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Old 04-12-2010, 03:30 PM   #11
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Another quick tip. If you have an asian grocery store/ market near you, it may be worth a trip to check out what variety of tofu they have. The store I go to has the typcial ( extra firm, firm, silk) tofu. In addition, hey have pre-fried, some kind of dried or pressed tofu, tofu strips, tofu nuggets, tofu sheets .....and the list goes on. This may help ease the preparation ( especially if you dont like frying things) and it also may give you more ideas how to use them. Some are also pre-marinated too ( usually in soy sauce, or some kind of 5 spice marinade).

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Old 04-12-2010, 03:33 PM   #12
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Another slight variation:

Breezy Home-Style Bean Curd
(adapted from "Madame Chu's Chinese Cooking School)


1 square extra-firm or firm bean curd, drained & cubed
Approx. 3 tablespoons vegetable or peanut oil
1/4 pound ground meat (beef, pork, turkey, or chicken (approx. 1/4 of your standard-size supermarket package - I divide, wrap, & freeze the rest for future recipes)
1-2 tablespoons dry sherry
1 tablespoon soy sauce
1 teaspoon sugar
2-3cloves of garlic, peeled & roughly chopped
One package fresh shitake mushrooms, stemmed & sliced (or 6-8 dry shitake mushrooms, soaked in hot water for an hour, stemmed & sliced)
2 tablespoons dried Cloud Ear mushrooms, soaked (optional)
1 small can sliced bamboo shoots, rinsed & drained
1-2 stalks Bok Choy or Chinese (Napa) Cabbage, sliced
1/2 teaspoon dried red pepper flakes
2 tablespoons Hoisin sauce
1 scallion, cut into 1" lengths (optional)

Combine sherry, soy sauce, & sugar. Heat a couple of tablespoons of oil in a wok or large frying pan, add the ground meat & stir for around 3 minutes. Add Bok Choy or cabbage & cook for 3 more minutes. Add sherry mix, along with mushrooms, cloud ears, bamboo shoots, garlic, & red pepper flakes. Mix well. Add bean curd & stir gently. Add 1/2 cup of water, lower heat, cover, & cook for an additional 3 minutes. Add Hoisin sauce & scallions if using, stir & serve over hot Jasmine rice.

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Old 04-12-2010, 03:45 PM   #13
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Hey Breezy. Good to see you. Those sound great. Thanks for sharing.

Larry, I went to the Asian market during my lunch today. There were more tofu option than I could count, including all the types you listed. I decided to stick with just a plain firm tofu to start, but if my family will eat this then I just may venture into the flavored ones a bit more. They had a lot of spicy ones at the store which I would have loved, but the rest of my family would not be so happy with.
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Old 04-12-2010, 03:49 PM   #14
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Here's one I do regularly - measurements are approximate.
Tofu, Broccoli & Mushrooms in black bean sauce.

1/2 lb firm tofu - sliced into bite sized pieces and pan seared in a little butter to brown.(set aside).

Med head of Broccoli - bite size pieces
2 carrots, yellow squash or canned baby corn ears
1/2 sliced onion
Big handful of seasonal Mushrooms (fresh)
Big handful of Mushroom shitake (re-hydrated) .
1 knob Fresh ginger - peeled and sliced (about 2 T)
5 cloves garlic minced
1/2 C cashews or peanuts

Handful of chopped cilantro
Sesame oil

1 mounded T of black bean sauce
1 t chili garlic chili sauce
1/2 C beer or white wine or water
1 T rice wine vinegar (adjust acid level based on use of beer or wine (above)
1 T Ketchup (shhh - don't tell ANYONE)
1 - 2 tsp corn starch
1 C Soaking liquid from shitakes

Mix up the sauce into a container (minus the soaking liquid and set aside)
Set aside soaking liquid.

1. Sear onions, yellow veggies and mushrooms in wok or skillet.
2. Add broccoli and cover for a minute or 2 to steam.
3. Uncover and add precooked tofu, ginger, garlic and nuts. cook for another minute or two until heated through.
4. Add sauce to dish and stir rapidly to cook and combine. Use soaking liquid to adjust sauce thickness.
5. Add chopped cilantro and turn into serving dish. Top with a drizzle of sesame oil.

This whole dish takes about 5 minutes to cook once ingredients are prepped.
Here are links to the sauces referenced - They are available in several brands and keep a long time.

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Old 04-12-2010, 03:51 PM   #15
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Now that is what I am talking about. Thanks Janet. That sounds really delicious!

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