
Healthy, tasty and easy
Whether you are health-conscious or not, it is always best to know a few healthy recipes that are also delicious.
A recipe for tofu or bean curd always comes handy. Tofu is easy to digest, low in calories and sodium but high in protein and cholesterol-free making it one of today’s most healthful foods.
The custard-like white tofu is made from curdled soy milk, an iron-rich liquid extracted from ground, cooked soybeans. The resulting curds are drained and pressed in a way similar to cheese-making.
Tofu has a bland, slightly nutty taste and absorbs the flavor of the food that it is cooked with.
In the Chinese diet, tofu is an important source of protein. Braised, stir-fried, or deep-fried, the very nutritious tofu adds a distinctive texture to both meat and meatless Chinese dishes.
Here is a simple and quick tofu recipe that combines the flavors of beef and mushroom. It is topped with the sweet teriyaki sauce that offers a contrast in taste and texture to the meat.
The tofu absorbs the flavors of beef and mushroom and soaks up the savory sauce.
Chef Michelle Peña, product application specialist of San Miguel PureFoods Culinary Center, says if you do not have a melon baller, you can use a round spoon to form a round hole in the center by removing a part of the tofu.
The beef mixture is then shaped into a ball and placed in the round hole at the center.
Most of the sweet sauce ingredients, including dashinomoto, sake and mirin, are available in most Japanese stores in major malls.
Tofu is often sold in supermarkets either packed in water in sealed plastic containers or vacuum-packed in plastic without water. Both are suitable for this recipe.
Ingredients
2 packs tofu
250 g Monterey ground beef
½ c button mushroom, chopped
1 pc egg white
½ pc chicken bouillon cube, crumbled
2 tbsp rice wine
1 tbsp sesame oil
3 tbsp cornstarch
1 tsp salt
2 tbsp spring onions, chopped
Sauce:
1 ½ tbsp sake
1 ½ tbsp mirin
1 tbsp sugar
¼ tsp ginger juice (from grated ginger)
1 tbsp light soy sauce
pinch black pepper
¼ tsp dashinomoto dissolved in ¼ c hot water
¼ tsp salt
½ tbsp cornstarch dissolved in 1 tbsp cold water
1. IN A food processor, mix together ground beef, button mushroom, egg white, bouillon cubes, rice wine and sesame oil.
2. ADD cornstarch, salt and spring onion. Mix for at least 2 minutes to form a sticky paste. Set aside.
3. CUT tofu into 1 ½ inch-long pieces.
4. USING a melon baller or spoon, make a slight indentation on each piece of tofu.
5. STUFF each hole with the beef mixture.
6. TRANSFER to a heat-proof dimsum dish. Top with spring onions. Steam for 10 minutes.
7. TO MAKE the sauce, combine all ingredients in a saucepan. Cook over low heat until sauce is slightly thick.
8. POUR sauce on steamed stuffed tofu and serve warm.
9. STEAMED Stuffed Tofu
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