GRILLED TOFU

 use extra firm Tofu. 

Here's what I marinated the tofu in:
Sesame oil
Soy sauce
Orange Juice
Brown sugar
Garlic
Curry Powder

And here's what I put in the peanut sauce:
Onion
Garlic
Olive oil
Chili flakes
Cilantro
Cumin 
Organic Peanut Butter
Lite coconut milk
Lemon juice 
Soy sauce.

 skewer the tofu with Lemon Grass stalks .  I put them into my Panini maker. Worked like a charm.

Sesame and Bonito Flake-Crusted Tofu

Drain the tofu onto a plate lined with paper napkin to drain the excess moisture.Tofu is also a good source of protein and great substitute for meats.  Serve this with some grated ginger and chopped green onions for extra zing.And tofu will not be the same without dipping it in a soy and vinegar mixture.
 Makes 4 servings:

1 block semi-firm tofu (about 320 grams)

1 egg
¼ cup all-purpose flour
1/4 cup sesame seeds (or 2 tbsp each white and black sesame seeds)
1 cup bonito flakes

3 tbsp light soy sauce
1 tbsp rice wine vinegar
1 green onion
1-inch piece fresh ginger root

2 tbsp rice bran oil or untoasted sesame oil

To prepare the tofu, drain the tofu from the container and rinse gently. Place the tofu into a plate lined with double layers of paper napkin to drain the excess liquid. You can also add pressure by placing a plate on top. You can do this in advance. Then cut the tofu into 3/4 to 1-inch piece, about 8 slices.

To set up for breading, first combine the bonito flakes and the sesame seeds in a shallow bowl. In another bowl, whisk the eggs until evenly blended. Then, place the flour into the third shallow bowl and set everything aside.

To prepare the dipping sauce and the condiments, first combine the soy sauce and the vinegar in a small bowl. Next, trim and chop the green onions, the peel and grate the ginger. Place them into two separate small bowls. Cover with saran wrap and set aside.

To “bread” the tofu, coat each piece with the flour and shake off any excess. Then dip into the beaten egg and then set into the sesame-bonito flakes mixture. You may need to grab the sesame seeds and sprinkle on top of the tofu as they settle at the bottom of the plate. Transfer into a baking tray.

Prepare a plate lined with paper napkin.

To cook the tofu, heat a large non-stick pan over medium-high heat and the oil. Once the oil is hot but not smoking, add the crusted tofu and lower the heat slightly. Be careful not to burn the sesame seeds and the bonito flakes. Cook the tofu for about 2 minutes on each side or until lightly golden brown.

Transfer the tofu to a paper-napkin lined plate to absorb excess oil. You can also place them on a cooling rack but the paper-napkin is better.

To serve the tofu, transfer them onto a plate and serve with the chopped onion, grated ginger and dipping sauce. Sprinkle each tofu with chopped green onions and grated ginger before dipping lightly into the sauce. Chopsticks would come in handy.

Serve them hot and enjoy.

Notes:

Gluten-Free (if brown rice flour and wheat-free tamari)

Instead of all-purpose flour, you can also use brown rice flour. Just make sure that the tofu is very dry before coating it as they will form lumps when the tofu is still wet.

Tofu Mushroom Stir-fry

Tofu and mushroom are always great together, here they combine to make a very simple and tasty dish. Paired with the tasty sauce, tofu mushroom stir-fry recipe is perfect when you want something new.

Prep time: 20 minutes

Cook time: 5 minutes

Utensils:

Wok, kitchen paper, 3 bowls, 2 serving plates.

Serves 3 as a side dish of a big meal,or make a main meal for 2 when served over steamed rice.

Ingredients:

1 block firm tofu(about 7oz.), cut into bite-sized cubes (about 1-inch long), drained before use(see tips)

1 red hot pepper,deseeded, finely chopped

5 dried black mushroom

1 bunch scallion, chopped fine

2 slices ginger, cut julienne

1/2 cup water

3-5 tbsp.vegetable oil for pan-frying

Seasonings:

1 tbsp.chili paste

1 tbsp.light soy sauce

1 tsp.salt

Directions:

1. In a bowl,soak black mushrooms for about 20 minutes, then drain well and cut into thin strips.

2. Heat 3-5 tbsp.vegetable oil in a wok until it is very hot, but not yet smoking, pan fry each tofu cubes over medium high heat for 1-2 minutes, or until golden (P1).

P1

3. Pour off all but 2 tbsp.vegetable oil from the wok, when the oil is hot, saute scallion and ginger briefly until aromatic, add black mushrooms and red hot pepper, cook, stirring and tossing over medium heat for 2 minutes(P2), sprinkle 1 tbsp.chili paste and 1 tbsp.soy sauce over the mushrooms as you stir fry.

P2

4. Put tofu cubes back into the wok, add 1/2 cup water, leave to a simmer over low heat until sauce thickens.

5. Taste and season with salt if necessary, then place on a serving plate, serve hot (P3).

P3

Tips:

How to drain tofu before using:

1. Cut tofu into uniform size pieces.

2. Lay a kitchen paper out on a big serving plate, arrange tofu cubes on it neatly, then cover another kitchen paper on them.

3. At last, put a book or any other heavy things on it, let sit for 20 minutes until needed.

4. During this period, you may find water leeks out of tofu, don't worry, just drain it by tiltting the plate if needed.

Ma Po Tofu

Prep time: 20 minutes to drain tofu well

Total time: 35 minutes

Utensils:

Wok, bowl, plate

Serves 2 over steamed rice for a main dish.

Ingredients:

14 oz./ 400g firm tofu

1/3 cup ground beef

1 tbsp.chopped scallion

1 tbsp.ground ginger

3 chilies, finely chopped

1 tbsp.bean sauce

1 tbsp.light soy sauce

1 tbsp.white sugar, or to taste

1 tbsp.ground peppercorn

1 tbsp.Chinese rice wine, or dry sherry

1 tbsp.cornstarch, mixed with 4 tbsps.water

2 tbsp.vegetable oil for stir-frying

Directions:

1. Drain the tofu well before use according to the tips at the end.
2. Preheat a wok over medium-high heat for at least 30 seconds, then add oil and drizzle to coat the surface until it is hot. Then saute 1 tbsp.bean sauce, scallion, ground ginger, and chilies until aromatic, about 30-60 seconds, then add ground beef and stir fry until nearly done.


P13. Put the tofu cubes back into the wok in which it was cooked, then bring them to a gentle boil .


P24. Whisk cornstarch water mixture, 1 tbsp. white sugar, 1 tbsp.Chinese rice wine, 1 tbsp.light soy sauce in a bowl, then pour over the tofu and stir to coat well.