Vietnamese-style Tofu and Mung Bean Vermicelli Cake

Ingredients

2 blocks traditional tofu
30 g mung bean vermicelli
2 wood ear fungus
2 tbsp shredded carrot
2 tbsp corn kernels
2 tbsp green peas
1 egg

Seasoning

1 tsp salt
1 tsp mushroom essence
1/2 tsp ground white pepper
1 tbsp cornstarch

Method

1. Crush tofu in cheese cloth and squeeze to remove excess water. Put tofu in a bowl and set aside.
2. Soak vermicelli until soft. Drain and and squeeze out water. Shred and set aside.
3. Soak and clean wood ear fugus. Dice when softened.
4. Crack egg and separate egg yolk from egg white.
5. Mix tofu, all the other ingredients except egg yolk and the seasoning ingredients together.
6. Line a rectangular loaf pan with plastic wrap. Add tofu mixture and press to fill the pan and flatten the top.
7. Steam tofu mixture in high heat over boiling water for 25 minutes.
8. Remove from steamer and apply a layer of beaten egg yolk on the top surface while hot. Allow to cool completely.
9. Before serving, cut tofu cake into individual cubes. Garnish with mint on top and serve.

Makes 6 servings.

Source: Vegetarian Cuisine

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Crispy Bean Curd Sheet Rolls

Ingredients

1 bean curd sheet
8 oz shrimp paste
1 egg white, beaten

Seasonings

dash ground white pepper
1 teaspoon salt
2 teaspoons cornstarch

Method

1. Wipe bean curd sheet clean, remove hard edges, trim into 8 squares. Cover with damp cloth.
2. Mix shrimp paste with seasoning ingredients, stir well. Chill for several hours.
3. Divide shrimp paste into 8 portions. Line bean curd sheet flat, put a portion of shrimp paste in the centre. Fold up the sides and roll forward. Seal with egg white.
4. Deep-fry rolls in oil over medium heat until crispy.

Makes 8 pieces.

Source: Distinctive Snacks of Hong Kong

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Deep-fried Tofu Skin Rolls with Beef Filling

Ingredients

1/2 sheet tofu skin
225 g fresh minced beef
2 stalks coriander
1 egg

Seasoning

2 tsp light soy sauce
dash ground white pepper
1/4 tsp salt
1/4 tsp sugar
1/8 tsp sesame oil

Method

1. Cut tofu skin into two pieces.
2. Rinse and dice coriander.
3. Whisk the egg and set aside.
4. Put minced beef into a large bowl. Add seasoning, coriander and half of the whisked egg. Put in about 3/4 tbsp of cornstarch. Mix well and divide into two portions.
5. Wrap one portion of beef mixture in each piece of tofu skin. Roll into thick cylindrical shaped. Brush egg wash at the end to seal the seam.
6. Cut the beef rolls into sections diagonally. Coat the cut ends in cornstarch.
7. Deep-fry in hot oil until the skin is crispy and the beef is done. Drain excess oil in paper towel. Serve with your favourite dipping sauce.

Source: Simple Treats

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Steamed Fillet of Fish with Oyster Mushrooms, Ginger and Silken Tofu

Ingredients

150 g silken tofu
2 cups chicken stock
1 tablespoon ginger julienne
1/4 teaspoon white sugar
2 tablespoons mushroom soy sauce
2 tablespoons shao hsing wine
200 g King George whiting or other fish fillets, bones removed
4 oyster mushrooms, stems removed
1 Lebanese cucumber, peeled and sliced
1 green shallot, cut into 4 cm lengths
1/4 teaspoon sesame oil
1 tablespoon peanut oil
1 green shallot, finely sliced
small pinch ground white pepper

Method

1. Gently remove tofu from packaging then invert on a plate and carefully slice into 4 rectangular pieces. Drain off any excess liquid and set aside.
2. Place stock, ginger, sugar, soy sauce and wine in a shallow heatproof bowl that will fit inside your steamer basket. Stir well to combine, then add the tofu, fish fillets, mushrooms, cucumber and lengths of shallot, spreading them around the bowl to allow for even cooking.
3. Place bowl inside steamer over boiling water and steam, covered, for about 8-10 minutes or until fish is just cooked.
4. Carefully remove bowl from steamer, transfer the contents to a serving bowl and drizzle with sesame oil.
5. In a small pot, heat peanut oil until it reaches smoking point. Slowly and carefully drizzle the hot oil over fish and serve immediately, garnished with sliced shallot and pepper.
6. Serve fish with cooked rice.

Makes 2 servings.

Source: Kylie Kwong Recipes and Stories

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Vegan Fried Rice Bowl with Baked Tofu

Ingredients

1 package (14-ounce) extra-firm tofu, drained
2 tablespoons tamari
1 tablespoon apple cider vinegar
1 tablespoon olive oil
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons tamari
1/4 cup hoisin sauce
3 tablespoons rice wine vinegar
3 cloves garlic, minced
2 teaspoons ground ginger
1 teaspoon sriracha
1 tablespoon peanut oil
1 cup chopped cabbage
½ red bell pepper, seeded and diced
1 cup snow peas, halved
3 scallions, diced
1/2 cup peas
4 cups cooked brown rice
1 teaspoon sesame oil and 3 tablespoons white sesame seeds to garnish

Method

1. For the tofu, press for 20 minutes, then cut into bite-size cubes. In a shallow bowl, place tofu cubes. In a separate medium bowl, whisk together tamari, vinegar, oil, maple syrup, mustard, salt, and pepper. Pour over tofu and toss well to ensure all cubes are covered. Refrigerate for 20 minutes, tossing again after 10 minutes.
2. Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper.
3. Remove tofu from marinade and place in a single layer on prepared baking sheet. Bake for 25 minutes, flipping every 10 minutes until golden brown, crispy on edges, and chewy in center. Immediately sprinkle with salt and pepper while still hot.
4. In a small bowl, whisk tamari, hoisin, vinegar, garlic, ginger, and sriracha, and set aside.
   
5. In a skillet over medium-high heat, warm oil and add cabbage, bell pepper, and snow peas. Cook for 3 minutes, stirring frequently, until vegetables start to soften.

6. Add scallions and peas and cook for 1 minute while stirring.
7. Add sauce to vegetables and stir to coat. Add rice and stir until evenly coated in sauce. Cook for 4 minutes to heat through.
8. To serve, divide fried rice among 6 bowls. Top with tofu, a few dashes of sriracha, sesame oil, and sesame seeds.

Makes 6 servings.

Source: Veg News magazine

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