Recipes of Tofu

Crispy Tofu with Fragrant Herb Topping

An exotic, spicy side dish.

• 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

Directions
	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. 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 • pepper • 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 Directions 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. 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 Directions 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. 6.