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When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Posts Tagged ‘Tofu’

8

Mar

2012

Tofu with Kale

This vegetarian dish is full of protein and vitamins thanks to the so called “Super-Food” kale.

tofuwithkale

1 package firm or extra firm tofu (14 oz. or 16 oz.)
1 bundle fresh kale (about 10 oz.)
2 tablespoons canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 teaspoon salt
1 cup water with ½ teaspoon salt and ¼ teaspoon pepper to boil the kale

Sauce:
½ cup vegetable broth
2 to 3 medium size dried shitake mushrooms (soaked until soft  in warm water for 10 minutes or longer)
1 scallion, including the green top
2 tablespoons soy sauce (Kikkoman brand)
2 teaspoons pure sesame oil
1 teaspoon sugar
A few drops of Sriracha hot chili sauce or Tabasco sauce (optional)

Preparation:
Rinse the tofu block with cold water and pat dry with paper towels. Cut the tofu in half lengthwise and then crosswise cut into ¼ inch thick pieces (about 20 pieces total).

Break off the tough stem portion of  kale and discard. Wash and rinse the kale leaves.  Use one hand to hold several kale leaves tightly together and cut them into ½ inch pieces. Repeats to finish the rest of kale. (Looks like a lot of Kale but it will cook down once boiled)

Cut off stems if any from the soaked, soft mushrooms and finely chop them. Wash and trim the green onion then finely chop.   In a small bowl, mix the sauce ingredient together and set aside.

To Cook:
In a medium size pot with cover add 1 cup water, ½ teaspoon salt , ¼ teaspoon pepper and the kale.  Bring to a boil over medium-high heat.   Lower the heat to medium.  Stir well, cover and cook for about 5 minutes until the water is almost absorbed and the kale is tender.  Remove from heat, keep warm and set aside.

Heat 2 tablespoons of oil in a large non-stick frying pan over medium-high heat. When the oil is hot, place tofu pieces in pan and sprinkle 1 teaspoon salt over the tofu.  Pan fry the tofu for 5 minutes on each side until both sides are slightly golden brown.   Pour in the sauce mixture over the tofu and gently stir.  Cook uncovered for about 1 minute then remove from heat.  Place the cooked kale onto a large serving plate and spread them around evenly.  Spoon the cooked tofu with sauce over top the kale.   Serve hot or warm.

Makes 4 servings
Preparation time: 15 to 20 minutes
Cooking time: 18 minutes


12

Nov

2011

Tofu, Tomato and Spinach Soup

We’re always looking for tasty, healthy options, especially during the holidays when the turkey and stuffing is in overdrive. Here’s a light soup to make you feel good both inside and out!

tofu-tomato-and-spinach-soup

½ package firm tofu (8oz.)
2 roman tomatoes
1 bunch fresh spinach (12oz.)
6 cups water
3 chicken bouillon cubes (Knorr brand)
1 scallion, including the green top
1 tablespoon canola or vegetable oil
1 teaspoon salt
1 teaspoon sugar
1 teaspoon pure sesame oil
¼ teaspoon black pepper

Preparation:
Rinse tofu and cut into small ½-inch cubes. Wash and slice the tomatoes lengthwise in half and then into quarters. Cut each quarter twice crosswise. Remove the stems from the spinach if any and wash thoroughly. Cut the spinach into 1-inch pieces. Wash and trim the green onion. Finely chop.

To cook:
Heat oil in a non-stick wok or a medium size pot over medium-high heat. When the oil is hot, brown onion for a few seconds. Add spinach, cook and stir for approximately 1 minute until soft. Add tomato chunks, tofu cubes, salt, sugar, sesame oil and black pepper. Add water and chicken bouillon cubes (cut cubes into small pieces to dissolve quickly). Cook while stirring for 5 to 6 minutes, until the soup is brought to a full boil. Remove from heat. Serve hot.

Makes 6 servings
Preparation time: 10 minutes
Cooking time: 8 minutes


20

Oct

2009

Tofu Stuffed with Shrimp

A very tasty tofu dish. Be sure to spoon plenty of the sauce over tofu before eating!


1 package firm tofu (16 oz.)
½ pound small or medium size raw shrimp
1 scallion, including the green top
1 tablespoon rice or cooking sherry wine
1 teaspoon cornstarch
½ teaspoon salt
Pinch of white pepper
2 tablespoons canola or vegetable oil (for cooking in a non-stick wok or a fry pan)

Sauce:
½ can chicken broth (about 1 cup)
2 tablespoons oyster sauce*
1 teaspoon sesame oil
½ teaspoon sugar
2 tablespoons cornstarch dissolved in ¼ cup water

Preparation:
Rinse the tofu block with cold water and pat dry with paper towels. Cut the tofu in half lengthwise. Then cut the tofu crosswise into 20 (¼ inch thick) pieces. Peel, de-vein and rinse the shrimp. Cut the shrimp into very small pieces. Wash and trim the green onion, finely chop. Save 1 tablespoon of green onions for garnish. In a small bowl, combine the shrimp, onions, wine, cornstarch, salt and white pepper. Mix the ingredients together thoroughly. Carefully place 1 full tablespoon of the shrimp mixture between two pieces of tofu. Makes 10 tofu sandwiches. In a small bowl, dissolve 2 tablespoons cornstarch with ¼ cup water and set aside.

To Cook:
Heat oil in a non-stick 10″ frying pan over medium-high heat. When the oil is hot, place the 10 pieces of stuffed tofu into pan. Pan-fry one side of the stuffed tofu for approximately 5 minutes until lightly golden brown. Carefully turn each stuffed tofu sandwich over, cover the pan with a lid and pan-fry for another 5 minutes. Remove the cooked tofu and place onto a serving plate.

