Tofu, now to some people it's a treat and to others it's still a 'tasteless mystery' but in our house it's different
every time I cook with it. It is so versatile and and can take on any herb, spice or sauce you choose to dress it up with. Rick my youngest son worked at the Green Cuisine Tofu Factory - in Victoria for a few years and explained the process of making tofu from the soaking and pressing of the soy bean, to the end result. Tofu block, tempeh, smoked tofu and a few more products. So Rick was able to purchase freshly made soy products and this gave me reason to experiment with flavors and recipes. Our family loves Asian flavors and this newest dish I believe will also become a favorite. It is quick and easy and uses simple ingredients - I was pleased to be able to use some of the cabbages I had just picked off my garden. Yes, in January I am picking cabbage (mind you we had a mild frost) but it is so so sweet and juicy.
MU SHU TOFU
The ingredients you will need (we love fresh bean sprouts)
here I am making a double batch so the boys will have
leftovers for their lunches.
Pressed, sliced and browned tofu.....
Cook the mixed egg on one side then flip to brown and
cook the other side, set aside and slice into strips
In the same pan add a bit more oil and saute mushrooms and garlic.
Add the fresh bean sprouts (I like to blanche the sprouts) by putting them in a sieve
(you should have rinsed them in one anyways ) then pour boiling water
directly over the sprouts - the water will run right through
Drain well and add to mushroom/garlic mixture
Add the shredded cabbage and toss together, pour sauce
mixture over top and toss - add back the tofu and sliced egg
Cook for about 1-2 minutes and serve
Topping with toasted sesame seeds and sliced green onions is a
good thing too!
I served ours with steamed snow peas and basmati rice.
MU SHU TOFU RECIPE
For the Sauce:
3 tbsp soy sauce
1 tbsp sesame oil
2 tsp cornstarch
3 tbsp vegetable oil, divided
12 ounces tofu
3 cloves garlic, finely chopped
1 cup bean sprouts
1 small head of Napa cabbage, julienned/shredded (about 2 cups)
10 shitake mushrooms, stems removed, cut into thin strips
Whisk together the soy sauce, sesame oil, and corn starch and set aside.
Cut the block of tofu in half horizontally. Press between clean towels to remove excess moisture. Cut into thin 1″ strips.
Heat 1 tbsp of oil in a large frying pan. Add the tofu and cook, shaking the pan occasionally, until tofu is golden brown on all sides. Remove and set aside.
Whisk the two eggs together, and heat another tablespoon of oil. When it’s hot, add the eggs and swirl the pan to make a thin sheet. When just set, flip to cook the other side. Remove to cool, then cut into thin strips.
Heat the last tablespoon of oil, and add the mushrooms. Cook, stirring, for about a minute, then add the garlic. Cook another minute or two, then add the bean sprouts, cabbage, and sauce. Stir well, then gently stir in the tofu and egg. Cook for about a minute, then remove from heat and serve.
Feel free to add your favorite vegetables once you've tasted the original.