My favorite tofu dish
Recipe #57: wok-ta (tower) tofu

Whenever I went to a Chinese restaurant, I would always order wok-ta tofu, if it were available. After it is friend, the tofu is stakced like a tower, hence its name.

However, it is hard to actually stack the tofu; it is usually laid out in a plate when served. Thus, it is rarely called "tower" tofu.

The standard method is to cover the tofu with a layer of flour, and then beaten egg, before frying. Thus, the tofu has a delicious skin and a tender center. Since we tend to avoid friend foods, my mother has devised a version of this recipe that does not involve frying. The finished product has a different texture, but is equally delicious.

My mother prefers to include a few hot dishes at parties, and wok-ta tofu would be one of them. In many cases, the dish would be gone before my mother has finished cooking the other ones!

Ingredients

1. 1 carton of firm tofu (1 lb.)
2. 1 egg, beaten
3. 1 green onion, chopped
4. 2 Tbsp. soy sauce
5. 1 Tbsp. oil

Directions

1. Cut tofu horizontally into two halves. Cut each half into 1 cm-thickness. Each piece should be about 1.5" x 1.5" x 1 cm.
2. Heat oil in a large skillet and dip tofu into egg mixture, ensuring that each piece is completely covered. When oil is warm, arrange tofu pieces in skillet, covering the skillet completely. Cook on medium high heat.
3. After you have finished arranging the tofu, the bottom half should be golden. Flip each piece using a spatula. At this point, add some soy sauce, making sure that each piece has some sauce on it.
4. Flip each piece again. Add the other half Tbsp. soy sauce. Add onion.
5. Flip each piece yet again. Turn off heat.
6. Move to plate and serve.

Tips

1. If you're not sure how to cut the tofu, refer to the above picture.
2. Different brands of soy sauce have varying levels of saltiness, so you will have to adjust accordingly.

Recipe #47: curry tofu with peppers and onion

Curry usually carries a bit of spice. Since I disliked spicy foods when I was young, I would stay far, far away from my mother's curry, no matter how good it smelled. That is, until curry was recently discovered to have health benefits, such as its antioxidizing properties, alleviation of digestive problems and high iron content. I decided to try some for the first time. My mother like the Indian curry due to its authentic flavor - both strong and spicy. For me, however, she made a milder version.

Curry roux can often be found in Asian supermarkets and are mostly made in Japan. They are very convenient to use, but they tend to be too thick and sweet, so my mother made a modified version.

Ingredients

1. 1/2 carton tofu (1/2 lb.), cut into blocks
2. 1/2 onion, cut into medium-small pieces
3. 2-3 green and red bell peppers, cut into chunks
4. 2 cloves of garlic, pounded and shelled
5. 2 blocks of Japanese curry
6. 3 Tbsp. water
7. 1 tsp. Indian curry powder
8. salt to taste
9. 1 c. oil for frying

Directions

1. Using a small pot, fry until tofu is golden. Set aside.
2. In a separate pot, add water and curry blocks. Stir fry and mix until the blocks dissolve and the curry becomes thick.
3. Add 1 Tbsp. oil into a frying pan. Put garlic and allow its aroma to permeate, and add onion.
4. When the onion chunks soften, add the peppers and continue stir-frying. Add the tofu.
5. Pour in the curry sauce and powder, and add salt. Mix together and serve.

Tips

1. There is an increasing number of imported goods stores that sell jars of curry sauce. Although there is a great variety of flavors, you can use any one (about 1/4 c. will be enough) you like.
2. Japanese and Korean curry come in mild, sweet and spicy types. The Korean curry is more spicy and not as sweet, while Indian curry is both strong and spicy.

Think tofu is bland? Start here.
Recipe #12: tofu with hot sauce

My mother has always disliked tofu when she was young. Tofu, by itself, has no taste. My grandfather, although a general, made food that was famous locally. Of course he knew how to make tofu dishes, but if anything tofu-related, my mother did not like it.

However, after marrying my father, she learned that he was her opposite. He loved everything soy. He would ask my mother to make tofu dishes for her.

Tofu has a high value, not only in nutrition. She started trying different methods to find out how to make tofu taste better. No matter how she cooked it, Dad said he loved it. Even when I was little, I also loved all of her tofu dishes. She soon learned that she was liking it as well. Now we can't say that there goes a week without tofu.

This dish loks good and taste good. It carries some spiciness, and even though I don't a whole lot of spicy food, I like this dish. But it is among the one that is easier to make.

Tofu with Hot Sauce（辣醬豆腐）

Ingredient

1. 1 carton regular tofu（19oz）
2. 1 scallion, chopped into 1cm pieces
3. 1 Tbsp. cooking oil
4. 1 tsp. soybean sauce
5. 2 tsp. broad bean paste with chili
6. 1 tbsp. water
7. A small pinch of salt

Directions

1. Cut the Tofu into 1/2” cubes, set aside, drain extra water.
2. Heat 1 Tbsp. oil in a medium size saucepan.
3. Add tofu, and immediately sprinkle a little pinch of salt.
4. Using spatula, gently flip the tofu so that all sides are exposed to the salt and heat. When tofu is lightly yellow or golden brown add soiy sauce and paste.
5. Flip the tofu so that all pieces can touch the sauce, while adding 1 Tbsp. water to avoid dryness.
6. When water is almost gone, sprinkle scallions on tofu, mix well and serve hot.

Tip

1. You can use both medium-firm and soft tofu. But medium breaks less likely.
2. Different brands of sauce can use soy sauce of broad beans. Because they taste almost the same, you can use either.
3. Tofu releases water easily, but soak tofu in salted water solves this problem. But if you don't have time, immedialtyty salt upon putting in frying pan.
4. Scallions or leek can be mixed in the tofu before or after serving.
5. You can serve in a dish or a heated pot.
6. If you don't want the spicy version, you can replace the bean paste with soy sauce, or use 1 tsp. bean paste and 2 tsp. soy sauce. But don't use a 3 tsp. for bean paste! For fans of spicy food, add peppers while frying.