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Asian - Tofu -  Mu Shu Tofu Post by :adept Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3380

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Asian - Tofu - Mu Shu Tofu

2 tbsp. soy sauce
1 tsp. cornstarch
1 tbsp. rice vinegar
1 tsp. sugar
1 (16 oz.) pkg. extra-firm tofu – drain and cut in 1/2" cubes
2 medium portobello mushrooms -- sliced thinly
stems from mushrooms -- sliced
2 tbsp. canola or corn oil
12 scallions – cut in 2" lengths
1 tbsp. fresh ginger -- minced
2 cloves garlic -- minced
4 eggs -- beaten
1/4 cup Chinese rice wine, vermouth or white wine
soy sauce or salt -- to taste
1/2 cup mung bean or soybean sprouts
16 mandarin pancakes -- or 12 small flour tortillas
1/2 cup plum or hoisin sauce
1 tsp hot chile paste or sambal, optional

In a small bowl, combine soy sauce, cornstarch, rice vinegar and sugar. Stir well. Add the tofu to the marinade, and stir to coat the tofu. Let the tofu marinate for 30 minutes.

Meanwhile, prepare the filling. Take the caps off the portobello mushrooms, and slice them as thin as possible. Cut off the dirt-laden end of the stem. Slice the stem into thin rounds.

In a wok or large skillet over high heat, heat 1 tbsp. of the oil. Add the scallions and ginger, and stir-fry them for 10 seconds. Add the mushrooms and garlic, and stir-fry for 1 minute. Remove all the vegetables from the wok or skillet, and clean it with a paper towel.

Replace the wok over high heat. When the wok is hot, add the remaining 1 tbsp oil. Add the tofu and its marinade. Stir-fry the tofu over high heat for 1 minute, then reduce the heat to low. Add the beaten eggs to the tofu, and, stirring constantly, cook until the eggs begin to solidify. Return the vegetables to the wok or skillet, and add the wine and the soy sauce or salt. Stir over low heat for a minute or so, but be sure not to overcook the eggs. Transfer the filling, topped with the bean sprouts, to a serving dish. Keep it warm while you heat the pancakes.

Heat a nonstick or well-seasoned skillet over medium heat. Place a pancake in the skillet, and heat it for 5-10 seconds. Wrap the warm pancake in a clean towel. Warm the remaining pancakes the same way, and stack them in the towel. Place the pancakes in their towel in a basket, and place the basket on the table beside the dish of filling and a serving spoon. Provide small dipping bowls of plum or hoisin sauce, if you like.*
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Asian - Tofu -  Spicy Tofu Asian - Tofu - Spicy Tofu

Asian - Tofu -  Spicy Tofu
1/2 pound fresh tofu 1/4 cup red onion, sliced thinly 1 green onion, sliced diagonally 1/4 cup mint leaves 2 pounds assorted raw vegetables (cabbage, green beans, zucchini, broccoli, carrots, etc) cut in serving size pieces. 2 tablespoons fish sauce 2 tablespoons lime juice 1/2 teaspoon toasted rice 1 tablespoon roasted ground chiles Green lettuce leaves Cut tofu into 1/4-inch dice. Set aside on paper towels to drain for about 15 minutes. Heat a wok and add the tofu without oil. Stir-fry until the tofu is heated through, but not crisp. Add all the remaining ingredients except the lettuce and vegetables.

Asian - Tofu -  Low-fat Spicy Hot Tofu And Rice Asian - Tofu - Low-fat Spicy Hot Tofu And Rice

Asian - Tofu -  Low-fat Spicy Hot Tofu And Rice
2 tablespoons fermented black beans, rinsed 3 cloves garlic minced 1 tablespoon soy sauce 1 tablespoon rice wine or sherry 1 teaspoon sugar 1 tablespoon sesame oil 1 tablespoon ginger minced 3 tablespoons green onion minced 14 ounces firm tofu cubed 1 tablespoon hot chili paste 1 cup vegetable stock 1 tablespoon cornstarch, mixed with 2 tablespoon water 6 cups cooked rice cilantro for garnish Mash black beans with garlic, soy, wine and sugar. Heat oil in wok. Add black bean paste, ginger and green onion. Add tofu and turn gently. Add chili paste and stock. Cover and cook for 3