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- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
4
Stuffed Tofu with Ginger Soy Dressing
Description
Tofu, or bean curd, which comes from the Japanese word tōfu, which itself derived from the Chinese word dòufu, which originally means "bean curdled". It is a soft white food, made by coagulating soy milk and pressing the curds into blocks. There are many varieties of tofu available in both Eastern and Western markets, such as the fresh ones, silken, dried, fermented and those who were processed in other ways. Tofu is low in calories, and is commonly consummed by vegetarians and diet conscious people.
I am just amazed how this humble and bland food can turn and taste into something heavenly after absorbing all the flavor of a certain dish.
Today, I'll share a simple tofu recipe. This can be done with your left-over stir fried vegetables as well.
add to shopping list Ingredients
4 blocks tofu
3-5 tbsp Cornstarch
oil for frying and sauteing
3 cloves Garlic, minced
1/2 cup bean sprouts
1/2 cup chinese cabbage, or ordinary cabbage, chopped
1 tsp chopped shallots
1 tsp chopped onion leeks
2 tsp ginger, minced
1/4 cup light soy sauce
sugar (sweetneess depends on you)
salt (optional)
Preparation
* Saute garlic, leeks, and shallots with cabbage and bean sprouts for 3-5 minutes. Season with salt and pepper, then set aside. (If you have Chinese or Korean style stir fried vegetables available, you may skip this method)
* Coat all sides of tofu in cornstarch then shake off the excess. Heat oil then deep fry the tofu for 6-8 minutes. Drain and put them in a piece of paper towel to remove the excess oil. Cut the tofu in half crosswise. Slit the soft unfried part of the tofu and stuff with the stir fried vegetables.
* To make the soy ginger dressing, mix the minced ginger, sesame oil and soy sauce. Season with sugar to taste.
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3/07/10
Thanks.... You can stuff left over Asian Stirfry veggies inside the tofu.. U
