(See picture under Hot and Sour Soup)
It all started with Pan-Fried Tofu. (See recipe and picture below.) And let me just state right from the beginning, I absolutely love tofu. And lest you know nothing of this ancient Asian unfermented soy product, allow me to set you wise!
In general, tofu provides a substantial serving of protein with fewer calories than red meat sources. Unlike meat-based protein sources, tofu is cholesterol-free, low in saturated fat, and contains all the essential amino acids a body requires. Not only rich in protein, but tofu also contains calcium, manganese, copper, and selenium, though the precise amount of nutrients, vitamins, and minerals found in a given amount of tofu will vary by the brand and firmness you select. Tofu is also relatively low in calories compared to other protein sources. And while it’s higher in fat than some other foods, most of that fat is the heart-healthy polyunsaturated type.
According to the historytimelines.co web site, “Tofu is believed to have originated in China around 2000 BCE. Legend has it that tofu was discovered by a Chinese cook who accidentally curdled soy milk when adding nigari seaweed. This resulted in the creation of tofu, which quickly became a popular protein source in Chinese cuisine.
Tofu made its way to Japan in the 8th century, where it became a staple in Japanese cuisine. Buddhist monks played a significant role in popularizing tofu in Japan, as it was a valuable source of protein in their vegetarian diets. Tofu gained popularity in the Western world during the health food movement of the 1960s. As people became more health-conscious and interested in plant-based diets, tofu became a popular meat substitute. Today, tofu is widely available in supermarkets and is enjoyed by people all over the world.”
All of this just to introduce you to one of my favorite ways to enjoy tofu. And although I already have a recipe for Hot and Sour Soup on this site, I decided to modify my original recipe to include my new recipe for Pan-Fried Tofu. So, take your pick. Recipe 1 from January 28, 2013, or this one. Both are delicious. Especially if you like hot and sour soup. Duh! Which, as it happens, is one of my favorite Asian inspired soups.
So, I’m not going to bore you any more with my deepest and dearest thoughts regarding soup. I’m simply going to leave you to get on with your life.
But before I go, I must once again shout praises to one of my favorite authors – P. G. Wodehouse. He unfortunately can no longer hear me, or anyone else for that matter, but the shouts must still be sent.
If it is your misfortune to never have read any of his books, you are in for a treat. One of my favorites, if you need a place to start, is entitled Leave it to Psmith.
If there is anything we need more than a light-hearted read right now, I can’t begin to think what that might be. Because it sure isn’t coming from newspapers or what is being posted on Facebook. (Including what I myself post!) So, take your mind off what is happening to our world right now, and dive into a book. And if you want silly, witty, and light-hearted, Mr. Wodehouse was the maestro. His was a distinctive writing style, that blended sparkling humor with a quintessentially British touch. His characters were so endearing you simply wanted to invite them to dinner.
So, may each of you be like P.G. Be that person who makes those around you happier by every word you speak or write.
Peace and love to all.
5-6 dried shitake mushrooms
boiling water
½ block firm or extra-firm tofu
4-5 T. Tamari or soy sauce, divided
3 T. + 2 tsp. cornstarch, divided
pinch seasoned salt
freshly ground black pepper
1 T. extra virgin olive oil
5 c. chicken stock
2 T. dry sherry
6 green onions, chopped, divided
1 T. finely minced fresh ginger
1 T. toasted sesame oil, plus more to drizzle on soup just before serving
1 lean boneless pork chop or one boneless skinless chicken breast, cut into very small pieces
4 button mushrooms, cut into small pieces
1 sm. can bamboo shoots, drained and sliced
¼ to ⅓ c. white wine vinegar (start with ¼ cup)
1 egg, lightly beaten
In a small mixing bowl, cover dried shitake mushrooms with boiling water; set aside.
Wrap tofu in paper towels. Place a plate on top and weigh down with something heavy. (This will squeeze some of the excess moisture out of the tofu.) Set aside.
After a few minutes, cut drained tofu into ¾-inch cubes. In a small bowl, gently stir tofu and 2 tablespoons of the Tamari together. Set aside.
In another bowl, whisk 2 tablespoons of the cornstarch, seasoned salt, and black pepper together. Add tofu cubes to the bowl with cornstarch mixture and gently stir to coat. Tofu will be coated in a sticky wet mixture.
Heat olive oil in a large non-stick skillet. Add tofu to the pan in a single layer. Cook the first side until browned. Flip each cube with a spatula and pan-fry each side for a few more minutes or until browned all over. Remove pan from heat. Set aside.
Pour chicken stock into a medium sized soup pot. Add sherry, about 3/4th of the chopped green onion, ginger, and toasted sesame oil. Bring to a boil, reduce heat and simmer for 20 minutes.
During the time the broth is simmering, mix the cut-up pork or chicken and 2 teaspoons of cornstarch together. Set aside.
After the broth has simmered for 20 minutes, drain the shitake mushrooms, cut them into small pieces discarding any tough bits and the residual water, and add to the broth. Add the pork or chicken pieces, separating the pieces as you drop them into the soup. (The cornstarch will make the meat pieces stick together, so separating them is essential.)
Add sliced button mushrooms, bamboo shoots, and the remaining 2-3 tablespoons of Tamari or soy sauce. Start with the smaller amount of Tamari. Bring broth back to boil, reduce heat and simmer for an additional 3 minutes or until the meat is cooked.
Add fried tofu, a bit more ground black pepper, and vinegar. (Again, start with smaller amount of vinegar and add to taste.)
Add a small amount of water to the remaining 1 tablespoon corn starch and add to the soup. Simmer for about 2 minutes or until broth is slightly thickened.
Drizzle egg in hot soup but do not stir.
Just before serving, taste and adjust seasoning. Ladle into soup bowls. Garnish with the remaining green onion and a drizzle of sesame oil. Serve immediately.
PAN-FRIED TOFU
½ pkg. firm tofu, cut into ¾ -inch cubes
2 T. Tamari or soy sauce
2 T. cornstarch
pinch seasoned salt
freshly ground black pepper
1 T. extra virgin olive oil, or more if needed
1 green onion, finely chopped, garnish
1 tsp. sesame seeds, garnish
Wrap tofu in paper towels. Place a plate on top and weigh down with something heavy. (This will squeeze some of the excess moisture out of the tofu.) Set aside.
After a few minutes, cut drained tofu into ¾-inch cubes.
In a small bowl, gently stir tofu and Tamari together. Set aside.
In another bowl, whisk cornstarch, seasoned salt, and black pepper together. Add tofu cubes to the bowl with cornstarch mixture and gently stir to coat. Tofu will be coated in a sticky wet mixture.
Heat olive oil in a large non-stick skillet. Add tofu to the pan in a single layer. Cook the first side until browned. Flip each cube with a spatula and pan fry each side for a few more minutes or until browned all over. Add any of the remaining Tamari.
Garnish with green onion and sesame seeds. Serve immediately.