by Hui Leng Tay
Place tofu on a plate. Drizzle soy sauce and Worcestershire sauce over the tofu. Top with chili, green onions, and fried shallots.
Add the sesame oil and vegetable oil to the rice cooker, cover, and set to Cook. Heat the oil about 3 to 5 minutes until almost smoking (covering rice cooker will induce smoking). Pour the hot oil over the tofu.
Serve immediately with steamed rice.
Tofu Curry
This tofu vegetable curry is a milder and sweeter curry and uses ready available peanut butter instead of making peanut paste from scratch.
INGREDIENTS | SERVES 2 OR 3
1 tablespoon vegetable oil
3 shallots, chopped
2 cloves garlic, finely minced
1 teaspoon grated ginger
1 teaspoon curry powder
½ teaspoon turmeric
½ teaspoon ground cumin
1 fresh red chili pepper, seeded
1 cup water
2 tablespoons chunky peanut butter
1 cup coconut milk
2 kaffir lime leaves
1 teaspoon brown sugar
1 (10-ounce) block firm tofu, drained and cut into 1-inch cubes
1 green bell pepper, cut to bite-sized wedges
1 red bell pepper, cut to bite-sized wedges
Salt, to taste
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the shallots and fry about 3 minutes until slightly soft.
Add the garlic, ginger, curry powder, turmeric, cumin, and chili and fry about 3 minutes until fragrant, covering rice cooker occasionally in the process of frying.
Stir in the water, peanut butter, coconut milk, lime leaves, and brown sugar. Stir well to mix. Cover the rice cooker at Cook and bring to a simmer.
Once simmering, add the tofu, bell peppers, and salt. Continue to simmer on Warm with the rice cooker covered, stirring occasionally, for about 10 minutes until bell peppers are tender. Served with steamed rice.
Cooking Tip
Use fresh kaffir leaves if possible for best results. Frozen leaves work second best. If you do not have kaffir leaves, substitute about 2 to 3 tablespoons fresh lime juice and 1 to 1½ teaspoons finely grated lime peel.
Mapo Tofu
Typically, in Chinese restaurants you will see a thin, oily, shocking-red film in this dish due to the addition of red chili oil.
INGREDIENTS | SERVES 2 OR 3
1 tablespoon vegetable oil
½ pound ground pork
2 shallots, thinly sliced
½ teaspoon grated ginger
1 clove garlic, finely minced
1 tablespoon hot bean chili paste
1 teaspoon Chinese cooking wine
1 cup water
1 (10-ounce) pack soft tofu, drained, and cubed (about 1-inch cubes)
Ground white pepper, to taste
1 tablespoon finely chopped green onions, for garnish
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the ground pork (break into small even bits) and fry about 8 to 10 minutes until pork turns pink on the surface. Dish out and set side. Leave the remaining oil in the pot.
Add the shallots to the pot and fry about 3 minutes until slightly soft.
Add the ginger, garlic, chili paste, and Chinese cooking wine and fry for 2 minutes until fragrant. Stir in water, cover rice cooker, and bring to a simmer.
Once simmering, return the pork to the rice cooker, add the tofu, cover rice cooker, and allow mixture to come to a simmer again. If the mixture boils too vigorously, switch to Warm and continue simmering for 5 minutes.
Sprinkle with pepper and stir well. Garnish with green onions before serving.
Cooking Tip
Do not stir too frequently after adding the tofu, or you may end up with an overly mushy tofu dish.
Tofu with Shrimp, Meat, and Mushrooms
Depending on personal preferences, you can also use soft or firm tofu to replace medium-firm tofu in this recipe.
INGREDIENTS | SERVES 3 OR 4
1 tablespoon vegetable oil
¼ pound ground pork
1 clove garlic, finely minced
½ teaspoon grated ginger
4–6 medium-sized shrimp, peeled, deveined, and diced
4 fresh shiitake mushroom caps, diced to cubes
1 teaspoon oyster sauce
½ cup water
1 (10-ounce) pack medium-firm tofu, sliced to ½-inch cubes
Salt and ground white pepper, to taste
1 teaspoon finely chopped green onions, for garnish
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the ground pork (break into small even bits) and fry about 8 to 10 minutes until pork turns pink on the surface. Dish out and set side. Leave the remaining oil in the pot.
Add the garlic and ginger to the pot and fry about 3 minutes until fragrant.
Add the shrimp and mushrooms and fry for 2 to 3 minutes until shrimp turn pink, covering rice cooker in the process of cooking.
Add the oyster sauce and water. Stir well, cover rice cooker, and allow to reach a simmer.
Once simmering, return pork to the pot and add the tofu, salt, and pepper. Cover rice cooker and allow to reach a simmer again in about 8 to 10 minutes. If the mixture boils too vigorously, switch to Warm and continue to simmer for the remaining 10 minutes.
Garnish with green onions before serving.
Marinated Scrambled Tofu with Peppers and Onions
You can buy ready-marinated tofu from Asian supermarkets. The tofu usually is pre-marinated in five-spice powder.
