Recipezaar: Soy/Tofu,Chinese recipes

Vegetarian Summer Roll

Tue, 13 Aug 2002 18:03:02 -0400

By Ming Tsai. -- posted by spatchcock

Steamed tofu with pork

Thu, 15 Aug 2002 18:47:02 -0400

A healthy Cantonese dish suitable for both young and old. It is easy to digest. Both tofu and pork are rich in protein that they are very nutritious. You can cook other Chinese dishes and serve with rice. Try it! -- posted by Rita Wu

Soya milk

Mon, 19 Aug 2002 18:02:34 -0400

Traditional Chinese drink. Very delicious and nutritious. People usually have it during breakfast. -- posted by Rita Wu

Chinese Hot and Sour Soup Lite

Tue, 12 Nov 2002 20:10:37 -0500

This recipe helped me with my diet and also helped me to stretch my dollar through the lean college years. It's an adaptation from another recipe for vegetarians and those pursuing a healthier lifestyle. -- posted by Toropop

Corn & Tofu Soup (Chinese style)

Wed, 20 Nov 2002 20:11:43 -0500

A very healthy soup! -- posted by vikkie

Vegetarian Tofu Stir-Fry

Tue, 14 Jan 2003 20:05:12 -0500

This is a Vegetarian dish and is used as a main course. -- posted by BeckyF

Chinese-style Tofu "Sauce"

Tue, 27 May 2003 20:02:57 -0400

Definitely a comfort food, this can be the main course with rice rather than just a 'sauce' to put over the rice! If you're desperate and without cashew or sesame butter, try experimenting with tahini and/or peanut butter. Note: I have no idea how long it takes to chop the vegetables, and I realize the minutes don't add up to the total cook time. What can I say, I'm slow...but I sure can cook! -- posted by Seebee

Chicken with Five Shreds

Fri, 06 Jun 2003 20:03:41 -0400

This is one of my favorite Madame Wong recipes! The chili paste makes it delicious and spicy. -- posted by Hey Jude

Lo Mein with Tofu, Snow Peas and Carrots

Wed, 11 Jun 2003 20:06:22 -0400

Yum! A nice vegetarian meal from April 2003 Good Housekeeping. -- posted by KitchenCraftsnMore

Spicy Cod Fish and Tofu Soup/Sauce by Sy

Wed, 18 Jun 2003 20:10:52 -0400

This is one of my most favorite soups, wholesome and delicious! You can reduce the amount of spices to taste if you like. Or you can use less stock, add more cornstarch and make this recipe into a great "Spicy Cod Fish and Tofu Sauce"... and then served with white rice. -- posted by Skipper/Sy

Easy Hot and Sour Soup

Mon, 30 Jun 2003 20:02:41 -0400

Easy and delicious recipe for Chinese hot and sour soup. It can easily be made vegetarian by leaving off the chicken and substituting vegetable broth. -- posted by Miraklegirl

Hot and Spicy Tofu and Beef

Wed, 13 Aug 2003 20:07:02 -0400

Szechuan-style stir-fried tofu with ground beef. You can adjust the spicy-ness scale by substituting chilli sauce with ketchup and add more/less chilli flakes. -- posted by WaterMelon

Pan-Fried Tofu with Spicy Peanut Sauce

Wed, 20 Aug 2003 20:02:52 -0400

A tasty snack or appetizer. Tofu cubes are very crispy outside, yet warm and soft inside. Sort of like Asian "french fries". And i simple love the sauce, even used it as salad dressing sometimes! -- posted by WaterMelon

Low Carb Chinese Hot & Sour Soup

Tue, 26 Aug 2003 20:04:17 -0400

Extremely low carb Chinese hot and sour soup. -- posted by Barbara Polowetz

Teriyaki Sauce

Tue, 02 Dec 2003 20:00:31 -0500

I used to live in Denver and became addicted to the teriyaki steak served at a Japanese restaurant chain. After I moved to Nebraska I practiced making my own sauce and settled upon this as a suitable substitute. -- posted by Katrina Leger

Deep Fried Tofu

Thu, 04 Dec 2003 20:00:08 -0500

My brother gave me this recipe and since I've been looking for ways of adding more soy to my diet I thought that I'd try it. -- posted by Mysterygirl

