Cooking Up A Trio Of Tasty Tofu Creations

Sam Choy
By Sam Choy
Wednesday - May 13, 2009
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This week we’re in the kitchen cooking up the following ono recipes using Aloha Tofu.

TOFU SPRING ROLL

* 2/3 block tofu

* 8 spring roll wraps

* 1/2 pound peeled shrimp

* 3 tablespoons chopped green onions

* 1/3 bunch chives, chopped


 

* ginger juice, squeezed

* 2 tablespoons Japanese sake

* salt and pepper

* 1 lemon

* sweet chili sauce

* vegetable oil, for frying

* potato starch, mixed with water (to seal the spring roll)

For Garnish:

* Chinese parsley

* lettuce

* tomato

Wrap tofu block in a paper towel and let sit for about 20 minutes.

Cut tofu into spring roll wrap-size, square cut about 3/4 to 1 inch.

Chop shrimp and place in bowl; add green onions, chives, ginger juice, sake, salt and pepper, and mix well.

Place spring roll wrap on paper towel, add tofu, chives and shrimp. Wrap well. Seal by using potato starch mix.


Fry at medium heat until golden brown. Cut spring rolls in half if desired.

Place cut spring rolls atop arranged lettuce, tomato and Chinese parsley.

Serve with lemon and sweet chili sauce.

Optional sauce: ponzu or mustard and shoyu

Makes four servings.

FRIED TOFU IN SAUCE

* 1 block firm tofu

* potato starch

* vegetable oil (for frying)

* 1/4 cup grated daikon (Japanese radish)

* 1 cup water

* 1 teaspoon dashi (Japanese soup stock)

* 4 tablespoons mirin (sweet cooking rice wine)

* 4 tablespoons shoyu

Wrap one block of tofu in a paper towel for about 20 minutes. Cut tofu into eight pieces and roll in potato starch. Fry tofu at medium heat until golden brown.

Put fried tofu in a serving bowl or platter, pour the dashi mixture on the tofu and place the grated daikon on top.

For Dashi Mixture (sauce):

In a pot, put water and dashi, then add mirin and shoyu. Bring to a boil and turn off heat.

Makes four servings.

THREE-COLORED DONBURI

* steamed rice

* 1/3 pound ground chicken

* 2/3 block firm tofu

* 20 pieces snow peas, julienne cut

* 4 fresh shiitake mushrooms, chopped

For Ground Chicken Seasoning:

* 6 tablespoons shoyu

* 3 tablespoons sugar

* 3 tablespoons mirin (Japanese sweet cooking rice wine)

* 3 tablespoons sake (Japanese rice wine)

For Scrambled Eggs:

* 4 eggs

* 1 tablespoon sugar * pinch of salt

Wrap the tofu block in a paper towel and set aside for 20 minutes to soak up the moisture.

Sauté ground chicken, tofu and shiitake mushrooms with seasoning ingredients.

Scramble eggs with the sugar and pinch of salt.

Cut the snow peas into slivers (julienne), boil in lightly salted water and drain after cooked.

Mound the hot steamed rice into four individual bowls. On top of each serving, arrange the ground chicken, scrambled eggs and snow peas into three distinct sections.

(Optional): You can use red ginger for coloring.

Makes four servings.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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