Tofu

Tofu is actually the Japanese word for bean curd, but it has been adopted as the most common name for this nutritious food. Although it has a fairly bland taste on its own, it readily absorbs the flavours of other foods or seasoning ingredients so is very versatile in the kitchen.

Battered Tofu

Serves 4

2 dried Chinese mushrooms

450 g/1 lb tofu

1 egg

1 spring onion, chopped

5 ml/1 tsp ground coriander

5 ml/1 tsp grated cheese

30 ml/2 tbsp cornflour (cornstarch)

salt and freshly ground pepper

275 g/10 oz plain (all-purpose) flour

5 ml/1 tsp baking powder

175 ml/6 fl oz/¾ cup water

oil for deep-frying

Soak the mushrooms in warm water for 30 minutes then drain. Discard the stalks and mince the caps with the tofu, egg, spring onion, coriander, cheese, cornflour, salt and pepper. The mixture should be sticky. Press on to a plate and steam over gently simmering water for about 10 minutes. Cut the tofu into squares. Mix the flour, baking powder and water to a sticky batter and use to coat the tofu. Heat the oil and deep-fry the squares until lightly golden. Drain well before serving.

Tofu with Black Bean Sauce

Serves 4

30 ml/2 tbsp groundnut (peanut) oil

2 cloves garlic, crushed

4 spring onions (scallions), sliced

60 ml/4 tbsp black bean sauce

450 g/1 lb tofu, cubed

15 ml/1 tbsp chicken stock

15 ml/1 tbsp soy sauce

15 ml/1 tbsp rice wine or dry sherry

Heat the oil and fry the garlic until light golden. Add the spring onions and stir-fry for 1 minute. Add the tofu and stir-fry carefully for 2 minutes until golden. Add the stock, soy sauce and wine or sherry, bring to the boil and stir-fry for about 1 minute.

Tofu with Chilli Sauce

Serves 4

450 g/1 lb tofu, cubed

30 ml/2 tbsp groundnut (peanut) oil

100 g/4 oz minced (ground) pork

30 ml/2 tbsp chilli sauce

5 ml/1 tsp minced ginger root

450 ml/¾ pt/2 cups chicken stock

15 ml/1 tbsp soy sauce

15 ml/1 tbsp rice wine or dry sherry

5 ml/1 tsp cornflour (cornstarch)

15 ml/1 tbsp water

2.5 ml/½ tsp sesame oil

1 spring onion, finely chopped

freshly ground pepper

Blanch the tofu in boiling water for 2 minutes then drain. Heat the oil and fry the pork, chilli sauce and ginger until the pork is well cooked. Add the stock, tofu, soy sauce and wine or sherry, bring to the boil and simmer gently until almost all the liquid has evaporated. Blend the cornflour and water to a paste, stir it into the pan and simmer, stirring, until thickened. Transfer to a warmed serving dish and serve sprinkled with sesame oil, spring onions and pepper.

Tofu with Chinese Mushrooms

Serves 4

4 dried Chinese mushrooms

60 ml/4 tbsp groundnut (peanut) oil

450 g/1 lb tofu, cut into squares

2 spring onions (scallions), thickly sliced

3 slices ginger root, chopped

3 slices ham, shredded

100 g/4 oz peeled prawns

250 ml/8 fl oz/1 cup chicken stock

45 ml/3 tbsp soy sauce

15 ml/1 tbsp rice wine or dry sherry

2.5 ml/½ tsp salt

2.5 ml/½ tsp sugar

Soak the mushrooms in warm water for 30 minutes then drain. Discard the stalks and quarter the caps. Heat the oil and fry the tofu until golden brown then remove from the pan. Reheat the oil and fry the spring onions and ginger for 30 seconds. Add the tofu, ham, prawns, stock, soy sauce, wine or sherry, salt and sugar, bring to the boil, cover and simmer for about 10 minutes. Remove the lid and simmer until the sauce is reduced. Transfer to a warmed serving dish and serve at once.

Tofu with Crab Meat

Serves 4

45 ml/3 tbsp groundnut (peanut) oil

1 clove garlic, crushed

2 spring onions (scallions), chopped

1 slice ginger root, chopped

225 g/8 oz tofu, cubed

225 g/8 oz crab meat

5 ml/1 tsp sugar

175 ml/6 fl oz/¾ cup chicken stock

15 ml/1 tbsp cornflour (cornstarch)

Heat the oil and fry the garlic, spring onions and ginger until lightly browned. Add the tofu and stir-fry for 4 minutes. Add the crab meat, sugar and stock, bring to the boil then simmer for 4 minutes. Mix the cornflour with a little water, stir it into the sauce and simmer, stirring, until the sauce clears and thickens.

