Raw Tofu with Spicy Pickled Vegetables
This recipe was taught to me while living with a group of visiting scholars from China who
were attending Stanford. This meal is made in 3 minutes, is incredibly delicious, nutritious, and
satisfying. It is one of my favorite meals of any kind.
1 Tub of Firm Tofu
1 Green Onion
A piece of Spiced Pickled Turnip or other vegetable about the size of a thumb
Couple of squirts of Soy Sauce
Couple of drops of Sesame Oil
Drain the water from the tub of tofu. Rinse the cake of tofu and return to tub. Dice the green
onion and the spicy pickled vegetable. Mix the diced onion and pickled vegetable with the tofu,
smashing it all together with a fork. Add a couple drops of sesame oil and Soy Sauce to taste.
The spicy pickled vegetables can only be found in Chinese or other oriental markets. It may
come in a can or small jar. Sesame oil is also called 'Perfume Oil' by the Chinese. It is used for its
smoky, woody flavor, not because of its an oil. Other oils cannot be substituted. Sesame oil
comes in varying degrees of quality. Look for an oil that is light golden in color.
Creamy Tofu based Dressings and Dips - from "The Book of Tofu"
If you like Rich, Creamy Dressings but don't like the high fat, and high price, try this ...
1 Tub of Soft or Silken Tofu
1.5 to 2 tablespoons Lemon Juice or Vinegar
2 to 2.5 tablespoons Oil
1/4 teaspoon Salt
1 teaspoon shoyu, or 1.5 teaspoons red miso, or 1/4 teaspoon salt
Blend in blender until smooth (20 seconds) or mash together with fork and let sit for 15 minutes
Dressing can now be flavored with nearly anything your imagination can think of.....
# Garlic and Dill, 1 clove garlic and 1/4 teaspoon dill seed
# Curry, 1/2 teaspoon curry powder, 2 tablespoons minced onion and 1 of parsley
# Cheese and Garlic, 1/4 cup grated Parmesan, 1 clove minced garlic, and parsley
# Onion, 1/4 cup diced onion
# Ginger, 1 teaspoon grated ginger, dash of Tobasco, and parsley
# Avocado, 1 well ripened avocado, smashed, dash of Tobasco, minced onion
# Carrot, 1/4 cup grated carrot, minced onion, parsley
# Pickle, 2 small diced cucumber pickles
# Herb, 1/2 teaspoon of fresh or dried herb, e.g. basil, oregano, marjoram, tarragon, etc.
Tofu Sour Cream - from "The Book of Tofu"
This is a good sour cream substitute, higher in protein, lower in calories and cost.
12 oz of soft or silken tofu
2 tablespoons lemon juice
1/4 teaspoon salt (twice)
Boil 2 cups of water with 1/4 teaspoon salt. Drop in uncut tofu and return to boil. Remove from
heat and allow to stand for 2-3 minutes. Place piece of tofu, lemon juice, and 1/4 teaspoon salt
in blender and blend until smooth.
A Tofu Salad
Ingredients and amounts: garlic 1 slice
"Moi Mu" silken tofu 1 block cilantro 2
salt 1/8 teaspoon sesame oil 1 teaspoon
vinegar 1/8 cup water 3 cups
sugar 1/8 cup
Cooking Instructions: Cut tofu into 1/2 cubic inch blocks. Put salt into water and boil. Put tofu
into the boiling water for 10 minutes. Remove tofu and put it in the freezer for 10 minutes. Stir
vinegar, sugar, garlic, and sesame oil together. Gently pour on tofu. Cut cilantro into bits.
Sprinkle on tofu.
Curried Tofu and Vegetables in Pita - from "The Book of Tofu"
This is a great one for serving up to a crowd.
14 oz firm tofu, mashed 2 tablespoons of whole wheat flour
2 tablespoons oil 1 cup water
2 cups sliced mushrooms 1 teaspoon curry powder
1/2 cup thinly sliced carrots 1 teaspoon salt
2 cups shredded or sliced cabbage5 6 pita breads cut, each cut into halves
tablespoons of butter or Margarine
Heat a large skillet and coat with oil. Add mushrooms and sauté' to two minutes. Add onions
and carrots and sauté' for two minutes. Add cabbage and sauté' for two more minutes and then
remove from heat. Melt 2 and 1/2 tablespoons butter in skillet. Add flour and sauté' for 30
seconds until lightly browned Mix in curry powder and salt. Then slowly add water, stirring
constantly. Cook while stirring for 1 minute and then add tofu and cook for 1 minute more.
Now combine tofu-curry mixture with the fried vegetable mixture in a large bowl. Heat 1
tablespoon butter in a skillet. Fry pita halves for 1 to 2 minutes on each side, remove from skillet
and open into pouches with a knife. Repeat unitl all pita is cooked and then allow to cool. Stuff
the pita with the tofu-vegetable mixture. Serve hot or cold.
