Category Archives: Tofu

Thai Stir-Fry of Mushrooms and Tofu

Mushrooms_and_Tofu1 (1 of 1)I’ve been posting a lot of meat dishes lately, writing about meat, even declaring my love of meat in my last post. That said, I’m taking a break from meat. This is simple and delicious vegetarian dish (if you use vegetable stock), and served with steamed rice, is a meal in and of itself. It’s not too spicy (depending on the chili garnish you use), give it a try tonight!

14 oz extra firm tofu
1 tsp sesame oil
2 tsp plus 2 Tbsp soy sauce, divided
1/4 tsp ground black pepper
1 Tbsp peeled and finely grated or chopped ginger
5 Tbsp vegetable or chicken stock
2 tsp cornstarch
1/2 tsp sugar
1 Tbsp vegetable oil
2 garlic cloves, peeled and very finely grated or chopped
8 oz oyster mushrooms, tough bases removed, cut into 1-inch chunks
8 oz shiitake mushrooms, stems removed, sliced into 1-inch chunks
2 spring onions, sliced diagonally
1 hot red pepper (about 3 inches long), seeded and cut into very fine julienne slices

Drain tofu block and cut into 1-inch cubes. Place cubes in between paper towels and let drain further for about 15 minutes.

Place tofu in a shallow dish. Whisk together sesame oil, 2 tsp soy sauce, ground black pepper and ginger in a small bowl. Add to tofu and toss until tofu is well-coated. Cover with plastic wrap and let marinate for 30 minutes.

Whisk together stock, 2 Tbsp soy sauce, cornstarch and sugar in a small bowl.

Heat oil in a wok over medium-high heat. Add the garlic and stir-fry for 30 seconds. Add the mushrooms and stir-fry for 4 minutes. Add the cornstarch mixture and tofu, and gently mix for 1 to 2 minutes. Season with a couple  additional sprinkles of soy sauce, if desired. Remove from heat and place on a serving platter. Garnish with the sliced green onions and red pepper (add more red pepper, if desired). Serve with steamed jasmine rice.

Serves 2 as a main dish, or 4 as part of a Thai meal with other dishes.

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Indonesian Tofu and Shrimp Curry

Indonesian_shrimp_and_tofu_curry_2013-04-16Love this dish. It’s a little more time-consuming, but it’s worth it!

1 block (16 ounces) firm tofu
2 Tbsp canola oil
2 cloves garlic, finely grated
1 small onion, diced
4 tsp sambal ulek or 3 red chili peppers, cored, seeded, and finely chopped
2 tsp turmeric
½ tsp Laos powder
½ tsp terasi
5 kemiri nuts (candlenuts) grated
2 cups light coconut milk
1/2 red bell pepper, sliced in julienne strips
2 Tbsp tamarind water
2 1/4 tsp salt
2 tsp gula jawa
5 salam leaves
2 stalks lemongrass, halved and lightly smashed with the flat part of a knife (optional)
1 Tbsp kecap manis
1 pb large shrimp, peeled, deveined
2 eggs, hard-cooked

On a cutting board, halve the tofu horizontally; cut each half into 12 pieces to make 24 total.

In a large skillet or wok over medium heat, heat 1 tbsp of the oil. Fry the tofu pieces for about 10 minutes, gently tossing them to nicely brown them on all sides. With a slotted spoon, transfer the tofu to a bowl. Set aside.

In a small bowl combine the garlic, onion, chili paste or chilies, turmeric, and nuts. Work the mixture with a spoon to form a paste.

Heat the remaining 1 Tbsp oil over medium heat. Add the spice paste. Cook, stirring, for 3 minutes or until it releases its aroma. Add the coconut milk, red bell pepper, tamarind water, salt, sugar, bay leaves, and lemongrass, if using. Simmer, stirring, for 5 minutes.

Add the shrimp and cook for 1 minute more.

Return the tofu to the pan with the whole eggs. Cook, stirring gently, for 2 minutes or until the shrimp is cooked through.

Remove the eggs from the sauce. Halve them and set them on top of the dish. Serve with steamed jasmine rice.

Serves 4.