THE EVERYTHING® STIR-FRY COOKBOOK
Page 30
Five-Spiced Tofu
Adding five-spice powder to the cornstarch in this recipe gives the fried tofu a brown coating and a unique spicy flavor.
In a small bowl, combine the five-spice powder with the cornstarch. Dredge the tofu in the cornstarch mixture.
Heat a wok or skillet over medium heat. Add the olive oil. When the oil is hot, add the dredged tofu. Stir-fry, gently moving the tofu around the wok, until it is crispy and browned on all sides (about 5 minutes per side).
Garnish the tofu with the chopped green onion before serving.
Sweet and Sour Tofu
Always be sure to quickly stir the cornstarch and water mixture before adding it into the sauce — the mixture tends to separate when left sitting for too long.
In a small bowl, dissolve the cornstarch into the water.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the ginger and garlic. Stir-fry for 10 seconds, then add the tofu cubes. Stir-fry the tofu for 1 minute, gently stirring and moving the cubes around the pan.
Add the Simple Sweet and Sour Sauce, and bring to a boil. Cook for 1 minute, stirring the tofu cubes in the sauce. Add the cornstarch and water solution, stirring to thicken. Stir for another minute to mix the ingredients together. Serve hot.
French-Inspired Fried Tofu
Gruyère, the cheese of choice for classic Swiss cheese fondue, lends a sharp bite to this tofu recipe.
Place the tofu cubes in a medium bowl and add the dried thyme and red wine vinegar. Marinate the tofu for 15 minutes.
Lightly beat the eggs, stirring in the nutmeg, salt, and pepper. Stir in the Gruyère cheese. Dip the tofu cubes into the egg and cheese mixture.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the crushed garlic. Stir-fry for 10 seconds, then add the tofu cubes. Stir-fry, gently moving the tofu cubes through the pan, until they are browned. Garnish with the chopped fresh parsley before serving, if desired.
Serves 3 to 4
1 teaspoon cornstarch
2 teaspoons water
2 tablespoons vegetable or peanut oil
1 teaspoon minced ginger
1 teaspoon minced garlic
14–16 ounces firm tofu, drained and cut into 1-inch cubes
Simple Sweet and Sour Sauce (page 28)
Serves 2 to 4
1 pound firm tofu, drained and cut into ½-inch cubes
¼ teaspoon dried thyme
¼ cup red wine vinegar
2 large eggs
teaspoon nutmeg, or to taste
Salt and black pepper to taste
¼ cup grated Gruyère cheese
2 tablespoons olive oil
2 cloves garlic, crushed
2 tablespoons chopped fresh parsley, optional
Serves 3 to 4
½ cup vegetable broth
1 tablespoon vegetarian oyster sauce
1 tablespoon dry sherry
3½ tablespoons vegetable or peanut oil, divided
1 teaspoon minced ginger
1 red onion, cut into rings
2 ribs celery, cut on the diagonal into ½-inch pieces
½ teaspoon salt
½ pound fresh mushrooms, thinly sliced
1 red bell pepper, cut into bite-sized chunks
1 tablespoon water, optional
1 pound firm tofu, drained and cut into ¾–1-inch cubes
1 teaspoon granulated sugar
Black pepper to taste
Easy Vegetarian Stir-Fry
Made with mushrooms instead of oysters, the vegetarian version of oyster sauce is available at Asian markets or can be purchased online (see Appendix B, “Online Shopping Resources”).
Combine the vegetable broth, oyster sauce, and sherry in a bowl. Set aside.
Heat a wok or skillet on medium-high heat until it is nearly smoking. Add 1½ tablespoons oil, swirling so that it covers the sides. When the oil is hot, add the ginger and stir-fry for 10 seconds. Add the onion, celery, and the salt. Stir-fry for about 2 minutes, until the onion begins to soften, then add the mushrooms. Stir-fry for a minute, then add the red bell pepper. Add 1 tablespoon water if the vegetables begin to dry out during stir-frying.
Push the vegetables to the sides, and add 2 tablespoons oil in the middle. Add the tofu cubes. Stir-fry for 1 to 2 minutes, until they firm up and begin to brown.
Stir in the sauce and bring to a boil. Stir in the sugar, and add the black pepper if using. Stir until heated through. Serve hot.