Deep-Fried Tofu

Serves 4

oil for deep-frying

350 g/12 oz tofu, cubed

salt

Heat the oil and deep-fry the tofu until puffed and golden brown. Arrange on a warmed serving plate and sprinkle generously with salt before serving.

Four-Jewelled Tofu

Serves 4

6 dried Chinese mushrooms

45 ml/3 tbsp groundnut (peanut) oil

100 g/4 oz broccoli florets

2.5 ml/½ tsp fish sauce

2.5 ml/½ tsp rice wine or dry sherry

2.5 ml/½ tsp cornflour (cornstarch)

120 ml/4 fl oz/½ cup chicken stock

450 g/1 oz tofu, cubed

100 g/4 oz peeled prawns

100 g/4 oz chicken, shredded

½ small carrot, shredded

15 ml/1 tbsp oyster sauce

15 ml/1 tbsp soy sauce

Soak the mushrooms in warm water for 30 minutes then drain. Discard the stalks and halve the caps. Heat 15 ml/1 tbsp of oil and fry the mushroom caps until tender then remove from the pan. Meanwhile, blanch the broccoli in boiling water until almost tender then drain well. Heat 15 ml/ 1 tbsp of oil in the wok and cook the broccoli with the fish sauce, wine or sherry, cornflour and chicken stock until just tender. Remove from the wok. Heat the remaining oil and stir-fry the tofu until lightly browned. Add the prawns, chicken and carrot and stir-fry for 3 minutes. Return the broccoli mixture to the pan with the oyster and soy sauce and cook for a few minutes until tender.

Tofu with Oyster Sauce

Serves 4

30 ml/2 tbsp groundnut (peanut) oil

225 g/8 oz tofu, cubed

225 g/8 oz mushrooms, sliced

6 spring onions (scallions), cut into chunks

3 stalks celery, sliced

1 red pepper, cut into chunks

120 ml/4 fl oz/½ cup water

15 ml/1 tbsp cornflour (cornstarch)

30 ml/2 tbsp oyster sauce

15 ml/1 tbsp rice wine or dry sherry

15 ml/1 tbsp soy sauce

Heat half the oil and fry the tofu until lightly browned. Remove from the pan. Heat the remaining oil and fry the mushrooms, spring onions, celery and pepper for 2 minutes. Return the tofu to the pan and toss lightly to combine the ingredients. Blend the water, cornflour, oyster sauce, wine or sherry and soy sauce. Pour the mixture into the wok and bring to the boil, stirring continuously. Simmer, stirring, for 2 minutes before serving.

Peng Tofu

Serves 4

120 ml/4 fl oz/½ cup oil

450 g/1 lb tofu, thickly sliced

15 ml/1 tbsp shredded pork

3 spring onions (scallions), shredded

1 red chilli pepper, shredded

15 ml/1 tbsp black bean sauce

450 ml/¾ pt/2 cups stock

60 ml/4 tbsp soy sauce

2.5 ml/½ tsp sugar

pinch of salt

5 ml/1 tsp cornflour (cornstarch)

5 ml/1 tsp sesame oil

Heat the oil and fry the tofu until golden brown. Remove from the pan and drain. Pour off all but 30 ml/ 2 tbsp of oil and fry the pork, spring onions, chilli and black bean sauce for 30 seconds. Return the tofu to the pan with the stock, soy sauce, sugar and salt. Bring to the boil and simmer for 10 minutes. Blend the cornflour to a paste with a little water, stir it into the pan and simmer, stirring, for 1 minute. Serve sprinkled with sesame oil.

Peppers with Tofu

Serves 4

1 large red pepper

1 large green pepper

150 g/5 oz onions

1 bunch basil

1 bunch parsley

2 beef tomatoes, skinned

salt and freshly ground pepper

pinch of sambal oelek

10 ml/2 tsp soy sauce

15 ml/1 tbsp olive oil

225 g/8 oz tofu, cubed

Cut the peppers into strips and the onion into rings. Reserve a few basil and parsley leaves for garnish and chop the rest finely. Quarter the tomatoes, remove the seeds and purée the flesh with the salt, pepper sambal oelek and soy sauce. Heat the oil and fry the tofu until golden brown. Add the peppers and onions and stir-fry for 3 minutes. Add the tomato purée and simmer for 1 minute. Stir in the chopped herbs and serve garnished with the reserved herbs.

