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 Japanese Tofu Recipes
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House Foods America Tofu Recipes
Posted by: tofumaniac on Friday, April 09, 2010 - 03:38 PM
japanese-recipe
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April 9, 2010, New York Chef Lee Anne Wong,
culinary producer and Top Chef extraordinaire,
returned to her roots at New York's French
Culinary Institute to share her tofu savvy during
an exclusive cooking demo celebrating National
Soyfoods Month. Sponsored by House Foods and the
Gohan Society, the event showcased House Tofu's
transformation from non-GMO (genetically modified
organism) soybean to ready-to-eat complete
protein. Chef Wong showed audiences how to unlock
tofu's potential and versatility as a star
ingredient as she prepared three eclectic tofu
dishes inspired by her modern global fusion style.
"I'm no stranger to tofu, but it was not until
recently that I discovered its endless realm of
possibilities," said Chef Wong. "In a desire
to eat healthier, I turned to tofu over fatty
meats, added it to dressings and smoothies, and
created my own recipes. Before I knew it, I was
hooked."
Chef Wong shared tips and techniques
to help cooks capitalize on tofu's ability to
soak up countless flavors and play on its many
textures in cuisines that range from Middle
Eastern to Italian to Japanese:
· House Tofu Falafel with
Asparagus and Meyer Lemon Tahini.House Foods
Super Firm Tofu meets Middle Eastern street food
in Chef Wong's healthy take on one of her
favorite snacks. Soft Tofu is used to make the
creamy, rich dressing to complement the falafel.
· House Tofu Chawanmushi with
Salmon, Green Onions, Mushrooms, and
Lettuce. Chef Wong's recent trip to Japan
inspired her to recreate one of her favorite
foods, a traditional egg custard dish, which she
enriches with House Foods Medium Firm Tofu and
Firm Tofu.
· House Tofu Honey Panna Cotta
with Blood Oranges and Pistachio.House Foods
Soft Tofu adds a rich creamy texture without the
fat to this classic Italian dessert with a medley
of Mediterranean flavor.
"Chef Wong's creativity and fresh ideas
encourage food lovers to experience tofu in
unimagined new ways," said Yoko Difrancia,
marketing supervisor at House Foods. "It is
with the help of young, talented chefs like Lee
Anne Wong that tofu is finally getting the
recognition it so richly deserves."
Recipes
House Tofu Edamame Falafel with Tofu Meyer Lemon
Tahini
Created by Chef Lee Anne Wong
for House Foods America
Serves 6-8
Ingredients
- 1 block (14 oz.) House Foods Super Firm Tofu,
pressed and drained, cut into 1" cubes
- 2 cups frozen shelled edamame, thawed
- 1 cup yellow onion, finely minced
- ½ cup parsley leaves, packed
- ¼ cup cilantro leaves, packed
- 2 cloves garlic
- 1 tablespoon soy sauce
- 1 teaspoon toasted coriander seed
- 1 teaspoon toasted cumin seed
- ¼ cup flour
- Salt and pepper to taste
- Vegetable oil
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon extra virgin olive oil
- 1 cup medium asparagus, sliced thinly on the
bias
- 4 cups baby arugula
- Pickled shallots (recipe follows)
- Tofu Meyer Lemon Tahini (recipe follows)
- Toasted sesame seeds, for garnish
Directions
1. Place the garlic, coriander seed, and cumin
seed into the bowl of a food processor. Blend on
high speed until the spices and garlic are finely
ground.
2. Add in the tofu, edamame, minced onion,
parsley, cilantro, soy sauce and flour. Season
generously with salt and pepper. Process until the
mixture forms a rough paste.
3. Heat several inches of oil in a deep wide pot
to 375ï‚°F. Roll the mixture into 2-inch balls.
Fry the falafel in small batches until golden
brown and crispy, about 3-4 minutes, draining on
paper towels and lightly seasoning with salt.
4. In a small bowl, whisk together the rice
vinegar, honey, and olive oil together and season
to taste with salt and pepper. Toss with the
sliced asparagus, arugula. Season lightly with
more salt and pepper.
