Panfried Tofu with Pickled Ginger Recipe

Panfried Tofu with Pickled Ginger Recipe - Viet World Kitchen window.fbAsyncInit = function() { FB.init( { apiKey: 'a279adbe87e2b3c505e777af99a5260d', xfbml: true } );};( function() { var e = document.createElement( 'script' ); e.async = true; e.src = document.location.protocol + '//connect.facebook.net/en_US/all.js'; document.getElementById( 'fb-root' ).appendChild( e );} )();Viet World Kitchen Newest Post Dumplings Asian TofuRecipe IndexEventsFav SitesAbout MePermission+Credit Welcome! Join me to explore, create, and contribute to the culinary traditions of Asia.

Andrea Nguyen
Author & Teacher
Send a message

My Books + App
Book trailer, info on ebook w/ video, sample content
BUY NOW @ Amazon, B&N, iBooks, IndieBound, J. Biscuit & local bookstores
* * *

Details on eBooklet, how & where to buy
* * *

BUY NOW @ Amazon, B&N, iBooks, IndieBound, J. Biscuit & local bookstores
* * *

Info on e-book w/ videos!
BUY NOW @ Amazon, B&N, iBooks, IndieBound, J. Biscuit & local bookstores
* * *

The mobile app is here!
BUY NOW @ iTunes store

« Vietnamese Cookbooks List |Main| Cozy Asian Pumpkin Recipes and Ideas »

October 17, 2013Panfried Tofu with Pickled Ginger Recipe

I’ve been grappling with this recipe for some time. It’stotally easy but the first time I made it a couple years ago, thinking that itwould be great for  Asian Tofu, it was bleh. Mediocre tasting and not very special. Idropped it. Never would I put a recipe into a book that I didn’t like.

But I kept thinking about it, primarily because ginger pairswell with tofu in classics like Japanese chilled tofu with grated ginger andsoy sauce, or Chinese tofu pudding with ginger syrup. Then I came across anearly unused copy of FragrantHarbour Taste: The New Chinese Cooking of Hong Kong. Published in 1991,it was written by Ken Hom who was born in Chicago and is expert in Chinese foodand culture. He recorded some excellent recipes that evoke HongKong’s culinary scene at that time. Leafing through the cookbook, I came acrossa recipe for “stir-fried pickled ginger with bean curd.” Ah-ha, paydirt.

Hom’s recipe was a little funny because among usual imperialmeasurements, ingredients were also measure in “dessertspoons.” I had to lookthat up and the old-fashioned term refers to approximately 2 teaspoons. Thebook was published in the UK so maybe that was the style of recipe writingused. It was initially confusing but turned out to be a bit of trivia to keepin my back pocket. In Hom’s later works that I own, I’d not seen dessertspoons.

With a partially used block of leftover tofu in the fridge, Ihalved the recipe and used the homemade pickled ginger I’d prepared a while ago. Hom calls for a Chinese version of pickled ginger that includes garlic but the Japanese kind I'd made worked fine.

The little dish turned out remarkable – the tofu retained a crisp chewy textureand the ginger went from delicate to earthy, with a salty-sweetness from theseasonings. You’d think that the combination would dance with delicate flavorsbut it instead had satisfying gravitas. In other words, it had oomph.

I didn’t expect to eat it all but Idid. The tofu was part of a semi-healthy lunch along with a rawkale salad and a bowl of rice that I’d cooked with chicken fat.

Definitely add this to your tofu routine, making it foryourself or doubling it for 2 or 3 people.

