Posts Tagged Tofu

Ukoy (Shrimp Fritters)

Here’s What You Need: 

12 pieces large shrimps
2 square pieces (3×3) tofu, cut into small cubes
3 cups bean sprouts (togue)
1/2 cup scallions, sliced
1 cup sweet potato, cut into thin strips


1 cup all-purpose flour, sifted
1 cup cornstarch, sifted
1-1/2 teaspoon baking powder
1-1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup hot water
1/2 teaspoon anatto powder (achuete)
3/4 cup shrimp broth click here for recipe
1 egg
canola oil for deep frying

Garlic – Vinegar Dipping Sauce 

1/2 cup vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon sugar
2 cloves garlic, finely chopped
red chili peppers, optional (labuyo)

Here’s How: 

Wash shrimps thoroughly, remove and set aside the head. Leave the shells and tails on.

in a medium saucepan heat oil. Dilute anatto powder in hot water in a small bowl and set aside. In a separate bowl combine flour, cornstarch, baking powder, salt and black pepper. Add the shrimp broth, anatto water and the egg. Using a wire whisk beat the batter until it becomes smooth. Set aside. In a saucer, arrange a bed of sprouts, yams, tofu, scallions and a shrimp. Add about 1/4 cup of batter and carefully transfer the ukoy mixture into the hot oil. Fry until it becomes crispy on both sides.

In a small bowl combine vinegar, salt, sugar, black pepper and garlic.

Serve immediately with  garlic-vinegar dipping sauce.

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Garlic Tofu with Snow Peas

Here’s What You Need: 

1 package (19 oz.) regular tofu
non-stick cooking spray
3 tablespoons extra virgin olive oil
4 garlic cloves, minced
a handful of snow peas, trimmed
3 tablespoons low sodium soy sauce, preferably Kikkoman
black pepper to taste

Here’s How: 

Drain Tofu and place tofu in two layers of paper towel to drain excess water in it for at least 20 minutes. Cut into bite size pieces.

Spay skillet with a non-stick cooking spray  over  medium high heat. Fry tofu until it becomes light brown on all sides. Scoop out tofu and set aside.

Using the same skillet heat olive oil and saute garlic for 2 minutes or until it becomes light golden brown. Add the snow peas and stir-fry for 2 minutes then add the fried tofu, soy sauce and continue stir-frying until the tofu has absorb some of the soy sauce. Season with black pepper. Serve hot.

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Chili Garlic Shrimp

Here’s What You Need:

1 lb. large shrimp (1/2 kilo)

3 tsp. salt, divided

1 egg white

¼ cup corn starch

½ cup oil for frying, divided

2 tbsps. minced garlic

½ cup minced onions

2 stalks scallions

¼ cup bottled crab fat

1 tbsp. chili paste with garlic

1 ¼ cups water

2 tbsps. sugar

1 pack regular tofu cut into 1-inch cubes

Here’s How:

In a bowl, season shrimp with one teaspoon of the salt; toss in egg white. Sprinkle cornstarch over shrimp and gently toss until evenly coated. In a wide saucepan, heat ¼ cup of the oil. Pan fry shrimp a few pieces at a time just until they change color. Shrimp should be under cooked.  Set aside.

Pour remaining oil in a pan. Over medium heat sauté garlic until light golden. Add onions and scallions and sauté for 2 minutes stir in crab fat and chili paste

Pour water. Season mixture with remaining salt and sugar, Add tofu cubes let mixture simmer for three minutes to allow tofu to absorb the sauce’s flavor.

Add shrimp to sauce; let simmer for five minutes or until shrimp are fully cooked and soup thickens. Serve immediately.

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Asian Noodle Salad with Sesame Tofu

Here’s What You Need:


1 box of Thin Spaghetti noodles

2 medium carrots, peeled and sliced into thin, 2-inch sticks

1 cups frozen edamame, thawed and shelled

1 bunch scallions, chopped (about 3-4 stalks)

1/2 cup fresh cilantro, finely chopped

5 tablespoons lite soy sauce

2 tablespoon honey

2 teaspoon rice vinegar

1/3 cup sesame seeds

3-4 tablespoon oil

1 (14-ounce) block regular tofu, drained


1/4 cup lite soy sauce

2 tablespoons rice vinegar

1 tablespoon toasted sesame oil

1 tablespoons honey

2 teaspoons peeled and grated fresh ginger

1 garlic clove, minced

1/2 teaspoon red pepper flakes

salt and pepper to taste

Here’s How:

1. Slice the tofu widthwise into quarters. Slice each quarter into four rectangles, then slice each rectangle diagonally into two triangles. Line a rimmed baking sheet with a double layer of paper towels and arrange the tofu on top in a single layer. Cover the tofu with another double layer of paper towels and place a baking sheet on top face up, along with a weight, such as a heavy pot. Let the tofu drain for at least 5 minutes.

2. In a large bowl, combine all the ingredients for the dressing and set it aside. Bring a large pot of water to a boil, then cook the noodles according to the package directions. Rinse the noodles with cold water, drain them, and toss them with the dressing. Add the carrots, edamame, scallions, and cilantro, and toss once more.

3. In a small bowl, whisk together the soy sauce, honey, and rice vinegar and set the mixture aside. Place the sesame seeds on a small plate. Firmly press both sides of each tofu piece into the seeds. Heat oil in a large skillet over medium heat. Add the tofu, frying each side until golden brown, about 5 minutes per side. Drizzle the soy mixture onto the tofu and continue cooking 1 more minute. To serve, fill each bowl with the noodle mixture, then top it with a few pieces of tofu.

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