5. To serve, plate 3-4 falafel on each plate.
Spoon the tofu tahini over the falafel. Top with
the arugula salad, pickled shallots, and sesame
seeds. Serve immediately.
Pickled Shallots
Ingredients
- 1 cup shallots, sliced thinly and separated
into rings
- 1 cup rice vinegar
- ½ cup sugar
- 1 cup water
- 1 piece dried red chili, crushed
- 1 piece star anise
- 1 tablespoon yellow mustard seeds
- Pinch salt
Directions
1. In a small pot, combine the rice vinegar,
sugar, water, spices, and salt. Bring to a boil
over high heat and then remove from the heat.
Place the shallots in a deep bowl set over another
bowl of ice. Pour the hot brine over the shallots
and submerged the shallots, gently stirring with a
spoon. Place a paper towel over the shallots to
completely submerge them. Allow to cool to room
temperature. Keep refrigerated in the brine until
needed.
House Tofu Meyer Lemon Tahini
Ingredients
- 1 block House Foods Soft Tofu
- ½ cup non-fat Greek yogurt
- Zest of 2 Meyer lemons
- ¼ cup Meyer lemon juice, strained
- ½ cup soy milk
- 1 teaspoon sesame oil
- 1 cup roasted sesame seeds
- Salt and pepper to taste
Directions
1. Combine all ingredients in a blender and
process until smooth. Season to taste and add
water if necessary for consistency. Keep
refrigerated until needed. Can be served warm or
cold.
House Tofu Chawanmushi with Salmon and Marinated
Tofu Created by Chef Lee Anne Wong
for House Foods America
Serves 8
Ingredients
- 1 block House Foods Medium Firm Tofu, drained
- 3 pieces large egg
- 2 cups Dashi broth, cold (recipe follows)
- 2 tablespoons soy sauce
- 2 tablespoons sake
- 2 tablespoons Mirin
- 1 tablespoon sugar
- 1 teaspoon salt
- 8 ounces salmon filet, skinned and deboned,
cut into 1 ounce cubes
- 1 recipe marinated tofu (recipe below)
- 4 ounces salmon roe
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 8 pieces thin green onion/scallion, trimmed,
whites only, cut into 1-inch lengths
- 1 bunch Honshemeji mushrooms, cut and trimmed
- 2 teaspoons soy sauce
- 1 tablespoon butter
- 2 cups romaine hearts, leafy parts trimmed,
julienned thinly crosswise
- 4 leaves Shiso, finely julienned
- Salt and pepper to taste
Directions
1. In a blender, combine the tofu, eggs, Dashi,
soy, sake, Mirin, sugar, and salt. Process on high
speed until smooth.
2. Divide the custard evenly between 8 tea bowls
or large coffee cups. Gently place the salmon
cubes and marinated tofu evenly into each of the
cups, submerging in the custard.
3. Cover each cover with plastic wrap and place
the cups into a steamer and steam gently for 15-20
minutes.
4. While the chawanmushi is steaming, prepare the
vegetables. Heat a large saute pan over high
heat. When the pan is barely smoking, reduce the
heat to medium high and add the vegetable oil and
sesame oil to the pan. Add the green onions to the
pan. Toss gently and then allow the scallion
pieces to lightly brown in the pan, about 1
minute. Add the Honshimeji mushrooms to the pan
and season lightly with salt and pepper. Cook
until the mushrooms begin to color, about 2
minutes more, tossing and stirring often.
5. Turn the heat back up to high and deglaze with
the soy sauce and allow the moisture to evaporate
while stir frying the onions and mushrooms, about
30 seconds. Add the butter to the pan and allow it
to melt, then add the julienned romaine hearts to
the pan, stir frying for 15 seconds. Remove the
pan from the heat and season with salt and pepper.
6. To serve, remove the chawanmushi from the
steamer and remove the plastic wrap. Place a large
spoonful of the sautéed lettuce, mushrooms, and
onions on top of the cooked custard. Place a
heaping teaspoon of salmon roe on top of each
custard, and garnish with a pinch of finely
chiffonaded shiso leaf. Serve immediately.