Tofu Spaghetti Sauce - from "The Book of Tofu"
Regular or Deep Fried Tofu makes a great addition to any spaghetti sauce or used to replace the
meat, or you might try the following recipe:
1 clove garlic, crushed
2-tablespoon oil 2 onions, diced
2 large tomatoes, diced 1 bay leaf
2 green peppers, diced 24 oz firm tofu, crumbled
3 mushrooms, thinly sliced 1/2 cup ketchup
1/2 carrot grated, or 2 leaves Chinese 3 tablespoons butter
Cabbage thinly sliced 3/4 teaspoon salt or 2 and 1/2 tbl shoyu
6 green beans, thinly sliced (optional) Dash of Pepper
1/2 cup grated Parmesan cheese
2 cups water
Heat a large heavy pot and coat with oil. Add onion garlic and sauté over medium heat for 3 to
4 minutes. Add tomatoes, peppers, mushrooms, carrot, and beans and sauté for 3 to 4 more
minutes. Add water and drop in bay leaf and bring to a boil. Cover pot and simmer for 15
minutes. Add the rest of the ingredients, (except the cheese), and simmer for another hour,
stirring occasionally. Remove from heat, remove the bay leaf, and allow to cool. Serve reheated
or cold over spaghetti. Top with cheese.
Sauteed in Butter with Scrambled Eggs - from "The Book of Tofu"
1 tablespoon butter
6 oz. tofu
2 eggs, lightly beaten Salt and Pepper
Melt the butter in a skillet. Add the tofu and mash. Sauté until lightly browned. Add eggs and
scramble to your liking. Add salt and pepper to taste. Can also be sautéed with a variety of
other ingredients like chives, mushrooms, onions, green peppers, etc.
Tofu - Cheese Soufflé' from "The Book of Tofu" - Serves 4
6 oz tofu, cut into 1/2 inch slices 1 tablespoon chopped onion
2 tablespoons butter 1 and 1/4 cup milk (soy or dairy)
3 slices whole wheat bread 2 eggs, lightly beaten
6 oz. sharp cheddar cheese, grated Dash of Pepper
Butter the bread and tear each slice into 4 or 5 pieces. Coat a casserole dish lightly with butter,
then layer bread, tofu, cheese, and onion, repeating the layers until all ingredients are used.
Combine milk, eggs, salt, or miso, and allow to stand for 1 to 2 hours. Bake casserole in a pan of
water for 45 minutes in a preheated 350 degree F oven.
Butter Fried Tofu Teriyaki - from "The Book of Tofu" -- Serves 4
12 oz firm tofu cut into cubes
1/3 cup Teriyaki Sauce
1 and 1/2 tablespoons butter
Place sauce and tofu in a shallow pan. Marinate for 1 hour, turning tofu after 30 minutes. Melt
the butter in a skillet. Add tofu and fry for 2 to 3 minutes on each side until golden brown.
Serve any remaining marinade as a dipping sauce.
Tofu and Vegetable Patties
12 ounces tofu 2 teaspoons egg white
1/4 to 1/3 cup finely chopped vegetables Vegetable oil for deep frying
(shitaki mushrooms, lotus root, carrot, Simmering stock: 2 cups dashi or
bamboo shoots, whatever you like) mushroom soaking liquid or combination
1/2 teaspoon black sesame seeds, briefly 2 tablespoons soy sauce
dry-roasted in a small skillet 2 tablespoons sugar
pinch of salt 1 teaspoon sake
Remove the tofu from its package, wrap it in a clean kitchen towel, put it on a plate, cover it
with a plate, and put a large can or other 1 to 2 lb. weight on top. If you can, put a small object
under one side of the bottom plate so that it is at a slant, and the water can drain off. Leave the
tofu to drain for at least 3 and up to 12 hours. Remove the tofu from the wet dishtowel and put
it in a new clean dish towel. Gather up the edges of the towel into a bag shape, and knead the
tofu with your fingers, mashing it. Empty the mashed tofu into a bowl. Add the sesame seeds
and chopped vegetables and mix well with your hands. Sprinkle a pinch of salt over the
mixture and knead it in. Add the egg white and knead it in. Knead the mixture for a minute or
two more, then oil your hands and form twelve patties.
Heat vegetable oil to 300-325 degrees F, and deep fry the patties in batches for 2 to 3 minutes
until they puff and float on the surface of the oil. Flip them over, and fry a minute or two
longer, until golden. Drain patties on a rack or several thicknesses of paper towels.