Vegetable Kung Pao with Broccoli and Peanuts

Fri, 05 Dec 2003 20:00:44 -0500

I love to make this when I want to sneak a meatless dinner to my family. It's so delicious, they don't miss the absence of meat! The spicy sauce is great with the tofu, peanuts and broccoli. -- posted by Hey Jude

Hunan Hot and Sour Soup

Tue, 23 Dec 2003 20:00:40 -0500

I adopted this recipe after Mean Chef (IHHDRO) left the site. I have not yet had a chance to sample this, but will add my own comments when I do. -- posted by ms_bold

Hot and Sour Soup

Wed, 24 Dec 2003 20:00:00 -0500

This is the best version of hot and sour soup I have come across (outside of a restaurant), and I have tried many. It was very good to begin with, and I have made adaptations to make it even closer to what I expect from a great soup. -- posted by Sue L

Asian Style Savory Baked Tofu

Fri, 16 Jan 2004 20:00:58 -0500

This was absolutely delicious! It will make a tofu lover out of you yet (I hope!). I let my tofu sit overnight in the marinade, and then baked it, and I thought it turned out great. As I describe below, be sure to really "press" the excess liquid out of your tofu to ensure that it absorbs the marinade. Don't be afraid to put something really heavy on it to draw out the moisture. Cast iron pan works great! Source: Sunday Moosewood cookbook -- posted by Kozmic Blues

Baby Bok Choy With Mushrooms and Tofu

Wed, 21 Jan 2004 20:00:23 -0500

Rice or ramen noodles make a good partner for this tofu-enhanced vegetable dish inspired by traditional Chinese cooking. From Country Living magazine. After seeing many review, I would recommend using low sodium broth. This dish can be a little salty! -- posted by Sharon123

Seafood Bean Curd Soup

Tue, 10 Feb 2004 19:59:55 -0500

Another great Madame Wong recipe....this one is so quick and easy! This is an 'after-work' meal for us, I make the soup while some potstickers are browning...YUM! Vary the seafood if you like, sometimes I just use all shrimp. Prep and cook times approximate. -- posted by Hey Jude

Spinach and Bean Curd Soup (Gun)

Tue, 10 Feb 2004 19:59:59 -0500

This is a healthy, thick and beautiful soup. We have this with my 'manapua' (pork buns). From my favorite cookbook author, Madame S.T. Ting Wong. Prep and cook times are approximate. -- posted by Hey Jude

Pineapple-Tofu Shrimp Saute

Sun, 07 Mar 2004 20:00:10 -0500

Light and full-flavored main dish. All the ingredients blend together so well and create a dish that is well out of the ordinary. -- posted by silky

Spicy Gai Lan and Bean Curd Soup

Fri, 16 Apr 2004 20:00:02 -0400

Gai Lan, which is known as Chinese broccoli, can be found at many Asian grocers. But if you can't find it, don't despair, fresh tender broccoli can be substituted in a pinch (it tastes quite similar anyway). This makes a wonderful light soup which can be totally vegetarian if you wish. It does turn out a bit spicy with the full three peppers sliced in (with the seeds)(I used fresh red Thai dragons in the recipe), so adjust the heat to your own taste. I think this also might be nice with chicken substituted for the tofu- if you choose to do that, add about 10-12 ounces of chopped cooked chicken where you would add the tofu. Enjoy! -- posted by Sue L

Stir Fry Tofu & Vegetables

Thu, 22 Apr 2004 19:59:17 -0400

I hated Tofu until I ran into someone who knew how to prepare it properly. This is Nancy's recipe. I've only wandered when I was out of some particular ingredient but that's not often. Serve this over fresh fried rice noodles, they're quick and easy to do, just drop them into hot oil. Next to them canned Chow Mein noodles are boooorrrriiiing! -- posted by Pierre Dance

Tofu & Mixed Vegetable Stir Fry

Sat, 01 May 2004 20:00:25 -0400

This recipe is a amalgam of 40 years of stir frying. Do what I did, add the things you like, delete the things you don't. Include ideas you found in other recipes and then file the serial number off and claim it's your's. It worked in my case. -- posted by Pierre Dance

