Priscilla’s Favourite Recipes

Red Braised Tofu (Asian Chinese Vegetarian)

Ingredients:
5 dried mushrooms, soaked and removed stemmed and halved.
450g firm tofu
3 tbsp canola oil
2 dried red chilies, cut into half and remove seeds
5 large cloves of garlic, remove skin and smashed
6 slices ginger
1 whole star anise (pa jiao)
6 scallion, cut into 5cm length

Sauce:
3 tbsp soy sauce
2 tbsp shao xing wine or sherry wine
1 tbsp sesame oil
1 tbsp sugar
half tsp salt
half tsp ground black pepper (preferred freshly ground)
1 tsp cornstarch dissolved in 125ml water

Method:
1. Cut the tofu into 1 inch thick slices and place in colander to drain.

2. Mix all the sauce ingredient and set aside.

3. Heat up the frying pan until hot and add in the chilies, then add in the tofu, turning gently with a spatula until all the pieces are coated with oil and make sure the tofu do not stick to the pan by shaking the pan occasionally.

4. When tofu turn yellow, add in the mushrooms, garlic, ginger, star anise and half the scallions and stir-fry gently for 1-2 minutes.

5. Add in the sauce and stir carefully to blend. Cover the wok, lower the heat and braise for 5-6 minutes, add in a couple of tbsp of water if the sauce became dry.

6. Add the remaining scallions and then transfer to a serving dish.

Braised Tofu with Mushrooms (Asian Chinese Vegetarian)

Ingredients:
4 tbsp olive oil or canola oil
200g firm tofu, cut into 1.5cm thick slices
1 tsp salt
1 clove garlic, sliced
1 tsp grated ginger
10 fresh shiitake mushrooms, whole or cut half
1 carrot, sliced (about 1 cup)
1 tsp shao xing wine or sherry wine
60 ml of vegetable stock (homemade or vegetable bouillon cubes)
1 tsp light soy sauce
1 tbsp mushroom sauce
half tsp sugar
quarter tsp pepper
half tsp cornstarch, stirred into 1 tsp water
1 tsp sesame oil

Method:
1. Heat the wok/frying pan and add 3 tbsp of olive/canoda oil and fry the tofu until both sides are golden brown. (About 2-3 minutes on each side depend on the heat) Remove from the wok/frying pan and drain.

2. In the same wok/frying pan, heat the remaining 1 tbsp of oil. Stir-fry the garlic and sprinkle in the salt until aromatic.

3. Add in the grated ginger, mushrooms and carrot and stir-fry for about 30 seconds.

4. Add in the tofu carefully, then add the wine.

5. Pour in the vegetable stock, soy sauce, mushroom sauce, sugar, pepper and cornstarch.

6. Mixed carefully, then simmer covered over low heat for another 15-20 minutes.

7. Pour in the sesame oil, mix well and then serve straight away.

Basic Japanese Soup Stock for Vegetarian – Shiitake-Kombu Dashi
(Mushroom and Seaweed Seasoning Broth)

A fresh vegetarian dashi that can be prepared in 3-4 hours from shiitake (mushrooms) and kombu (seaweed) blended together with seasonings such as sea salt. This broth is a base to which many other flavorings will be added.

Ingredients:
4 x 4 inches of kombu seaweed (found in Japanese Supermarket)
4-5 high-quality, dried shiitake mushrooms
4 cups water

Method:
1. Wipe the kombu clean with a damp paper towel. Let the kombu seaweed soak in the water for at least 3 hours(I usually soak over nite recommended by friend).

2. Heat the water with the seaweed until it is just about boiling. Turn the flame off, remove the kombu seaweed, add the shiitake mushrooms, and let stand for 20 minutes.

3. Remove the shiitakes (use them in a stir-fry dish fairly soon).

4. You now have shiitake-kombu dashi. Store the liquid in the refrigerator in a closed container.

Hint: Can make more and stored in the fridge for used.

(From a friend)

MUSHINASU (Steamed Brinjals or Eggplant)
(Serves 2)

Any leftovers can be left in the sauce for one day.

Ingredients:
1 kg of brinjals (Eggplants)
1 Tablespoon soy sauce
1 teaspoon sesame oil
1 Tablespoon chopped onions
1 Tablespoon rice vinegar
1/2 to 1 Tablespoon rice syrup

Method:
1. Cut away the tops and bottoms of the eggplants.

2. Steam them gently 5-7 minutes, or until soft. Test with a toothpick or bamboo skewer.

3. When eggplants are done, let them cool. When they’re cool, cut them into quarters, lengthwise. Refrigerate until ready to serve, then spread the cool eggplants around a flat plate to form an 8-pointed star.

4. Combine the sauce ingredients and pour all over the eggplants. Serve with hot rice at room temperature.

(From a Japanese friend)

Italian Broccoli and Pasta

Ingredients:
2 cups fettucini noodles, uncooked (preferably whole wheat)
3 Tablespoons chopped green onion (also called scallions)
2 cups broccoli florets
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1 can (14.5 ounce) stewed tomatoes
2 teaspoons grated Parmesan cheese (Optional)
Seasoning like salt or soy sauce to taste depending on your preference.

Method:
1. Cook noodles according to package instructions and drain.

2. Heat up frying pan with oil and add garlic.

3. Add in onion, stir-fry onion until fragnant is out and add broccoli and stir-fry for 3 minutes over medium heat.

4. Add seasonings and tomatoes; simmer until heated through.

5. Turn off the fire, add in the pasta and mix with the sauce.