mama whose curiosity knows no bounds

Posts tagged ‘tofu’

Korean style teriyaki tofu

I recently learned that English version of Cookpad is available. I highly recommend this site!

I love tofu in teriyaki sauce plus ginger and garlic. I used marinate squeezed tofu for a whole day then baked, but it will take two days and too cumbersome. This version is so quick and taste is just as good.

The original recipe is here. Since the tofu I use is 19 oz. package, I doubled the amount of sauce, and instead of garlic, I used 1 tbsp garlic/ginger paste (available at Asian/Indian grocery store). Also, it’s so hard to get white long leek like onion (called ‘negi’), in the USA, so I used one green onion instead.

First I cut the tofu lengthwise, then sliced to about 3/8″ thick and spread on tea towel to remove excess water.

Tofu on tea towel to remove water


Then I mixed the modified sauce.

It’s important to grill the tofu well to brown.  Otherwise, the tofu will become watery later.

After tofu was browned, I added the sauce and flipped to make sure both sides were coated. Turned up the heat to evaporate all fluid and it’s done. Just about in 10 minutes!

This time, side was steamed (no, microwaved) green beans with a little bit of bonito flakes (note: vegetarian can omit this). Since the tofu has a strong flavor, I didn’t need soy sauce or anything on the bean. 

This is really healthy near-vegan menu. It does very well in packed bento lunch.  The only problem is I have to cook in two batches to have enough tofu for three people for both dinner and lunch.





Saag Tofu recipe

I like Spinach. And Indian cuisine.  I recently embarked on making Indian dish on my own and this is the start.

I used this recipe from Food Network but I modified it too much and now it’s more like its own recipe.


  • For flavored tofu (use in place of paneer):

1 teaspoon turmeric
1/2 teaspoon cayenne
pinch sea salt
2 tablespoons vegetable oil (I use Canola)
1 (16-19 oz.) pack of extra firm tofu, cubed to about 1/2″

  • For Saag:

2 (12 oz. package) frozen chopped spinach
1 tablespoon vegetable oil
1 medium onion, finely chopped
2 tablespoon garlic and ginger paste (available at Asian grocery store)
1/3 halapeno pepper, very finely chopped (this is very small amount.  I don’t like it too spicy.  But original recipe called 1 large serrano chile! I can’t do that)
1 teaspoon garam masala
2 teaspoons ground coriander
1 1/2 teaspoon ground cumin
1/2 cup plain yogurt

  • For turmeric flavored rice:

2 cups brown Basmati rice
boiling water (maybe 3-4 quarts)
1 teaspoon turmeric



  1. Cut tofu into 1/2″ to 3/4″ cubes.  Extra firm tofu can be spread out on tea towel to remove water.  If you use regular firm tofu, cube and then microwave for 2 minutes to remove excess water.
  2. Whisk turmeric, cayenne pepper, salt and oil together and coat the tofu cubes with mixture.  Leave until ready to cook.  I usually start Saag and when my hands are free, I start frying tofu.
  3. Heat frying pan in medium-high heat, add marinated tofu.  Make sure at least three surfaces of tofu are golden brown. Set aside.

Saag Tofu:

  1. Thaw the spinach overnight in the fridge.  In a hurry, you may microwave for 5-8 min in a large bowl, mixing every 2 minutes.
  2. Add about 2 tablespoons of oil to the pan.  (optional: if you hate crying with onions, microwave onion separately for about 4 minutes, then cook together.) Add onions, garlic-ginger paste, halapeno pepper.  First saute in high heat then after onion becomes cooked, lower the heat and cook until caramelized but not scorched.  It takes a long time.  You don’t have to stir all the time.  I usually stir about every minutes.
  3. Add other spices and stir further. If needed, add one to two tablespoons of water to prevent scorching.  Saute until spices’ fragrant gives off.
  4. Add spinach and stir well.  If raw spinach is used, add water, but with frozen spinach, it’s not really needed. Cook for about 5 min
  5. At the low heat, add yogurt and stir.  Add fried tofu cubes and cook until tofu cubes are warmed.  Serve with turmeric rice (or naan or whatever you like!).

Turmeric flavored rice:

  1. Boil a lot of water, at least 5 times the volume of rice.
  2. Wash rice in colander.
  3. Add turmeric and rice.  Keep at low boil for 20-30 minutes.  Fresher rice cooks faster.

Note: this is VERY MILD recipe.  I don’t like spicy and so does my daughter.  Original recipe called for ONE SERRANO CHILE!  I can’t take that for sure 😮



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