Steamed Bean Curd With Soy Sauce

Wed, 09 Jun 2004 19:58:42 -0400

This is light side dish, which is fairly healthy. It's very easy to prepare too. I usually steam the tofu in my rice cooker, when the rice is almost ready. Note: passive cook time is the time to steam the tofu. -- posted by WaterMelon

Chinese Spring Celery and Pork

Tue, 06 Jul 2004 19:59:54 -0400

I saw this recipe in news paper the other day and I thought it would be nice. so I'm going to post it!!I think you can use any vegies and would be good if you serve with rice!! -- posted by tomoko matsunaga

General Tso's Tofu

Thu, 29 Jul 2004 19:59:47 -0400

Great alternative to General Tso's Chicken. Contributed to a vegetarian website by Sarah Booth. -- posted by Hadice

Mapo Tofu (szechuan Homestyle Tofu)

Thu, 26 Aug 2004 20:00:01 -0400

I had this recipe from my Chinese professor. It's a very famous Chinese dish, excellent with steam rice. I normally make a little more sauce to pour over rice and steamed bok choy -- posted by Nolita_Food

Fried Bean Curd (Tofu) With Soy Sauce by Sy

Tue, 28 Dec 2004 20:02:27 -0500

This recipe is the one to try if you are new to eating Bean Curd or have not liked the texture of Bean Curd in the past. Bean Curd (the Japanese name is Tofu) is simply ground up soy beans, water and a coagulant added, put in a mold and then some of the water is pressed out. There are several types of Bean Curd from the Japanese, Chinese and Korean cuisines; Silken (soft), Medium/Regular (semi-soft) and Firm (hard) Tofu. Further, it is high in protein, inexpensive to make and blends in very well with other foods. -- posted by Skipper/Sy

Laquered Tofu Triangles With Green Beans and Cashews

Thu, 28 Apr 2005 20:54:12 -0400

Adapted from This Can't Be Tofu: 75 Recipes to Cook Something You Never Thought You Would - and Love Every Bite, by Deborah Madison, this is easy, fast, and beguiling. Serve with rice or a baked sweet potato. -- posted by Sharon123

Very Quick Asian Broth With Tofu and Vegetables

Tue, 28 Jun 2005 15:05:13 -0400

Very simple, quick and easy! -- posted by Wendys Kitchen

Stir-Fried Tofu With Mushrooms, Sugar Snap Peas, and Green Onion

Fri, 08 Jul 2005 15:40:33 -0400

This low-fat and healthy recipe is from Bon Appetit's "Cooking for Health" collection. -- posted by blucoat

Ma Po Tofu

Mon, 01 Aug 2005 17:50:26 -0400

Looks abit like mush by the end of it, but tasstes pretty good. Substitute equal amounts of pork, if wanted. -- posted by melting pot

Ma Po Tofu

Thu, 06 Oct 2005 17:01:59 -0400

Replication of a favourite dish at a local restaurant - Pork can be substituted the Turkey if you prefer. My partner, who is not a Tofu fan, loves this dish. -- posted by FleurR

Hot and Sour Soup

Fri, 04 Nov 2005 21:15:53 -0500

From Everyday Food April 2004. -- posted by Vino Girl

Stir-Fried Tofu and Green Beans in Hot Sauce

Mon, 07 Nov 2005 20:08:22 -0500

I haven't tried this yet, but it sounds good. In dishes like this, I freeze my tofu and then thaw it out before I eat it. For this dish I'm sure you could also use TVP, seitan, or tempeh, although the cooking times may vary. -- posted by aerobicon

Szechuan-Style Eggplant and Tofu in Chili Bean Sauce

Sun, 20 Nov 2005 22:20:14 -0500

by Ching He-Huang from Ching's Kitchen Simple, spicy and scrumptious, Ching-He Huang's imaginative vegetarian side dish can be made in minutes -- posted by Wendys Kitchen

Ma Po Tofu With Tempeh

Thu, 12 Jan 2006 19:32:22 -0500

Traditionally served with ground pork, but I think tempeh is delicious. -- posted by VegBear

Dragon Tofu

Tue, 07 Feb 2006 20:15:43 -0500

A wonderful vegetarian delight...I hope! I haven't tried it yet, so if you do, please let me know how you like it. Prep time includes standing tofu at room temp for 20 minutes. -- posted by Sandi (From CA)