In a small pot, heat the chicken broth with oyster sauce, sesame oil and sugar over medium heat and bring to a boil. Stir the dissolved cornstarch again and add to pot. Constantly stir and cook until the sauce thickens and becomes clear. Pour sauce evenly over the stuffed tofu. Sprinkle with remaining chopped green onions for garnish. Serve hot.

Makes 10 stuffed tofu
Preparation time: 20 minutes
Cooking time: 12 minutes

* Oyster sauce by the bottle is sold in the Asian section of the most supermarkets. After opening, it can stored for several months in the refrigerator.


24

Apr

2009

Tofu and Tuna Salad

Everyone eats a tuna salad sandwich now and again. Here’s Tuna fish salad with Chinese twist!

1 package firm tofu (14 oz. or 16 oz.)
2 cans solid white albacore tuna in spring water (5 oz. or 6 oz. each)
10 pieces sweet bread and butter pickles
1 scallion, including the green top
2 tablespoons soy sauce (Kikkoman brand)
2 teaspoons pure sesame oil
1 teaspoon red hot chili oil
½ teaspoon salt

Preparation:
Rinse the tofu block with cold water. Cut into small ½ inch cubes. Drain water from the canned tuna. Chop the sweet pickles into small pieces. Wash and trim the green onion, finely chop. In a large bowl, combine tofu cubes with tuna fish, pickles, green onions, soy sauce, sesame oil, chili oil and salt. Mix the ingredients together. Serve cold with wheat toast.

Makes 4 servings
Preparation time: 10 minutes


12

Feb

2009

Tofu with Spicy Meat Sauce

A family favorite! Otherwise known as “Mapo Tofu” . When living in NYC , I could always call any Chinese delivery restaurant and ask for it even when it wasn’t on the menu. It made me feel the comforts of home. Extra delicious when served over a bowl of steamed rice.

1 package firm tofu (14 oz. or 16 oz.)
½ pound fresh lean ground pork (8 oz.)
2 scallions, including the green top
4 cloves garlic
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 teaspoon dried crushed red chili peppers

Sauce:
2 tablespoons soy sauce (Kikkoman brand)
1 tablespoon rice wine or cooking sherry wine
1 tablespoon white vinegar
1 tablespoon hoisin sauce*
2 teaspoons cornstarch
2 teaspoons pure sesame oil
¼ teaspoon black pepper

Preparation:
Rinse the tofu block with cold water. Cut into ½ inch cubes. Wash and trim the green onions, finely chop. Crush, peel and finely chop garlic. In a small bowl, mix the sauce ingredients together thoroughly and set aside.

To Cook:
Heat oil in a non-stick wok or a frying pan over medium-high heat. When the oil is hot, brown onions, garlic and chili peppers for a few seconds. Add the ground pork. Stir-fry for approximately 2 minutes. Add tofu cubes to wok. Stir-fry for another 2 minutes. Stir the sauce, add to tofu and ground pork mixture. Stir-fry for another minute. Serve hot.

Makes 4 servings
Preparation time: 15 minutes
Cooking time: 5 minutes

*Hoisin sauce is a sweet brown sauce made from soybeans.  Sold in jars or bottles at the Asian section of most supermarkets.  After opening, it can be stored for several months in the refrigerator.


24

Oct

2008

Tofu with Chicken

So it is our goal to provide you with wonderful pictures of the recipes we create and perfect. Tofu however is tough! Unless it’s deep fried or dried, it’s not all that attractive. And for those of you who are not big tofu eaters, you may never try this dish if we posted a pic. As an alternative, we gave a plateful to our best taste tester in the family to vouch for its yumminess. And while he’s only 19 months, he approves by enjoying two platefuls. That’s the greatest compliment any chef (Mom and Grandma in our case) can ever hope for! We think you and your family will also enjoy this light and healthy dish that is full of flavorful!

1 package medium-firm tofu (14 oz. or 16 oz.)
½ pound boneless and skinless chicken breast (about half breast)
2 cloves garlic
2 scallions, including the green top
1 tablespoon canola or vegetable oil (for cooking in a non-stick wok or a fry pan)
1 teaspoon pure sesame oil

Sauce:
2 tablespoons soy sauce (Kikkoman brand)
1 tablespoon rice or cooking sherry wine
2 teaspoons cornstarch
1/4 teaspoon salt
1/4 teaspoon sugar

Preparation:
Rinse the tofu block with cold water. Cut tofu into ½ inch cubes. Slice the half chicken breast lengthwise in half then crosswise cut  into ¼ inch thin pieces. Crush, peel and finely chop the garlic. Wash and trim the green onions, finely chop. In a small bowl, mix the sauce ingredients together until the cornstarch dissolves and set aside.

To Cook:
Heat oil in a non-stick wok or a large frying pan over medium-high heat. When the oil is hot, brown the garlic and onions for a few seconds.  Add chicken pieces into the wok, cook and stir until the chicken is nearly cooked through, approximately 2 to 3 minutes. Add tofu cubes, cook and stir for 1 minute. Stir the sauce mixture and add into wok. Stir-fry for a few seconds until the dish thickens a bit and the sauce is well mixed. This is where the tofu breaks down a bit which is okay. Add the key ingredient, sesame oil!  Stir-fry for just a few seconds longer. Serve hot.

UPDATE: Here’s a recent Chicken with Tofu photo that doesn’t look so bad after all! It’s delicious.

Makes 4 servings
Preparation time: 15 minutes
Cooking time: 5 minutes

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