Tofu

Drain tofu with a weight on top to push out the water.
Boil the silk pod and thinly slice.
Grate and juice the ginger. (I finely diced it and used it all).
In a pot, cook the ground meat and the ginger, sake and dashi broth. When everything is cooked, turn the heat to low and add the A ingredients.
Heat about ½ an inch of oil in a pot to 170 degrees. Cut the tofu into quarters and sprinkle lightly with salt. Roll in cornstarch and then fry in the oil until golden brown. Place tofu on a serving dish.
Turn the heat up on the meat in step 4 and add a little cornstarch mixed with water to the pot. Stir until slightly thickened. Pour the sauce over the tofu and serve. Top with boiled silk pods.

#731 Stir Fried Pork and Kimchi

#731 Stir-fried Pork and Kimchi

2 loaves tofu

Thinly sliced pork

200g kimchi

1 leek or several green onions

1.5T oil

1T sake

Place the tofu in a strainer and place a weight on top to push the water out. Let sit for at least 20 minutes. Cut into 1 cm pieces.
Cut pork into 3-4cm pieces. Cut onion and kimchi into bite-size pieces.
Heat oil in a wok. Add pork and quickly stir-fry. When the meat changes color, add tofu and stir gently to not break it into pieces.
When the tofu is warmed, add the kimchi. Add sake and then onions. Stir-fry quickly.

#732 Tofu Steak with Fresh Tomato Sauce

#734 Fried Tofu Sandwiches

My notes: I wouldn’t make this again because it was a lot of work and I don’t love frying foods. But if you do, it’s kind of a cute idea. The dish has very little flavor. The flavor comes from the ketchup or oyster sauce added later.

2 cartons/loaves firm tofu

150 g ground pork

3 shiitake mushrooms

⅓ green onion

1 piece fresh ginger

1 T corn starch

½ t. Soy sauce

Salt and pepper to taste

Oil for frying

Cornstarch

Ketchup

Oyster sauce

Parsley for garnish

Cut the tofu in half lengthwise and cut each loaf into 12 pieces. Wrap in parchment paper and drain in a colander for 5 minutes.
Chop and mix the mushrooms, onions, and ginger.
Place the meat and the A ingredients in a bowl and mix well.
Press the water from the tofu and dust each piece with cornstarch.
Make sandwiches with the meat and tofu and roll in cornstarch and then fry in 170 degree celsius oil until they change color.
Plate and top with parsley and serve with ketchup or oyster sauce.

#736 Tofu, Beef, and Simmered Daikon Radish

#738 Tofu & Shrimp in Shoyu Bath

#750 Tofu & Shimeji Mushrooms with Sweet Miso Dressing

#750 Tofu and Shimeji Mushrooms with Sweet Miso Dressing

My notes: This is a really great sweet and salty side dish.

The sauce really makes the dish so be generous with it. I didn’t use the grated “karashi” but I would have, so I’ll try it next time. I used about 1 t. Miso with 1.5 T sugar and 1 T vinegar.

½ carton tofu

40 g dried wakame seaweed (rehydrated)

1 pack shimeji mushrooms

1 green onion

Miso paste

3 T sugar

1 T vinegar

2 t grated karashi (spicy something)

Place tofu in a colander and place a plate or weight on top to press out the water. Drain at least 10 minutes and then slice into 7-8 cm strips.
Rehydrate the wakame seaweed, cut into bite size pieces, and drain well.
Cut the base off the mushrooms and break into pieces. Cut the onion in half and then into 3-4 cm strips.
Quickly blanch the mushrooms and onions in boiling water. Drain.
In a microwave safe dish, mix A ingredients and microwave about 1 minute. Add the grated “karashi” and mix well to make a sauce.
Dress the tofu, mushroom mix, and seaweed with the sauce in step 5 and serve.

#751 Simmered Sweet Pork and Tofu

My notes: This is a sweet dish, meaning sugary.

2 Loaves firm tofu

2 slices thinly sliced pork

6 shiitake mushrooms

1 T oil

½ cup dashi stock

Sake, mirin, 1 T. sugar, 2 T. soy sauce

2-3 long green onions

Wash the shiitake and remove any tough stems. Thinly slice.
Break the tofu by hand into big chunks and drain in a colander.
Cut pork into 2cm strips.
Heat oil in a pot. Add pork and when it begins to change color, add the mushrooms and tofu. Stir-fry.
When the shiitake begin to be aromatic, add the dashi broth and the A ingredients. Simmer for about 10 minutes. Add the sliced onions near the end of the cooking time.

#757 Tofu Eggplant Curry

#757 Eggplant Tofu Curry

My notes: I prefer Thai or Indian Curry to Japanese curry. Japanese curry is more like a stew with onions, potatoes, carrots and chunks of meat, but I really liked this recipe.

Use Asian eggplants. Make the entire recipe. Add water as needed if it gets too thick and salty. The recipe forgot (?) about the tofu. I added it right before I added the (4) curry cubes.

1 carton firm tofu

200g ground pork

4 Asian eggplants (small and narrow)

1 celery stick

1 round onion

1 piece fresh ginger

1 spicy pepper

1 T oil

1 bay leaf

3 cups water

2 beef bouillon cubes

2 Japanese curry packet squares (for four people)

Salt and pepper

Rice

Pickled vegetables

Drain tofu for at least 5 minutes and cut into 2cm squares.
Cut eggplant into rounds and cut celery into bite-sized pieces.
Dice the onion, ginger and spicy pepper.
In a pot, saute the ginger, pepper, and bay leaf in oil. Turn heat to medium and add the onion, celery, eggplant, and ground pork. Season with salt and pepper.
When the meat is browned, add the water from A, the beef cubes, and let simmer for 20 minutes. Add the curry squares and simmer for another 10 minutes. Add the tofu near the end. Serve with rice and pickled vegetables.

#764 Saucy Tofu Scrambled Eggs

#769 White Cucumber Salad

#770 Hearty Tofu Salad

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