Spicy Screamin Szechuan Stir Fry

Fri, 10 Feb 2006 13:59:52 -0500

This was the other main dish at my Chinese New Year's party. Several guests declined a second chopstick load and requested large amounts of water, others went back for thirds. Depends on how much you treasure the continued existence of your taste buds...and don't be scared by the long ingredients list, they're all simple and easy. Serve this alongside something savory, follow with something cool and sweet, and vary the marinade and number of chilies according to taste. I used long, skinny 'pyro peppers' in this version. Oh, and try to resist the temptation to turn the heat down -- high heat is important to a quick stir fry, though it does make the chilies and chili oil quite pungent. -- posted by BrotherAdso

Gingered Vegetable Tofu Stir-Fry

Wed, 22 Mar 2006 14:12:44 -0500

Great vegetarian recipe--just like Chinese take out. -- posted by Skippy [BW]

Mapo Dofu: Spicy Tofu With Meat Sauce (Szechwan Style)

Sat, 25 Mar 2006 08:06:00 -0500

Ever wonder what to do with a package of tofu? Something delicious and different so that your guests will ask, "How did you make this? It's wonderful!" Think Chinese cooking is scary and mysterious? This simple and simply delightful recipe can change all that in one stroke. My family loves this and it's so easy, it gives me a break. -- posted by Tumerica

Spicy Tofu Stir-Fry

Thu, 27 Apr 2006 10:42:06 -0400

This is a Chinese style recipe, I think specifically Szechuan style. You can vary it a bit -- maybe use chicken instead of tofu, or add some diced celery, bamboo shoots, or blanched broccoli with the other vegetables. Serve with rice. -- posted by Nose

Preserved Eggs With Silken Tofu

Wed, 24 May 2006 22:37:00 -0400

This is a classic Chinese recipe, and lots of variation exist. Traditionally it is topped with soy paste, but I love the slight sweetness of vegetarian oyster sauce. If you can find very fresh tofu from Asian market, it will give the dish even more flavor. Also try variation with pickled greens, scallions, or furikake. It can be eaten as a cold snack or a side dish. -- posted by shoebox36

Chinese Soup With Tofu

Sun, 18 Jun 2006 09:10:04 -0400

I am not sure where we found the original recipe but we have adapted it to be a household favorite! This is a mild but flavorful soup that goes well with spring rolls for a lighter meal. -- posted by MajKaj

Chinese Chili Paste With Garlic & Ginger

Thu, 13 Jul 2006 16:02:31 -0400

Spicy sauce made from soybean paste, hot pepper, oil, garlic, and ginger; used as an ingredient in Chinese cooking and as a condiment. Store, tightly covered, in the refrigerator. -- posted by littleturtle

Pork and Tofu Stir Fry

Wed, 13 Sep 2006 19:59:35 -0400

This is a great quick weeknight meal. It only takes me about 20 minutes to put this together from start to finish and we all love it. -- posted by grace chang

Steamed Vegetables With Tofu and Oyster Flavored Sauce

Mon, 18 Sep 2006 23:36:18 -0400

I enjoy steamed side dishes since they don't require a lot of attention while cooking. This is especially helpful in a chinese meal where a stir-fry dish is so demanding of my attention. This recipe is from the Lee Kum Kee weekly recipe list. -- posted by Skypoodle

Chinese Chicken and Corn Soup

Wed, 20 Sep 2006 09:24:08 -0400

From a Sunset Magazine special edition, "Sunset Weeknight." I haven't tried it yet, but it sounds tasty. Suggested accompaniments include purchased (fresh or frozen) potstickers or egg rolls and cabbage slaw with Asian dressing. -- posted by Halcyon Eve

Sa Cha Tofu With Broccoli and Cauliflower

Sat, 28 Oct 2006 09:14:07 -0400

This dish is not only for then enjoyment of vegetarians. Sa Cha is also known as the Chinese BBQ sauce. It is sold in Asian groceries with the condiments packaged in jars or cans. The tofu takes on an Asian complexity of flavors with the addition of this sauce. It'll make a tofu-lover out of you yet! -- posted by NavyDoc13

