There are many kinds of fillings used, e.g. with different seafood instead of the meat, other vegetable which we have available as well as the dipping sauce.
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Tofu is a protein-rich food made from the extracted curd of soybeans and is an extremely versatile food, used in salads, main courses, drinks and desserts. It originated in China and was introduced to Japan in the 11th century. The Japanese word tofu comes from the chinese word doufu which means fermented, or curdled, bean.
We hope you’ll enjoy the following tofu recipes.
– 5 green onions, minced
– 6 or 8 cloves garlic, minced
– 1 package firm low-fat tofu, well-drained, sliced and marinated in soy sauce
– 1 cup fresh basil, chopped
– 1 teaspoon crushed chili pepper sauce (sambal oelek)
– 1 teaspoon soy sauce
cooked brown rice
Cook onions and garlic in water or stock or vinegar until tender. Add marinated tofu and cook another 5-10 minutes. Stir in basil, chili pepper sauce and soy sauce and heat through. Serve over brown rice.
– 1 pound tofu, firm, cubed
– assorted veggies, broccoli, carrot, mushroom…
– flowerets, zucchini
– Rice Vinegar
– garlic powder 3/4 teas.
– garlic salt 1 teas.
– Marinate tofu in sauce mixture for one hour or more (preferably longer).
Braise tofu by adding some sauce mixture in frying pan and lay pieces flat in pan and then cook.
turn over half way through.
Cook tofu until liquid is pretty much gone.
Put it all together and eat.
– 1 lb of firm tofu
– 1 1/2 ts of fresh, grated ginger
– 1 t of roasted sesame oil
– 1 minced garlic clove
– 2 tb of tamari
– 1 1/4 c of water
– 1 1/2 tb of arrowroot
Slice the tofu into small rectangles of 1/4–1/2-inch thickness and place them in a shallow dish or baking pan.
Mix together the ginger, sesame oil, garlic, tamari and water.
Pour this mixture over the tofu and let it marinate for at least 30 minutes.
(If desired, the tofu may be placed in the refrigerator to marinate for several hours or overnight).
Remove the marinated tofu from the liquid, reserving the liquid to make the sauce.
Place the tofu on a well-oiled cookie sheet and bake at 375 deg for 35-40 minutes, or until the desired crispness is reached (the longer the tofu bakes the firmer and crisper it becomes).
To make the sauce, mix the arrowroot with the marinade.
Place the mixture in a small saucepan and bring to a boil.
Cook, stirring constantly, until thickened.
Ginger Tofu may be served with or without the sauce.
With the sauce, serve it over a bed of rice, millet, buckwheat, or pasta.
Add your favorite stir-fried veggies and you have a colorful or nutritious meal.
Ginger Tofu may also be added to a vegetable stew.
Recipe from: MasterCook
– 1 lb of firm tofu
– 1/4 c of orange juice
– 2 ts of low-sodium soy sauce
– Cold and Spicy Noodles, see recipe
Tofu, once pressed, grills beautifully.
Slice the block of tofu in half, then slice each half into four thick slabs. Place a double layer of paper towels on a cutting board set over the sink. Arrange tofu in one layer on the cutting board, then top with a clean dishtowel. Place a second board on top, then a 4 to 5 pound weight, such as a thick phone book or heavy pot. Let press 20 minutes.
Uncover tofu and place in one layer in a shallow baking dish. Drizzle with orange juice and soy sauce. Marinate at room temperature 20 minutes.
Broil or grill over hot coals until lightly browned, turning once. Serve with Cold and Spicy Noodles.
Recipe by MasterCook
Serving Size: 1
– 2 T of soy margarine
– 1/2 T of flour
– 1/2 c of soy milk
– 1/2 c of white wine
– 1 Wedge of onion left in one Piece (I can’t tolerate much Onion, so I Used about a 4cm x 2cm Wedge)
– 1 d of ground cloves
– 1 d of salt
– Some water
– 1/2 lb Or so herbed tofu, cubed (about 1.5 cm cubes)
– Your favorite pasta, enough
For two servings
Melt margarine in pan and wisk in flour. Cool a bit and then wisk in wine and (soy)milk. Add onion, cloves, and salt to sauce and stir over low heat until sauce is slightly thickened. If it gets too thick, add some water. Add tofu and simmer while you cook the pasta. Serve tofu and sauce over pasta, giving the onion to the person who likes them more.
