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Tag Archives: Tofu Recipe

紅燒豆腐煲 Fried Tofu Casserole

The idea of a Chinese casserole is to combine a variety of ingredients, cooking them together such that the flavors can mingle together. The key to making a good casserole is the control of the amount of liquid and the use of just the right amount of flavorings. The result should be that there is a small amount of liquid left, such that the ingredients do not feel dry. If there is too much liquid, it will feel more like a soup and the flavors will taste washed out.

Fried tofu has all the characteristics that makes it easy to be cooked well in a casserole: 1) it can be cooked for a long time without breaking apart 2) it easily absorbs colors and flavors, and 3) its mild flavor blends easily with many different ingredients. It is no wonder that it is a very common ingredient in Chinese casseroles.

Ingredients:

  • 2 slices ginger
  • 2 cloves garlic, minced
  • 5 pieces of fried tofu
  • 1/2 cup broccoli, cut into bite size pieces
  • 1/2 cup wood ear
  • 2 cups napa cabbage
  • 2 tablespoons oyster sauce
  • 1 tablespoon dark soy sauce
  • 1 teaspoon sugar
  • 1 cup of vegetable stock or chicken stock
  • 2 teaspoons corn starch

Directions:

  1. Soak wood ear in hot water and let sit for 20 minutes.  Clean and remove any hard parts with scissors. 
  2. Blanch fried tofu in large pot of boiling water for 20 seconds.  Drain and set aside.
  3. Heat oil in pan. Add ginger and garlic until fragrant.  Add in fried tofu and stir fry for 3 minutes.  Add oyster sauce, dark soy sauce, soy sauce, and sugar.  Add 1 cup of chicken stock. Bring to a boil, and reduce the heat to medium-low.  Cover and simmer for 10 minutes.
  4. Add cabbage and wood ear, bring back to a boil under high heat, then cook over medium-low heat for 10 minutes.
  5. Add broccoli, bring back to a boil under high heat, then cook over medium-low heat for 5 minutes.
  6. In a small bowl, mix corn starch with 2 tablespoons of water.  Turn off the heat and pour the mixture in the casserole, stir lightly.
  7. Transfer everything to a preheated clay pot.  Sprinkle sesame oil to serve.
More casserole:
 
 

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粟米豆腐羹Creamy Tofu Corn Chowder

Creamy without actually using any cream, this corn chowder is made with sweet corn and silky tofu. It is low-calorie and filling at the same time, without compromising on taste.  A soup that can be ready in less than 30 minutes, this is a recipe worth trying!

Ingredients:

  • 1 can creamy corn chowder
  • 1 cup of water
  • 1 ear of fresh corn or 2/3 cup of corn kernels
  • 2/3 box of silken tofu (about 9 oz), cut into cubes
  • 1 egg (omit for vegan)
  • Salt and pepper to taste

Directions:

  1. Shucked corn and cut off kernels or defrost frozen corn kernels, set aside
  2. Pour a can of cream style corn in pot.  Stir in one cup of water.
  3. Bring the soup to boil, add corn and tofu.  *You can put the tofu in a blender if you prefer a smoother version of the soup.  Recommend for vegan if egg is not used.
  4. When it boil again, turn off the heat.  Crack an egg and stir quickly. Salt and pepper to taste.
 

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榨菜雞肉豆腐 Steam Tofu with minced chicken and preserved pickle

A simple steam tofu dish that combines soft and silky tofu with the flavor of the chicken and preserved pickle. Steaming only requires very few utensils and two out of three of the ingredients of this dish can be bought ahead of time (Tofu and pickle).

Ingredients:

  • 1/3 lb of ground chicken
  • 1/2 bag of preserved pickle, about 1 oz
  • 1 box of 12 oz silken tofu, sliced or crumbled
  • 1 green onions, chopped
  • 2 tablespoons soy sauce
  • Sesame oil

Directions:

  1. Marinate ground chicken with soy sauce, sesame oil, sugar, and cornstarch.  Place in fridge for 30 minutes.
  2. Place tofu on a plate and set the plate on top of a wide-mouth wok or large skillet as the base with a metal stand to balance.  (The stand can be found at Chinese supermarkets).  Make sure the water is about 1 inch beneath the plate.  Cover and steam over boiling water for 10 minutes. Remove and carefully discard the liquid on the plate.
  3. Top tofu with ground chicken and preserved pickle.  Steam for 10-15 minutes or until chicken are cooked through.
  4. Sprinkle green onions on top and drizzle with soy sauce and sesame oil.
 
 

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Korean Soon Dubu Jigae with Pork and Mussels

For the Stock/Soup base –

Ingredients:

  • 15 medium size dried anchovies
  • 1 small onion
  • 4-5 shiitake mushrooms
  • 3-4 inches or 1/3 cup of dried kelp

Directions:

  1. Remove innards from 15 medium size dried anchovies.
  2. Place the kelp, anchovies, onion and shiitake mushrooms in the pot with about 5 bowls of waters. Bring it to boil, then reduce the heat and simmer for 30 min.
  3. Remove Shiitake mushroom from the pot; chop into slices.

For the Stew:

Ingredients:

  • 1/4 lb of meat (any meat you prefer)
  • 3 cloves of garlic, minced
  • 1 tablespoon of miso
  • 2 tablespoons of fishsauce
  • 1 tablespoon of spicy pepper paste or chili flakes
  • 10 mussels or any seafood you like
  • 1 box of 12oz silken tofu
  • 1 scallion
  • 2 eggs ( 1 for each stoneware)

Directions:

  1. In a separate pot, add some oil, stir fry the meat with garlic and add the chopped shiitake mushrooms.
  2. Transfer the strained soup base into the pot (without the fish/onion/kelp).
  3. Stir in one tablespoon of miso, two tablespoons of fishsauce, one tablespoon of spicy pepper paste. **adjust spiciness by your preference
  4. Add mussels or any seafood you like.
  5. Add Tofu and Scallions.
  6. Bring it to boil, then turn off the heat and crack the egg on top.
 
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Posted by on February 15, 2011 in Korean, Seafood Recipes, Soup Recipes

 

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