Tasty Spicy Tofu Triangles

Sun, 19 Nov 2006 12:48:24 -0500

Tasty, healthy treats, make the perfect appetizers for parties or dinners at home. The dish is vegan (as long as you get vegan wonton wrappers) and kosher, as well as quite good for you. -- posted by WhitneysWonders

Tofu and Bok Choy Stir Fry

Mon, 20 Nov 2006 21:43:22 -0500

Nice and simple recipes. -- posted by lovefromsf

Chinese Vegetarian Chicken

Sun, 10 Dec 2006 11:15:45 -0500

Irene Kuo author. "This cold bean stick dish is one of the most delicious Chinese Vegetarian 'meats'" If you are looking for KFC you are in the wrong place. If you want something to taste just like chicken I would suggest going and buying chicken. That being said the dish is delightful in its own right not as a 'I gotta have some chicken' dish. -- posted by That is Dr House to you

Chinese Mushroom Smothered Bean Curd Aka Tofu

Sun, 10 Dec 2006 11:17:55 -0500

From Irene Kuo's Chinese Cookbook -- posted by That is Dr House to you

Chinese Fried Mock Oyster

Sun, 10 Dec 2006 12:33:13 -0500

Chinese Mock Chicken Chinese Mock Pork Why not oysters too? -- posted by That is Dr House to you

Eight Treasures

Sun, 10 Dec 2006 12:41:15 -0500

Chinese. What else? Modified from www.chinesefooddiy.com. Servings depend on use. Note I am basing the 4 servings on 3 ounces tofu per person. -- posted by That is Dr House to you

Treasures of the Earth

Mon, 18 Dec 2006 16:30:01 -0500

Chinese. For the diced fresh mushrooms use a mix of chanterelle, oyster, and shiitake. Use prepared Seitan for this. From Veggie Life. -- posted by That is Dr House to you

Yen Tou Fu

Fri, 05 Jan 2007 13:08:27 -0500

From Florence Lin's Chinese Vegetarian Cookbook. -- posted by That is Dr House to you

Ch'in Ts'ai Pan Kan Szu

Fri, 05 Jan 2007 13:10:51 -0500

Celery with seasoned pressed bean curd by Florence Lin from Chinese Vegetarian Cooking -- posted by That is Dr House to you

Wu Hsiang Tou Fu Kan

Fri, 05 Jan 2007 13:11:39 -0500

Season Pressed Bean Curd from Florence Lin's Chinese Vegetarian Cooking -- posted by That is Dr House to you

Su Shih Tzu T'ou With Chun Yu Vegetarian Lion's Head

Mon, 22 Jan 2007 19:05:01 -0500

Chun Yu is the Braised fresh mushrooms.. From Florence Lin's Chinese cookbook. NOTE the amount of tofu is NOT done by weight but by dimensions. -- posted by That is Dr House to you

The Monks Mixed Vegetable Ensemble

Tue, 06 Feb 2007 22:43:14 -0500

From Kenneth H.C. Lo's Chinese cookbook. The base recipe is Casserole of Deep fried carrots, asapargus, bamboo shoots, and quick fried chinese cabbage and mushrooms. Warning the lily buds will give it a musky flavor that like the tofu [bean curd] is not Western taste but can be aquired. Hey I eat raw tofu now in a bit of dipping sauce. Also note you amy want to omit the lily buds or sub something else in for them. -- posted by That is Dr House to you

Shrimp With Tofu Stir-Fry

Fri, 02 Mar 2007 23:00:26 -0500

This is a recipe I came up with, combining 2 different recipes. I really like this dish because it's so simple to make and healthy too. Don't let the list of ingredients turn you off, it is actually rather easy and fast to make. The list of vegetables can be substituted with what you may have already such as tomato, edamame (soybeans), corn, bell peppers, broccoli florets, bok choy, etc. Tip: Using different colored veggies makes this dish very pretty! Try to cut everything in a similar size as well. I consider this to be a family style dish, which means usually it's served alongside other dishes. So if you are serving more than 2 persons, I would suggest you add more shrimp, then serve this along with sautéed greens with garlic (i.e. spinach), and maybe add a soup to round out the meal. I usually double the ingredients and also double the amount for the broth/soup so we can soak it up with the rice. Hint: If you use dry shiitake mushrooms, use the soaking water for part of the broth (I always use it in soups now since my grandma told me about using it to add flavor to recipes). -- posted by JMigs;0)

