1. Chili Tofu and Shrimp
Ingredients (for 2 servings)
・4.6 oz (130g) Tofu
・2.8 oz (80g) Shrimp
・1 tbsp Sake (or White wine)
・2-3 tbsp Potato starch
・Oil for frying
・1.7 oz (50g) Onion
・2 cloves of Garlic
・2 tbsp Oil
・1-2 tsp Doubanjiang☆
・1 tsp Grated ginger☆
・3.5 tbsp Ketchup☆
・1-2 tbsp Sugar☆
・1/2 tsp Soy sauce☆
Direction
1. Cut the tofu into bite-sized pieces and place on a paper towel, then place another paper towel on top of the tofu. Leave in place until it is time to fry in oil.
2. Finely chop onion and garlic. Put oil (2 tbsp) in a frying pan and fry garlic over low heat so that it does not burn. Remove the garlic once the garlic has changed color slightly and the oil is fully infused with the garlic aroma.
3. Fry onions in garlic-scented oil. Fry on low heat for another 3 minutes after onions turn transparent.
4. Turn off the heat once and add all the ☆ seasonings. Turn on the heat and cook lightly, then turn off the heat.
5. Prepare the shrimp and soak them lightly in sake, if available, to remove any smell. Then, pat dry with paper towels and sprinkle with potato starch. Sprinkle potato starch over the previously drained tofu.
6. Fry the shrimp and tofu in oil and transfer directly to a pan of sauce after lifting from the oil. (Heat up the sauce a little just before transferring the shrimp and tofu.) Mix the sauce well with the shrimp and tofu, and lightly stir-fry to complete the dish.
2. Egg and Tofu Bowl
Ingredients (for 1-2 servings)
・6.3 oz (180g) Cooked rice
・4.6 oz (130g) Tofu
・1.7 oz (50g) Onion
・Crab stick (Imitation crab meat)
・1 Egg
・3 tbsp Water☆
・1/2 tbsp Sake☆
・1/2 tbsp Soy sauce☆
・1/2 tbsp Mirin☆
・1/2 tbsp (or 1 tsp) Sugar☆
・1 tsp Chicken stock powder (Shantung)☆
Direction
1. Cut the tofu into bite-sized pieces and cut onion into wedges.
2. Put ☆ in a small frying pan, mix well, add onion and heat.
3. Cook over medium heat, and when the onions are almost soft, add the tofu and cook for a few minutes.
4. When the tofu has fully absorbed the sauce, add the crab stick, add the beaten egg, and cook until the egg is the desired consistency.
5. Place rice in a bowl and top with tofu and egg.
3. Addictive Lotus Root and Tofu Stir-fry
Ingredients (for 2 servings)
・9.2 oz (260g) Tofu
・5.3 oz (150g) Lotus root (Renkon)
・1-2 tbsp Potato starch
・Oil for frying
・2 tbsp Soy sauce☆
・2 tbsp Mirin☆
・2 tsp Rice vinegar☆
・2 tsp Sugar☆
・1/2 tsp Grated garlic☆
・1/2 tsp Grated ginger☆
・1 tsp Chicken stock powder (Shantung)☆
Direction
1. Cut the tofu into bite-sized pieces and place on a paper towel, then place another paper towel on top of the tofu. Leave in place until it is time to stir-fry.
2. Peel lotus root with a peeler and cut into bite-size pieces. Coat with potato starch and fry in oil until crisp.
3. Add ☆ to frying pan and mix well. Bring to a light boil, add fried lotus root and drained tofu, and mix well.
4. Easy Tofu Curry
Ingredients (for 2 servings)
・Cooked rice
・9.2 oz (260g) Tofu
・5.3 oz (150g) Tomato
・3.5 oz (100g) Onion
・1.7 oz (50g) Carrot
・1.7 oz (50g) Bell pepper (optional)
・1.7 oz (50g) Pork belly or Bacon
・1 clove of Garlic
・1 tsp Minced ginger
・1 tbsp Oil
・1 tbsp Curry powder (S&B)☆
・3 tbsp Ketchup☆
・2 tbsp Sake☆
・1 tsp Oyster sauce☆
・1 tsp Soy sauce☆
・1 tsp Sugar☆
・1/2 tsp Consomme☆
・A pinch of Salt
Direction
1. After wrapping the tofu in paper towels, place a weight on top and drain.
2. Finely chop garlic, onion, carrot, bell pepper, and pork belly. Peel and chop tomatoes. Reserve a little tomato, cut into small pieces, for topping.
3. In a frying pan, lightly fry the garlic with oil, then add the pork belly and ginger. When the meat changes color, add the onion and carrot and fry until softened.
4. Add tomatoes and ☆ and mix well. Simmer for a while. When the water content is reduced, add the drained tofu, tearing it into pieces by hand.
5. Cook until the water in the curry is reduced, using a spatula to break up the tofu.
6. Finally, add the bell peppers and cook lightly, then taste and add a little salt if needed. Serve over rice to complete the dish.
5. Stir-fried Tofu and Chinese Chives with Miso
Ingredients (for 1-2 servings)
・4.6 oz (130g) Tofu
・1.7 oz (50g) Onion
・1.7 oz (50g) Chinese chive
・1 tsp Oil
・1 tbsp Miso paste☆
・1 tbsp Mirin☆
・1 tsp Oyster sauce☆
・1 tsp Soy sauce☆
・1 tsp Sugar☆
Direction
1. Cut the tofu into bite-sized pieces and place on a paper towel, then place another paper towel on top of the tofu. Leave in place until it is time to stir-fry.
2. In a small bowl, make miso sauce with ☆. Cut onion into wedges. Chop Chinese chive.
3. Put a little oil in a frying pan and fry onions. When the onion softens to a certain degree, add the tofu and brown it lightly on both sides.
4. Add Chinese chives and miso sauce, mix well, and stir-fry for a few minutes.
6. Niku Tofu (Traditional Beef and Tofu Stew)
Ingredients (for 2 servings)
・9.2 oz (260g) Tofu
・4.6 oz (130g) Thinly sliced beef
・4.2 oz (120g) Shirataki (Konjac) noodles
・2.8 oz (80g) Onion
・3.5 tbsp Water☆
・2.5 tbsp Soy sauce☆
・2 tbsp Sake☆
・2 tbsp Mirin☆
・1 tbsp Sugar☆
Direction
1. Cut tofu into large pieces, wrap in paper towels and drain lightly.
2. Boil shirataki (konjac) noodles in a separate pot for 2 minutes beforehand.
3. Cut onion into wedges. Cut the thinly sliced beef into bite-sized pieces. Put ☆ in a pot, and simmer onion first. When it boils, add beef. Once the beef is cooked, take it out.
4. Add tofu and shirataki noodles to the pot and cook for 2 minutes. Turn the tofu over halfway through.
5. Turn off heat and return beef. When the temperature of the pot drops, submerge the beef in the broth and let the flavors soak in. If tofu or other items are not in the soup, turn them around in the middle to allow the flavors to soak in throughout. If possible, allow it to cool for about an hour while allowing the flavors to soak in.
