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Agedashi Tofu

1 block Tofu
Cornstarch, for coating
Oil, for deep frying

1/3 c Aloha shoyu
4 Tbsp Mirin
2 Tbsp Sake
1 1/3 c Dashi
Daikon, grated
Fresh Ginger, grated
Green Onion, thinly sliced

Cut tofu into rectangular pieces about 1" thick. Arrange the tofu on paper towels. Change the paper towel once and turn the slices over. Coat the tofu pieces with cornstarch. Heat the oil to 355 degrees to deep fry. Pat excess cornstarch off the tofu and slide into the hot oil one at a time. Fry the tofu until golden brown, turning once. Drain the tofu on paper towels.

Arrange tofu in individual serving dishes and pour hot sauce over the tofu pieces. Top with grated daikon, ginger and green onion. Serve immediately.     


Steamed Tofu With Black Bean Sauce

1 block Soft Tofu
1/2 c Black Beans, rinsed
1 Tbsp Fresh Ginger
1 Tbsp Fresh Garlic
2 Tbsp soy sauce
1 Tbsp Granulated Sugar
1/2 c Green Onion, chopped
1/2 c Cilantro Sprigs
1/2 c Oil

Drain block of tofu. Prepare black bean sauce by mashing black beans, ginger and garlic, then mixing in soy sauce and granulated sugar. Stir well. Spread the prepared sauce on the tofu block evenly. Place the tofu in steamer basket and steam for about 5 minutes, or until hot. Transfer tofu to a serving dish. Top with green onions and cilantro. In a small pot, heat oil. Top off the green onion and cilantro with hot oil. Serve immediately with hot rice.