Ma Po Tofu

Sat, 10 Mar 2007 20:35:57 -0500

Spicy Tofu and Ground Pork. This is an adaptation of recipe #78452 by Daydream. I couldn't find many of the items so I improvised. It is essential that you prep everything before starting this recipe, it goes fast once you get started. -- posted by Teddy's Mommy

Szechuan Chicken (Or Tofu) in Lettuce Bundles (Solo Cooking)

Wed, 28 Mar 2007 21:48:05 -0400

As a solo chef, cooking for one presents certain challenges. Some recipes easily scale down easily and others do well for safely tucking leftovers in the freezer future meals. That said, it is always delightful to find a recipe designed for small batch cooking that is also healthy and delicious. I am also planning to try this with tofu. This recipe easily scales up to 2 or more servings. (4 WW points or Core plus 1 pt for the peanuts) -- posted by justcallmetoni

Szechuan Vegetable Stir-Fry

Fri, 22 Jun 2007 13:34:46 -0400

From Whole Health M.D. I made this for my family, none of whom is a vegetarian, and they all loved it. Great Asian flavors. -- posted by hannahactually

Ma-Po Tofu

Sun, 15 Jul 2007 22:29:23 -0400

This is a healthy, nutritious dish that's quick to make. The Chinese version of comfort food! From Aloha World Ono Recipes. -- posted by Chilicat

Chinese Tofu Salad

Fri, 10 Aug 2007 11:58:55 -0400

This is one of my favorites for lunch. It's packed with protein and tastes light and fresh. Any extra soy ginger dressing can be used as a marinade or sauce for just about anything. Chicken can also be substituted for the tofu for a more traditional Chinese Chicken Salad. Yum! -- posted by VeggieFace

Wilted Greens & Tofu Soup

Mon, 08 Oct 2007 22:50:32 -0400

I came up with this soup when living in China, on our first colder day. -- posted by Chef #608342

Hot and Sour Soup

Mon, 21 Jan 2008 21:29:29 -0500

From Penzey's winter catalog. -- posted by WI Cheesehead

Braised Tofu Skin

Mon, 28 Jan 2008 19:25:17 -0500

Had this at a Chinese place and it was great! Tofu skin has a chicken-y texture and takes on the flavor of the sauce. Meatless and marvelous and vegan. -- posted by fluffernutter

Steamed Tofu and Fish

Sat, 02 Feb 2008 23:38:41 -0500

From Food Network- Yan. -- posted by WI Cheesehead

Noodles With Stir-Fried Tofu and Broccoli

Tue, 12 Feb 2008 19:47:46 -0500

From The Vegetarian 5 Ingredient Gourmet by Nava Atlas -- posted by Dreamer in Ontario

Fragrant Tofu Soba Noodle Soup

Sat, 22 Mar 2008 17:54:00 -0400

This is a veg-friendly adaptation of a recipe from fitness magazine. To make the original version, replace the tofu with scallops and the veg broth with chicken broth. Enjoy! -- posted by BusyBeeHoneyBee

Spicy Kung Pao Tofu

Sat, 22 Mar 2008 17:58:33 -0400

I love tofu...it's a chameleon, and it's rich in phytonutrients called isoflavones that may prevent breast cancer to boot! To help it absorb more flavor, rinse and then pat dry with paper towels before using. -- posted by BusyBeeHoneyBee

Crystallized-Ginger Tofu

Sat, 22 Mar 2008 18:00:04 -0400

Ginger is not only delish, but great for digestion. The tofu could be replaced with any other meat substitute...yummy! -- posted by BusyBeeHoneyBee

Asian-Style Three Bean Salad

Thu, 03 Apr 2008 15:12:24 -0400

By Ellie Krieger, as featured in her book "The Food You Crave" and also in Fitness Magazine. Three-bean salad gets an exciting Asian twist, made with a trio of legumes all commonly used in the Far East: green beans, edamame and black beans. The dressing is sweet and tangy just as in the traditional recipe, but this one, inspired by Chinese duck sauce, gets its sweetness from apricot preserves and has a zingy hint of fresh ginger. -- posted by ~Jen~

