.
Serve while the dish is warm with seam rice. Enjoy!
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Deep Fried Tofu with Dipping Sauce
Posted by: tofumaniac on Thursday, June 07, 2007 - 02:36 AM
chinese-recipes
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SERVES 4
16 oz. cube of firm tofu
5 cups oil
Dipping sauce:
3 tbsp soy sauce
1 tsp white rice wine vinegar
1 tsp white sugar
1/2 tsp chilli, chopped finely
1 stalk spring onion, chopped
1 tsp of fine chopped ginger
1 clove garlic, minced
Pinch pepper
1. Drain tofu, cut the tofu into 3 inches cubes.
2. Mix the liquid dipping sauce ingredients in a bowl, making sure sugar is dissolved.
3. Add the remaining dipping sauce ingredients and stir.
4. Heat the oil in a wok or pot to about 180 degrees C.
5. In manageable portions, fry tofu quickly until golden brown. Drain well
6. Serve at once, dipping tofu into the sauce.
Serve Immediately. Enjoy!
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MaPo Tofu
Posted by: tofumaniac on Saturday, May 05, 2007 - 04:08 AM
chinese-recipes
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2 SERVINGS
1/2 pound of ground pork (can also use ground beef, turkey, chicken, or pressed tofu if you're a vegetarian)
16 oz silken tofu
2 tsp of light soy sauce
2 stalks of green onions
4 cloves of garlic
5 small dried red chilies
1 tsp ginger, cut 1 inch length
1 tsp Sichuan peppercorn powder
2 tsp of sesame oil
4 tbsp oil
3 tbsp hoisin sauce
1 tsp ShaoHsing cooking wine
3 tsp corn starch
1/2 cup of chicken broth
1 tsp of sugar
pepper
1. In a bowl mix the ground pork, pepper, 1 tsp of sesame oil, 1 tsp of corn starch, 1 tsp of light soy sauce, and 1 tsp of ShaoHsing cooking wine. Set aside for 25 minutes before cooking.
2. Meanwhile, finely chop the green onions and garlic. Grate the ginger. Cut up the dried red chilies into 1/2 inch pieces. Cut the tofu 3x4 cross. These silken tofu will break apart during cooking. No need to take them out of the box for cutting.
3. Heat 2 tbsp oil in pan. Saute the meat for 5 minutes (break up the pork as much as you can). Remove the pork into a plate.
4. With the same pan, reheat 2 tbsp oil. Add cut dried red chilies, grated ginger, minced garlic, chili bean sauce, 1 tsp of light soy sauce, hoisin sauce, chicken broth, sugar, Sichuan peppercorn powder and cook for 15 seconds. Mix 2 tsp of corn starch and 1/8 cup of water to thicken the sauce to the right consistency. Add silken tofu and stir carefully since tofu breaks apart very easily, and cook for 3 minutes. Re-add sauteed pork and add green onions.
Serve with steam rice, enjoy!
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