Recipe

Panfried Tofu withPickled Ginger

Yield: 1 serving

Ingredients

8 ounces firm or extra-firm tofu1 tablespoon packed pickled ginger, homemadeor purchased1/8 teaspoon salt3/4 teaspoon sugar2 teaspoons Shaoxingrice wine 1 teaspoon regular soy sauce1 teaspoon dark soy sauce, or 3/4 teaspoonregular soy sauce plus 1/4 teaspoon dark molasses1 tablespoon chopped green onion, white andgreen part 1 tablespoon Canola or peanut oil1/2 teaspoon sesame oil

Instructions

Cut the tofu in domino-like pieces. Transfer toa dry non-terry dishtowel or several layers of paper towel. Let drain for 10 to15 minutes.Meanwhile, cut the ginger into narrow ribbons(think dried linguine or banh pho/pad Thai rice noodles). In a small bowl, stirtogether the salt, sugar, rice wine, and both kinds of soy sauces. Taste andmake sure you like it, or tweak for a salty-sweet finish. Add the green onion.Set the ginger and liquid seasoning near the stove.Blot the tofu dry with paper towel. Heat amedium nonstick skillet or wok over medium-high heat. Swirl in the oil. Panfrythe tofu until golden and crisp on both sides, about 4 minutes total. Transferto a plate, leaving any oil behind. Lower the heat slightly, add the pickled ginger.Cook, stirring for about 30 seconds, until aromatic and heated through. Add theliquid seasonings and tofu. Cook for 1 to 2 minutes, stirring,  until the tofu has absorbed most of theseasonings. Off heat, stir in the sesame oil to aromatize. Serve immediately. 

Related posts:

Salt and Pepper TofuTofu Frying TipsVWK tofu recipes are listed herePosted in Asian Tofu, Recipes: All, Recipes: Chinese, Recipes: Fast and Easy, Recipes: Gluten-Free Adaptable, Recipes: Main Course, Recipes: Stir-Fry, Recipes: Tofu, Recipes: Vegan, Recipes: Vegetarian | Permalink

| | |

Comments Panfried Tofu with Pickled Ginger Recipe

I’ve been grappling with this recipe for some time. It’stotally easy but the first time I made it a couple years ago, thinking that itwould be great for  Asian Tofu, it was bleh. Mediocre tasting and not very special. Idropped it. Never would I put a recipe into a book that I didn’t like.

But I kept thinking about it, primarily because ginger pairswell with tofu in classics like Japanese chilled tofu with grated ginger andsoy sauce, or Chinese tofu pudding with ginger syrup. Then I came across anearly unused copy of FragrantHarbour Taste: The New Chinese Cooking of Hong Kong. Published in 1991,it was written by Ken Hom who was born in Chicago and is expert in Chinese foodand culture. He recorded some excellent recipes that evoke HongKong’s culinary scene at that time. Leafing through the cookbook, I came acrossa recipe for “stir-fried pickled ginger with bean curd.” Ah-ha, paydirt.

Stay Connected                         Asian Tofu in the News"Informative, engaging, well written and researched, this is also the best book about tofu."
— Winnie Yang, The Art of Eating

"A whole cookbook devoted to tofu? Yes, please."
— Kate Williams, Serious Eats 2012 Favorite Cookbooks

"Cooking with Tofu (Are You Serious?!)"
— Michael Rulhman on his tofu conversion

Book info, reviews, radio & TV . . .Classes & EventsHands-on @loveapplefarms, Santa Cruz
Sat, Oct 26, 12-4pm: Get Into the Viet Kitchen! {a few spots left}
Sat, Nov 2, 12-4:30pm: Pho Workshop {waitlist}

Hands-on @SFCooking, San Francisco
Fri, Oct 18, 5:30-10:30pm: Asian Dumplings {waitlist}
Sat, Oct 19, 10am-3pm: Asian Dumplings {waitlist}

new TWTR.Widget({ version: 2, type: 'profile', rpp: 3, interval: 30000, width: 'auto', height: 300, theme: { shell: { background: '#8f1414', color: '#ffffff' }, tweets: { background: '#ffffff', color: '#756875', links: '#8f1414' } }, features: { scrollbar: false, loop: false, live: false, behavior: 'all' }}).render().setUser('aqnguyen').start();Recent PostsCozy Asian Pumpkin Recipes and IdeasPanfried Tofu with Pickled Ginger RecipeVietnamese Cookbooks ListOld School Sweet and Sour Pork RecipeMy Q&A with 5th GradersThai Yellow Curry with Beef and Potatoes Recipe (Kaeng Karii)Thai Yellow Curry Paste RecipeVWK Leftovers: September 2013Homemade Mirin RecipeTrue Chicken Teriyaki RecipeCopyright 2002-2013 by Andrea Nguyen | Privacy Policy