Chinese Quick Pickled Radish Salad With Garlic

Fri, 30 May 2008 01:18:08 -0400

A fabulous way of adding a bit of colour along with a crisp texture in Chinese cooking; this can be made just before you are ready to serve an Oriental meal, and is one of the nicest ways I know of dressing up the humble radish! You can use red radishes, Chinese white radish - Mooli or even black radishes for this quick pickle. Serve it as an accompaniment for most Chinese or Asian meals. Make sure that whatever type of radishes you use, are fresh, firm and crisp. I prefer the red radishes for colour, but any of the radishes I have suggested work well in this simple pickle. The quantities listed below, will serve about 4 people as a generous condiment. -- posted by French Tart

Soft Tofu With Chilli & Spring Onion

Thu, 24 Jul 2008 02:47:48 -0400

I always know what to order when this dish is on the menu. I found a top recipe in a book named "The food of China" by Murdoch Books. I love it because it is healthy, low in carbs, sipmle to create and it is authentic. This recipe sets off the soft, cool smoothness of the tofu by adding a hot, highly spiced dressing. Great for lunch by itself or dinner served with rice and steamed greens. Wine Match: A German riesling ( Dr Loosen Dry Riesling is great) or a Spanish Tempranillo or Rioja. -- posted by Sommelier to boot

Chinese Bean Curd Skin Rolls

Thu, 27 Nov 2008 16:04:30 -0500

These crispy and flavorful rolls make an excellent vegetarian starter, part of a dim sum meal, or even a satisfying main dish if you have a few of them. From Selma Miriam and Noel Furie, owner of the legendary Zagat-rated vegetarian restaurant, Bloodroot, in Bridgeport, CT. -- posted by blucoat

Tofu and Broccoli in Garlic Sauce Recipe

Wed, 03 Dec 2008 18:36:07 -0500

I found this easy vegetarian stir-fry from Jolinda Hackett online. -- posted by blucoat

Ginger-Sesame Tofu Sauce by Deborah Madison

Thu, 01 Jan 2009 15:06:22 -0500

Entered for safe-keeping, requesting my vegetarian friends to test this for me. From "This Can't Be Tofu!" by Deborah Madison. This has the texture of a thin mayonnaise, and can be drizzled on cubes of fresh tofu, over romaine salad or cole slaw, or over grilled fish or chicken (if you aren't vegetarian). Over sauteed vegetables this can add an unexpected accent. -- posted by KateL

Sesame-Maple Roasted Tofu

Fri, 02 Jan 2009 23:42:45 -0500

This quick and healthy dinner pairs creamy tofu and crispy snap peas (or broccoli) with a tahini-maple sauce. Serve with udon noodles or rice. If you are using broccoli, roast it with the tofu. From "EatingWell Magazine". -- posted by blucoat

Sweet & Sour Tofu

Fri, 02 Jan 2009 23:57:21 -0500

An easy to prepare, vegetarian version of the Chinese-restaurant standard. If you like, add a pinch of crushed red pepper or chile-garlic sauce to give the sauce a little heat. For a more substantial meal, add more veggies (onion, scallions, snap peas, and carrots work well). -- posted by blucoat

Tofu Simmered in Hoisin Sauce by Deborah Madison

Mon, 05 Jan 2009 01:26:18 -0500

Entered for safe-keeping, asking my vegetarian friends to review this for me. From "This Can't Be Tofu!" by Deborah Madison. Because hoisin sauce is very sweet, dice the tofu very small and serve it as a sauce over rice, with stir-fried spinach, green beans or broccoli on the side. For interesting presentation, cut the tofu into triangles, brown them briefly in a little oil, and add them to the sauce. Per Ms. Madison, soft tofu packed in water has the best flavor and texture, both of which are more pronounced if tofu is not browned. If you enjoy the pure flavor of soft tofu, heat the sauce with the tofu in it until it is just warmed through; if it reduces too much, add more water or stock to thin it out. Serves 2 as a main course, or 4 as an accent sauce. -- posted by KateL

Steamed Tofu With Fiery Sauce

Wed, 07 Jan 2009 19:20:48 -0500

Vegans and oriental food fans will enjoy this virtuous supper of steamed tofu with fiery chilli sauce. -- posted by English_Rose