Dashi Broth
(Optional, use store-bought Dashi powder)
Makes 3 cups
Ingredients
3 cups water, preferably purified
3-inch square dried Kombu seaweed
½ cup shaved bonito flakes
Directions
1. Wipe the kombu gently with a damp paper towel.
Place the Kombu in a small pot with the water and
bring to a simmer over medium high heat. Remove
from the heat and allow the broth to steep for 10
minutes.
2. Remove the kombu and bring the broth back to a
boil over high heat. Remove the broth from the
heat and stir in the bonito flakes. Allow the
broth to steep for another 10 minutes and then
strain through a mesh strainer lined with a coffee
filter. Refrigerate in a sealed container until
needed.
Marinated Tofu
Ingredients
- ¼ block House Foods Firm Tofu, diced into ½
inch cubes
- ½ cup soy sauce
- ¼ cup sake
- 3 tablespoon Mirin
- 2 tablespoons sugar
- 1 tablespoon rice vinegar
Directions
1. Place the diced tofu in a sealed plastic
freezer bag and shake so the tofu is in a single
layer. Lay flat in the freezer and freeze for at
least two hours.
2. Remove the tofu from the freezer and allow to
thaw. Remove the tofu from the bag and gently
press the tofu cubes between paper towels to
remove as much moisture as possible from the tofu,
changing paper towels if necessary.
3. In a large bowl, whisk together the soy, sake,
Mirin, sugar, and rice vinegar, until the sugar
dissolves. Add the tofu to the bowl and cover with
a fresh paper towel to submerge.
House Tofu Honey Panna Cotta
with Blood Orange and Pistachios
Created by Chef Lee Anne Wong
for House Foods America
Serves 8
Ingredients
- 1 block House Foods Soft Tofu
- ½ cup honey
- 1 tablespoon powdered gelatin
- 1 tablespoon sugar
- 1 cup soy milk, room temperature
- Pinch of salt
- Zest of ½ blood orange, peeled into 1-inch
wide strips with a vegetable peeler
- 2 pieces blood orange
- 1 recipe blood orange syrup (recipe follows)
- 1 recipe candied pistachios (recipe follows)
- Fresh mint and tarragon, fine chiffonade
Directions
1. Stir the powdered gelatin and sugar together.
Place the soy milk in a small bowl and whisk in
the sugar and gelatin, adding in a thin stream.
Allow the gelatin to bloom for 5 minutes.
2. In a blender, combine the soft tofu, honey, and
a pinch of salt. Blend on high until smooth. Add
in the gelatin soy milk mixture and blend again
until homogenous.
3. Transfer the tofu mixture to a saucepan. Bring
the tofu to a simmer while stirring constantly,
but not to a boil, just until the mixture begins
to bubble. Whisk once more and remove from the
heat. Pour the tofu into 4 ounce ramekins lightly
coated with cooking spray. Refrigerate for at
least 2 hours or until set.
4. While the panna cotta is chilling, bring a
small pot of water to a boil and blanch the strips
of blood orange zest for 15 seconds, then strain.
Repeat this process twice more, boiling a fresh
pot of water each time. Run the zests under cold
water, and pat dry with a paper towel. Julienne
the strips finely crosswise into ½-inch long
strands. Set aside to add into the gastrique.
5. Cut off the tops and bottoms of the blood
oranges to expose the pulp and then stand it on
one end. Cut away the peel with your knife,
following the curve of the fruit. Working over a
bowl, gently cut the filets of orange out, slicing
between the pith/membranes, being sure to remove
seeds. Squeeze any excess juice from the core into
a separate bowl, using the extra juice towards the
blood orange gastrique.
6. Make the gastrique and pistachios according to
recipes below. To serve, gently run a knife along
the inside edge of the ramekin and invert the
ramekin onto a plate. Spoon a few tablespoons of
syrup onto each panna cotta and top with a several
orange filets, candied pistachios, and julienned
herbs for garnish.
Blood Orange Gastrique
Ingredients
- 1 cup sugar
- 1/4 cup champagne vinegar
- 1/4 piece vanilla pod, seeds scraped
- 1 cup blood orange juice, freshly squeezed
Directions
1. Combine all ingredients in a small saucepan.
Stir well and bring to a boil. Cook the syrup over
medium-high heat until it has reduced by 70% and
has a syrupy consistency. Remove from the pan and
stir in the blanched zest. Allow the syrup to cool
to room temperature.