document.write(unescape("%3Cscript src='" + (document.location.protocol == "https:" ? "https://sb" : "http://b") + ".scorecardresearch.com/beacon.js'%3E%3C/script%3E"));COMSCORE.beacon({ c1: 2, c2: "6035669", c3: "", c4: "http://www.vietworldkitchen.com/blog/2013/10/panfried-tofu-with-pickled-ginger-recipe.html", c5: "", c6: "", c15: ""});

View the original article here

Zucchini Noodles with Pan-fried Tofu

I’m going to come clean about a recent addiction.

Don’t worry, it’s not drugs or smoking or cheap vodka. But my doctor still might not approve. You see, a few months ago I discovered my local co-op got fresh almond croissants delivered everyday from Cannelle Patisserie, easily one of the best pastry shops in New York. They are big and filled with almond paste and flakey in the best way possible. I can’t get enough of them.

On a good week, I’d get one or two for breakfast and be done with it. During weaker periods, I’d succomb to three or four in a week. Self control, at least when it comes to croissants, is not my strongest quality.

In an effort to prevent my diet from being way too carb-heavy, I’ve been experimenting with some healthy lunches that aren’t rice- or noodle-based. Or rather, wheat-noodle-based. I still like the thought of having noodles, so why not just make them out of vegetables instead?

(This was also partly influenced by a recent conversation with my friend Justin, who has gone gluten-free and says he has never felt better. I’m not going gluten-free, but maybe more vegetables in place of wheat would make me feel less sluggish day-to-day.)

And so I’ve gotten into the habit of making zucchini noodles, with a sauce similar to the ones I make for soba and other cold noodles. I just use a vegetable peeler to slice the zucchini into wide ribbons, briefly cook them, and toss them with a sesame oil, soy sauce (you can also opt for gluten-free soy sauce), and rice vinegar mixture.

To make the dish more filling, I pan-fry some tofu with ginger in a skillet to top off the noodles. Carrots add some nice color, plus they are also easy to julienne, but you can also toss in some chopped kale or boy choy or sliced raw radishes. I also sometimes add nori strips (sliced from nori snack packs) on top for some umami oomph, but you can leave them out if you choose.

Plus, because the noodles can be eaten at room temperature or cold, they’re fantastic for the upcoming summer, which promises to be long and muggy. Make a big batch for the week, eat it straight out of the fridge, and feel less guilty about your morning pastry habits! (Or so I tell myself.)

___________________________________

Zucchini Noodles with Pan-Fried Tofu

Serves 2 to 3 as a main course

3 large zucchini1 large carrot, peeled3 tablespoons soy sauce (can substitute gluten-free soy sauce)1 1/2 tablespoons sesame oil1/2 teaspoon rice vinegar1 pound (1 block) extra-firm tofu1 to 2 tablespoons peanut or vegetable oil1/2 tablespoon minced or grated gingerSalt and pepper to taste1 teaspoon white sesame seedsNori strips, optional (I bought nori snack packs and sliced the sheets into thin strips)With a vegetable peeler, slice the zucchini into wide ribbons. (I rotate the zucchini every 2 or 3 slices so the ribbons get a nice thin strip of dark green along the edges.) With a julienne or vegetable peeler, slice the carrot into strips.In a small bowl, combine the soy sauce, sesame oil, and rice vinegar.Bring a large pot of water to a boil. Add the zucchini and cook for about 1 minute. Drain, rinse under cold water, and drain well. Transfer to a large bowl and toss with half of the soy sauce mixture, reserving the other half. Transfer the tossed zucchini noodles to a large serving dish.Drain and rinse the tofu, then cut into flat, bite-sized pieces. Blot the tofu all around with a paper towel (drying the tofu helps it pan-fry better.)In a large skillet, add half the cooking oil. Working in two batches, pan-fry the tofu until golden brown and a little bit crispy on the outside, about 3 minutes per side. Add the ginger to cook for about 30 seconds after the second batch has gotten crispy. Salt and pepper to taste.Top the noodles with the tofu and drizzle the remainder of the soy sauce mixture on top. (If all the tofu doesn’t fit, you can also put any extras in another dish to be served on the side) Sprinkle the sesame seeds and nori strips on top and serve.

