Chinese-style Braised Pork Belly and Tofu

Ingredients

10 oz pork belly, cut into slices
2 large tomatoes, cut into wedges
1 pack (6 oz) firm tofu, cut into 1/2-inch thick pieces
2 slices ginger
1 stalk green onion, cut into sections
1 tbsp oil

Mainade

1 tbsp light soy sauce
1/4 tsp ground white pepper
1 tsp Chinese cooking wine
1 tsp cornstarch

Sauce

1 tbsp dark soy sauce
1 tsp sugar
1 tbsp cornstarch
2 tbsp water

Method

  1. Mix pork with the marinade ingredients. Set aside for 15 minutes.
  2. Heat oil in a wok. Saute ginger and green onion until fragrant.
  3. Add pork and stir-fried until no longer pink.
  4. Add tofu and tomato. Toss to combine.
  5. Add sauce ingredients and cook over medium heat until the pork is fully cooked. Serve hot.

Source: Hong Kong magazine

Sautéed Sugar Snap Peas and Tofu with Curry Sauce

Ingredients

2 tablespoons expeller-pressed canola oil
8 ounces firm or pressed tofu, thinly sliced and briefly pressed between paper towels to dry
1 medium onion, sliced
1 to 2 tablespoons curry powder
1 teaspoon evaporated cane sugar
1/4 teaspoon salt
1/2 cup vegetable broth
1 pound sugar snap peas, stemmed and strings removed
1/4 cup chopped fresh cilantro

Method

  1. Heat 1 tablespoon of the oil in a nonstick skillet over medium-high heat. Add the tofu and saute until the slices are golden on both sides. Transfer the tofu to a plate.
  2. Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the onion and saute until translucent. Stir in the curry powder, sugar, and salt and stir-fry for 1 minute.
  3. Add the broth and tofu, and stir until combined, taking care not to break up the tofu.
  4. Add the peas, cover, and let the peas steam until just crunchy-tender, 2 to 3 minutes. Transfer to a serving dish and garnish with the cilantro before serving.

Makes 6 to 8 servings.

Source: True Food

Vegetarian Kimchi Tofu Burger

Ingredients

1 red onion, finely chopped
2 oz cremini mushrooms, finely chopped
12 oz extra firm tofu
2-3 cloves of garlic
1/2 cup spinach roughly chopped
2 1/2 cups of kimchi
1/4 cup kimchi juice
1 cup panko bread crumbs plus extra for coating
6 whole grain hamburger buns
1/2 cup mayo
1/4 cup red pepper paste
2 oz baby spinach leaves, for garnish
6 egg

Method

  1. Heat 1 tsp olive oil in a pan, saute the onions until soft. Add the mushrooms and cook for another 3-4 minutes and cool slightly.
  2. In a food processor, blend the tofu, garlic and spinach until smooth.
  3. Transfer this to a bowl and stir in the onion-mushroom mixture, breadcrumbs, kimchi, and kimchi juices. Refrigerate for about 30 minutes.
  4. Divide the mixture into 6 patties, pressing together well.
  5. Coat the patties with the extra breadcrumbs.
  6. Pan fry the patties with some olive oil. Cook 3-4 minutes on each side or until they are golden. Make sure to turn them carefully to prevent them from breaking up. Drain on paper towels.
  7. Mix together the mayo and the red pepper paste.
  8. Fry the eggs.
  9. Assemble burger, egg, spinach and mayo with bun and serve.

Makes 6 servings.

Source: The 2016 Careers through Culinary Arts Program

Chinese Hakka-style Tofu Meatballs

Ingredients

150 g ground pork
2 pieces medium-firm tofu (about 200 g)
2 to 3 dried mushrooms
50 g preserved vegetables
1/2 tsp salt
1/2 tsp sugar
1 tbsp cornstarch
8 tbsp oat meal
ground white pepper

Method

  1. Marinate ground pork with salt, sugar and 1 tablespoon water for 30 minutes. Stir with chopsticks in one direction until gluey.
  2. Pat dry tofu and break up by hand.
  3. Add tofu into ground pork together with chopped preserved vegetables, diced mushrooms and cornstarch, and stir in one direction until all ingredients are well blended.
  4. Make blended ingredients into small balls.
  5. Crush oat meat by hand in a large bowl and bread each tofu ball with crushed oat meal.
  6. Deep fry tofu balls in low heat until golden brown.
  7. Serve with spiced salt or sweet and sour sauce.

Makes 24 balls.

Source: Hakka Cuisine

Healthy Bowl with Tofu and Quinoa

Ingredients

1 – 12 oz package extra-firm tofu. drained, pressed and cut into cubes
2 tsp extra-virgin olive oil
1 tsp gluten-free low-sodium tamari
1 Tbsp poppy seeds
2 cups cooked, hot quinoa
1 head broccoli, cut into florets and steamed until tender-crisp
sunflower seed sprouts or alfalfa sprouts, for garnish

Dressing

1/2 cup very hot water
1/3 cup raw, unsalted sunflower seeds
2 Tbsp lemon juice
1 Tbsp extra-virgin olive oil
1 Tbsp maple syrup or honey
1 tsp gluten-free low-sodium tamari
1 garlic clove, peeled

Method

  1. Preheat oven to 375ºF (190ºC). Line large baking sheet with parchment paper.
  2. Add hot water and sunflower seeds to blender. Let sit for 1 hour. Add remaining dressing ingredients and blend on high until smooth and creamy. If not using immediately store in glass jar in refrigerator for up to 1 week, stirring before use.
  3. On prepared baking sheet, coat tofu in oil and tamari, followed by poppy seeds. Bake for 15 to 20 minutes, until tofu has puffed and seeds have adhered to surface.
  4. To assemble bowls, add cooked quinoa, broccoli and tofu to 4 bowls. Drizzle generously with dressing and garnish with sprouts.

Makes 4 servings.

Source: Sage magazine