Mabu Dofu - Revision history

Jennifer at 23:59, 22 May 2008

2008-05-22T23:59:11Z

← Older revision		Revision as of 23:59, 22 May 2008
Line 27:		Line 27:

	The tofu that you would use in this dish generally comes in two varieties, firm and soft (sometimes called silk). Hopefully, your tofu packaging is all in English, but if in doubt, look at the tofu. The soft tofu will appear very smooth whereas the firm tofu will have little grid marks on it left from the cheesecloth-type material it is pressed into when it is made. They might even have yakidofu (grilled tofu). This can be used as well seeing as it is firm tofu that has just been grilled a little bit on the outside. Tofu will, naturally, have the characteristic grill marks on it.		The tofu that you would use in this dish generally comes in two varieties, firm and soft (sometimes called silk). Hopefully, your tofu packaging is all in English, but if in doubt, look at the tofu. The soft tofu will appear very smooth whereas the firm tofu will have little grid marks on it left from the cheesecloth-type material it is pressed into when it is made. They might even have yakidofu (grilled tofu). This can be used as well seeing as it is firm tofu that has just been grilled a little bit on the outside. Tofu will, naturally, have the characteristic grill marks on it.

			[[category:Entrees]]

Valerie at 03:20, 10 September 2007

2007-09-10T03:20:33Z

← Older revision		Revision as of 03:20, 10 September 2007
Line 24:		Line 24:
	Tobanjan is the spice used to season this. It is VERY powerful so only ever add a little bit at a time. Look for it at your local asian grocer. If they don't have it, we can always send you some.		Tobanjan is the spice used to season this. It is VERY powerful so only ever add a little bit at a time. Look for it at your local asian grocer. If they don't have it, we can always send you some.

	Over here, we actually have an instant mix for consume soup. In America, ~~I think~~ Dad ~~just~~ used ~~beef~~ bullion~~, but I will check~~.		Over here, we actually have an instant mix for consume soup. In America, Dad used chicken bullion instead.

	The tofu that you would use in this dish generally comes in two varieties, firm and soft (sometimes called silk). Hopefully, your tofu packaging is all in English, but if in doubt, look at the tofu. The soft tofu will appear very smooth whereas the firm tofu will have little grid marks on it left from the cheesecloth-type material it is pressed into when it is made. They might even have yakidofu (grilled tofu). This can be used as well seeing as it is firm tofu that has just been grilled a little bit on the outside. Tofu will, naturally, have the characteristic grill marks on it.		The tofu that you would use in this dish generally comes in two varieties, firm and soft (sometimes called silk). Hopefully, your tofu packaging is all in English, but if in doubt, look at the tofu. The soft tofu will appear very smooth whereas the firm tofu will have little grid marks on it left from the cheesecloth-type material it is pressed into when it is made. They might even have yakidofu (grilled tofu). This can be used as well seeing as it is firm tofu that has just been grilled a little bit on the outside. Tofu will, naturally, have the characteristic grill marks on it.

Valerie at 02:28, 10 September 2007

2007-09-10T02:28:29Z

← Older revision		Revision as of 02:28, 10 September 2007
Line 1:		Line 1:
	Mabu Dofu		=='''Mabu Dofu'''==

			'''Ingredients'''
			* 1 bundle green onions (6), minced
			* 3 t ground ginger
			* 3 t ground garlic
			* 1 T sesame oil
			* 1-2 lb hamburger
			* 9 T red miso
			* 1 t Tobanjan
			* 6 T shyoyu
			* 5 T sugar
			* 3 T ketchup
			* 3 c consume soup
			* 4 T cornstarch, liquidized
			* 2-3 firm tofu, diced


			'''Instructions'''
			Stir fry onions, ginger, and garlic in oil, about one minute. Add hamburger, cook until crumbly; drain. In a separate bowl, mix together miso, Tobanjan, shyoyu, sugar, ketchup, and soup. Add to the above dish, bringing to a boil. Add cornstarch and boil until thick. Add tofu, stirring gently until tofu is heated through.


			'''Notes'''
			Tobanjan is the spice used to season this. It is VERY powerful so only ever add a little bit at a time. Look for it at your local asian grocer. If they don't have it, we can always send you some.

			Over here, we actually have an instant mix for consume soup. In America, I think Dad just used beef bullion, but I will check.

			The tofu that you would use in this dish generally comes in two varieties, firm and soft (sometimes called silk). Hopefully, your tofu packaging is all in English, but if in doubt, look at the tofu. The soft tofu will appear very smooth whereas the firm tofu will have little grid marks on it left from the cheesecloth-type material it is pressed into when it is made. They might even have yakidofu (grilled tofu). This can be used as well seeing as it is firm tofu that has just been grilled a little bit on the outside. Tofu will, naturally, have the characteristic grill marks on it.

Valerie: New page: Mabu Dofu

2007-09-10T02:14:18Z

New page: Mabu Dofu

New page

Mabu Dofu