___________________________________

Related posts:

Kale and Sesame Soba Noodles

Cold Sesame Noodles

Stir-fried Vermicelli with Garlic and Scallions

Red Curry Peanut Noodles

Curry Laksa

Tagged as: Noodles, Recipes, Vegetarian

View the original article here

Pan-Fried Cucumber with Red Perilla (Tia To) Recipe

Pan-Fried Cucumber with Red Perilla (Tia To) Recipe - Viet World Kitchenwindow.fbAsyncInit = function() { FB.init( { apiKey: 'a279adbe87e2b3c505e777af99a5260d', xfbml: true } );};( function() { var e = document.createElement( 'script' ); e.async = true; e.src = document.location.protocol + '//connect.facebook.net/en_US/all.js'; document.getElementById( 'fb-root' ).appendChild( e );} )();Viet World KitchenHomeAsian Dumpling TipsRecipe IndexClasses + EventsFavorite SitesAbout MePermission + CreditWelcome! Join me to explore, create, and contribute to the culinary traditions of Vietnam and the rest of Asia!

Andrea Nguyen
Author & Teacher

Send a messagePrint + Digital Publications

Asian Tofu
Pre-order at Amazon, Barnes & Noble, iBooks

Into the Vietnamese Kitchen
Available at: Amazon, Barnes & Noble, iBooks

Asian Dumplings
Info on e-book w/ videos!
Available at: Amazon, Barnes & Noble, iBooks

Asian Market Shopper
mobile app is here!
Available at iTunes store

Recent PostsLucky Chinese New Year DumplingsBathtub Gin RecipeEnter the Dragon: Fun Lunar New Year (Tet) Sweets, Cards & DecorAsian Tofu Update: First Review and Ebook NewsPan-Fried Cucumber with Red Perilla (Tia To) RecipePan-Seared Egg Tofu "Scallops" with Sweet Chile Sauce RecipeFarewell 2011, Hello Year of the Dragon!Chinese Pigs in Blanket RecipeDeviled Sriracha Crab Rangoon RecipeDad’s Other Holy Trinity: Tiger Balm, Eucalyptus Oil, and ToothpicksAwards + Praise
James Beard Foundation
Award Finalist
2007 Best Asian Cookbook

IACP Awards Finalist
2010 Best Single Subject Cookbook
2007 Best First Book
2007 Best Int'l Cookbook

National Public Radio
Best 10 Cookbooks of 2009

Cooking Light Magazine
Oct. 2009 "Editors' Dozen" Top Picks
2010 Editors' Favorite Cookbooks

CHOW.com
Winter 2009 Gift Guide

« Pan-Seared Egg Tofu "Scallops" with Sweet Chile Sauce Recipe |Main| Asian Tofu Update: First Review and Ebook News »

January 05, 2012Pan-Fried Cucumber with Red Perilla (Tia To) Recipe

Asian food expert Bruce Cost told me years back that two-toned Vietnamese tia to (red perilla) was also used by the Chinese. I didn't see it mentioned until I read Fuchsia Dunlop's Revolutionary Chinese Cookbook. In her collection of Hunan recipes was this gem. It's unusual to cook cucumber but it's understandable.  There are few vegetables that are eaten raw in the Chinese repertoire so it's no wonder that cucumber gets cooked. Pan-frying turns cucumber into a juicy morsel with a slight pickle-like crunch.