Candied Pistachios
Ingredients
- 1 cup shelled raw pistachio nuts
- 1 tablespoon honey
- 1 tablespoon water
- 2 tablespoons granulated sugar
- Pinch of salt
- 1/4 cup Demerara sugar
Directions
1. Preheat the oven to 350ï‚°F. In a small bowl,
whisk together the honey, water, salt, and
granulated sugar until smooth. Toss the pistachios
and Demerara sugar in the honey mixture, stirring
well to coat.
2. Spread the nut mixture onto a parchment lined
sheet tray in a single layer and bake until the
nuts are golden brown, about 8-10 minutes. Allow
the nuts to cool to room temperature and then
break into small pieces. Store in an airtight
container until needed.
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Teriyaki Tofu
Posted by: tofumaniac on Tuesday, July 17, 2007 - 02:39 AM
japanese-recipe
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SERVES 2
16 oz. extra firm tofu
1 tlbsp chopped garlic
1 tblsp chopped ginger
1 tblsp chopped onion
1/2 cup thick Teriyaki sauce (half for marinade, the other half for stir fry)
1 tsp sesame oil
1/2 tblsp peanut oil
2 tblsp sherry
1 tlbsp orange juice
1 lb. Baby Boy Choy
1/4 cup of cashews
dash of black pepper
1. Dry the tofu with paper towel, slice it in steak shape and marinade the tofu for 1 hour or more. Drained the tofu (save the marinade sauce for stir fry), then grill them and put them to the side.
2. Meanwhile, prepare for the other ingredients: clean and cut the baby boy choy into 2-3 in. (other vegetables are optional too), and chopped the onion, garlic and ginger.
3. Toasted cashews and put it to the side.
4. Heat up a pan with peanut oil and add garlic, ginger, onion and cook for a minute, then add the baby boy choy, sesame oil, sherry, orange juice, teriyaki sauce, and cook for another 5 minutes. Plate it and top it with the grilled tofu and toasted cashews, and serve it with black rice or steam rice - Black rice is healthier, but I prefer steam white rice much better. Enjoy! :)
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Fried Tofu
Posted by: tofumaniac on Monday, May 21, 2007 - 02:03 AM
japanese-recipe
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1 cube firm or extra-firm tofu
3 teasp vegetable oil
Cute tofu in 4 inc. and pat dry. Heat the oil over medium-high heat, then add the tofu. Fry tofu until golden brown for about 5 minutes on each side. Serve immediately - you can deep in peanut sauce, or with pure soy sauce and green onion.
Peanut Sauce recipe:
1 tbsp peanut butter
2 tbsp soy sauce
1 tbsp green onion
Dash of pepper
Mix all the ingredients in a small bowl and ready to serve with the fried tofu.
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Roasted Tofu with Ginger and Garlic
Posted by: tofumaniac on Tuesday, April 24, 2007 - 02:29 AM
japanese-recipe
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4 SERVINGS
1 cube extra-firm tofu
1/2 tsp ginger powder
1/2 tsp garlic powder
1 tsp paprika
1 tsp sesame oil
1/2 tsp tamari
Preheat the oven to 400 degrees.
Dry the tofu with napkin, and cut into 1/2 in. cubes. Mix the remaining ingredients together, then marinade tofu in the mix. It will only take it a minute or two to take up the marinade. Place the marinated tofu into a 13 x 9 inch roasting pan and spread evenly over the bottom of the pan. Place in the oven and roast, stirring occasionally, until browned, about 30 minutes.
This could be a side dish, and serve it with steam rice with thin slices of garlic in soy sauce, enjoy!
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Miso Soup with Tofu
Posted by: tofumaniac on Tuesday, April 24, 2007 - 02:08 AM
japanese-recipe
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4 SERVIINGS
* 2 tsps dashi granules
* 1 cube silken tofu, diced
* 3 tbsps miso paste
* 2 tbsps chopped green onion
Combine dashi granules and water in a saucepan over medium-high heat; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.
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