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Tofu Fest Shop - Sample Recipes

The following recipes are included in the "Four Seasons of Tofu" Cookbook along with many other tofu recipes.  Please feel free to print out this page and try and enjoy them!


L.A. Tofu Festival Inspiration

Grilled Tofu Jalapeño

Five Layer Tofu Salad
 

L.A. Tofu Festival Inspiration

Ingredients:

1-1/2 packages (21 oz.) Hinoichi Tofu, drained & crumbled
2 eggs, beaten
12 large green chili peppers, washed, cut in half vertically & seeded
1/4 cup minced cilantro
1/4 cup minced green onion
1/4 cup olive oil

Onion Dip:

1/3 cup soy sauce
1/4 cup chopped cilantro
1/4 cup chopped green onion
1 medium onion, grated

Directions:

Mix all the ingredients except chili peppers and olive oil; season with salt and pepper.  Refrigerate for 1 hour.  Fill the inside of chili pepper with the mixture.  Pan fry stuffed chili peppers in olive oil stuffing side down for 5 minutes; then cover the pan to cook for 5 more minutes.  Serve hot with fresh lemon juice, salsa or Onion Dip.  Makes 24 stuffed chilies.

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Grilled Tofu Jalapeño

Ingredients:

1 package (14 oz.) Hinoichi Firm Tofu, drained & sliced into 7 - 9 pieces
2 eggs pickled
Jalapeño peppers, suit to your taste
minced grated Mozzarella or Cheddar cheese
salt and pepper, to taste
vegetable oil
chopped green onion or cilantro
green chili salsa

Directions:

Beat eggs and mix with a little salt.  Heat pan or set hotplate to 300 degrees.  Place tofu slices in the egg batter and sauté until golden brown. Flip the tofu pieces once and garnish with Jalapeño peppers.  When tofu slices are warm to the touch, place grated cheese on top. When cheese melts season with salt and pepper to taste. Garnish with chopped green onions or cilantro  and salsa to your taste.

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Five Layer Tofu Salad

Ingredients:

1 package (14 oz.) Hinoichi Tofu, drained & cut into cubes
1 pound bean sprouts, parboiled
1 bunch spinach, parboiled,  squeezed & chopped
1 pound salmon, smoked & shredded
2 packages Hinoichi Age*, parboiled & cut into strips

Dressing:

2 tablespoons roasted sesame seeds
1 tablespoon sugar
1 teaspoon salt
3 tablespoons lemon juice
2 tablespoons soy sauce
1/4 teaspoon grated fresh gingerroot
1/4 cup vegetable oil

Directions:

Layer the following in a square baking dish:  tofu, bean sprouts, spinach, salmon, and age*.  Mix dressing ingredients and pour over salad.  Press down on salad to flatten top.  Refrigerate for 1 hour prior to serving.  Makes 4 - 6 servings.

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