RSS Feed

Posts Tagged ‘tofu’

  1. Hakka Tofu with Mushrooms

    May 13, 2018 by admin

    I was making Soy-braised Chicken and Mushrooms for my family, as part of my exploration of Hakka cuisine, and decided to try making it with tofu for my vegetarian daughter.  She liked it well enough, though did mention that the tofu didn’t quite absorb the broth and she didn’t think it was as flavorful as she’d liked. Perhaps seitan would be a better bet for this dish.


    • 6 dried shiitake mushrooms
    • 1 cups hot water
    • 1 Tbsps. vegetable oil
    • 1″ fresh ginger, peeled and thinly slivered
    • 1 Tbsps. minced garlic
    • 1 lb extra-firm tofu
    • 2 Tbsp kecap manis
    • 1/2 tsp salt
    • 1/4 tsp ground white pepper
    • 2 greens onions, including green tops, cut in 2″ lengths


    Soak dried mushrooms in hot water for 20 minutes to 2 hours. Remove mushrooms from the water, reserving both.  Squeeze out extra water from mushrooms, and cut mushrooms in half. Strain the water through a fine mesh to catch the sediment. Set both water and mushrooms aside.

    Heat oil over high heat in a wok. Add ginger and garlic and stir fry until the garlic starts to brown. Add tofu and stir fry for a couple of minutes. Add the mushrooms and the mushroom water. Add the kecap manis. Bring to a boil, then bring down heat to low, cover the wok and simmer until the tofu is warmed through, about five minutes.

    Using a slotted spoon, remove tofu and mushrooms from the pan and set aside. Bring heat to high and reduce cooking liquid until it’s about half a cup. Taste and season with salt and pepper. Add the green onions. Return tofu and mushrooms to the broth, warm if necessary, and then serve.


  2. Tofu Ropa Vieja

    April 18, 2018 by admin

    I made Ropa Vieja for dinner tonight, one of my old-time favorites, and decided to serve the same thing to my vegetarian daughter.  She was quite happy with the results. Really, all I did was make the sauce, reserve some of it before I added the beef, add some vegetable base and tofu.  She was happy and I was happy I was able to feed her.  I’m sure you can substitute another meat substitute for tofu, but that’s what I had at home.  I always serve this with fresh sourdough bread.

    Tofu Ropa Vieja


    • 1 Tbsp olive oil
    • 1 onions, chopped
    • 2 garlic cloves, chopped
    • 1/2 green bell pepper, chopped
    • 1 cups tomato sauce
    • 1/2 cup red wine
    • 1 bay leaf
    • 1/2 tsp vegetable base
    • salt & pepper to taste
    • 1 lb extra-firm tofu, cubed


    Heat olive oil over medium heat in a medium sauce pan.  Add the onion and garlic and cook until they start to caramelize.  Add the bell pepper and cook until soft.  Add the tomato sauce, wine, bay leaf and vegetable base.  Season with salt and pepper to taste and bring to a boil.  Cover, reduce the heat to low and cook for 15 minutes.  Uncover, and the tofu cubes and cook for another 15 minutes.  Taste for seasoning and serve.

  3. Tofu Marsala

    April 16, 2018 by admin

    Tonight I made chicken Marsala for Mike and I and adapted the recipe so that Mika, my vegetarian daughter, could have it with tofu.  Really, all it took to adapt it was to use a separate pan to cook the chicken and substitute tofu for the chicken.  But here it is in case she ever wants to make it herself.  It was truly delicious.

    • 3 Tbsp butter
    • 1 small shallot, minced
    • 8 oz button mushrooms, sliced
    • 1/2 cup + 2 Tbsp Marsala wine
    • 1 1/2 tsp vegetable base
    • 3/4 cup water
    • 2/3 cup whipping cream
    • 1 lb extra firm tofu, sliced
    • 1 tsp lemon juice
    • dash of dried or chopped sage
    • salt & pepper to taste

    Melt butter over medium heat in a frying pan.  Add the shallot and cook for one minute.  Add the mushrooms and cook, stirring occasionally, until the liquid evaporates.  Set aside.

    Bring Marsala wine to a boil in a medium size sauce pan.  Boil for 30 seconds and then add vegetable base, water, whipping cream and reserved mushrooms.  Comine and cook over low heat for 10 minutes.

    Meanwhile, pan-fry tofu slices.

    When sauce is ready, add the remaining 2 Tbsp Marsala wine, the lemon juice and the sage. Stir and taste. Adjust seasoning if necessary.  Serve the pan-friend tofu with the sauce.