eglamkowski's Journal: recipe of the day

Anybody actually trying any of these recipes? Time for another tofu recipe. Americans really need to eat more soy, so here's a Cantonese Tofu with Oyster Sauce for you.

1 lb tofu
3 dried chinese mushrooms, soaked for 1 hour and drained
1/2 yellow onion, peeled
2 tablespoons peanut oil
1 teaspoon brown sugar
2 tablespoons dry sherry (or lemon juice)
1 tablespoon light soy sauce
2 tablespoons of oyster sauce

Cut the tofu into 1/2 by 1 inch pieces.

Slice the mushrooms and the onion.

Heat up a wok, add the peanut oil, and lightly brown the tofu. Remove tofu when done.

Saute the onion in the same pan.

Add the tofu and mushrooms and cook for a minute.

Add the rest of the ingredients and simmer for another minute.

Serve hot over rice.
With a chinese vegetable on the side. Steamed bok choy is good.

This sounds good

[blinder]

What type of tofu did you use? silken? I like to use firm (very firm) tofu. In fact, there are some really good smoked tofus that I use in asian dishes.

Keep up the good work my man! :)

Re:This sounds good

[eglamkowski]

Depends on what you're doing with the tofu. For dishes where it is eaten raw, use soft. For cooked dishes, firm is better. I have no idea what to do with silken tofu, since it always breaks apart on me no matter what I do with it :-p