Tofu Shu Mai & Tofu Gyoza
Tofu is one of foods I love. I like Tofu in many ways, but my favorite Tofu dish might be Hiyayakko, a chilled fresh Tofu block with condiments of a little bit of soy sauce, minced scallion, and dried bonito flake. I must have eaten tons of Tofu since I was a baby. I could eat more and more because I love its taste and texture. Its healthy aspect is simply a bonus for me.
Shu Mai is little steamed dumplings, a traditional dim sum menu, usually stuffed with pork or shrimp or pork and shrimp mixtures. Mine was a vegetarian version: Tofu, scallion, dried Shiitake mushroom. Light and tasty that J approved.
Gyoza, a Japanese style dumpling, usually filled with pork along with minced vegetable and pan-fried (a boiled version, or Sui-Gyoza is actually my favorite). Here, Tofu instead of pork, mixed with cabbage, carrot, garlic chive, dried Shiitake mushroom. Light and tasty that J approved again.
Love Tofu!
Tofu Shu Mai
MAKES 24
3/4 one pack (14 oz) Tofu
3 scallions, minced
4-5 dried Shiitake, soften in water, minced
2 tsp soy sauce
2 tsp sake
1/2 tsp sesame oil
2-3 tbs corn starch
24 green peas
24 Wan tan wraps or quartered egg roll wraps
1. Wrap Tofu with kitchen paper, place in a colander, weight with plates/bowls for 30 min to drain as much as water
2. Place Tofu in a bowl, crash with a folk, mix in scallion and Shiitake, season with soy sauce, sake, sesame oil, mix in corn starch
3. Wrap about 1 tbs Tofu mixture with a wrap sheet, decorate each with 1 green pea, make 24 dumplings
4. Stream them for 10 min
Tofu Gyoza
MAKES 24
1/4 one pack (14 oz) Tofu
2-3 cabbage leaves minced
1 carrot minced
handful of garlic chive minced
1-2 dried Shiitake, soften in water, minced
1 tbs fresh ginger grated
2 tsp soy sauce
2 tsp sake
1 tsp ground white pepper
1/2 sesame oil
2-3 tbs corn starch
24 Wan tan wraps or quartered egg roll wraps
1. Wrap Tofu with kitchen paper, place in a colander, weight with plates/bowls for 30 min to drain as much as water
2. Place Tofu in a bowl, crash with a folk, mix in cabbage, carrot, garlic chive, Shiitake and ginger, season with soy sauce, sake, white pepper, sesame oil, mix in corn starch
3. Wrap about 1 tbs Tofu mixture with a wrap sheet, pan-fry them with a little oil until both sides brown, pour 2-3 tbs water in the pan, cover and steam dumplings for 1 min, remove the cover and cook until all liquid evaporates.