INGREDIENTS | SERVES 2 OR 3
1 (10-ounce) block firm tofu, sliced to 1-inch cubes
3 cloves garlic, finely minced
1 tablespoon dark soy sauce
¼ teaspoon ground white pepper
¼ teaspoon ground black pepper
2 tablespoons vegetable oil
½ onion, thinly sliced
½ green bell pepper, diced
Place tofu cubes and garlic in a bowl and combine with soy sauce, white pepper, and black pepper. Set aside to marinate for 15 minutes.
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the onions and fry about 5 minutes until soft. Dish out and set side. Leave the remaining oil in the pot.
Drain the tofu (discard marinade). Add tofu to the pot and fry for 2 to 3 minutes. Add the bell peppers and fry for 2 to 3 minutes until bell peppers are slightly tender, covering rice cooker in the process of cooking.
Toward end of cooking, return the onions to the pot, mix well and cook for another 3 minutes, covering rice cooker in the process of cooking. Dish out and serve.
Cooking Tip
Finely minced garlic, compared to thinly sliced garlic or whole cloves, releases a lot more flavor for marinating purposes. In order to release full flavor for marinating, try crushing the garlic, then mincing it.
Tofu with Butternut Squash
Slice the butternut squash into smaller cubes to reduce cooking time.
INGREDIENTS | SERVES 2 OR 3
2 tablespoons vegetable oil
3 shallots, thinly sliced
1 clove garlic, finely minced
½ teaspoon grated ginger
1½ cups peeled and diced butternut squash (diced into ½-inch cubes)
½ teaspoon cumin seeds
2 tablespoons water
¼ teaspoon ground black pepper
1 (10-ounce) block firm tofu, sliced into ½-inch cubes, drained
1 tablespoon finely chopped cilantro, divided use
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the shallots, garlic, ginger, butternut squash, and cumin seeds. Fry for 3 to 5 minutes, until shallots and butternut squash turn slightly soft, covering rice cooker occasionally in the process of cooking.
Add
the water and pepper. Mix well, cover rice cooker, and allow butternut squash to cook for about 8 to 10 minutes until tender, switching to Warm if the moisture begins to dry off.
Once the butternut squash becomes tender, add the tofu and ½ tablespoon cilantro. Gently mix well and cover rice cooker for about 1 minute. Garnish with remaining cilantro before serving.
Tofu with Bean Sprouts and Spices
As a variation, you can use soybean sprouts instead of mung bean sprouts in this recipe.
INGREDIENTS | SERVES 2 OR 3
1 tablespoon vegetable oil
2 shallots, thinly sliced
½ teaspoon grated ginger
½ teaspoon turmeric
½ teaspoon ground cumin
¼ teaspoon red chili pepper flakes
½ tablespoon butter
Salt and ground black pepper, to taste
1 (10-ounce) block firm tofu, sliced into bite-sized cubes (about 1 inch), drained
3 tablespoons water
3 cups mung bean sprouts
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the shallots and fry about 3 minutes until slightly soft.
Add the ginger, turmeric, cumin, chili flakes, butter, salt, and pepper. Fry about 5 minutes until fragrant, covering rice cooker occasionally in the process of frying.
Add the tofu, water, and bean sprouts. Mix well, cover rice cooker, and allow to reach a simmer.
Once simmering, switch to Warm and cook about 5 to 8 minutes until mixture is almost dry.
Tofu Patties
You can add ½ cup mashed white beans (canned) while mashing the tofu to make the patties more substantial.
INGREDIENTS | SERVES 2 TO 3
1 (10-ounce) block firm tofu, drained
2 shallots, chopped
½-inch piece ginger, sliced
½ teaspoon turmeric
½ teaspoon cumin seeds
1 teaspoon Worcestershire sauce
Salt and ground black pepper, to taste
1 egg
1 teaspoon corn flour
4 tablespoons vegetable oil, divided use (about 2 tablespoons each batch)
In a large bowl, mash the tofu with a fork until thick and pasty.
Combine shallots, ginger, turmeric, cumin seeds, Worcestershire sauce, salt, and pepper in a food processor and blend to a smooth texture.
Mix blended mixture into mashed tofu. Add egg and corn flour into the mixture. Mix with your fingers until evenly combined and mixture is sticky and holds together. Drain excess liquid. Form into patties and set aside.
Add oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the patties (in batches), and fry each side for about 3 minutes or until browned. Cover rice cooker while frying. Repeat with the remaining oil and patties.
CHAPTER 17
Vegetables
Steamed Napa Cabbage with Ham
Snow Peas with Bell Peppers
Steamed Eggplant
Easy Chinese Vegetable Stew
Stir-Fried Long Beans
Stir-Fried Chinese Cabbage
Stir-Fried Asparagus with Scallops
Curry Vegetables
Indian Potato and Cauliflower (Aloo Gobi)
Cabbage and Cauliflower Curry with Peas
Indian Braised Okra
Indian Eggplant Stew
Brussels Sprouts in Oyster Sauce
Buttered Brussels Sprouts
Kale with Mushrooms
French Green Beans and Carrots with Herbs
Creamed Spinach
Buttered Kai Lan with Shallots
Swiss Chard with Raisins
Okra Stew
Steamed Napa Cabbage with Ham
Steamed napa cabbage can never be tasteless and bland when savory ham combines with the sweetness of the cabbage. Substitute deli ham for the Canadian bacon if preferred.
