Posts Tagged With: tofu

Shrimp and Tofu Fritters

Filipino Appetizer

SHRIMP AND TOFU FRITTERS
(Ukoy)

INGREDIENTS – DIPPING SAUC

2 garlic cloves
¼ cup soy sauce
¼ teaspoon pepper (¼ teaspoon more later)
⅛ teaspoon chili

INGREDIENTS – BATTER

1 egg
1¼ teaspoons baking soda
½ cup corn starch
¾ cup flour
1 cup water
¼ teaspoon pepper
1 teaspoon salt

INGREDIENTS – MAIN

2 green onions
½ pound firm tofu
2 cups bean sprouts
¾ pound shrimp, peeled and deveined (20 count)
1 cup vegetable oil

Serves 8. Takes 50 minutes.

PREPARATION

Mince garlic cloves. Add all dipping sauce ingredients to serving bowl. Mix with whisk or fork until well blended.

Add egg to mixing bowl. Beat egg with whisk or fork. Add all remaining batter ingredients. Mix with fork until well blended.

Dice green onions and tofu. Add green onion, tofu, bean sprouts, and shrimp to mixing bowl with batter. Stir until shrimp are well coated with batter.

Add vegetable oil to large pan or wok. Heat oil using medium-high heat until a tiny bit of batter will dance in the oil. Add 3 tablespoons batter and 1 shrimp (fritter) to a corner of the pan. Repeat adding batter and shrimp as long as none of the fritter touch each other. You might have to cook in batches. Sauté fritters for 4 minutes or until golden brown. Turn over once. Serve with dipping sauce.

TIDBITS

1) Cooking Shrimp and Tofu Fritters is such fun as the below book proves.. There are even chapters devoted to merriment with the already cooked fritters. What will be your favorite form of Shrimp and Tofu Fritter fun?

 

– Paul De Lancey, The Comic Chef, Ph.D.

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

 

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Lemongrass and Five Spice Tofu

Vietnamese Appetizer

LEMONGRASS AND FIVE SPICE TOFU

INGREDIENTS

2 stalks lemongrass
3 garlic cloves
1¼ pounds firm tofu
1 cup vegetable oil (2 tablespoons more later)
2 tablespoons vegetable oil
½ teaspoon red chile flakes
1 teaspoon Chinese five spice
¼ teaspoon white pepper or pepper
½ tablespoon soy sauce

PREPARATION

Discard all but the tender, inner and lower, green part of the lemongrass stalks. Mince garlic cloves and remaining lemongrass. Slice tofu into 8 long rectangles. Pat dry with paper towel. Add 1 cup vegetable oil to pan. Heat oil at high heat until a tiny bit of tofu in the oil will start to dance. Carefully add tofu rectangles to pan. Fry tofu rectangles for 8 minutes or until golden brown and crispy on the bottom. Turn over once. Fry for 4 minutes or until golden brown and crispy on the new bottom. (Monitor the tofu carefully as the time between golden brown and crispy can be short.) Remove tofu and drain on paper towels.

Add 2 tablespoons vegetable oil to 2nd pan. Add garlic, lemongrass, and red chile flakes. Sauté at medium heat for 2 minutes or until lemongrass is tender and fragrant. Stir frequently. Add Chinese five spice, white pepper, and soy sauce. Mix until well blended. Add tofu rectangles. Sauté at low-medium heat for 2 minutes. Turn over once. Place 2 tofu rectangles on each plate. Carefully spoon sautéed lemongrass/garlic from pan over tofu rectangles.

Serves 4. Takes 45 minutes.

TIDBITS

1) It’s startling to hear this now, but for centuries, perhaps even millennia, lemons grew on grass rather than on trees. The reason for this change and other  ensuing culinary changes was war.

2) The British navy had been losing thousands and thousands of sailors to scurvy. In 1753, the British conducted controlled experiments to find a cure for this dread scourge. They strongly concluded that lemon juice would keep scurvy at bay. A scant forty-two years later, the British Admiralty began issuing daily rations of lemon juice. Scurvy disappeared! The navy could indefinitely blockade Napoleon’s ships and keep him from invading England. It was all so neat. Unfortunately, the Admiralty’s lemon mowers cut so much lemon grass that ground lemons were on the brink of extinction. Botanists stepped in and grafted lemons onto trees. This process worked well that the lemons developed seeds that would sprout into full-blown lemon bearing trees. History is such fun.

Chef Paul

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, history, international | Tags: , , , , , , , , , , , , , , , , , , , , , | Leave a comment

Pork and Tofu Stir Fry

Chinese Entree

PORK-AND-TOFU STIR FRY

INGREDIENTSPorkTofuStir-

12 ounce firm tofu
1 pound pork tenderloin
3 garlic cloves
1/2 tablespoon cornstarch
1 teaspoon hot-pepper paste or chili-garlic sauce
1 teaspoon red pepper flakes
2 teaspoons sherry
2 teaspoons soy sauce
1 teaspoon peanut oil
1 tablespoon sesame oil
1/2 cup chicken or vegetable stock

SPECIAL UTENSIL

food processor
a wok would be nice as well

PREPARATION

Cut tofu into 1/2″ cubes. Use food processor to shred pork. Mince garlic cloves.

