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Tofu Today - Welcome! |
Welcome to Tofu Today! Tofu is a food that originated in China. It is made of soy bean milk and is often readily available in different textures (firm, soft/silken, or medium-firm). Since tofu does not have much taste on its own, its flavor takes on the sauces and spices used to cook it. Popular tofu dishes include the chili-powered Ma Po Tofu, the Taiwanese Stinky Tofu, Japanese Miso Soup, and the Korean Tofu Jigae Soup.
Not only can tofu be a delicious main course or side dish, it is also very healthy to consume. Tofu is low in fat and cholesterol while high in protein. It also has an abundance of isoflavone that could be good for your heart. Tofu diets are also gaining in popularity for those wanting to shed some pounds.
Here at Tofu Today we are big fans of tofu and strive to bring you the latest tofu recipes. We will show you that cooking with tofu is very quick and easy. And depending on your taste you can virtually cook tofu in any imaginable way- you can stir fry it, cook it in soup, make desserts with it, fry it, and even bake it.
We will also bring you the latest news regarding anything tofu. Enjoy and don't forget to checkout the Tofu Picture Gallery. Thanks!
-TofuToday.com Staff |
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Tofu with mushrooms and ginger
Posted by: tofumaniac on Tuesday, August 28, 2007 - 12:29 AM
non-asian-recipes
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Preparation time: 45 minutes
Cooking time: 8 minutes
Serves: 6
16 oz silken tofu
6 dried shitake mushrooms, medium size
2 tblsp fresh finely shredded ginger
2 tblsp shaoshing rice wine
1 1/4 chicken stock
3 tblsp dark soy sauce
1/2 tsp sesame oil
4 spring onions, (mainly white parts), finely shredded
Pinch of white pepper
Garnish with coriander, mainly leaves
1. Soak shitake mushrooms in hot water for 45minutes. Rinse and drain, then squeeze dry. Remove and discard stems and julienne (slice into thin strips) mushroom caps.( Using fresh shitakes cuts out the soaking process).
2. Carefully t tip the tofu from the packet onto a plate and cut into 6 individual pieces or squares. Transfer each piece to a small dish for steaming.
3. Arrange some shredded ginger evenly on top of tofu. Place some sliced shitake on top and around base of tofu. Pour over with a little chicken stock then a little rice wine.
4. Take wok, insert steaming rack (a cake rack or similar will do). Add boiling water, keeping the level just below the base of the rack. Place each small dish onrack. Alternatively, use a bamboo steaming basket of suitable size.
5. Cover with wok lid, gently steam over low-to-moderate heat for 5 to 6minutes.
6. Carefully remove each serve of tofu from wok (or steaming basket) and pour over a little soy sauce and sesame oil, sprinkle with chilli pepper and spring onion.
7. Serve individually, finishing with a pinch of pepper and coriander.
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General Tao's Tofu
Posted by: tofumaniac on Monday, August 27, 2007 - 05:13 PM
chinese-recipes
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SERVES 4
16 oz firm tofu
3/4 cup cornstarch (1 tblsp for sauce)
peanut or vegetable oil for frying (enough oil to deep fry the tofu)
3 chopped green onions
1 tblsp minced ginger
3 cloves minced garlic
2/3 cup vegetable or stock
2 tblsp soy sauce
4 tblsp sugar
1 tblsp sherry
1 tblsp white vinegar
1/2 tblsp hoisin sauce veggies
1. Drain, dry and cut tofu into 1 inch cubes. Roll each piece of tofu in a bowl of cornstarch.
2. Heat your oil in a heavy-bottomed pan or wok, and deep fry tofu for about 4-6 minutes on medium high heat. Remove tofu from pan, and place on paper towels.
3. Heat 3 Tablespoons of oil in the pan or wok on medium heat. Add green onions, ginger and garlic, cook until light brown.
4. Fix the vegetable stock, soy sauce, sugar, red pepper, hoisin sauce and vinegar, and add to wok.
5. Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat evenly.
