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Eggplant Tofu Stir Fry June 30, 2010

Posted by marksun in saute, tofu, vegetarian.
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Eggplant tofu  from -aug01-o4
4  long eggplants (or a big round one)
blgck tofu cut into cubes
2 cloves garlic
oyster sause
olive oil
tabasco or1 diced Hawaiian red chili pepper without the seeds (optional)
peel 4 long eggplants & slice into finger size and shaped logs
saute in olive oil
add water if  dry
when the eggplant is cooked add tofu and oyster sauce

This is a good quick dinner. Serve with rice.


chicken tofu April 5, 2010

Posted by marksun in chicken, Japanese, tofu.
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This is a Japanese,  sort of chicken stir fry / broth / bowl type dish served with rice for two or three people.  Once the ingredients are cut up, and set aside in bowls ready to go,  the cooking part takes about 15 minutes or so.

Cut up and prepare the main ingredients

  • 1 lg chicken breast half, sliced bite size.
  • 1 block medium firm tofu cut into bite sized pieces
  • 1/2 large onion sliced thin
  • 2-3 dried shitake mushrooms softened  in 3/4 C water
  • 1 C  chicken broth
  • optional – vegetable greens, sliced (cabbage, watercress, green onions, broccoli, etc)
  • 1 can of  “sukiyaki no tomo” – a combination of bamboo shoots, button mushrooms, and long rice, drained


  • 1/3 C shoyu
  • 4 t sugar
  • 1/3 C sake, beer, wine, or water
  • 2″ x 1″ x 1/4″  piece of ginger, sliced fine or crushed

Start the rice, put the dried mushrooms into the water in a bowl, make the sauce, and start cutting. Pour some of the sauce over the chicken to marinate.  In a wok or large frying pan, heat some olive oil to  saute the onions until they are caramelized, add any crispy vegetables and stir fry on medium to medium low heat for a few minutes.  If the ingredients start to  look dry and hot, add a little broth or water.  Add the chicken to cook for a minute or so, then add the broth and the rest of the shoyu sauce.  By now the mushrooms should have absorbed enough water to be tender – slice and add to the pan along with the mushroom water.  All that liquid added to the pan drops the temperature.  Cook a minute or so, then add the tofu and allow to simmer in the broth.  Add any fast cooking vegetables last.  We’re trying to get the chicken just cooked and the vegetables tender at the same time.   When the chicken is done, the dish is ready to serve in bowls, with rice.

For something extra, add a raw egg to the steaming hot bowl and serve.

a basic curry paste – and a curry January 21, 2009

Posted by marksun in beans, curry, tofu, vegetarian.
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This is the basis of a curry using a prepared curry powder from Down To Earth (health food store) or any other curry powder (not the McCormick Yellow Indian Curry – which I don’t care for much).  It’s a variant of another curry I make (see Bola’s curry).  

Curry Paste
large onion
1″ piece ginger root  
clove garlic
1/8 C or so of curry powder

Preparation…  puree onion, ginger and garlic in a food processor or blender.  In a small bowl combine with the curry powder.  

A tofu and potato and bean  curry

This is an example.  You can make a curry out of any ingredients you like that you have around the house. Tonight I had a block of tofu, one irish potato, and about 2 cups of cooked pinto beans  in the refridge.

Cut up the tofu into half inch blocks, and the potato about the same.

I microwaved the potato to cook it – 3 minutes.

Heat about 1/8 to 1/4 C of olive oil (depending on how much you’re making) in a skillet on med heat – add a little of the curry paste  as a heat indicator – when it sizzles a little, add the rest of the curry paste. You want enough oil so all of the curry paste is in contact with a thin film of oil in the pan.  Heat gently to let the onions soften a bit, then add the potatoes and tofu and cook with the curry paste for a minute or two.  Add the beans and any bean broth, or a bit of water to keep things moist and make a little gravy.  

Sprinkle on a little salt.

Serve on hot rice with  mango chutney,  yogurt, or sour cream, with fresh lettuc, or other salad vegetables.

Variants – some chopped cabbage would be great in the curry, or chicken, or fresh  shrimp.  Important. Add the ingredients in a sequence with the idea being that all ingredients end up cooked at the time you remove the pan from the stove.

Pork Tofu November 12, 2008

Posted by marksun in pork, tofu.
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  • block of tofu
  • tray of lean pork – loin ususally – sliced  thin into small strips 1″ x 1/2 ”  x 1/4″  – even smaller – will cook faster.
  • ginger – 2 thin slices
  • small onion sliced
  • 2 garlic cloves, crushed
  • 1 1/2 cup of shredded cabbage
  • Sause: 1/4 C shoyu, 1/8 C sugar or splenda, 1/4 c wine, piece of crushed ginger

In a skillet, brown pork and garlic in some oil on medium heat for a minute until browned – but  not cooked.  With pork you don’t want to overcook it or it gets tough.   When pork loin is just cooked  it should be juicy and tender.   Hint – remove the browned pork from the pan to a bowl.

Add onion and garlic, tofu and sause and mix together

Top with cabbage

Cover and simmer until the cabbage is just getting tender and past being crisp and everything is absorbing the flavor of the sause .   Mix in the pork.  The idea here is not to overcook the pork, or undercook the cabbage.

There are many variations of this – the main thing is the pork and tofu.

Eggplant Tofu November 11, 2008

Posted by marksun in tofu, vegetarian.
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4 long eggplants
block tofu cut into cubes
2 cloves garlic- crushed or minced very fine
2 T oyster sause
2 T olive oil  

peel 4 long eggplants and slice lengthways into 4 logs, cut logs to 2″ or so…
on med heat, saute gently in olive oil w/ garlic
add water a tablespoon or more at a time to keep from drying, burning, or sticking
when eggplant is soft and translucent 
add tofu add oyster sause to heat
and serve hot

with eggplant in a pan, add water to get it soft and moist without having to use a lot of oil – let it steam
the water is to keep eggplant from burning