Recipe by: MasterCook
Serving Size : 4
– 24 oz Firm tofu
– 2 tb Oil
– 1/2 ts Salt
– 1 sm Onions — sliced thin
– 6 md Mushrooms — sliced
– 1 sm Carrot — cut into matchsticks
– 2 md Peppers, bell, green -sliced thin
– 1 tb Sake
– 1 1/2 tb Soy sauce
– 1 t Ginger — grated
– 1 tb Sugar, granulated
– 1 tb water
– 1 t Cornstarch — dissolved in 3 T water
Cut tofu crosswise into pieces the shape of French-fried potatoes. Heat a wok, coat with oil & sprinkle on the salt. Add onion, then the mushrooms, stir frying each over high heat for about 30 seconds. Reduce heat to medium-low. Add carrot, green pepper & tofu in that order, sauteeing each for about 1 minute. Reduce heat to low & add sake, soy sauce, ginger, sugar & water. Simmer for 3 to 4 minutes. Stir in dissolved cornstarch & simmer 30 seconds for another 30 seconds. Shurtleff & Aoyagi, “The Book of Tofu”
Recipe by: MasterCook
– 8 oz firm tofu, — drained and weighted for 30 minutes
– 1/2 ts grated tangerine or lemon zest
– 2 TB orange juice
– Salt and pepper
– 2 TB hoisin sauce
– 1 TB rice wine vinegar
– 1 TB low sodium soy sauce 1/2 ts sugar
– 1 ts cornstarch
– 1 TB each vegetable and sesame oil
– 1 lg clove garlic, — minced Quarter-size piece fresh ginger, — minced
– 4 oz mushrooms, — stemmed and thinly sliced mushrooms
– 3 c 3/4-inch broccoli florets
– Salt and crushed red pepper
Cut the tofu into 3/4-inch squares and marinate in citrus zest and juice; season with salt and pepper. Combine hoisin, rice vinegar, soy sauce, sugar and cornstarch; reserve for later. In a 12-inch skillet heat vegetable and sesame oils until very hot. Add garlic and ginger and stir fry for 10 seconds. Add mushrooms and broccoli, some water, cover and steam for 2 minutes or until mushrooms and broccoli begin to get tender. Add tofu. Stir hoisin sauce to recombine cornstarch and add to skillet. Cover and simmer 30 seconds to a minute to thicken. Season with salt and crushed red pepper.
Yield: 2 servings
Recipe by: Master Cook
Fermented Mustard Green can be used in various recipes. It is famous in Asia serving as the appetizer.Fermented Mustard Green from Pigeon, is also a well known pikled mustard green product that has been cooked in Thai kitchen for ages. Fermented Mustard Green is usually eaten with porridge or mixed fried vegetables. It is very crunchy. The fermented mustard green is deliously eaten with rice, boiled rice or served as the starter of your meal. Fermented Mustard Green is definitely good with morning or late night meal. It tastes spicy and sour.
5 OZ. (140 G.)
- Made by Wei-chuan Foods Corporation
Flower Cucumbers, Water, Soy Sauce (Soy Beans, Wheat, Water, Salt)Sugar, Monosodium Glutamate, Citric Acid.
Here are some recipes that you can use the with the pickled cucumbers that were found:
Stewed Chicken with Pickled Cucumbers
- 1 whole chicken (about 2 2/3 lbs.)* ¹
- ½ cup wei-chuan pickled cucumbers
- 3 tablespoon pickled cucumber marinade
- 6 cups water
- ½ teaspoon salt
- ½ tablespoon rice wine
- 2 stalks green onion
- 2 slices ginger root
- Clean chicken and place in soup pot or heatproof casserole; add water, salt, rice wine, green onion, ginger root and steam * ² 30 minutes; add pickled cucumbers and marinade and steam an additional 10 minutes; remove and serve.
* ¹ The chicken may be cooked whole as directed or cut into bite-size pieces before cooking.
* ² This soup may be cooked directly on stove over medium heat or steamed in a steamer as directed above.
Stir Fried Pork with Pickled Cucumber Recipe
INGREDIENTS: Wheat flour, malt syrup(malt, glucose, water), water, red pepper powder, salt, monosodium glutamate, potassidum sorbate as a preserve
Red pepper paste “Kochujang” is a Korean traditional fermented soybean-rice-red pepper powder paste. It has been reported that capsaicin in red pepper shows antiobestic effect and thus Red pepper paste “Kochujang” may have antiobestic effect. Commercial Red pepper paste “Kochujang” has rather prepared mainly with fermented wheat flour and grains, and red pepper powder.
Pepper is low in Saturated Fat and Sodium, and very low in Cholesterol. Pepper paste is also a good source of Vitamin C, Niacin, Vitamin B6, Iron and Potassium, and a very good source of Vitamin A and Riboflavin.
|Hime Inarizushi Seasoned Fried Bean Curd, 10 oz.|
|This product is in the form of a Semi Solid (in liquid) and is packaged in a Can.|
|Ingredients: Bean-Curd (Soy Beans, Water, Calcium-Sulphate) Soy Bean Oil, Soy Sauce (Water, Soybeans, Wheat, Salt), Sugar, Monosodium Glutamate.
Recipe for Inarizushi (15 to 17 pieces): 1 can (10 oz) of Hime-Inarizushi No-Moto, 2 1/2 cups of Rice, 1/4 cup Marukan Su (Japan Vinegar), 1/4 cup of Sugar, 1/4 Teaspoon of Salt, Ajinomoto MSG.
Directions: Cook rice in usual manner. While rice is being cooked, prepare seasoning by adding sugar, salt and a dash of Ajinomoto to Marukan Su and stir until crystals are dissolved.
Seasoned cooked rice with prepared vinegar. Stir rice well so that it will be evenly seasoned. Cool rice with a paper fan as you stir. Pack seasoned rice in Inarizushinomoto. Do not pack too solidly. Fold end of Abura Age to cover up rice. If you prefer vegetables in the rice, use Hime Gomokunomoto.