In a wide saucepan, combine the simmering stock ingredients, and bring to a boil, stirring until
the sugar melts. Add the fried patties, lower the heat to a simmer, and cover with a drop-lid (If
you don't have a drop lid, use a non-reactive or wood lid that is at least 1" smaller in diameter
than the saucepan, or skip the drop lid and turn the patties 4 or 5 times during the simmering,
so that they absorb the stock evenly.) Cook for 5 or 6 minutes, until the stock is reduced by half.
Serve warm or at room temperature, in the sauce.
Crispy Deep Fried Tofu - from "The Book of Tofu"
The key to obtaining a crisp, delicately crunchy crust lies in using kudzu powder, although
other coatings also work well.
12 oz firm tofu cut into cubes
3 to 5 tablespoons kudzu powder, cornstarch, arrowroot, or flour
Oil for deep-frying
Cut Tofu into 6 rectangular pieces and roll each piece in the kudzu powder. Heat oil to 350F in a
wok, skillet, or deep-fryer. Drop in tofu and deep-fry until golden brown. Allow to drain. Invite
each guest to season his or her tofu to taste with shoyu and garnishes such as grated ginger,
daikon, wasabi, or thinly sliced leeks.
Spicy Tofu Stir Fry with Spaghetti
1/2 lb. spaghetti 2 tsp. oriental sesame oil
1/2 tsp. cumin 2 stalks celery sliced
1/8 tsp. red pepper paste 2 cups red & green peppers, julienne
1 medium onion, sliced 2 cups sliced cabbage
2 cups sliced mushrooms 1/2 lb. bean sprouts
1/2 cup firm tofu, diced 2 tbsp. soy sauce
1/4 cup roasted, unsalted peanuts or cashews
Cook the pasta according to directions. Preheat the wok or skillet over high heat. Add the oil,
onion and spices, cooking until onions soften (2 to 3 minutes). Add mushrooms, tofu and celery
cooking for another 2 to 3 minutes. Add the cabbage and pepper julienne and cook covered for
3 to 4 minutes, stirring twice. Add noodles, sprouts and soy sauce. toss then add peanuts before
Tofu Teriyaki - from "The Book of Tofu"
24 ounces firm tofu
2/3 cups Teriyaki Sauce
Combine tofu and sauce in a shallow pan. Marinate tofu pieces for 30 minutes on each side.
Grill tofu over a barbeque or broil in an oven, basting with the sauce from time to time. Serve
hot, accompanied by the remaining sauce for dripping.
Simmering Tofu (Yudofo or Tofu no Mizutaki) - from "The Book of Tofu"
sheet/nori, toasted/thin strips or crumbled
A 5-6” square kombu wiped clean; or subst.
Tosa-joyu Dipping Sauce or substitute 1/2 teaspoon salt
2 liiks or 4 scallions, sliced thinly 6 cups boiling water
1 teaspoon 7-spice chili powder 3 pounds tofu, cit into 1" cubes
1 tablespoon grated ginger root
Bring the sauce to a boil and pour into a heat-resistant cup. Arrange the leeks, chili powder,
ginger, and nori on a platter and place on the table. Set a charcoal brazier or gas burner at the
center of the dining table. Atop heat source place a large casserole, tureen, chafing dish, or
copper pot. Place kombu at the bottom of casserole and set the cup of dipping sauce top the
kombu. Now fill the casserole with boiling water, return to the boil and drop in tofu.
Invite each guest to ladle some of the dipping sauce into a small dish provided for this purpose
and add to it his choice of garnishes and seasonings. After 2 or 3 minutes, or as soon as the tofu
begins to sway in the simmering water or float to the surface, each guest uses a slotted spoon or
pair to chopsticks to lift out the tofu. Dip tofu into sauce and garnish mixture before eating.
Tofu Cheese Cake by Chieko Yoshikawa of UCSC - NUMBER OF SERVINGS: 8
OVEN TIME: 10 minutes - OVEN TEMP - 350
4 oz whole wheat honey graham crackers 1 pound soft tofu
3 tbl olive oil or margarine Rm temperature 5 tablespoons honey
1 cup pineapple juice 6 tablespoons freshly squeezed lemon juice
2 tablespoons gelatin or agar-agar 1 tablespoon grated lemon peel
1 teaspoon candied ginger, minced
1. Preheat the oven to 350 degrees. Lightly grease a 9-inch pie pan plate with margarine.
2. In a food processor, or by hand, crumble the grham crackers, add olive oil and work to a fine
crumb. Press the cracker mixture onto the bottom of the pie plate until the surface is smooth
and even. Bake for 10 minutes. Cool.
3. Heat the pineapple juice to a near boil. Stir in the gelatin or agar-agar gradually and simmer
until it is dissolved, about 5 minutes. Cool for at least 10 minutes.
4. In a blender or food processor, combine all the other ingredients with pineapple juice mixture
and blend for a minutes. Pour into the baked crust. Refrigerate 3 to 4 hours.