The aromatics and seasonings enliven the flavors. At the end, chopped red perilla (aka purple perilla, zi su in Mandarin) is added for an herby finish. Our mild winter left me with a decent amount of tia to leaves in my garden. Thai basil could be substituted if you can't find the perilla, which is sold at Vietnamese and Chinese markets catering to Vietnamese shoppers. In Chinese, this Hunan dish is called zi su jian huang gua.

Serves 2 as a side dish

1 English cucumber, about 1 pound
2 tablespoons canola or peanut oil
1 large red moderately-hot chile, such as Fresno, seeded and chopped
2 teaspoons finely chopped garlic
1 1/2 teaspoons light (regular) soy sauce
Salt
1 1/2 teaspoons unseasoned rice vinegar
1/4 cup finely chopped red perilla (tia to), see Vietnamese Herb Primer for details
1 teaspoon sesame oil

1. Trim the ends and halve the cucumber lengthwise. Use a teaspoon to scoop out the seeds. Cut the cucumber crosswise into 1/4-inch-thick pieces.

2. Heat a large wok or skillet over high heat. Swirl in the oil. Add the cucumber, spreading the pieces out to cover as much of the cooking surface as possible. Cook,  undisturbed for 1 minute, then turn to fry the other side. Repeat this 2 or 3 times to pan-fry the cucumber until they look shiny and a few pieces pick up color. (This recipe is technically a Chinese pan-fried dish but the actual cooking marries pan-frying and stir-frying.)

3. Add the chile and garlic. Cook for 15 to 30 seconds until fragrant, then add the soy sauce and a few pinches of salt. Add the vinegar and stir to mix well. Turn off the heat. Dump in the red perilla and stir to combine. Turn off the heat and drizzle in the sesame oil. Stir, then transfer to a serving dish.

(Adapted from Fuchsia Dunlop's Revolutionary Chinese Cookbook, W. W. Norton, 2007)

More Hunan recipes:

Chairman Mao's Red-Cooked Pork BellyStir-fried Pork, Black Beans, and Green Beans

 

Posted in Recipes: All, Recipes: Chinese, Recipes: Fast and Easy, Recipes: Gluten-Free Adaptable, Recipes: Vegan, Recipes: Vegetable Sides and Pickles, Recipes: Vegetarian | Permalink

| |

Comments

You can follow this conversation by subscribing to the comment feed for this post.

Can't stress enough the high heat -- long cooking time will make the cucumber leak water into a soupy mess. The Vietnamese also stir fry cucumber with beef, no?

Posted by:Binh |January 06, 2012 at 09:48 AM

I've not seen the Viet stir-fry of Beef and Cucumber, Binh.

Yes, high heat and spreading the cucumber out takes care of the leakiness! Good point. You're obviously experienced in this. ;-]

Posted by:Andrea Nguyen |January 06, 2012 at 09:53 AM

i love cukes raw .. my one cooked recipe is to sauté it in butter, with dill or tarragon - i use dried herbs if i don't have fresh - quick and so delicious .. thank you for this recipe!

Posted by:maluE |January 06, 2012 at 12:04 PM

I remember having a heated cucumber dish at a Vietnamese restaurant in Victoria, BC, Canada about 15 years ago and finding the taste and texture to be surprisingly good. I also remember that once the dish cooled down to room temperature the texture was not so pleasant. Mind you I find room temperature tea to be undrinkable too.

Posted by:Shall1028 |January 06, 2012 at 05:33 PM

Verify your Comment Previewing your CommentPosted by:  | 

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type: Your comment has been posted. Post another comment The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Post a comment Comment below or sign in with TypePad Facebook Twitter and more... You are currently signed in as (nobody). Sign Out (URLs automatically linked.)

Your Information

(Name and email address are required. Email address will not be displayed with the comment.)

