Mapa Dubu

Mapa Dubu (Korean-style Mapo Tofu)

1 pkg firm tofu

Oil, enough to coat bottom of pan by ¼ inch

1 lb ground pork or meatless pork sausage patties

1 bunch green onion 

6-8 cloves of garlic

2 Tb Dubangjang (chili bean paste)

1 Tb Soy sauce

1 Tb Mirin or other alcohol

1 ts Salt

1 Tb sugar

1 c water

Black pepper, to taste

Cornstarch slurry (1 T cornstarch with 3 T water, mixed)

1 T Sesame oil

1. Press liquid from tofu and cube
2. Fry tofu in hot oil until all sides are golden
3. Remove all but 1 T of oil and cook ground pork or meatless sausage patties breaking them up as they cook. 
4. Add white part of green onion, garlic and dubangjang to pork
5. Add soy sauce, alcohol and pepper
6. Add water and tofu and bring to a boil, turn down to simmer until water is almost gone
7. Add cornstarch slurry and cook until thickened
8. Stir in tops of green onion and sesame oil
   
   Serve with rice.
   
   
   
   
   

Asian Cabbage and Tofu Stew

This is one of my favorite soups that I make over and over. It is a fusion recipe that is Asian-inspired and made with many healthy components. I found it in an Eating Well magazine, but the recipe can be found online here and I've also copied it below.

• 1 1/2 tablespoons canola oil
• 1 medium onion, chopped
• 1 1/2 tablespoons grated or minced fresh ginger
• 4 cups thinly sliced napa cabbage (I've also substituted bok choy for this)
• 4 cups vegetable broth
• 1/2 cup snipped dulse or arame seaweed
• 1 cup corn kernels, fresh or frozen
• 2 12- to 14-ounce packages firm tofu, silken or regular, drained if necessary, cut into 1/4-inch cubes
• 1/4 cup white miso (see Tip)
• 2 large eggs, beaten
• 4 scallions, chopped
• 2 tablespoons rice vinegar

Preparation

1. Heat oil in a Dutch oven over medium-high heat. Add onion and ginger; cook, stirring often, until fragrant, about 1 minute. Add cabbage; cook, stirring occasionally, until starting to wilt, 1 to 2 minutes.
2. Pour in broth, add seaweed and bring to a boil. Reduce heat to medium and simmer for 5 minutes. Add corn, return to a simmer and cook for 2 minutes. Add tofu and cook until hot, about 3 minutes. Stir in miso and cook 1 minute more.
3. Drizzle eggs onto the surface of the stew and let simmer, undisturbed, until the eggs are just set, 1 to 2 minutes. Remove from the heat and add scallions and vinegar; gently stir to combine.

Eggplant Tofu

This is my favorite dish at the Imperial Palace in Lincoln, NE. They don't serve it with ground pork, but I think it is a nice addition if I happen to have some.
 
Eggplant Tofu

2 Chinese or Japanese eggplants (the long skinny ones), cut into bite-sized pieces
1 T salt
1 T oil
1/2 lb ground pork (optional)
1 pkg extra firm tofu, cubed in pieces the same size as eggplant
5 green onions, white part chopped and green part cut into 1" pieces
2-3 cloves of garlic, chopped
2 T minced ginger
1 T brown sugar
1-2 T garlic chili paste (either Lee Gum Gee brand called chili bean paste, or the sriracha brand called sambal oelek are my favorites)
1 T dry sherry or red wine
1 T black vinegar or rice vinegar
1/2 c soy sauce
1/2 c water
1 T cornstarch
1 T sesame oil
1 T toasted sesame seeds

Mix 1 T salt into enough cold water to immerse eggplant. Soak the eggplant in cold salt water for 20 minutes or so. Drain.

While the eggplant is soaking, prepare the sauce. Combine the sherry, vinegar, soy sauce, water, and cornstarch.  Set aside.

Heat oil over medium high heat in a large pan or wok. Add pork, if using, and cook until browned and drain. Then, add white part of green onion, garlic, ginger, chili paste, and sugar and continue to cook over medium high heat for a couple of minutes. Add eggplant and cook for 2-3 minutes, then add tofu, continuing to toss until eggplant can be pierced with a fork for 3 or 4 minutes (I like it tender but not mushy).

Add sauce (give it a good stir first before you throw it in) and continue to stir until it thickens. Stir in sesame oil, green onion tops, and sesame seeds.

Serve with steamed rice.

Tofu and Bean Paste Stew

I tried this stew several weeks ago from Eating Well. I think it is a great way to use CSA veggies. It is a cold and rainy day today, so it should taste especially nice.


Tofu and Bean Paste Stew

1 1/2 T oil
1 medium onion or its equivalent from CSA alliums, chopped
3 cloves garlic, minced
1 1/2 T grated ginger
4 c thinly sliced nappa cabbage or mix of cabbage, bok choi and other greens
6 oz fresh mushrooms, sliced
6 c veggie, chicken or dashi stock
1/4 c wakami seaweed (or hijiki, dulse, arame)
1/2 bag of Trader Joe's frozen roasted corn
1 18 oz pkg extra firm tofu, cut into 1/4" cubes
1/4 c bean paste (miso, dwen jang, ssam jang, etc.)
2 lg eggs, beaten
4 scallions, chopped
2 T rice vinegar

1. Heat oil in a Dutch oven over medium-high heat. Add onion, ginger and garlic; cook stirring often about 1 minute. Add cabbage, cook, stirring occasionally until wilted. Add mushrooms, cook, until they release their liquid.
2. Pour in stock, add seaweed, and bring to a boil. Reduce heat to medium and add corn. Return to a simmer and add tofu. Cook about 3 minutes then add bean paste, stirring until dissolved.
3. Drizzle eggs onto the surface of the stew and let simmer, undisturbed, until the eggs are set. Remove from heat and add scallions and vinegar.

Sesame Asparagus and Snow Peas with Tofu

Sesame Asparagus and Snow Peas with Tofu (adapted from my friend Marlo's recipe)

Ingredients:

1 tablespoon olive oil

1 lb. of asparagus, tough ends trimmed and cut diagonally into 1 inch pieces

6 oz snow peas or sugar snap peas

3 garlic cloves, minced (or garlic scapes or green garlic)

1 T minced fresh ginger

2 tablespoon soy sauce

1-2 T miso (I like spicy miso, also called ssam jang)

1 tablespoon toasted sesame oil

1 tablespoon sesame seeds

1 package extra firm tofu, cut into 1/2" cubes

1 small bunch of chives or scallions, chopped

Directions:

1. In a large skillet, heat the olive oil over medium heat. Add the asparagus and snow peas and stir-fry for 2 minutes. Add the tofu, miso, garlic and ginger and stir-fry for 1 minute longer.

2. Add the soy sauce and sesame oil. Cover and cook until the asparagus is tender, about 3 minutes. Add the sesame seeds and chives or scallions, stirring to coat. Serve immediately.