Recipes
Quick & Easy Meals for One – Tofu 4 Ways
Quick & Easy Meals for One – Tofu 4 Ways
Recipe Details
Ingredients
Tofu Oyakodon
Tofu Sukiyaki Udon
Tofu Clam Miso Soup with Bean Threads
Tofu Chicken Soba with Sesame Sauce
Step by Step Instructions
Step 1
Tofu Sukiyaki Udon: Cut tofu into thick slices and pat dry. Pan fry over medium heat until golden brown. In a pan over medium heat, add 1 tbsp of oil and sauté the onion until fragrant. Add sauce ingredients into the pan, stir well and bring to simmer. Add tofu, carrot slices, winter mushroom, beef slices and udon. Cook over medium heat for 5 minutes with the lid on. Garnish with some chopped leeks. Serve with raw egg according to your preference.
Step 2
Tofu Oyakodon: Cut tofu into thick slices, pat dry and coated with corn starch. Pan fry over medium heat until golden brown. Marinade chicken with salt and white pepper for 15 minutes. In medium heat, bring sauce ingredients to simmer then add onion and cook until tender. Add chicken, turn down the heat to medium low and cook thoroughly for 4 minutes with the lid on. Add tofu, pour in the whisked egg and cover the lid. Cook for another 1-2 minutes (according to your egg preference). Serve!
Step 3
Tofu Clam Miso Soup with Bean Threads: Cut tofu into dices and carrot into thin slices. Soak bean threads in hot water until soft, drain and set aside. Soak sea tangle with 200ml hot water for 30 minutes. Bring 500ml water to boil, add both the sea tangle and soaking water and cook for 5 minutes. Remove the sea tangle and cut into small pieces for later use. Add carrot slices and clams, cook for 5 minutes until the clams are opened. Mix in bonito dashi stock and white miso, stir well. Add the pre-soaked bean threads and tofu, cook for another minute. Top with sea tangle and spring onion then ready to serve.
Step 4
Tofu Chicken Soba with Sesame Sauce: Cut tofu into thick slices, pat dry and coated with corn starch. Pan fry over medium heat until golden brown. In a pot of boiling water, add some salt and cook the chicken fillet thoroughly. Drain and cut into strips after cooling down. Cook the soba noodle and place into a cold-water bath. Drain and place into the bowl. Put shredded cucumber, carrot and chicken on the soba noodles. Drizzle with some sesame sauce and black sesame to taste. Enjoy!
Ingredients
Tofu Oyakodon
Tofu Sukiyaki Udon
Tofu Clam Miso Soup with Bean Threads
Tofu Chicken Soba with Sesame Sauce
Step by Step Instructions
Step 1
Tofu Sukiyaki Udon: Cut tofu into thick slices and pat dry. Pan fry over medium heat until golden brown. In a pan over medium heat, add 1 tbsp of oil and sauté the onion until fragrant. Add sauce ingredients into the pan, stir well and bring to simmer. Add tofu, carrot slices, winter mushroom, beef slices and udon. Cook over medium heat for 5 minutes with the lid on. Garnish with some chopped leeks. Serve with raw egg according to your preference.
Step 2
Tofu Oyakodon: Cut tofu into thick slices, pat dry and coated with corn starch. Pan fry over medium heat until golden brown. Marinade chicken with salt and white pepper for 15 minutes. In medium heat, bring sauce ingredients to simmer then add onion and cook until tender. Add chicken, turn down the heat to medium low and cook thoroughly for 4 minutes with the lid on. Add tofu, pour in the whisked egg and cover the lid. Cook for another 1-2 minutes (according to your egg preference). Serve!
Step 3
Tofu Clam Miso Soup with Bean Threads: Cut tofu into dices and carrot into thin slices. Soak bean threads in hot water until soft, drain and set aside. Soak sea tangle with 200ml hot water for 30 minutes. Bring 500ml water to boil, add both the sea tangle and soaking water and cook for 5 minutes. Remove the sea tangle and cut into small pieces for later use. Add carrot slices and clams, cook for 5 minutes until the clams are opened. Mix in bonito dashi stock and white miso, stir well. Add the pre-soaked bean threads and tofu, cook for another minute. Top with sea tangle and spring onion then ready to serve.
Step 4
Tofu Chicken Soba with Sesame Sauce: Cut tofu into thick slices, pat dry and coated with corn starch. Pan fry over medium heat until golden brown. In a pot of boiling water, add some salt and cook the chicken fillet thoroughly. Drain and cut into strips after cooling down. Cook the soba noodle and place into a cold-water bath. Drain and place into the bowl. Put shredded cucumber, carrot and chicken on the soba noodles. Drizzle with some sesame sauce and black sesame to taste. Enjoy!