All Entries Tagged With: "Tofu"
Sesame Baked Tofu
Tofu is a source of protein for vegetarian. One half-cup serving of raw firm tofu has double the content of protein from one half-cup of dairy milk. Tofu is low in calories for the protein it packs in. One half-cup of tofu contains 94 calories. For comparison, for each 100 calories serving, tofu contains 11 grams of protein while 100 calories of ground beef provides 8.9 grams of protein, and a 100 calories serving of cheese contains 6.2 grams of protein.
Here are more nutritional facts about tofu:
- Tofu is a cholesterol-free food, as are all plant-based food.
- One half-cup serving of raw firm tofu has only 5 grams of fat.
- One half-cup serving for firm tofu contains about 227 mg of calcium or about 22% of the recommended dietary allowances (RDA).
- One half-cup serving of firm tofu contains about 1.82 mg of iron, this can vary greatly, depending on the brand. The RDA for women is 18 mg, and 8 mg for men.
The Sesame Baked Tofu takes on the flavour of the seasonings as tofu itself is quite bland. The toasted sesame seeds gives the dish some crunchiness and nuttiness. This dish goes well with some baked sweet potatoes.
Ingredients
- 2 lbs firm tofu, cut into bite sized pieces
- 1 tablespoon roasted sesame oil
- 1 tablespoon freshly grated ginger
- 1/8 cup tamari
- 1/8 cup water
- 1/4 cup toasted sesame seeds
Oyster Jade Boat
Selena partnered with Betty to demonstrate in the Caring Place Community Kitchen. In this way, the participants will not feel too pressured to come out with two dishes at a meeting.
Selena made a finger food called the Oyster Jade Boat. This is a great finger food which can be served on Japanese cucumber, celery or iceberg lettuce or any kind of vegetable which can be eaten raw and has the shape which can hold some filings.
The Japanese cucumber which was used here gives this finger food a very nice crunch. This dish is perfectly name as the green in the cucumber is as green as a piece of jade and its shape is like a boat.
Ingredients
- 8 Japanese cucumbers
- 3 dried shiitake mushroom, reconstituted
- 3 button mushrooms
- 1/2 carrot
- 2 pieces of savoury pressed tofu
- 3 cloves of garlic, minced
- 1/3 lb ground pork
- 2 tablespoons rice wine
- 1 teaspoon sesame oil
- 3 tablespoons oyster sauce
- white pepper
- tomato and cilantro for garnishing
If you would like to serve this as a vegetarian dish, omit the pork and use vegetarian oyster sauce instead.
Click on the link below for the instructions.
Mah Poh Tofu
Vanessa and Ming, once again, demonstrated in the South Arm Community Kitchen. Vanessa made Mah Poh Tofu while Ming made some hand made noodle from scratch to be eaten with the Mah Poh Tofu.
For dessert, Vanessa made some Hong Kong style Tang Yuan, something sweet for the coming Valentine’s day which is way past by now due to our posting delays.
Mah Poh Tofu or Mapo Toufu is a szechuan cuisine which is famous for spiciness. It’s main ingredients are pork and tofu which are cooked in a spicy sauce made from szechuan pepper corns. The szechuan pepper corn is a so spicy that it will numb your mouth, hence the word “ma” in Mah Poh is taken from. There is also a legend that the name came from the lady who made famous this dish. She is an old woman with pock-marked face. You can read more about the legend from wikipedia.
Ingredients
- 1 package traditional tofu (or any hard or medium tofu)
- 1/2 lb ground pork
- 2 shallots, sliced
- 2 green onions, chopped
- Oyster sauce
- Soy sauce
- Salt
- Pepper
- Sugar
- Corn starch
- Chili Bean Sauce
Click on the link below for the instructions.
More on following page. Click here to continue reading
Korean Tofu Pancake
Lan is a young Korean lady who is relatively new to our Richmond Cooking Club. She made two Korean dishes in the recent cooking club meeting. She made a Korean Tofu Pancake and a Korean Spicy Pork. It is great to learn from other cultures. We had a marvelous time.
The Korean Tofu Pancake is a vegetarian dish. It is loaded with oyster mushrooms, chives and green onions.
Ingredients
- a package of firm tofu, mashed and drain
- a package of fresh oyster mushroom, cut into small pieces.
- a bunch of chives, finely chopped
- half of a sweet red pepper, finely diced
- 1 egg, beaten
- flour for coating
Just ignore the carrots as there is a mix up while I photographed the ingredients for the dish.
Click on the link below for the instructions.
Cold Tofu
This is a very, very simple dish and yet is a favourite in the family. I first learnt it on a show on the TV called Spicy Steve. I liked that show a lot but I have not seen the show for sometime already. Spicy Steve is a Vancouver based cook whose show focused on food from South East Asia.
I really don’t know what to call this dish. So since this dish is so simple, I will call it by a simple name — Cold Tofu.
The ingredients are very basic — stuff an Asian kitchen will almost always have. The Tofu has to be the smooth, soft type. For sauce, I used a combination of the light soy sauce and sweet soy sauce. You may substitute the sweet soy sauce with hoisin sauce or oyster sauce if you don’t have sweet soy sauce on hand. For garnishing, I used chopped green onions and fried shallot.
The two sauces goes on top first. I suggest that you use equally amount of both sauces.
Then sprinkle the chopped onions on it …
And finally, top it with the fried shallot. You can prepare the fried shallot yourself but I just use those that I bought pre-made from the stores.
There you go … a very simple dish.
Pickled Mustard and Tofu Soup
Ben complained that he had not had home made clear soup for some time. I know what he wants. He wants something with some meat and tofu in the soup — old fashioned chinese soup. This is what I call the Pickled Mustard and Tofu Soup, or in Cantonese the Hum Choy Tou Fu Tong … is that spelt right? :-)
One of the main ingredients is the chinese traditional tofu. This is the type that is a bit coarse, not like the smooth or soft type. The hum choy, or pickled mustard, is what give the soup it’s salty flavour. For meat, I bought some roasted pork feet from the chinese BBQ shop, you know, the ones that sell roasted pork. Roasted pork feet is cheap and costs only $1 each. I used three feet for this soup.
I know, I know … pork feet sounds gross. If you prefer you may use pork ribs, shoulder, etc. This soup tastes best with pork.
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The pickled mustard is salty. I rinse it out from the packaging with water to wash away some saltiness. I also cut it into chunks.
The traditional chinese tofu (also known as firm tofu) is made by coagulating soy milk and then pressing the resulting cords into blocks. The process is very similar to making cheese from milk.
I first blanch the roasted pork feet (which are already cooked) in boiling water for 2 minutes to get rid of the access oil as they could be very greasy.
I then put all the three ingredients into a big pot of water. I bring it to a boil before continuing to cook it for 1 hour in low heat. If I cook it at high heat, the tofu will break up.
Let me know what you think! :-)