6. Serve immediately with steamed broccoli and carrots over your choice of rice, either steam white rice or black rice. Top your dish with bean sprout!
PS: This is a vegetarian dish, but if you not vegetarian, you could add the meat of your choice, and use chicken stock instead of vegetable stock.
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Steamed Tofu With Ground Pork
Posted by: tofumaniac on Thursday, August 23, 2007 - 02:14 AM
chinese-recipes
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SERVES 2
16 oz silken tofu
2 tbsp vegetable oil
3 tbsp sliced shallots
1 tbsp chopped spring onions
1 tsp chopped garlic
1 tbsp fried dried shrimp
1/3 lb ground pork
1/2 tsp salt
dashes of white pepper
1/2 tsp corn starch
1 red chopped chili
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tsp dark soy sauce
1/2 cup chicken stock
1. Marinate minced pork in salt, pepper and cornstarch. (Corn starch will give the pork a smoother texture.)
2. Steam silken tofu at high heat for 5 minutes. Remove from steamer and drain away excess water.
3. Heat up oil, sauté sliced shallots and garlic until light brown. Add the marinated ground pork and dried shrimp, and stir fry for 5 minutes.
4. Then add spring onions, fried , red chilly, soy sauce, oyster sauce, and chicken stock. Bring the mixture to a boil then pour over steamed tofu.
Serve immediately with steamed rice. On top that, you can serve any steamed vegetables with the meal - pour some of the sauce over the rice and vegetables.........very yummy and healthy :)
PS: If you're vegetarian, you just leave out the ground pork, dried shrimp and oyster sauce. It will be a delicious vegetarian dish. Enjoy ;)
PPS: hmmmm....I think I'll make this dish tomorrow - I like it extra spicy, so I'll add 2 chilies this time LOL
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Tofu in Thai Red Curry Sauce
Posted by: tofumaniac on Tuesday, August 07, 2007 - 02:28 AM
thai-recipes
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SERVES 2
8 oz. extra firm tofu
1/2 lb. chicken breast
1/2 red pepper
1/2 green
1 cup bean sprouts (optional)
1 cup coconut milk
1 cup chicken stock
1 tlbsp Thai red curry paste
1 tlbsp chopped garlic
1tlbsp chopped onion
2 tlbsp vegetable oil
add salt to taste
1. Drain the tofu and dry it with paper towels. Cut the chicken and tofu in 1x1 inch cubes, and cut the peppers in stripes.
2. Heat up the oil in a deep pan, add onion, garlic and chicken and cook for 8 minutes. Then add coconut milk, chicken stock and red curry paste, and bring it to boil. Last, add tofu, peppers and bean sprouts, and cook it for 5 minutes.
Serve immediately with steam rice. Enjoy :)
Note: This dish is super easy and quick to make, and this could be a great vegetarian dish too, you just don't add the chicken & chicken stock.
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Tofu Scramble
Posted by: tofumaniac on Tuesday, July 24, 2007 - 03:59 AM
non-asian-recipes
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SERVES 2
16 oz extra firm tofu, drained and pressed
1 tbsp olive oil
2 cloves garlic, minced
1 small chopped onion
1/2 chopped green pepper
1/2 chopped red pepper
2 tsp ground cumin
1 tsp dried thyme
1 tsp ground paprika
1/2 tsp ground turmeric
1 tsp salt
dash of black pepper
1. Heat oil in a large skillet over medium-high heat, and saute the garlic and onions until softened. Then add the peppers and cook for 3 minutes. After that, add the cumin, thyme, paprika, turmeric and salt. mix well. add 1/4 cup water to deglaze the pan, scraping the bottom to get all the spices.
2. Crumble the tofu and add to the mixture in the skillet. Mix well and cook for about 10 minutes, stirring occasionally. Serve immediately.
If you're Vegetarian, this will be a healthy and delicious dish. However, if you're a Carnivore, and like tofu, this dish could also be to your taste - you could add ham, sausages..etc.
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