How to Drain Tofu Draining tofu enhances its ability to absorb the flavors of the food it is cooked with. To drain a block of tofu, wrap it completely in absorbent paper towels. Place the wrapped tofu on a plate and place a heavy object (such as a book) on top. Let the tofu drain for at least 15 to 20 minutes.
Marinated Tofu
Some people find that the strong and unique taste of cilantro is too overwhelming. If you're not a fan of cilantro, substitute chopped fresh parsley.
In a bowl, combine the orange juice, tamari, red wine vinegar, 2 table-spoons olive oil, and cilantro.
Place the tofu cubes in a resealable plastic bag. Pour the orange juice mixture over the tofu cubes. Marinate the tofu in the refrigerator all night, turning the bag occasionally to make sure all of the tofu is coated in the marinade.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 teaspoons olive oil. When the oil is hot, add the tofu cubes. Stir-fry the tofu for 2 minutes or until it is browned. Serve hot.
Types of Tofu Tofu is divided into two main categories, based on its texture. Regular tofu is fairly solid, with fibers running throughout, while the texture of silken tofu is similar to gelatin. Regular tofu comes in several degrees of firmness, ranging from soft to extra-firm.
Serves 2
¼ cup orange juice
1½ tablespoons tamari
1½ tablespoons red wine vinegar
2 tablespoons plus
2 teaspoons olive oil, divided
1 tablespoon chopped fresh cilantro leaves
½ pound firm tofu, drained and cut into ½-inch cubes
Serves 2 to 4
2 cups macaroni
1 tablespoon butter or margarine
6 ounces medium-firm tofu, drained
1½ teaspoons fresh parsley, chopped
4 large eggs
½ teaspoon salt
teaspoon black pepper
4 ounces drained tuna
½ cup milk
¼ cup cream of mushroom soup
2 tablespoons olive oil
1 clove garlic, crushed
1 onion, chopped
¾ cup shredded cheese
2 tablespoons soy sauce, optional
Tuna Tofu Casserole
Feel free to use your favorite type of shredded cheese in this recipe. If you find the total amount of ingredients too large to manage in your wok or skillet, feel free to use only 3 eggs and reduce the tofu to 3 ounces. Use only ¼ cup milk combined with 2 tablespoons cream of mushroom soup.
Cook the macaroni according to the package directions. Drain the macaroni and stir in the butter or margarine.
Mash the tofu in a bowl, mixing in the fresh parsley. In a large bowl, lightly beat the eggs, stirring in the salt and black pepper.
Combine the cooked macaroni with the mashed tofu, eggs, and the tuna. Combine the milk with the cream of mushroom soup in a bowl. Set aside.
Heat a heavy skillet over medium-high heat until it is nearly smoking. Add the oil, moving the skillet so that the oil covers the bottom of the pan. Add the garlic and the onion. Stir-fry for about 2 minutes, until the onion begins to soften.
Add the tuna/egg/tofu mixture. Stir-fry for about 3–4 minutes, until it begins to turn brown and the eggs are cooked.
Add the milk and mushroom soup mixture. Bring to a boil. Stir-fry for 1 minute, then add the shredded cheese and stir-fry for another minute. Stir in t
he soy sauce if desired.
Why Is It Important to Drain Tofu? Think of tofu as a large white sponge. Draining the tofu (also called pressing the tofu) removes all the water, leaving it free to soak up the flavors of the food it is cooked with. Stir-fries made with tofu that has been drained before cooking have a much fuller flavor.
Stuffed Tofu Triangles with Pork
Feel free to adjust the filling by reducing the pork and adding vegetables. Water chestnuts and Chinese dried mushrooms that have been softened in water are both good choices.
Cut each block of tofu in half, diagonally. You should now have 8 triangle-shaped pieces of tofu. Take 1 of the tofu triangles and use a knife to carefully make an insert along the cut edge, being careful not to cut through the sides or the back. This will be the pocket for the stuffing. Repeat with the remaining tofu triangles.
