Tofu And Bean Sprouts Food

STIR-FRIED TOFU BEAN SPROUTS (ผัดถั่วงอกใส่เต้าหู้)

Steps:

• Turn the stove on high heat, add oil into a wok
• Once the oil is hot, add chopped garlic. When the garlic turns to yellow-golden color, add tofu and stirfry the tofu until they are crispy but not burn.
• Then add bean sprouts, green onion, and soy sauce, stirfry everything together until the bean sprouts are cooked. (It can be about 4-6 minutes, the bean sprouts are quick to be cooked)
• Add the Thai chili or jalapeno, stirfry them with the other ingredients. Turn off the stove.

BEAN SPROUT STIR FRY WITH TOFU

Steps:

• Soak a block of tofu in salted water (1½ cups of water + 2 tsp of salt) for about 10-15 minutes. Drain the water. Put the tofu on a layer of paper towels. Place a weight on the tofu to remove excess moisture for about 15 minutes then slice into small cubes.
• In a skillet, heat 3 tbsp of oil over medium-high heat. Cook the tofu until lightly browned on all sides (about 3-5 minutes). Set aside.
• In the same skillet, heat ½ tbsp of oil on high heat. Cook the ginger, garlic, and scallions for 10-15 seconds or until fragrant.
• Add tofu, bean sprouts, and soy sauce. Cook and keep stirring until the bean sprouts are tender-crisp (about 3 minutes). Adjust the seasoning with salt and black pepper.

TOFU AND BEAN SPROUTS

Steps:

• Saute garlic and onion in oil.
• Add pork and cook until brown.
• Add the shrimps until orange.
• Add the bean sprouts. Mix well.
• Add the tofu and the shrimp juice. Boil for 5 minutes Adjust the taste to your liking with the fish sauce.
• Toss in the cilantro and simmer for 1 minute.
• Done!

EDAMAME WITH TOFU, BEAN SPROUTS AND SEAWEED

Steps:

• In a heatproof bowl, cover the wakame with the boiling water and let stand until softened, about 15 minutes. Drain the wakame and press to remove any excess water.
• Toast the sesame seeds in a small skillet over moderate heat, stirring, for 3 minutes.
• In a medium bowl, whisk the rice vinegar with the soy sauce and ginger. Whisk in the peanut and sesame oils. Season with salt and cayenne.
• Add the tofu to the dressing and let stand for 5 minutes. Transfer the tofu to a small plate. Add the edamame, bean sprouts and wakame to the dressing and toss to coat.
• Fold in the tofu. Transfer to a serving bowl, sprinkle with the sesame seeds and serve.
• Make Ahead: The wakame, sesame seeds and dressing can be prepared through Step 2 up to 4 hours ahead.

EXTRA-FIRM TOFU WITH SNOW PEAS AND BEAN SPROUTS

Steps:

• Heat oil in a large saute pan over medium heat. Add tofu, and cook until well browned on both sides, 6 to 8 minutes. Add garlic and chile pepper, and cook 2 minutes. Raise heat to high, and add sprouts and snow peas. Stir-fry for 3 to 4 minutes. Season with salt and pepper and soy sauce. Remove from heat, transfer to serving dish, and garnish with sesame seeds.

MISO-GLAZED TOFU STEAKS WITH BEANSPROUT SALAD & EGG STRANDS

Steps:

• Prepare the beansprout salad. Put the beansprouts in a bowl and cover with boiling water. Leave for 2 mins, then drain well and leave to cool, tossing with your hand from time to time to speed up the cooling. Combine with the pepper, radishes and spring onion.
• To make the dressing, whisk together all the ingredients except the oil until the sugar dissolves. Trickle in the oil slowly while whisking to emulsify. Stir the dressing through the beansprout mixture and chill until ready to serve, stirring occasionally.
• Drain the tofu, wrap the whole block in kitchen paper, and press gently to absorb excess moisture. Unwrap and cut in half across the middle, then in half again diagonally, to create four triangles. If using 2 packs, you will end up with 8 smaller triangles.
• To prepare the tofu glaze, place the miso paste in a cup and add 2 tbsp of boiling water. Whisk with a fork until completely smooth. Pour into a pan that the tofu will fit into in a single layer. Add the mirin and soy sauce, stir and bring to the boil. Add the tofu to the sauce and simmer for 15 mins, turning the tofu carefully halfway through.
• Heat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment. Carefully lift the tofu from the sauce and place on the tray. Cook in the oven for 15 mins, then turn off the oven and leave the tofu in to keep warm. Meanwhile, to thicken the glaze, raise the heat to a medium boil, stir occasionally,until syrupy. Set aside.
• To make the egg strands, beat together the eggs and mirin with 2 tbsp cold water and a large pinch of salt until well mixed, but not frothy. Heat a medium non-stick pan over a low-medium heat and add the oil, spreading it over the surface with a spatula. Pour in a quarter of the egg mixture and swirl to coat the bottom of the pan, forming a very thin omelette. Cook for about 4-5 mins until the top is dry and the bottom is set but not too brown. Carefully remove from the pan (no need to flip) and place on a plate. Repeat with the rest of the mixture, adding a touch more oil if the pan seems dry. Stack the omelettes on top of each other and cool. Don't worry if they rip or buckle, but do stack them up as flat as possible. Once cool enough to handle, roll them up carefully into a tight sausage and slice thinly with a sharp knife.
• Remove the tofu from the oven and spoon a bit of glaze over the top of each piece, spreading with the back of a spoon. (If the glaze has cooled completely and is too thick, reheat slightly until spoonable). Reserve any remaining glaze to finish.
• To assemble, arrange the beansprout salad on a plate. Place the tofu steaks on top of the salad and scatter with the egg strands, peanuts and pea shoots. Finish with a drizzle of the glaze.