Posts tagged ‘tofu’

May 20, 2012

Tofu Pork Meatballs

by tina

I learned how to make these from one of my housemates back in college.  They’re great when you don’t know what to do with your leftovers!

I happened to have some leftover ground pork and leftover tofu in the fridge, so decided to make them.


  • ~1/4 lb ground pork
  • 1/2 slab of medium firm tofu
  • water
  • 1/2 teaspoon potato starch (太白粉)
  • rice wine
  • salt
  • white pepper
  • 1 stalk green onion, chopped


Place the pork in a mixing bowl.  Add a splash of water and mix.  Add a splash of rice wine and mix. Add the potato starch and continue mixing in one direction. Dash a layer of salt and white pepper and mix.  This is the same mixing method as my wontons and potstickers.

Add the tofu. Dash a layer of salt and white pepper and mix. Mix until the tofu is all broken into small pieces. Dash another layer of salt and white pepper. Add the green onions. Mix well.

Then gently roll them into balls, about 1 1/2 inch in diameter.

Fry them on high temperature until evenly brown on both sides, and voila!

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November 8, 2011

Hot & Sour Soup (酸辣湯)

by tina


I was craving hot & sour soup last weekend, so I decided to try and make it myself. I gathered all the ingredients that I thought would go in the soup and managed to cook up something pretty good. Here is my 2nd time making it, where I actually wrote down the measurements.

I have to warn you that this soup does takes a while to prepare and cook. I’ve learned my lesson to not make this during a weekday work night :]
–>prep time: ~40 mins. cook time: ~20 mins. total: ~1 hr.


For marinating the pork:

  • 2 pork top loin, thin cut (~0.30 lbs)
  • 1 1/2 tablespoon soy sauce
  • 1 teaspoon rice wine
  • 1/2 teaspoon white pepper

For all other ingredients for soup:

  • ~7 shitake mushrooms (depending on size)
  • 1 tablespoon soy sauce
  • ~2 bamboo shoots, large slices (canned)
  • ~5 wood ears (optional)
  • 1/2 of a large carrot
  • 1/2 tofu pack

For soup base:

  • 1 cup organic chicken broth, non fat low sodium
  • 3 1/2 cups water
  • 2 1/2-3 tablespoons soy sauce
  • 4-5 tablespoons rice vinegar (depends on how sour you like it)
  • 2-4 teaspoons white pepper (depends on how spicy you like it)
  • 1 egg
  • sesame oil
  • 2 tablespoons corn starch (optional)
  • cilantro (optional garnish)

(yields about 5 servings)

There are two parts to making this soup.

1) Preparation of ingredients: First soak the shitake mushrooms in a bowl of lukewarm water (takes about 30 mins to soften). Then tenderize the pork. Cut into very thin slices. Place the soy sauce, rice wine, and white pepper in a bowl. Mix the sliced pork in. Let the pork marinate while preparing the other ingredients.

Slice the bamboo shoots into thin pieces. Slice the carrot into thin pieces. Slice the tofu into semi-thin and long pieces. By now the shitake mushrooms should be soft, so go ahead and wash them and squeeze the water out and slice into thin and long pieces.

(optional) If you’d like to add wood ears, it would need to be soaked (like the mushrooms) and sliced into thin pieces.

The ingredients now need to be sauteed. Turn the temperature to high. Once the pan is hot, place 1 tablespoon vegetable oil in. When the oil is hot, place the pork in and stir. When the pork is half cooked, place the shitake mushrooms in and stir. Add the 1 tablespoon soy sauce and continue stirring until the pork looks 90% cooked. Add the bamboo and carrot (do not add the tofu in) and stir for 1 more min. Turn the temperature off and move the pan off the stove.

2) Making the soup: In a pot, place the chicken broth and water in.  Temperature on high and wait for it to boil. Add the sauteed ingredients in and also the tofu and stir. While waiting for it to reach another boil, add in the vinegar and soy sauce and white pepper and stir. (Remember to taste it. The measurements that I gave for the vinegar, soy sauce, and white pepper is based on my personal taste.  You can add more or less if you like.) Turn the temperature down to medium. Beat the egg and very slowly add it into the soup to make egg flower–Add in small segments and give it 1 or 2 light stirs after every segment until all the egg has been added in.

