Minced Meat with Tofu Surprise

Description:
I've been listening to Jay Chou these days due to the prodding of my friend Stew; thus, I've been cooking Chinese dishes lately (and craving for nai cha or milk tea!). The surprise factor in this dish is the tofu at the bottom of the minced meat. Look closely at the photo and you will see tofu peaking at the bottom left.

Ingredients:
1 large firm tofu, cut into four cubes
2 garlic cloves, minced
1/4 of an onion, minced
100 g ground meat (I prefer chicken)
1 can Narcissus minced meat with bean paste



Directions:
Place tofu in a heat-proof plate and steam for a few minutes. Discard liquid. You can also use the ready-to-use tofu so you don't have to steam it.
In another pan, put about a tablespoon of oil and saute onions and garlic until aromatic.
Add ground meat and continue cooking until brown.
Add Narcissus minced meat with bean paste. (I always throw out the oil at the top of the sauce.)
Turn off heat when meat mixture boils.
Put the minced meat mixture on top of tofu and garnish with wansuy.

Steamed Stuffed Tofu

Description:
Brandon makes it a habit to buy tofu whenever he goes to Banawe, and I'm happy that he does. This dish is easy to make and it is so comforting, especially now that we're having cooler nights. I have to acknowledge Trixie who did all the mixing and shaping of the balls for the stuffing. She is such a darling in the kitchen.

Ingredients:
4-6 large cubes of firm tofu (not tokwa), cut into smaller cubes
Light soy sauce

For the filling:
150 grams ground lean pork
1 small carrot, minced
1 Tbsp. hibe, rinsed, soaked and finely minced (Fresh minced shrimps can replace hibe too, for a more flavorful stuffing.)
1 dried shiitake mushroom, rinsed, soaked and finely minced
1 Tbsp. oyster sauce
2-3 Tbsp, camote starch



Directions:
Place cubed tofu in a heat-proof dish. Using a teaspoon, scoop out the top portion of the tofu to make an indention or a small hole. Be careful not to break the tofu apart. Set aside.

Combine all the ingredients for the filling, adding more camote starch if the mixture seems a little wet. Take note that the filling will be a little salty because of the hibe and oyster sauce, which is really my intention, to compliment the bland taste of the tofu. Make the filling mixture into small balls, then place on top of the tofu squares.

Pour about 2 teaspoons of light soy sauce at the base of the dish, to add more flavor to the tofu.

Steam for about 20-30 minutes, or until the filling is cooked.

Ma-po Tofu

Description:
My version of Ma-po Tofu is sweet and mild spicy, which is very Brenzie-friendly.

Ingredients:
3 cloves garlic, minced
Half onion, minced
1/8 tsp. chili flakes (Add more if you want it hot.)
150 g lean ground pork
1 can Gulong Minced meat in Bean Paste
1/2 cup tomato sauce
4 Tbsp. sweet chili sauce (I used UFC)
1 cup firm tofu, cubed

Directions:
Saute onions and garlic until tender. Add the chili flakes. Add ground pork and cook until it changes color. Add Gulong. Using the empty can, add a little water. Add the tomato sauce and sweet chili sauce. Cook until boiling. Lastly, add the tofu and make a quick stir. Serve with rice.

Alton Brown's No-Guilt Caesar

Description:
I came across this recipe and it's really good. You really can't tell that it's tofu-based Caesar, and it's so easy to make. I guess I won't be making the classic Caesar dressing anymore :) I'm posting the recipe from the Food Network website, but I tweaked it a bit since we don't have white wine vinegar.

Ingredients:
2 ounces cubed Parmesan
2 cloves garlic
2 tablespoons Dijon mustard
1 1/2 teaspoons cane vinegar
Lemon juice from half a lemon
1 1/2 teaspoons Worcestershire sauce
Pinch of salt and pepper
1 cup Japanese tofu
2 tablespoons extra-virgin olive oil

Directions:
Place the cheese cubes in a blender and blend until cheese is grated. Add garlic and blend until minced. Add mustard, vinegar, lemon juice, Worcestershire sauce, salt and pepper and the tofu. Blend until smooth.
While the blender is running, add the olive oil down the middle, until salad dressing consistency.

Everything Grilled

I recently bought an electric grill/ panini maker and I just love it. (3D Brand works well; Got it at SnR for P1,800.) We've been making everything from paninis to grilled vegetables, kebabs and grilled salmon. Of course, cooking is so much fun with my sweet little helper.