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.

Now is Time to make Tofu

First we need to make soy milk:

1. Soak the dried soybeans in 4 1/2 cups water for at least 8 hours (you'll need to soak them longer if it's cold). I usually soak mine overnight or up to 24 hours if it's chilly out.

2. Grind the soybeans in batches with their soaking water in a food processor/blender until the beans are ground fine.
3. In a large pot, bring 5 cups of water to a boil and then add the ground soybeans.

4. Over medium heat, bring the mixture almost to a boil stirring continuously with a wooden spoon to prevent sticking. Right before it comes to a boil, reduce the heat to low and cook the beans for an additional 8 minutes, stirring (it will foam up A LOT during this process. If the foam gets to high, just flick a few drops of cold water over the top. That should cause the foam level to fall back down.

5. Strain the hot mixture through a colander lined with a finely woven cotton cloth that is sitting over a bowl or pot. You want to catch the liquid--that liquid is your soy milk which you'll be using now to make your tofu.
6. Carefully gather up the sides of your cloth and twist it closed (you may want to wear gloves to protect your hands from the heat). Using a jar or potato masher, press sack against colander, squeezing out as much soy milk as possible. You will be surprised at how much you will be able to squeeze out!
7. The pulp left in the cloth is called okara and is very nutritious (I'll be giving you some ideas on how to use it later in the week).

Okay, now to make the actual tofu:

8. In a cup, mix together your chosen coagulant with 1 cup water and stir until dissolved.
9. Quickly rinse out the cooking pot and put it back on the stove. Transfer the soy milk to the pot, and cook it over low heat, stirring continuously with a wooden spatula. When the of the soy milk is between 150 to 155 degrees Fahrenheit, remove the pot from the heat.
10. Add half of the coagulant mixture to the soy milk, stirring with a spatula in a whirlpool pattern. After stirring vigorously 5 or 6 times, bring spoon to a halt upright in the soy milk and wait until all turbulence ceases. Then add the remaining coagulant mixture, and this time stir gently in a figure eight pattern. When you notice that the soy milk is beginning to coagulate, cover the pot and let it sit for 15 minutes.
11. Line a colander with a clean tightly woven cotton cloth and set the colander over a bowl that can support it, or in the kitchen sink. With a soup ladle, gently transfer the coagulated soy milk into the cloth-lined colander (or tofu press if you're using one).
12. Fold the cloth over the top of the coagulated soy milk, and place a weight of about 1 1/2 pounds on top and let stand for about 15 minutes (I use a very scientific weight system of canned goods). I like to place something between the tofu and the weight (like a plate) so that the weight is evenly distributed and gives better shaped tofu. This pressing process is to press out excess water and make the tofu firm.
13. Place a large bowl in the sink and fill it with cold water. Remove the weight from the tofu, unfold the cloth, and gently transfer the tofu into the bowl of cold water. Gently run cold water from the tap into the bowl for 15 minutes, without letting the water hit the tofu directly.

14. Serve the tofu immediately or store it in fresh cold water in the refrigerator.

If you made your tofu in a colander, you will end up with some odd shaped pieces,

but once you chop it up, no one will know, and it will still be just as delicious!


Still not convinced that you want to put in the time and effort to make tofu? Tomorrow I'll be sharing a method for making quick tofu that takes less than an hour from start to finish.

Tofu Making Resources:

• Recipe: My recipe is a result of trial and error and these three wonderful books: The Book of Tofu, The Tofu Book: the New American Cuisine, and The Japanese Kitchen.
• Tofu press and coagulants: Amazon.com carries a small press as well as nigari, but the same press can be bought through the Soy Milk Maker wholesale Website for almost a quarter of the cost. They also sell a larger wooden press, as well as several coagulants. This is where I've been buying my supplies, and they've been wonderful to work with so far. These items are also often available at Asian markets, so check those if any are nearby before ordering anything online!