Add pork, garlic, cornstarch, hot-pepper paste, red pepper flakes, oil, sherry, and soy sauce to mixing bowl. Toss ingredients until pork is thoroughly coated. (You make take the toss instruction in a non-culinary way if your guests look upon your efforts and say, “Ew, I don’t like Chinese.”)

Add peanut oil, sesame oil, and ingredients from mixing bowl to skillet. (Ask for a wok for Christmas.) on medium-high heat for 2-to-3 minutes or until pork is no longer pink. Stir frequently. Add tofu. Sauté for 1 minute or until tofu is heated through. Stir in chicken stock and cook covered on medium-high heat for 2 minutes. Goes well with rice.

TIDBITS

1) It’s comforting to know that the Earth’s orbit will not be affected if all billion or more Chinese jump off a chair at the same time. Physicists say so. So there. So no nation needs to develop a counter-jumping program.

2) However, an experiment in Britain in 2001 had school kids jumping off chairs at the same time. The reason for this trial completely escapes me. Sounds like fun though. Anyway, this scientific research caused a 2.0 earthquake. 2.0! Pshaw, I’m from California. That’s not an earthquake. Pish!

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, international | Tags: , , , , , , , , , , , , , , , , , , | Leave a comment

Korean Army Base Stew

Korean Entree

ARMY BASE STEW
(Budae Jjigae)

INGREDIENTSArmyBaseStew-

1 12-ounce can SPAMTM
4 hot dogs
1 12-ounce package firm tofu
1/2 yellow onion
3 stalks green onions
2 cloves garlic
4 cups chicken stock
2 tablespoons gochuchang (hot Korean paste)
1 tablespoon gochucharu (or red pepper flakes)
1 teaspoon sugar
1/2 tablespoon sesame oil

1 3-ounce package ramen (don’t use spice packet)

PREPARATION

Slice SPAM, hot dogs, and tofu into 1/2″ cubes or slices. Dice yellow onion, green onions, and garlic cloves. Add all ingredients except ramen to large pot. Bring to boil on high heat, about 10 minutes, stirring frequently. Reduce to low heat and simmer for 15 minutes. Stir occasionally. Add ramen (no spice backet) and simmer on low 5 minutes. Stir occasionally. It’s spicy and enjoyable.

TIDBITS

1) Koreans love SPAM. Who knew? Okay, smarty pants, besides Koreans.

2) Many Koreans went hungry during and just after the Korean War. Thousands and thousands averted starvation only by getting food from nearby American army bases. The most prevalent gift from the GIs were cans of SPAM. People there are still grateful for this food and SPAM has been adopted into Korean cuisine.

3) I’ve heard that SPAM is popular in the Philippines as well because of the SPAM American soldiers brought with them in 1944 to 1946. My father was stationed in the Philippines after the War as part of America’s SPAM diplomacy.

4) South Korea is a firm ally of America and a strong trading partner. North Korea, however, threatens us with nuclear attack. Why? Because America never got a chance to get its SPAM bearing armies into that land. SPAM brings peace and amity everywhere. Wonderful SPAM, glorious SPAM.

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, food, history, humor, international, recipes | Tags: , , , , , , , , , , , , , , , , , , | Leave a comment

Chinese Hamburger Bash

Chinese Entree

CHINESE HAMBURGER BASH

INGREDIENTS

1 medium onion
2 green bell peppers
2 garlic cloves
1 1/2 ground turkey
1 pound ground beef
12 ounces extra-firm tofu
1/2 tablespoon peanut oil
1/2 tablespoon sesame oil
1/3 cup honey
1/3 cup soy sauce
1/3 cup red wine vinegar
1 cup diced tomato
1/2 teaspoon ginger
1/2 teaspoon Meat MagicTM spice
2 teaspoons cornstarch
About 16 buns
No-stick spray

SPECIAL UTENSIL

Large spatula

PREPARATION

This recipe is rightly called a bash. It makes about 16 to 20 patties.

Mince onion, bell peppers, and cloves. In large bowl, mix all ingredients except buns. (Don’t mince your own buns; that would be a disaster.) Be sure to make patties smaller than your spatula.

Coat bottom of frying pan with no-stick spray. Cook burgers on medium-high heat. These hamburgers are moister and more prone to crumble than their American counterparts. So, make sure you have the entire patty on top of the spatula before you turn them over. Turn them over carefully. Do not flip them. Turn them over once.

TIDBITS

1) There have been many mass migrations and conquests throughout history. Some examples are: Alexander the Great’s conquests, Rome’s conquest of the Mediterranean, Germanic tribes overrunning the Roman Empire, Arab conquests of North Africa, Mongol invasions of China, Persia, and Russia, and Spanish victories in Central and South America.

2) What do all these bloodthirsty conquerors have in common?

3) None of them ate hamburgers.

4) With or without cheese.

5) They didn’t even eat sliders.

6) Geez, the Romans ate thrush tongues, for goodness sake. What would it have hurt them to eat a Chinese Hamburger?

7) And the Vikings ate lutefisk. Lutefisk! Think of all the monasteries, towns, and libraries that were sacked because the Vikings ate lutefisk instead of Mexican hamburgers.

8) And then there would have been no Dark Ages. Learning would have flourished. We would have had colonies on the moon by the 17th century if only the Vikings had eaten burgers.

9) Or even sliders.

 

– Paul De Lancey, The Comic Chef

My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.

Categories: cuisine, food, humor, international, recipes | Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | Leave a comment

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