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ISO: ISO rec using silken tofu - bought some and now can't find the recipe i was wanting to make.
- Thread starter wildwoods
- Start date
In Search Of:
REC: Ma Po Tofu--I really love this stuff and if you use the silken tofu. . .
cube it and hold it in the hot water as directed, it holds the cube shapes well.
Jeeze, I love this stuff--I guess I need to make it soon!
Also, if you don't like it spicy hot, just use a tablespoon of fermented (black) bean paste and you get what some chinese restaurants around here call "family style" tofu. You can also throw in pre-cooked veggies of just about any sort just make sure they are hot and add them after the end mixing of the tofu with sauce.
Ma Po Tofu
2 blocks tofu (soft or medium, or to taste)
2 T oil
½ lb ground meat (pork is originally used)
6 quarter sized slices of fresh ginger, peeled and minced
6 cloves garlic, minced
1T dry sherry (or shaoshing wine)
1 T hot bean paste OR 1 T bean paste and 1 teas. hot chili paste (Guilin Chile Paste)
1 T dark soy sauce (thin)
1 cup chicken or meat stock (broth)
2 teas. Cornstarch dissolved in 1T water
1(more) T soy sauce (as above)
2 teas. toasted sesame oil
4 whole green onions (scallions) finely sliced, divided into 2 piles: 3 onions in one pile and 1 sliced onion in another
Hot chile Oil, to taste if desired (or use more chile paste)
Cut tofu into ½' cubes. Cover with hot water and hold while you make the sauce.
Heat a large frying pan on med heat till hot; add oil, swirl to glaze pan and heat oil for about 30 seconds. Stir the ginger and garlic into the oil for a few minutes. Add the ground meat and fry till all pink is gone, stirring to break it up into small bits. Add the sherry , hot bean paste and soy sauce and stir all well to season meat. Lower the heat somewhat and stir in the meat or chicken stock.
Drain the tofu in a colander, shake off excess water and add to the pan of meat. Stir gently to mix and even out the contents of the pan. When the mix bubbles, turn heat to medium low and simmer for 5 minutes, carefully mixing once or twice, being careful not to mash the tofu.
Mix the cornstarch mixture and soy sauce and pour it in a circle over the meat and tofu, add the sesame oil and stir immediately but gently till the sauce thickens. Scatter the larger portion of green onions over all and turn gently to incorporate into the mixture. Pour into a how serving dish and scatter the rest of the onions on top. Serve with hot rice.
cube it and hold it in the hot water as directed, it holds the cube shapes well.
Jeeze, I love this stuff--I guess I need to make it soon!
Also, if you don't like it spicy hot, just use a tablespoon of fermented (black) bean paste and you get what some chinese restaurants around here call "family style" tofu. You can also throw in pre-cooked veggies of just about any sort just make sure they are hot and add them after the end mixing of the tofu with sauce.
Ma Po Tofu
2 blocks tofu (soft or medium, or to taste)
2 T oil
½ lb ground meat (pork is originally used)
6 quarter sized slices of fresh ginger, peeled and minced
6 cloves garlic, minced
1T dry sherry (or shaoshing wine)
1 T hot bean paste OR 1 T bean paste and 1 teas. hot chili paste (Guilin Chile Paste)
1 T dark soy sauce (thin)
1 cup chicken or meat stock (broth)
2 teas. Cornstarch dissolved in 1T water
1(more) T soy sauce (as above)
2 teas. toasted sesame oil
4 whole green onions (scallions) finely sliced, divided into 2 piles: 3 onions in one pile and 1 sliced onion in another
Hot chile Oil, to taste if desired (or use more chile paste)
Cut tofu into ½' cubes. Cover with hot water and hold while you make the sauce.
Heat a large frying pan on med heat till hot; add oil, swirl to glaze pan and heat oil for about 30 seconds. Stir the ginger and garlic into the oil for a few minutes. Add the ground meat and fry till all pink is gone, stirring to break it up into small bits. Add the sherry , hot bean paste and soy sauce and stir all well to season meat. Lower the heat somewhat and stir in the meat or chicken stock.
Drain the tofu in a colander, shake off excess water and add to the pan of meat. Stir gently to mix and even out the contents of the pan. When the mix bubbles, turn heat to medium low and simmer for 5 minutes, carefully mixing once or twice, being careful not to mash the tofu.
Mix the cornstarch mixture and soy sauce and pour it in a circle over the meat and tofu, add the sesame oil and stir immediately but gently till the sauce thickens. Scatter the larger portion of green onions over all and turn gently to incorporate into the mixture. Pour into a how serving dish and scatter the rest of the onions on top. Serve with hot rice.
Recipe Goldmine has quite a few, although I haven't tried any >>
http://www.recipegoldmine.com/tofu/tofu.html
http://www.recipegoldmine.com/tofu/tofu.html
and RecipeZaar has a lot (the chocolate mousse pie sounds good!) >>
http://www.recipezaar.com/recipes.php?categ=soy-tofu%2Cdesserts
http://www.recipezaar.com/recipes.php?categ=soy-tofu%2Cdesserts
Here's one that sounds good: Chocolate Tofu Mousse Pie
http://www.veganconnection.com/recipes/chocpie.htm
http://www.veganconnection.com/recipes/chocpie.htm
Here's one I made looooooooong time ago... REC: Pumpkin Pie
Mori-Nu's No Cholesterol Pumpkin Pie
Filling:
2 10.5 oz. packages Tofu Silken/Soft, drained
2 egg whites
1-1/2 cups canned pumpkin, solid pack
1/2 cup sugar (I recommended ALSO adding 1/4 cp. brown sugar)
scant 1/4 tsp. salt
2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1 unbaked pie shell
Preheat oven to 425 deg.
In blender or food processor, whip ingredients until thoroughly combined and smooth. Pour into 9" unbaked pie shell. Bake 15 min. at 425 deg. Reduce to 350 deg. and bake an additional 50-55 min. It is done when toothpick inserted in center comes out almost clean. Cool. Cut into 8 servings.
Per serving: 107 calories, 5g protein, 2g fat, 85mg sodium, 0 mg cholesterol
Mori-Nu's No Cholesterol Pumpkin Pie
Filling:
2 10.5 oz. packages Tofu Silken/Soft, drained
2 egg whites
1-1/2 cups canned pumpkin, solid pack
1/2 cup sugar (I recommended ALSO adding 1/4 cp. brown sugar)
scant 1/4 tsp. salt
2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1 unbaked pie shell
Preheat oven to 425 deg.
In blender or food processor, whip ingredients until thoroughly combined and smooth. Pour into 9" unbaked pie shell. Bake 15 min. at 425 deg. Reduce to 350 deg. and bake an additional 50-55 min. It is done when toothpick inserted in center comes out almost clean. Cool. Cut into 8 servings.
Per serving: 107 calories, 5g protein, 2g fat, 85mg sodium, 0 mg cholesterol