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Recipes that include tofu

Peking Duck Soup

Saturday, February 20, 2010

I love Peking Duck, but who doesn’t. The combination of thin crisps of skin (like duck chips), the sweet hoisin sauce, and the soft warm wraps is irresistible. Just the thought can put me into a nice dreamy nap. But, I also absolutely adore Peking Duck Soup. If you’ve had Peking Duck served at the table before, you’ve seen the way the chef make slices to maximize skin on each piece. It’s all about that glistening duck fat coated skin. Do you ever wonder what happens to the rest of that duck?

Peking Duck Soup 11

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Hot & Sour Soup

Wednesday, December 16, 2009

I consider Hot & Sour Soup a stuffy nose remedy. Like wasabi, it instantly opens the flood gates, and for a heavenly 10 minutes after drinking this soup, you can breathe, through both nostrils if you’re lucky.

Hot & Sour Soup 5

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Shrimp Stuffed Tofu

Tuesday, July 7, 2009

Shrimp Stuffed Tofu

You are in for a real treat! Shrimp Stuffed Tofu is a childhood favorite of mine. I remember watching my mom make it and getting excited instantly. Lon just tried it for the first time this weekend and hasn’t stopped talking about it. He took some left-overs to work for lunch and said it was still amazing.

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Tofu and Mushrooms

Friday, June 26, 2009

You may have noticed a ton of Chinese recipes this week. It’s because my mom taught me a whole bunch on Monday, and normally I would have spread out the posts, but then we got sick, and these are all I have. Without these, the blog wouldn’t have been updated this week, or it would have been about saltines, ginger ale, and the flavors of different cold and flu medicines.

So here’s another great vegetarian recipe, healthy and flavorful. It’s a full meal if you throw it on some rice, or it’s a nice tofu course for a family-style meal. Left-overs can be kept in the fridge, and then it reheats wonderfully in the microwave.

Tofu and Mushrooms 2

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Ma Po Tofu

Tuesday, March 3, 2009

Ma Po Tofu 2

*above picture was added (old removed) 11/16/13

Ma Po Tofu is actually very easy to make. It’s one of the first recipes I asked my mom to teach me. It’s a little difficult to give you exact measurements for the recipe though. There are so many types of tofu, from silken to firm, all giving off different amounts of water when cooked. All of them taste good. It’s just a matter of preference. The picture above is one made with medium firm tofu, which Lon prefers. The one below is a soft tofu, which I like equally as much as the firmer tofu. This recipe is also quite mild, suitable for most, but if you like things spicy, you can add more chili garlic sauce.

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Fish Head Soup

Wednesday, December 24, 2008

As a holiday gift, I’m giving you the recipe for one of my all time favorite things to eat in the winter: Fish Head Soup. I asked my mom to teach me how to make it the other day. Unfortunately, that means some of the measurements are not exact. I did my best to catch things and measure them before my mom threw it in, but sometimes I failed. Use this as a guideline, then taste, and adjust to preference.

Traditionally, Fish Head Soup is made with a fish head, but they messed up at the supermarket. My mom asked them to cut the fish in half and instead of cutting it in half cross-wise, they cut it length-wise. You can make it either way.

fish

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Tofu Salad with Spicy Sesame Dressing

Saturday, October 4, 2008

As usual, I’m not giving amounts for the salad cause you can use more or less of whatever you want. The recipe for the dressing is given though. I start with green salad bowl leaf lettuce and radicchio travesio. In Asian style salads, I like to use blanched carrots. (Just julienne the carrots and throw them in boiling water for a few seconds and then rinse them under cool water.) They have a great bright orange color and are just a bit more tender. I also julienne some seedless cucumbers, and then add my baked tofu chunks on top.

blanched carrots

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Do Fu Gan and Veggies in Black Bean Sauce

Tuesday, September 9, 2008

There’s a very firm tofu product called Do Fu Gan. It’s way more firm than “firm” tofu. This package is labeled Flavored Tofu, which is such a dumb name. I know it doesn’t look so appetizing, but it’s great stuff, trust me.

Flavored Tofu Bean curd

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Soba with Spicy Tofu and Edamame

Monday, August 25, 2008

This recipe has been swimming around in my head for a while, editing back and forth, with nothing written down. I finally let it materialize and I’m very happy with it. Even Mr. Soba-hater, Lon, gave me the thumbs up. It’s really refreshing and perfect for summer so make sure to try it before fall comes around.

Soba with Spicy Tofu 3.jpg

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Improved Baked Tofu

Thursday, December 20, 2007

We had friends over for dinner tonight and since one of our guests was a vegetarian, I decided to try to improve on that tofu recipe I had been working on for Lon. With just a few changes to the preparation and baking temperature (marinade staying the same), Lon loved the texture. Our guests seem to like it as well. It’s not the most attractive looking tofu but it does taste good. My improved recipe is below the picture (photo updated 9/15/15)…

Slow Baked Tofu

Start with 1 Block (16-18oz) Tofu

Marinade

  • 3 tablespoons soy sauce
  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons mirin
  • 1 teaspoon sesame oil
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon ground ginger
  • 1 shallot, minced
  • 1 pinch white pepper

Instructions

  1. Prepare as directed in the about.com method.
  2. Marinate overnight. Turning over once.
  3. Place tofu on a baking sheet covered with aluminum foil. Save marinade.
  4. Bake in a preheated 300 degree F oven for 30 minutes. Pour the remaining marinade over the tofu. Continue baking for another 30 minutes. Serve.

In case you’re curious about what else we had for dinner:

  • Scallion Fried Rice
  • String Beans in Sa Cha Sauce
  • Chicken Curry Stew
  • Baby Bok Choy
  • Baked Tofu
  • Chocolate Cake with Cognac Ganache Glaze
  • Fruit Tart (Shayna brought it from Whole Foods. It was really good!)

 

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