Bean Curd Saute Food

SMOKED BEAN CURD MEDALLIONS/STUFFING AND WINE REDUCTION.

Steps:

• medallions:.
• Preheat oven to 400F while greasing 12 ramekins.
• Heat oil in frying pan and sauté onion, garlic and celery, until soft then add basil, thyme, turmeric and tamari and stir well.
• Place in a food processor together with the tofu and cashew and 2 tbsp water and process until all the ingredients are thoroughly mixed.
• Season to taste. Divide evenly between the 12 ramekins and press down well.
• Bake for 15 minutes or until firm to the touch and filling comes away from sides of ramekin easily.
• Turn out onto 6 individual serving plates.
• Stuffing:.
• Heat 2 tbsp vegetable oil in a large frying pan and sauté the shallots until soft.
• Remove shittake stalks discard. Finely chop the shiitakes and add the shallots, yeast extract and oregano.
• Cook gently for 5 - 10 minutes allowing much of the moisture to evaporate.
• Add the walnuts and breadcrumbs, stir and season with black pepper to taste.
• Wine Reduction:.
• Place all the ingredients in a pan, gently bring to the boil and simmer for 5 minutes then remove the cinnamon stick. Continue to simmer for 40 -45 minutes.
• When desired consistency, remove the cloves and the peel. Piping hot, spoon a small amount onto or around the Smoked Bean Curd Medallions and serve immediately.
• Sandwich a layer of stuffing between 2 medallions, garnish and serve immediately with Wine Reduction.

STEAMED BEAN CURD WITH SOY SAUCE

Steps:

• Steam tofu over gentle heat for six to seven minutes to warm the tofu (I always use the rice cooker to steam the tofu while the rice is cooking); remove and set aside.
• Heat oil in a wok, fry ginger, garlic and shallots till crisp and golden.
• Remove but leave the oil in the wok.
• Add the sauce ingredients to the wok and bring to boil.
• Reduce the heat and simmer until sauce thickens slightly; pour hot sauce over tofu.
• Top with the crisp garlic, ginger and shallots, and finally the garnishing ingredients, serve immediately.

BEAN CURD SAUTE

Steps:

• In a medium bowl, combine zucchini and salt, and set aside for about 10 minutes. In the meantime, in a small bowl combine soy sauce, sesame oil, scallions, garlic and sugar. Mix well, and set aside.
• Rinse zucchini slices briefly in water, and drain well. Pat dry with paper towels.
• In a nonstick saute pan over medium heat, heat 2 tablespoons of vegetable oil. Add zucchini and onion, and saute until just tender, about 5 minutes. Spread across a large serving plate, and keep warm. Reserve the unwashed pan.
• Cut bean curd into slices about 1 inch wide, 1/2 inch thick and 2 inches long. Pat the slices dry with paper towels. Add remaining 2 tablespoons of oil to the saute pan, and place over medium heat. When oil is hot, add half of the bean curd and saute until light gold on both sides. Transfer to a plate, and saute remaining bean curd. Turn off heat, and return reserved bean curd to the pan. Add reserved sauce, and mix gently for about 10 seconds. Pour the bean curd mixture on the bed of zucchini, and serve immediately.