Fry Tofu Recipes

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Mushroom Tofu Stir Fry Recipe Recipe

Mushroom Tofu Stir Fry Recipe

02.20.13 by Jackie

My husband Lulu's niece and nephew spent the afternoon with us. It was so nice having so many children in the house. Of course, our daughter Aria was the center of attention and she loved it! While they were playing with the baby, I prepared dinner. I cooked some brown rice (Lulu's request since the beginning of the new year) and made mushroom tofu stir fry.

The stir fry is composed of combined shiitake mushrooms, oyster mushrooms and enoki mushrooms, Japanese eggplant, sugar snap peas and tofu, of course!


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Spicy Eggplant Tofu Recipe Recipe

Spicy Eggplant Tofu Recipe

04.03.12 by Jackie

Japanese eggplants cook fairly quickly and this stir fry sauce consists of basic ingredients such as soy sauce, chile black bean sauce, palm sugar and fresh ginger. The ginger and black bean sauce enhances the bland eggplant and tofu. All that's left is to steam a few leafy greens and have jasmine rice ready in the rice cooker. It's as easy as 1-2-3!

I barely have time for anything these days, and when I have very little time to cook, my go-to dish is a tofu stir fry. It’s nutritious and it allows me to make use of whatever I have on hand. Learn the basics and you’ll be able to dazzle your family with creative stir fry dishes.


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Muop Tau Hu Xao Recipe (Vietnamese Loofah and Tofu Stir-fry) Recipe

Mướp tàu hũ xào (loofah squash and tofu stir-fry) is a standard in Vietnamese vegetarian cuisine. Mướp (Vietnamese Loofah) is stir-fried along with tofu in black bean sauce and chili garlic sauce. The dish is seasoned with soy sauce and fried garlic. I also added straw mushrooms as a foil to the loofah. It's a very quick and easy dish I often make when I'm in a rush and I want a tasty, healthy meal.

Vietnamese loofah is a very common vegetable in Vietnam that is also used a lot in making canh ("soup" in Vietnamese) because of its natural sweetness and tender texture. You won't be disappointed by this, and if you like it, it’s easy to put together non-vegetarian versions.

 


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Bottle Gourd Recipe with Tofu Recipe

Bottle Gourd Recipe with Tofu

01.24.11 by Jackie

Trái bàu translates to calabash, bottle gourd, long melon or opo squash. It's a very common vegetable used in Vietnamese cuisine. The shape is cylindrical and the color is light green. It's best harvested while still young. It can be boiled, stir-fried or added to soups. The texture is very similar to zucchini; the flesh is very soft, spongy and tastes mildly sweet.

Whenever I look at calabash, it makes me think of a very nice lady named Trần and her lovely family. Last year, I got to meet Trần through PhamFatale.com. She read my article about the dragon fruit that I bought at the market and she kindly offered to give me dragon fruit trees her mother grows as a hobby. Trần's mom has magical hands and is a very talented gardener. While visiting their garden in San Jose, I noticed beautiful, giant calabash growing on vines hung over a trellis. I took a few home with me and they were the some of the best I’ve ever had. I’m going to try and to grow some of my own this year, and I’ll let you know how it goes.

For this particular version I made a quick vegetable stir-fry, using miso and honey. In honor of the upcoming Asian New Year, I'm determined to eat vegetarian for a week and at the same time, shed a few pounds.  This recipe was a great way to kick off my challenge.


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Kumquat Breaded Baked Tofu Recipe

Kumquat Breaded Baked Tofu

02.15.10 by Jackie

Kumquat breaded baked tofu is the result of one of my various culinary experiments. I pan-fried pieces of tofu, covered them with a crust of bread and baked till golden. Tofu is a blank canvas that will absorb any flavor. By drizzling the puffed baked tofu with a ginger kumquat sauce, the complexity of the flavor matched the complexity of the texture of the dish.

After making my breaded version of Frenched rack of lamb, I thought it would be fun to make a vegetarian alternative. My little munchkin and I went to the garden and picked a basket full of mini kumquats, and it occurred to me that a kumquat persillade crust would go great with tofu.

Experiments don't always go the way you want them to, but judging by how quickly Lulu and the girls devoured the dish, I'd say it worked out all right. Give it a try, and don't be afraid to add your own twist!


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