(optional) You can make the soup more dense by thickening it with corn starch. In a small bowl, add a little water to the 2 tablespoons of corn starch. Stir until there are no more clumps and looks super milky. Add this in the soup and stir thoroughly.

Add a small splash of sesame oil.

Place the lid on and let the soup simmer for about more 5 mins on medium low.

Here’s to a bowl of hot & sour soup!

August 31, 2011

Sliced Bean Curd Salad

by tina

Someone in my family, probably my mother, invented this recipe and then it got passed down :)


  • 1 pack marinated bean curd (pictured below)
  • 4 teaspoons soy sauce
  • 2.5 teaspoons rice vinegar
  • 2 teaspoon sesame oil
  • 1.5 teaspoon chili garlic sauce (Lee Kum Kee brand)
  • 1 cup chopped cilantro

(for about 4 people, appetizer portion)

1 pack of bean curd has 8 pieces.  Boil these for 4-5 minutes.  Drain the water from the pot and run cold water through to cool them down. Drain cold water. Repeat once more. Let it sit to cool down some more for at least 15 minutes.

While the bean curd is cooling down, prepare the sauce. In a large bowl, put in the soy sauce, rice vinegar, sesame oil, and chili sauce. Mix.

Add the cilantro. Mix.

Slice each piece of bean curd into thin slices (about 2-3 mm thick).

Then add into the bowl of sauce and mix thoroughly. Let the flavor seep into the bean curd for about 10 mins and then serve.

This is a good dish for potlucks! And you may have to double or triple the recipe.

August 10, 2011

Miso Soup

by tina

Miso soup… My version. ^_^

Instead of using dashi granules, I use a salmon fillet to add extra flavor, and most of all it gives me more protein on top of the tofu.


  • 1 wild alaskan sockeye salmon 5-7 ounce fillet (frozen and individually vacuum packed, from Costco)
  • 4 cups water
  • 10 thin slices of ginger
  • 1/4-1/3 cup miso paste (all natural, low salt)
  • 1 tofu regular or silken, diced (I used the House brand regular tofu)
  • 1/8 cup wakame
  • 1 stalk green onion, chopped
(4-5 servings)

Here’s a picture mainly to show which miso paste and salmon fillet (defrosted the night before in fridge) I used:

In a pot, place the water and ginger in and bring it to a boil. Place the salmon in and continue boiling for ~3 minutes. Whisk in the miso paste with a spatula until all the paste has dispersed into the water (if you’re having trouble, try smashing the paste with the spatula against the side of the pot and then stir). Slice the salmon in half with the spatula (more of the salmon oils/flavor will go into the soup). Add the tofu and stir.  Place the lid over the pot. Once it reaches a boil, turn the temperature down to medium. Add the wakame, replace the lid, and let it simmer for ~5 minutes before serving. Add the green onions as garnish.

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June 30, 2011

Mapo Tofu (麻婆豆腐)

by tina


  • 1 medium size garlic clove
  • 1/2 lb ground pork
  • 1 pack of tofu
  • 2 to 2 1/2 tablespoons soy sauce (depends on personal salt taste)
  • 1/2 to 1 tablespoon chili garlic sauce (depends on personal salt and spice taste)
  • 2 stalks green onion or scallion

Mince the garlic, dice the tofu, and chop the green onion into thin slices.

Set the temperature to high.  When the pan is pretty warm, pour in about 1 tablespoon of oil.  When the oil is hotter, place the garlic in. Let the garlic sizzle a little and put in the ground pork.  Quickly divide and separate the pork into smaller pieces.  Do this until the pork is partially cooked (half cooked, half raw).  Pour in the soy sauce, stir, and continue separating the pork.
When the pork is almost fully cooked (you should still be able to see a few raw areas), place the tofu in the pan.  Mix it around a couple times and add the chili garlic sauce.  Continue mixing to evenly distribute the sauce.  Cover the pan with the lid and let it cook for 1-2 minutes.
Add the green onion, mix, and cover the pan again.  After about 1 minute, turn the heat off, wait until the mapo tofu simmers down a little and then transfer it into a (deeper) plate.  Enjoy.
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