Tofu with Prawns

Serves 4

45 ml/3 tbsp groundnut (peanut) oil

1 clove garlic, crushed

5 ml/1 tsp salt

225 g/8 oz tofu, cubed

225 g/8 oz peeled prawns

30 ml/2 tbsp rice wine or dry sherry

30 ml/2 tbsp soy sauce

250 ml/8 fl oz/1 cup chicken stock

30 ml/2 tbsp cornflour (cornstarch)

Heat the oil and fry the garlic and salt until lightly browned. Add the tofu and stir-fry for 2 minutes. Add the prawns, wine or sherry and soy sauce and stir until the tofu and prawns are well coated in the flavoured oil. Add most of the chicken stock, bring to the boil, cover and simmer for 3 minutes. Mix the cornflour with the remaining stock, stir it into the pan and simmer, stirring, until the sauce clears and thickens.

Pork-Stuffed Tofu

Serves 4

225 g/8 oz minced (ground) pork

2 spring onions (scallions), chopped

15 ml/1 tbsp soy sauce

15 ml/1 tbsp rice wine or dry sherry

5 ml/1 tsp sesame oil

450 g/1 lb tofu

Mix together the pork, spring onions, half the soy sauce, the wine or sherry and the sesame oil. Cut the tofu into 8 large rectangles and scoop out a hollow in the top of each piece. Stuff with the pork mixture and arrange in a shallow ovenproof dish. Sprinkle with the remaining soy sauce. Place on a rack in a steamer and steam over gently simmering water for about 30 minutes.

Tofu with Spring Onion

Serves 4

60 ml/4 tbsp groundnut (peanut) oil

8 spring onions (scallions), cut into chunks

450 g/1 lb tofu, cubed

45 ml/3 tbsp soy sauce

10 ml/½ tsp salt

Heat the oil and fry the spring onions for 2 minutes. Add the tofu stir-fry for 2 minutes. Add the soy sauce and salt stir-fry for a further 1 minute.

Chinese Tofu

Serves 4

45 ml/3 tbsp groundnut (peanut) oil

5 ml/1 tsp salt

450 g/1 lb tofu, cubed

30 ml/2 tbsp soy sauce

120 ml/4 fl oz/½ cup chicken stock

5 ml/1 tsp sugar

Heat the oil and salt and fry the tofu for about 4 minutes until golden brown on all sides. Add the soy sauce, stock and sugar, bring to the boil and stir-fry for about 2 minutes.

Tofu Stir-Fry

Serves 4

45 ml/3 tbsp groundnut (peanut) oil

1 spring onion (scallion), chopped

1 clove garlic, crushed

450 g/1 lb tofu, cubed

45 ml/3 tbsp soy sauce

15 ml/1 tbsp rice wine or dry sherry

2.5 ml/½ tsp salt

15 ml/1 tbsp cornflour (cornstarch)

Heat the oil and fry the spring onion and garlic until lightly browned. Add the tofu and fry until golden. Add the remaining ingredients, bring to the boil, cover and simmer for 5 minutes.

Tofu Balls with Vegetables

Serves 4

450 g/1 lb tofu

75 g/3 oz minced (ground) chicken

4 water chestnuts, minced

45 ml/3 tbsp cornflour (cornstarch)

oil for deep-frying

100 g/4 oz/1 cup plain (all-purpose) flour

45 ml/3 tbsp water

2 carrots, cut into strips

100 g/4 oz mangetout (snow peas)

250 ml/8 fl oz/1 cup chicken stock

5 ml/1 tsp salt

Mash the tofu and place it in a strainer or colander to drain. Mix with the chicken, water chestnuts and 30 ml/2 tbsp of cornflour and shape into balls about the size of ping-pong balls. Mix the flour with enough water to make a thick batter. Dip the tofu balls in the batter. Heat the oil and deep-fry the tofu until golden brown. Remove and drain.

Spoon 30 ml/2 tbsp of oil into a wok and fry the carrots and mangetout for 2 minutes. Add the stock and salt and bring to the boil. Add the tofu balls and simmer until heated through. Blend the remaining cornflour to a paste with a little water, stir it into the pan and simmer, until the sauce thickens slightly. Serve at once.