Tofu goodness

CEBU, Philippines - The Hong Kong Tourism Association (HKTA) once invited me as Philippine participant to the annual HK Food Festival. A highlight of that culinary journey was the vegetarian lunch at the world-famous Po Lin (Precious Lotus) Monastery at Ngong Ping Plateau in Lantau Island, where the world's biggest seated bronze Buddha broods over the surrounding waters. The monastery's vegetarian meals are beyond compare!

Having married into a practicing Buddhist clan, I have developed a penchant for vegetarian foods that so resemble our usual meat dishes – sweet/sour pork, lemon chicken, char siu, broccoli with beef, etc. – all using gluten flavored with various marinades. I have long appreciated the versatility of tofu that attains the full flavor of what the cook intends it to be: beef, pork, seafood, turkey or chicken. Tofu (solidified soya milk) is now available in most grocery chillers. Best to buy the freshly made blocks.

Tofu or beancurd was discovered in China some 2,000 years ago. The Chinese call it tao hoo. However, it is the Japanese term tofu that has prevailed in international culinary menus, mainly because tofu is basic to Japanese cuisine. Consider the nutrient content of a block of tofu and you will surely view this soya byproduct with greater appreciation: tryptophan – 43.7 mg, calcium – 39.6 mg, manganese – 34.5 mg, iron – 33.7 mg, protein – 18.3 mg, omega 3 fats – 15 mg, selenium – 14.4 mg, copper – 14.4 mg, phosphorus – 14.4 mg, magnesium – 8.5 mg and calories – 4 mg.

TOFU DUO

•1 box soft beancurd for steaming

•4 blocks firm beancurd for frying

•200 gms fresh fish roe

•4 slices ginger

•5 sprigs spring onion

•¾ cup chicken stock

•starch (mixed with water)

•1 tablespoon oyster sauce

•ground white pepper to taste

1) Rinse fish roe.   Boil some water in a pot. Add ginger and 2 sprigs of the spring onions. Carefully put in the fish roe and cook for about 15 minutes, until done. Set aside till it cools down, then peel off and discard the outer membrane. Break the roe into individual eggs and set aside.

2) Dice the soft and firm beancurd. Deep fry the firm ones until golden and crispy. Finely chop the remaining 3 sprigs of spring onions.

3) Heat oil in a wok. Stir fry briefly the soft beancurd. Add the chicken stock. Bring to a boil, then add the fish roe and the deep fried firm beancurd. Stirgently, then add soy sauce and pepper. Mix thoroughly. Stir in the starch solution. Continue until it thickens. Serve immediately.

TOFU GARDEN

125 gms rice vermicelli (bihon)

¾ cup oil

1 tablespoon White Horse or Kikkoman soy sauce

1 tablespoon sherry cooking wine

1 tablespoon oyster sauce

½ cup chicken stock

2 teaspoons corn starch

2 teaspoons water

1 tablespoon oil - extra

1 clove garlic, crushed

1 teaspoon grated ginger

375 gms firm tofu, cubed

2 medium carrots, julliened

250 gms trimmed snowpeas

4 sprigs spring onion, finely chopped

425 gms straw mushrooms, drained

1) You may or may not break vermicelli into shorter lengths. Heat half the oil in a wok to cook vermicelli in batches over medium heat until crispy. Add oil when necessary. Set aside on paper towels to drain excess oil.

2)   Combine soy sauce, sherry, oyster sauce and chicken stock. Blend in half of the cornstarch with water.

3) In a heated wok, add the extra oil, garlic and ginger. Set to a high heat for a minute, then add tofu. Stir fry for three minutes then remove from wok. Stir fry carrots and snow peas in the wok for 1 minute. Add the blended sauces and liquids.  Cover and cook for another three minutes, or until vegetables are tender but still crisp. Add the tofu.

4) Add spring onion, mushrooms and blended cornstarch. Stir until the sauce has thickened. Remove from heat. Serve over the crispy vermicelli

Serves 4 - 6.