Wednesday, September 30, 2009

Recipes of Tofu

Crispy Tofu with Fragrant Herb Topping

An exotic, spicy side dish.

Crispy Tofu with Fragrant Herb Topping

  • Cooking time: 20 minutes +
  • Servings: 3

Note: adding coriander too early causes water to leach out and thin mix.

Ingredients Amount
tofu (cut into 8 equal cubes) 1 block (400 g or about 14 oz.)
sesame oil 4 tbsp
garlic (finely chopped) 1 clove
red chili pepper (cut in half with seeds removed) 1
dried small chinese shrimp (optional, roughly chopped if preferred) 4 tsp
long green onion (naganegi; may substitute leek; finely chopped) 1/2 cup
flour to coat tofu
vegetable oil for frying
coriander (cilantro; chopped) 4 tbsp
Kikkoman Soy Sauce 3 tbsp
(A) Marinade
vegetable oil 2 tbsp
Kikkoman Soy Sauce 1 tbsp
garlic (thinly sliced) 1/2 clove


  • Mix (A) in a plastic bag and place tofu cubes inside. Marinate tofu for at least an hour, but not much longer so as not to thin the marinade from water leaching out.

  • Heat garlic and chili pepper in sesame oil over low heat until fragrant.

  • Remove chili pepper from oil; add shrimp and fry until crispy.

  • Remove pan from heat and allow to cool.

  • Place chopped green onion in a bowl and empty frying pan contents over it. Set aside as final topping for tofu.

  • Remove tofu cubes from marinade, pat dry and coat with flour.

  • In a non-stick pan, heat vegetable oil for frying over medium heat.

  • Fry tofu cubes, turning each over once carefully until golden brown.

  • Just before serving, add coriander (chopped approx. 3mm, 1/8 in., including stems) and soy sauce to topping previously set aside.

  • Place hot tofu cubes on platter, garnish with topping and serve immediately.

Japanese-style Hamburger Steak

A truly exotic twist on the venerable hamburger.

Japanese-style Hamburger Steak

  • Cooking time: 40 minutes
  • Servings: 2

Ingredients Amount
freeze-dried tofu 2 blocks
onion 1/4
cooking oil 1 1/2 tbsp
lotus root 40g
beef and pork (minced) 120g

(A) Hamburger seasoning

Kikkoman Soy Sauce 1/2 tbsp
sake 1 tbsp
egg 1
flour 1 tbsp
enoki mushurooms 1/2 bunch
fresh shiitake mushrooms 2
green onions 2

(B) Sauce

Kikkoman Soy Sauce 1 1/2 tbsp
sake 1 tbsp
vinegar 1 tbsp
sugar 1 tsp
dashi (stock made from bonito) 1 tsp
potato starch 2 tsp


  • Put minced beef and pork, tofu and (A) in a bowl, and mix well. Add onion, lotus root, egg and flour, and stir well to form a sticky paste. Divide the paste in half and make two oval patties. Heat 1 tbsp cooking oil in a frying pan and fry the patties.

  • Remove tough stems of enoki mushrooms and cut mushrooms in half. Remove stems of shiitake mushrooms and cut mushrooms into thin strips. Put 2/3 cup water, (B), enoki and shiitake mushrooms in a pan. Dissolve potato starch in water and add to mixture when it boils to make a thick sauce.

  • Place each hamburger steak on a plate and add the sauce. Chop green onions diagonally and sprinkle on top.

Tofu and Fish in Kombu (Kelp) Pot

An exotic dish for entertaining guests. A soup with fish and tofu is placed in a pot made from kelp seaweed and cooked over a grill.

Tofu and Fish in Kombu (Kelp) Pot

  • Cooking time: 35 minutes
  • Servings: 4

Ingredients Amount
dried wide kombu (giant kelp) 4 pieces of 30 cm (12 in.)
white meat fish 300 g (10 oz.)
salt to taste
tofu 2 blocks
green onions 4
assorted mushrooms 100 g (3 oz.)

(A) Dipping Sauce

Kikkoman Ponzu Sauce for dipping
Momiji-oroshi (grated daikon and chili pepper) for dipping


  • Soak kombu in water for 15 minutes to soften; remove and pat dry.

  • Cut fish into bite-sized pieces, sprinkle with salt and set aside for 10 minutes. Pour boiling water over fish, then cool immediately in ice water.

  • Cut tofu into small cubes, and slice green onions into 4 cm- (2 in.-) lengths. Coarsely chop mushrooms.

  • Fill kombu "pot" with water and heat by placing over a grill or paraffin flame. Add fish, tofu, wakegi and mushrooms and cook until all ingredients are done.