Shojin Salad with Peanut Flavored Tofu Dressing

Posted on 03. Mon, 2010 by grace in Fast Asian Recipe, Healthy Asian, Japanese, Vegetable/Tofu

Shojin Salad with Peanut Flavored Tofu Dressing
By Mari Fujii, Author, The Enlightened Kitchen: Fresh Vegetable Dishes from the Temples of Japan

Serves 4
8 thin spears asparagus, woody ends removed
4 lettuce leaves, torn into bite-sized pieces
1 ½ cups tomatoes, dice cut in ½-inch pieces
Dressing
1 block tofu (silken, if available)
2 tablespoons peanut butter, unsweetened
2 tablespoons rice vinegar or any white vinegar
2 tablespoons olive oil
2 teaspoons maple syrup
dash of black pepper
1 teaspoon salt
2 tablespoons lemon juice
1. Wrap the tofu in a paper towel, place a plate on top and refrigerate for about 30 minutes to remove excess moisture.
2. To make the dressing, blend the tofu, peanut butter, rice vinegar, olive oil, maple syrup, black pepper, salt, and lemon juice in [...]

Crunchy Tofu Nuggets

Posted on 02. Mon, 2010 by grace in Appetizers/Dim Sum, Vegetable/Tofu

Crunchy Tofu Nuggets
By Vicky Liley, Author, Asian Appetizers

Tofu is the tabula rasa of Asian cooking, and this recipe demonstrates just how delicious it can be when it’s seasoned with enticing flavors such as soy sauce, fresh ginger and mirin. Ever-versatile tofu also makes a guest appearance in a silky smooth sweet and spicy dipping sauce.
Serves 4
1 cake (10 oz/300 g) firm tofu,
1 cup (250 ml) water
1/4 cup (60 ml) soy sauce
1 teaspoon grated fresh ginger
2 tablespoons mirin or sweet white wine
1/4 cup (45 g) all-purpose (plain) flour
2 eggs, lightly beaten with 2 tablespoons water
3/4 cup (60 g) crushed shredded wheat breakfast cereal
Oil, for deep-frying
Creamy Sweet Chili Sauce
31/2 oz (100 g) silken tofu, drained
1/4 cup (60 ml) sweet chili sauce
1 teaspoon [...]

Chinese Tea Eggs

Posted on 02. Thu, 2010 by admin in Appetizers/Dim Sum, Asian Snacks, Chinese, GF-Adaptable, Healthy Asian, Lunar New Year, Vegetable/Tofu

This is a great dish for Chinese New Year! The eggs symbolize golden nuggets (wealth) at a Chinese New Year feast.
To get the intricate marbled effect, make sure you tap the egg hard enough to create the cracks so that the soy/tea can get through. The longer you steep the tea eggs, the darker the design.

Chinese Tea Eggs Recipe
recipe by Jaden Hair Steamy Kitchen
6 eggs
3/4 cup soy sauce
2 whole star anise
2 tablespoons black tea (or you can use 2 tea bags)
1 stick cinnamon
1 teaspoon granulated sugar
1 tablespoon Sichuan peppercorn (optional)
2 strips dried tangerine or mandarin orange peel (optional)
1. Gently place the eggs in a medium pot and fill with water to cover the eggs by 1-inch. Bring the pot to [...]

Jai

Posted on 01. Sun, 2010 by grace in GF-Adaptable, Healthy Asian, Lunar New Year, Vegetable/Tofu

Jai
By Chef Larry Chu, Chef Chu’s
Jai is a traditional Buddhist vegetarian dish that’s usually served on the first day of the new year. Black moss seaweed is a big component, because its name, fat choi, sounds like ‘getting rich’.
4 dried bean curd sticks, broken crosswise in half
1 quart oil
2 quarts boiling water
6 cups water or vegetable broth
Vegetables
12 red dates, soaked with seeds removed
1/2 can ( 15 ounces) button mushrooms, drained
24 canned white nuts (gingko nuts), drained
1/2 can winter bamboo shoots, roll-cut
10 to 12 whole fresh or canned water chestnuts, cut in half
12 dried black mushrooms, reconstituted, stems removed and cut in half
12 dried cloud ears, soaked, tough parts removed
1 package (1 ounce) black moss, rinsed well [...]

Green Beans with Coconut

Posted on 01. Fri, 2010 by grace in Fast Asian Recipe, Healthy Asian, Thanksgiving, Vegetable/Tofu

Green Beans with Coconut
Courtesy of Quick & Easy Asian Vegetarian Recipes

Serves 4
Preparation time: 20 mins
Cooking time: 10 mins
12 oz (350 g) green beans, cut into pieces (about 2 1/3 cups)
1 cup (250 ml) water
2 tablespoons oil
1 teaspoon mustard seeds
1 onion, thinly sliced
2 green finger-length chilies, deseeded and thinly sliced
1/2 teaspoon asafoetida powder (optional)
1/2 teaspoon salt
1 teaspoon sugar
1 cup (100 g) fresh grated coconut
1/2 cup (70 g) roasted ground peanuts
1. Bring the water to a boil in a pan. Add the beans and return to a boil. Cook for 1 minute. Remove from the heat, drain the beans, and rinse in cold water. Drain and set aside in a mixing bowl.
2. Heat the oil in a separate pan. [...]