INGREDIENTS | SERVES 4
1 teaspoon oyster sauce
½ cup warm water
1 medium-sized (12 to 16 ounces) napa cabbage, separated into whole leaves and blanched
2 slices Canadian bacon, cut into thin strips
Fill the rice cooker pot with water to about the 4-cup mark. Cover and set to Cook.
Stir the oyster sauce and warm water in a bowl. Set aside as sauce.
Assemble the cabbage leaves on a plate that fits into the steamer insert or basket, layering Canadian bacon strips among and in between the blanched cabbage leaves. Pour the sauce over the cabbage.
When the water in the rice cooker boils, place the steamer insert or basket that holds the plate of cabbage into the rice cooker. Steam, with the rice cooker covered, for 10 to 12 minutes or more, until the leaves soften.
Snow Peas with Bell Peppers
The ends of the pea pods may be fibrous. Prior to using, trim off the tips at both ends of the pod.
INGREDIENTS | SERVES 2
1 tablespoon vegetable oil
1 clove garlic, finely minced
4 fresh shiitake mushroom caps, cut into halves
8 ounces snow peas
3 tablespoons water
½ green bell pepper, seeded and sliced (about ½-inch thick)
½ red bell pepper, seeded and sliced (about ½-inch thick)
Salt and ground white pepper, to taste
Add oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, fry the minced garlic about 3 minutes until fragrant.
Add the mushrooms and fry about 2 to 3 minutes, stirring and covering the rice cooker occasionally in the process of frying.
Add snow peas and continue frying for 2 to 3 minutes, adding the water gradually. Cover rice cooker occasionally in the process of frying.
Add the green and red bell peppers, mix well, and fry for 3 to 5 minutes, covering rice cooker occasionally in the process. Add salt and white pepper to taste and serve.
Steamed Eggplant
Eggplant is known as aubergine or brinjal in different parts of the world.
INGREDIENTS | SERVES 4
½ teaspoon light soy sauce
1 teaspoon sesame oil
2 tablespoons warm water
3 tablespoons hot water
2 small eggplants, ends trimmed, cut lengthwise into 4 slices each
2 teaspoons grated ginger
Fill the rice cooker pot with water to about the 4-cup mark. Cover the rice cooker and set to Cook.
Meanwhile, stir the soy sauce, sesame oil, and hot water in a bowl. Set aside as sauce.
Arrange the eggplant slices, cut-side up, evenly across a plate that fits in the steamer insert or basket. Top with the grated ginger.
When the water in the rice cooker boils, place the steamer insert or basket that holds the plate of eggplant into the rice cooker. Steam, with the rice cooker covered, for 10 to 15 minutes or more, until the eggplant softens and cooks through.
Drizzle the sauce over the steamed eggplant before serving.
Cooking Tip
Eggplant is known for its ability to absorb oil during cooking and may turn out greasy if cooked the wrong way. Steaming is definitely a healthy method of cooking eggplant.
Easy Chinese Vegetable Stew
This dish is often referred to as Lo Han Chai, and is also known as Buddha's Delight. If you are strictly vegetarian, replace the oyster sauce with a vegetarian version, or simply omit it.
INGREDIENTS | SERVES 3 OR 4
1 teaspoon oyster sauce
2 teaspoons brown sugar
½ cup warm water
2 tablespoons vegetable oil
1 tablespoon salted soybeans, mashed with back of spoon
1 head round or napa cabbage, leaves separated, rinsed, and cut into about 2-inch long slices
8 fresh shiitake mushroom caps, cut into halves
½ (10-ounce) pack of firm tofu, sliced to the length of cabbage slices
1 cup warm water (adjust as needed during cooking)
3 ounces mung bean vermicelli, soaked in warm water for 5 minutes to soften
Salt and ground white pepper, to taste
Mix oyster sauce, brown sugar, and ½ cup warm water in a bowl. Set aside as sauce.
Add the oil to the rice cooker, cover, and set to Cook. When the base of the cooker pot gets warm, add the salted soybeans and fry about 3 minutes until fragrant.
Add the cabbage, followed by mushrooms and tofu, and mix well. When cabbage softens, stir in the sauce mixture, mix well, cover rice cooker, and allow to reach a simmer.
Once the mixture is simmering, switch to Warm and simmer, covered, for about 15 or more minutes until vegetables and mushrooms soften, adding water (adjust accordingly from 1 cup) if mixture is too dry. Stir occasionally.
Stir in vermicelli and simmer for another 2 to 3 minutes. Add salt and pepper to taste before serving.
Stir-Fried Long Beans
This recipe is adapted from the classic Szechuan dish Four-Season Long Beans, or Szechuan Sautéed Long Beans. In the original recipe the long beans are deep-fried. This version eliminates the deep-frying, making it easier to prepare at home.