Tofu skin, also know as beancurd skin or yuba, is made from the skin that forms when soy milk is boiled. Wrapping a filling into the tofu skin is a common dim sum dish in Hong Kong. Usually made with a meat filling, I opted for this vegetarian version. For the filling pre-soak dried black…… Continue reading tofu skin rolls
Category: tofu
vietnamese caramel tofu
If you think you don’t like tofu, this might just change your mind. This sweet and salty method of cooking is often used for pork, chicken or fish. Here is a satisfyingly chewy tofu version. Choose a very firm tofu for this recipe. Place the tofu on a plate and cover with another plate. Weigh…… Continue reading vietnamese caramel tofu
black fungus, shiitake mushroom and tofu hotpot
This Chinese style vegetarian (and vegan) dish is substantial enough to be a meal on its own or serve it along with other dishes as part of a banquet. A ceramic pot or tagine is ideal for this dish. In separate bowls soak the dried Shiitake mushrooms and the black (wood-ear) fungus in boiling water…… Continue reading black fungus, shiitake mushroom and tofu hotpot
gado gado 2.0
My first version of gado gado is a little westernised (not such a bad thing) and makes a great meal on it’s own. This recipe, from Fire Islands: Recipes from Indonesia by Eleanor Ford, is a lighter version with a fresher peanut dressing which is served underneath the other ingredients in the traditional manner. It makes…… Continue reading gado gado 2.0
eggplant and tofu in garlic sauce
I love Sichuan food. It’s so full of robust flavour without overpowering the ingredients. This recipe from Serious Eats has the perfect balance of salt, sweet, sour and spice. All the ingredients you might not recognise are readily available at Asian supermarkets. Cut 900g (2 lbs) of eggplants into chunks. Place them in a large…… Continue reading eggplant and tofu in garlic sauce
miso grilled tofu and vegetables
Here’s a lovely way to eat tofu and should appeal to both vegetarians and omnivores. You will need a firm tofu for this meal. For the vegetables I used butternut pumpkin (squash), zucchini (courgettes) and whole Swiss brown mushrooms but the choice of vegetables is flexible as long as they keep their shape reasonably well.…… Continue reading miso grilled tofu and vegetables
shiitake mushrooms
Shiitake mushrooms are used widely in Asian cuisines and considered to have many health benefits. They are widely available in their dried form but are a little harder to find fresh, although Asian stores are a good place to try. We decided to attempt to grow them. This a lengthy procedure with some inherent difficulties for…… Continue reading shiitake mushrooms
spicy tofu with oyster mushrooms
Oyster mushrooms have great texture and robust flavour making this a very satisfying vegetarian meal. Heat oil in a large flat frypan or wok until smoking hot then add 2 brown shallots, 2-3 cloves of garlic and 2-4 red chillies, all finely diced. Next add large squares of tofu (classic Chinese style) and allow them to fry on…… Continue reading spicy tofu with oyster mushrooms
tofu with mushrooms + water spinach stir-fry
The people of Sichuan (Szechuan) Province in China are fond of hot and spicy food. This recipe, adapted from Eating Well Magazine, is no exception although you can moderate it to suit your taste. Drain your fresh tofu on several paper towels. Sprinkle with a little salt on each side. Place more paper towels on…… Continue reading tofu with mushrooms + water spinach stir-fry
black pepper beancurd
A birthday request was fulfilled with Yotam Ottolenghi’s inspiring cookbook Plenty. This first recipe I tried didn’t disappoint. Cut 400g (14oz) of firm tofu (beancurd) into cubes and toss in some cornflour. Shallow fry in batches in hot vegetable oil and remove onto paper towel. Discard the oil and sediment and melt some butter in the same pan. Gently…… Continue reading black pepper beancurd
michelle picker cooks 