In a medium bowl, combine the ground pork with the soy sauce, brown sugar, black pepper, and 1 teaspoon cornstarch. Marinate the pork for 15 minutes. In a small bowl, dissolve 3 teaspoons cornstarch in the water. In a separate small bowl, combine the chicken broth and oyster sauce.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 1 tablespoon oil. When the oil is hot, add the chopped green onion and half the chopped garlic. Stir-fry for 10 seconds, then add the ground pork. Stir-fry the pork until it is no longer pink and is nearly cooked through. Remove and drain in a colander or on paper towels.
Take a tofu triangle and place it on the cutting board. Carefully spoon a portion (about 1 tablespoon) of the stir-fried pork into the pocket. Continue with the remainder of the tofu triangles.
Heat 2 tablespoons oil in the wok or skillet. When the oil is hot, add the remainder of the chopped garlic. Stir-fry for 10 seconds, then add the stuffed tofu. Let cook until browned on the bottom (about 2 minutes), then add the chicken broth mixture. Simmer for 5 minutes or until the pork is cooked through. Stir the cornstarch and water mixture and add into the pan, stirring to thicken. Serve hot.
Serves 3 to 4
4 blocks firm tofu (14–16 ounces total), drained
½ cup ground pork
1 tablespoon soy sauce
1 teaspoon brown sugar Black pepper to taste
4 teaspoons cornstarch, divided
2 tablespoons water
1 cup chicken broth
2 tablespoons oyster sauce
3 tablespoons vegetable or peanut oil, divided
1 green onion, finely chopped
1 tablespoon chopped garlic
Serves 3 to 4
8 ounces flat rice stick noodles
½ cup vinegar
4 teaspoons lime juice
¼ cup soy sauce
2 tablespoons ketchup
4 teaspoons granulated sugar
2 large eggs
2 tablespoons vegetable or peanut oil
2 shallots, chopped
8–10 jumbo shrimp, shelled, deveined
1 pound firm tofu, drained, cut into 1-inch cubes
1 tablespoon water, if needed
2 cups mung bean sprouts
2 teaspoons chopped red chilies, or to taste
½ cup roasted peanuts, crushed
Pad Thai with Tofu
Made with tofu instead of chicken, this recipe is perfect for pescetarians (people who follow a vegetarian diet but will eat fish).
Soak the rice noodles in warm water for 20 minutes or until they have softened.
While the rice noodles are softening, prepare the other ingredients. Combine the vinegar, lime juice, soy sauce, ketchup, and sugar in a bowl. In a separate small bowl, lightly beat the eggs.
Heat a wok or skillet on medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the chopped shallots and stir-fry for about 1 minute, until they begin to soften. Add the shrimp, stir-frying quickly until they turn pink.
Push the cooked shrimp to the sides and add the tofu in the middle of the pan. Stir-fry for 1 minute, adding more water to the pan if needed.
Add the lightly beaten eggs in the middle and gently scramble. Stir-fry briefly to mix the bits of scrambled egg with the other ingredients. Add the sauce and bring to a boil. Add the noodles, stirring continually. Cook for a minute, then stir in the mung bean sprouts and the chopped chilies. Stir-fry for another minute to mix everything through. Taste and adjust seasonings, adding salt, pepper, or soy sauce if desired. Garnish with the crushed peanuts before serving.
The Nutritional Benefits of Tofu Besides being a rich source of protein, tofu is high in calcium and vitamin B, is low in calories, and has no cholesterol. The only potential drawback to eating tofu is the fat content, which is higher than many types of meat. However, tofu is a good source of healthy omega-3 fatty acids, which help prevent heart disease. A 4-ounce serving of tofu has 86 calories.
Tofu Stew
Extra-firm tofu has a firmer, meatier texture than medium or firm tofu does, making it an excellent substitute for meat in a stew recipe.
Toss the tofu with ½ teaspoon salt.
Heat 2 tablespoons oil in the wok or skillet. When the oil is hot, add the garlic. Stir-fry for 10 seconds and add the red onion. Sprinkle the dried parsley and oregano over the garlic and onion and stir-fry for 2 minutes or until it begins to soften. Add the zucchini, stir-fry for 1 minute, and then add the carrots. Stir fry for 1 minute, sprinkling with ½ teaspoon salt, then add the tomatoes. Splash the vegetables with a bit of water or beef broth if they begin to dry out during stir-frying.
Add the tofu. Stir-fry for 1 minute, gently moving the tofu around the pan.
