Archive for Tofu

Tofu stir fry with Chinese leaf and noodles

June 27, 2006 at 9:53 am · Filed under Pasta and Noodles, Tofu, Vegan

This is yet another really simple one, but stir fries are always good when you’re in a hurry.  I served it with noodles, but it would be equally good with rice.  Although I used ordinary button mushrooms, oyster mushrooms would be even better, as they go particularly well with Chinese leaf.

Serves 2-3

1 pack tofu

Sunflower oil for deep frying

2 cloves garlic

1″ piece ginger

2 tbsp sunflower oil

2 medium carrots

1 head Chinese leaf

100g mushrooms

1 tbsp soy sauce

Noodles to serve

1. Divide the tofu into 16 even cubes. 

2. Heat 1cm sunflower oil in a large frying pan, and when hot add the tofu and fry until brown on all sides, stirring regularly.

3. Lift out with a slotted spoon and leave to drain on a double layer of kitchen towel.

4. Finely slice the garlic, ginger and carrots, and fry in sunflower oil in a wok over a high heat.

5. After 5 minutes, add the roughly shredded Chinese leaf and sliced mushrooms.

6. Continue cooking over a high heat, stirring constantly, until all the vegetables are cooked.  You might need to add a little water to prevent burning.

7. Add the tofu and soy sauce, and serve over a bed of noodles.

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Tofu with chilli, ginger and rice wine sauce

June 20, 2006 at 10:31 am · Filed under Tofu, Vegan

This recipe is made using firm silken tofu, which comes in cartons and is not refrigerated.  It's got a much smoother texture than regular tofu, a bit like that of hard boiled egg.  You have to be quite careful when handling it, as it breaks easily.  Make sure you use firm silken tofu rather than the soft variety.  I used the 'lazy' chilli you get in jars for this, merely because my skin tends to react badly to fresh chillies. OK, I admit it, I'm just plain lazy.  The equivalent amount of fresh chilli would be perfectly acceptable.  Chinese rice wine is available in Oriental grocers and larger supermarkets.  This is excellent served with stir-fried vegetables.

Serves 2

1 pack firm silken tofu

cornflour

sunflower oil for deep frying

1 heaped tsp 'lazy' chilli (available in jars)

1 clove garlic

1" piece fresh ginger

5 spring onions

3 tsp soy sauce

1 tsp sesame oil

4 tbsp Chinese rice wine

1 tbsp sunflower oil

1. Cut the tofu into evenly sized chunks (about 1cm by 2cm) and leave on a double layer of kitchen towel for 1-2 hours to absorb the moisture.

2. Finely chop the ginger and garlic, and gently fry in a small pan together with the chilli.

3. After 2 minutes add the chopped spring onions, and continue to stir until soft.

4. Add the soy sauce, rice wine and sesame oil and cook until bubbling.

5. Heat around 2cm sunflower oil in a large pan.

6. Lightly coat the tofu pieces in the cornflower and deep fry until golden.

7. Place the fried tofu on a double sheet of kitchen towel for 5 minutes to absorb the excess oil.

8. Reheat the sauce and spoon over the tofu.

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Buckwheat noodle and tofu salad

June 13, 2006 at 7:53 am · Filed under Pasta and Noodles, Salads, Tofu, Vegan

I have to confess that this is a slight modification of the recipe I made last night, as I didn't get it quite right.  Japanese buckwheat noodles, or soba, are available from health food shops and large supermarkets. 

Serves 3

1 pack (250g) plain tofu

Sunflower oil for deep frying

100g buckwheat noodles

8 heads baby corn

2 medium carrots

2 medium leeks (white parts only)

200g beansprouts

1/2 medium cucumber

Juice 1 lime

1 small bunch fresh coriander

2 tsp dried chilli flakes

1 tbsp soy sauce (I use Kikkoman, as it's made from all natural ingredients and has a distinctive rich taste, but any soy sauce would do)

2 tbsp chopped salted peanuts

Sesame oil to sprinkle

1. Heat around 2cm of sunflower oil in a large pan.  While it's heating, divide the tofu into eight evenly sized cubes.  When the oil is hot, add to the pan. 

2. Deep fry the tofu until brown, turning occasionally.  Drain with a slotted spoon and leave to cool on a double layer of greaseproof paper.

3. Bring a large saucepan of lightly salted water to the boil.  Add the leeks, baby corn and carrots, and boil for 2 minutes. 

4. Turn off the heat and add the noodles.  Leave to stand for 4 minutes.

5. Add the beansprouts, leave to stand for 30 seconds, then drain immediately.

6. Put the drained vegetables and noodles in a large bowl.

7. Slice each cube of tofu into two or three slices.

8. Chop the cucumber and coriander and add to the vegetables, along with the tofu, peanuts, lime juice, soy sauce and chilli flakes.

9. Drizzle over the sesame oil.

Serve cold

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Ambrosial salad

June 12, 2006 at 1:33 pm · Filed under Salads, Tofu, Vegan

This is named in reference to my partner, who upon eating it declared it 'better than ambrosia'. He's a bit like that. One of the ingredients in this warm salad is tofu, or soya bean curd, which seems to be an ingredient that even veteran vegetarians rarely know what to do with. Although it's often overlooked as an ingredient in this country it's widely eaten in the Far East, by vegetarians and meat eaters alike. In itself it's quite bland, but it absorbs flavours beautifully and has a lovely succulent texture. This recipe was my first experiment with smoked tofu, and if my partner's comments are anything to go by, it was a success.

1 pack Cauldron beechwood smoked tofu (220g) (other smoked tofu would do, but make sure it's really smoked and not just smoke flavoured)
sunflower oil for frying
3 medium sized tomatoes
1/2 cucumber
1 bunch spring onions (6-8)
1 bunch radishes (10-12)
2-3 tbsp good olive oil
1/2 lettuce (cos or similar)
1 large bunch watercress
1 small bunch fresh coriander
Juice 1/2 lemon
salt & pepper to taste

1. Heat around 2cm of sunflower oil in a large pan.
2. While it is heating, cut the tofu into quarters, then cut each quarter in half, giving you 8 evenly sized rectangles.
3. Fry the tofu in sunflower oil, turning regularly until brown on each side.
4. Drain with a slotted spoon, and leave on a double sheet of kitchen towel.
5. Slice the radishes, spring onions and tomatoes, and slice the cucumber into strips (as if you're making crudites). Set aside.
6. Roughly shred the lettuce, coriander and watercress. Set aside.
7. Heat the olive oil in a large wok, and pan fry the radishes, spring onions, tomatoes and cucumber for 2-3 minutes. You want the tomatoes to be warm, but not mushy.
8. Turn off the heat and add the lemon juice, seasoning, tofu, lettuce, coriander and watercress.
9. Serve warm.

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