Name is required to post a comment

Please enter a valid email address

Invalid URL

Be Connected Get news via RSS or email
 Get updates in Facebook
 Follow me on Twitter
Search VWK EventsAsian Tofu Book Talk
Tues, 3/6/2012, 7:30pm
A little tofu tasting too!
Bookshop Santa Cruz, CA

Asian Tofu Workshop
Tues, 3/13/2012, 6:30-9pm
Demo class w/ participation
Draeger’s San Mateo, CA

Asian Tofu Book Talk
Sat, 3/24/2012, 3-4pm
Celebrate spring: Think, talk & taste tofu!
Omnivore Books, SF, CA

Asian Tofu Workshop
Sun, 4/1/2012, 6pm-10pm
Hands-on class
Inst. of Culinary Ed, NY

Vietnamese Cooking Class
Tues, 4/10/2012, 6:30-9pm
Demo class w/ participation
Draeger’s San Mateo, CA

Share Shots#flickr_badge_source_txt {padding:0; font: 11px Arial, Helvetica, Sans serif; color:#666666;}#flickr_badge_icon {display:block !important; margin:0 !important; border: 1px solid rgb(0, 0, 0) !important;}#flickr_icon_td {padding:0 5px 0 0 !important;}.flickr_badge_image {text-align:center !important;}.flickr_badge_image img {border: 0px solid black !important;}#flickr_badge_uber_wrapper {width:150px;}#flickr_www {display:block; text-align:center; padding:0 10px 0 10px !important; font: 11px Arial, Helvetica, Sans serif !important; color:#3993ff !important;}#flickr_badge_uber_wrapper a:hover,#flickr_badge_uber_wrapper a:link,#flickr_badge_uber_wrapper a:active,#flickr_badge_uber_wrapper a:visited {text-decoration:none !important; background:inherit !important;color:#3993ff;}#flickr_badge_wrapper {background-color:#ffffff;border: solid 1px #000000}#flickr_badge_source {padding:0 !important; font: 11px Arial, Helvetica, Sans serif !important; color:#666666 !important;}www.flickr.comMore in Viet World Kitchen pool. Add yours! Become a Fan ( function() { var container = document.getElementById( 'facebook-like-container' ); if ( container ) { var e = document.createElement( 'fb:like-box' ); e.setAttribute( 'href', 'http://www.facebook.com/vietworldkitchen' ); // FB.XFBML.Element._getPxAttribute dies with an error in IE // if the value of "width" is set to an integer, not a string. e.setAttribute( 'width', container.offsetWidth + 'px' ); e.setAttribute( 'connections', '0' ); e.setAttribute( 'stream', 'false' ); e.setAttribute( 'header', 'false' ); container.appendChild( e ); } } )(); RecipesAppetizer and Snack RecipesBanh (Crepes, dumplings, cakes, bread) RecipesBanh Mi Sandwich RecipesBasic Sauces, Stocks and Garnishes RecipesChile Sauce RecipesClaypot (Kho) RecipesDeep-Fried RecipesDessert and Sweets RecipesDipping Sauces RecipesDrink and Beverage RecipesGluten-Free RecipesGrilled RecipesMain Course RecipesMeat RecipesNoodles RecipesOne-Dish Meals RecipesPho RecipesPoultry and Egg RecipesRice RecipesSalad RecipesSeafood RecipesSoup RecipesStir-Fry RecipesStreet Food RecipesVegan RecipesVegetable Sides and Pickles RecipesVegetarian Recipes Vietnamese RecipesNon-Vietnamese RecipesViet World Kitchen | Copyright 2002-2011 by Andrea Nguyen | Privacy Policy

document.write(unescape("%3Cscript src='" + (document.location.protocol == "https:" ? "https://sb" : "http://b") + ".scorecardresearch.com/beacon.js'%3E%3C/script%3E"));COMSCORE.beacon({ c1: 2, c2: "6035669", c3: "", c4: "http://www.vietworldkitchen.com/blog/2012/01/pan-fried-cucumber-with-red-perilla-recipe.html", c5: "", c6: "", c15: ""});

View the original article here