Add the beef broth. Stir in the Worcestershire sauce. Bring to a boil. Reduce the heat, cover, and simmer for 5 minutes or until heated through. Taste and adjust the seasoning, adding black pepper if desired. Serve hot.
Worcestershire Sauce Invented by two British chemists trying to reproduce the unique flavor found in Indian curries, Worcestershire sauce is a spicy mixture made with tamarind, anchovies, dark soy sauce, vinegar, onions, and other seasonings. Use Worcestershire sauce whenever you want to lend flavor to a stir-fry — just add 1 to 2 tablespoons to the marinade or sauce.
Serves 4
1 pound extra-firm tofu, drained and cut into ½-inch cubes
1 teaspoon salt, divided
3 tablespoons olive oil, divided
2 cloves garlic, chopped
1 large red onion, chopped
1 teaspoon dried parsley
½ teaspoon dried oregano
1 zucchini, cut on the diagonal into ½-inch pieces
2 medium carrots, cut on the diagonal into ½-inch pieces
2 tomatoes, halved and quartered
1 cup beef broth
1 tablespoon Worcestershire sauce
Black pepper to taste
Serves 4
3 cups vegetable or peanut oil, or as needed
1 pound firm tofu, drained and cut into ½-inch cubes
4 pieces thinly sliced ginger, minced
Simple Stir-Fry Sauce (page 16)
Serves 2
2 tablespoons vegetable or peanut oil
½ teaspoon minced ginger
½ teaspoon minced garlic
2 cakes pressed tofu (about 7 ounces) drained and cut into ½-inch cubes
Sesame Sauce (page 19)
1 green onion, chopped
1–2 tablespoons toasted sesame seeds, optional
Twice-Fried Tofu with Stir-Fry Sauce
In this recipe the tofu is deep-fried and then stir-fried with a flavorful sauce. Deep-frying tofu increases its absorbency, but you can stir-fry the tofu instead if desired.
Heat oil for deep-frying in a deep-fat fryer or wok to 360°F to 375°F, making sure you have enough oil to cover the tofu. Carefully add the tofu cubes. Deep-fry the tofu cubes, turning them occasionally, until they are browned (about 2 minutes). Remove the tofu cubes and drain in a colander or on paper towels.
Heat a wok or skillet over medium-high heat until it is nearly smoking, and add 2 ta
blespoons oil. (If you used a wok to deep-fry the tofu, remove all but 2 tablespoons of the oil used for deep-frying from it.) When the oil is hot, add the sliced ginger. Stir-fry until aromatic, then add the sauce. Bring to a boil, then add the tofu. Stir gently to mix the tofu with the sauce. Serve hot.
Sesame Tofu
Sesame Sauce lends a rich flavor to this basic tofu stir-fry. Feel free to prepare the sauce up to 3 days ahead of time and store in the refrigerator until ready to use.
Heat a wok or skillet over medium-high heat until it is nearly smoking. Add the oil. When the oil is hot, add the ginger and garlic. Stir-fry for 10 seconds, then add the tofu cubes.
Stir-fry the tofu for 1 to 2 minutes, until it is beginning to brown. Add the sauce and bring to a boil. Stir in the green onion. Cook for another minute, stirring gently, to heat everything through. Garnish with the sesame seeds before serving.
Simple Japanese Tofu Stir-Fry
The Japanese version of rice wine, sake, is made by fermenting a mixture of rice and water.
Dredge the tofu cubes in the flour.
Heat a skillet over medium-high heat until it is nearly smoking, and add the oil. When the oil is hot, add the tofu cubes. Stir-fry the tofu, moving it around the pan, until it is browned on both sides (4 to 5 minutes).
Stir in the soy sauce, sake, sugar, and sesame oil. Stir in the green onions. Stir-fry for another minute and serve hot.
Vegetarian Kung Pao “Chicken”
Red pepper flakes lend spice to this simple tofu stir-fry. Serve with a less highly-seasoned vegetable dish such as Stir-Fried Zucchini (page 250) and cooked rice.
In a small bowl, combine the red pepper flakes with the cornstarch. Dredge the tofu in the cornstarch. In a separate small bowl, combine the light soy sauce, dark soy sauce, and water.