Warm Tofu with Saikyo Miso, Roasted Cashews and Chili

Posted on 01. Fri, 2010 by grace in Fast Asian Recipe, Healthy Asian, Japanese, Vegetable/Tofu

Warm Tofu with Saikyo Miso, Roasted Cashews and Chili
By Jake Klein
Serves 6
1 box Japanese firm tofu
¼ saikyo miso (sweet)
1/3 cup water
1 teaspoon toasted sesame oil
1 egg yolk
¼ cup roasted cashews, chopped
4 teaspoons of thinly sliced scallion rings, green part only
1 teaspoon sliced red chili
Tofu
Cut tofu into 6 equal sized pieces. You can do this by slicing the block in half lengthwise once, and slicing it again into thirds, width wise. Place your 6 pieces of tofu in a steamer basket to heat.
Miso Sauce
Over a double boiler, in a non-reactive bowl, whisk the miso, water, egg yolk and sesame oil together. Continue to whisk until the mixture has thickened to the consistency of reduce heavy cream. This should take about 10 [...]

Fried Tofu with Almonds

Posted on 01. Fri, 2010 by admin in Fast Asian Recipe, Japanese, Vegetable/Tofu

Fried Tofu with Almonds
By Mari Fujii, Author, The Enlightened Kitchen: Fresh Vegetable Dishes from the Temples of Japan

Serves 4
2 blocks firm tofu (about 1 ¾ pounds)
1 teaspoon salt
dash of white pepper
3/8 cup all-purpose flour
1/5 cup water
5/8 cup sliced almonds
vegetable oil, for deep frying
salt, for serving
½ lemon, cut into wedges
Wrap the tofu in a paper towel, cover with a plate and refrigerate for 30 minutes to remove excess moisture. Cut each block of tofu into 6 pieces and sprinkle with salt and pepper. To make the batter, mix the flour and water. The batter should be slightly lumpy. Coat the tofu pieces first with batter, then with almond slices. Heat the vegetable oil to 315ºF, add the tofu pieces and deep [...]

Seaweed Salad

Posted on 01. Fri, 2010 by admin in Healthy Asian, Korean, Salad, Vegetable/Tofu

Seaweed Salad
By Jason Ha and Sean An, Zip Fusion
Serves 2
¾ ounce (20 grams) dried seaweed (fureo wakame), soaked and finely shredded
½ cucumber, peeled
½ medium carrot, peeled
20 onion sprouts (may substitute alfalfa or other fine sprouts)
one 5 inch daikon radish, peeled
½ cup hiashi fresh seaweed, optional
2 round or square wonton skins
1/4 cup slivered nori seaweed
2 tablespoons norigoma furikake flakes
2 blocks soft tofu, sliced about 1/4 inch think by 2 inches long
2 tablespoons salad dressing, ZIP ginger dressing recommended
black sesame seeds, to taste
ZIP Ginger Dressing
2 cups Ponzu sauce
1 thumb-sized piece of ginger, peeled and grated
two 4 inch pieces orange pickled gobo, very finely minced
¼ medium white onion, grated or very finely minced
1. Stir the ingredients for the dressing together. Put into a [...]

Brussel Sprouts with Kimchi Puree

Posted on 01. Thu, 2010 by grace in Fast Asian Recipe, Healthy Asian, Korean, Vegetable/Tofu

Brussel Sprouts with Kimchi Puree
By David Chang, Author, Momofuku

1/2 pound brussel sprouts, cut in half and cleaned
¼ cup of pureed kimchi ( in food processor)
2 tablespoons of kimchi juice
¼ cup of bacon, lardon size
1.8 cup carrots
Puree pae’chu kimchi (napa cabbage and or kak’dugi (Korean daikon)). Cook smoked bacon (lardon size). Reserve bacon fat to cook brussel sprouts. Put bacon aside. Cook brussel sprouts in bacon fat, season, cook for about 5 minutes on stove top, finish in 400 degree oven, and add bacon. Spoon a bed of kimchi puree on bottom of plate, and add brussel sprouts. Finish with some kimchi juice and garnish with slices of carrot.
Chef Quote:  It’s a sort of a play on kimchi & cabbage. In [...]

Coconut Garlic Mashed Potatoes

Posted on 01. Sun, 2010 by grace in Appetizers/Dim Sum, Fast Asian Recipe, Filipino, Vegetable/Tofu

Coconut Garlic Mashed Potatoes
I could hardly consider myself an American without admitting my addiction to mashed potatoes, the ultimate in American comfort food. However, the Filipina in me often requires that even the most American dishes have elements of Filipino flavor. Coconut milk and garlic don’t make these potatoes lighter or fluffier, healthier, or easier to prepare. Coconut milk and garlic just make them taste better, plain and simple.
By Andrea M. Aranas, Author, The Filipino-American Kitchen

Serves 6
21⁄2 lbs (900 g) Yukon gold potatoes, peeled and cut into 1-in (21⁄2-cm) cubes
8 cloves garlic, peeled
1 small bay leaf
5 to 6 cups (1 to 11⁄2 liters) water
1 (121⁄2 oz) can coconut milk
2 tablespoons unsalted butter
11⁄2 teaspoons salt
1⁄4 teaspoon freshly ground black pepper
Place the [...]