Tofu-rific dishes is my term for terrific tofu dishes. My family even my boyfriend loves tofu. Tofu is made by coagulating soy milk, and then pressing the resulting curds into blocks. It is low in calories, contains beneficial amounts of iron and has no saturated fat or cholesterol. It may also high in calcium and magnesium depending on the coagulant used in manufacturing. Below are two recipes of tofu that you could try at home.
TIP: Try to use tofu as soon as possible or if you need to store it, make sure it is put in a covered container with water to keep it moist.
Tofu and Shiitake Mushrooms in Oyster Sauce
1 tbsp cooking oil
1 tbsp minced garlic
1 tbsp minced ginger
2 stalks leeks, cut into 1-inch slices
10 pcs fresh shiitake mushrooms, sliced (you can use dried shiitake but
soak them first in water until soft. You can also use canned shiitake if you wish)
1/4 cup thinly sliced carrots
1 pack Japanese tofu, drained and cubed
1 tbsp oyster sauce
1 tbsp cornstarch
1 cup water
salt and pepper to taste
1. In a pan, heat oil and saute garlic and ginger.
2. Add the leeks, shiitake mushrooms and carrots.
3. Carefully add in the cubed tofu and oyster sauce. Simmer for a few minutes.
4. Dissolve the cornstarch in the water then add to the pan. Cook until sauce thickens slightly.
5. Season with salt and pepper to taste.
Japanese Tofu Steak
8 pcs. Japanese tofu cubes
cornstarch for dredging
oil for deep-frying
20 grams shiitake mushrooms
10 grams button mushrooms
2 tbsp. butter
1/8 cup yakinuki sauce
For the yakinuki sauce:
2 tbsp. sesame seed
2 pcs. bell peppers, quartered
1 tsp. minced garlic
1/2 cup soy sauce
1/4 cup sugar
1 tsp. rice vinegar
1. Coat tofu with cornstarch. Deep-fry in hot oil until light golden, and set aside.
2. Saute tofu with the mushrooms in butter. Transfer to serving platter. Pour yakinuki sauce over the mixture.
3. To make the yakinuki sauce, combine all ingredients in a saucepan. Lat boil, then lower heat and simmer for a few minutes.