Peking-Style Fried Bean Curd

Fri, 09 Jan 2009 19:15:48 -0500

From the book, Chinese Cuisine by Huang Su-Huei. I'll be posting more from this book. The pictures are amazing and make me crave Chinese so badly! This is really good! I tried it years ago before I was really used to tofu and I loved it. -- posted by Recipe Junkie

Tofu, Miso, Seaweed and Spinach Soup

Sun, 11 Jan 2009 20:57:28 -0500

Simple and cleansing, this easily-prepared soup is surprisingly satisfying, and brimming with goodness. -- posted by English_Rose

Superfoods Spicy Tofu Salad

Wed, 25 Feb 2009 11:51:27 -0500

From SuperfoodsRX Diet book -- posted by Debbie R.

Tofu and Broccoli Stir Fry (Martha Stewart)

Thu, 12 Mar 2009 18:08:38 -0400

This recipe is from Martha Stewart's "Everyday Food". This stir-fry is delicious over brown rice or Asian noodles. To toast the cashews, spread them on a baking sheet and cook in a 350-degree oven for about 10 minutes. If you like a sweet-and-sour flavor, add 1 tablespoon of sugar to the sauce in step 4. -- posted by blucoat

Mu Shu Vegetables

Mon, 04 May 2009 14:35:06 -0400

A recipe from Cooking Class Great Tasting Vegetarian Meals. Don't let the lengthy preparation deter you. Most of it is just explaining how to prepare the ingredients for cooking. As with most stir fry cooking, once that is done, the recipe can be cooked quickly. For the Peanut Sauce, you may use your favourite or recipe#369185 -- posted by Dreamer in Ontario

Crock-Pot Sweet & Sour Tofu

Thu, 18 Jun 2009 01:30:21 -0400

This is a favorite of mine. -- posted by iPlayFlonkerton

Ally's Quick and Easy Vegetarian Sweet and Sour Chicken

Thu, 09 Jul 2009 17:10:27 -0400

I made this for my 16 year old sister Ally, who only weighs 80 pounds and has decided to become a vegetarian. Thank god I'm resourceful when it comes to cooking. This is a quick and easy way to get her to eat something that she used to love in her pre-veggie days. This will probably taste better and be healthier if it was made from scratch but since I have yet to cook with tofu, this will have to do. I'll make an addendum when I experiment some more. Brands names are key to cooking this. -- posted by Chef Mallory

Pf Chang's Coconut Curry Vegetables

Mon, 23 Nov 2009 18:10:56 -0500

This is a copycat recipe from PF Chang's China Bistro. It's my favorite dish there, and while my dining room lacks the ambiance...this dish is still excellent at home! -- posted by Wish I Could Cook

Chinese Bourbon Tofu

Tue, 05 Jan 2010 11:43:45 -0500

Derived from LinMarie's "Bourbon Chicken" recipe, this tofu, fried, cooked in sauce and served over rice, won't disappoint; at the moment its my favorite tofu recipe. IMPORTANT: To prepare the tofu to soak up the marinade, it must be drained and then pressed (between two plates with a weighted object on top) for about 30 minutes, flipping and draining off the water halfway through. The more water you can get out of it, the more marinade it'll soak up and the tastier it'll be! -- posted by Alexander Mar

Linda's Hot and Sour Soup

Sat, 16 Jan 2010 18:29:37 -0500

A wonderful soup recipe that we have at a friend's house on Christmas eve. It's a group effort when we make all the chinese dishes that night, and I've either helped or been sort of tasked with making this recipe throughout the years. -- posted by *Kathy*

Mabo Tofu With Chinese Black Beans Sichuan Style

Thu, 21 Jan 2010 13:32:23 -0500

Tofu (Japanese name for Bean Curd, Chinese name dou fo) is high in protein, inexpensive and blends very well with many foods. There are different variations of tofu from the cuisines of Korea, Japan and China. Plus each country has variations such as silken (very soft), soft, medium or firm tofu. I recommend using a medium or firm tofu and a Sichuan Spicy Noodle Sauce for this tasty dish. This dish can be very spicy or mild according to your personal taste see notes below. -- posted by Skipper/Sy

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