Tofu with Shitake Mushroom

Another delicious vegetarian recipe for today, Tofu with Shitake Mushroom. I love this recipe because it has this sweet and sour taste with the aromatic zest of cilantro (wansoy). If you are a vegetarian and is already sick and tired of always preparing tofu adobo, then this recipe will give you a different tofu dish that you will surely favor. This is also very easy to prepare amidst your busy schedule. 


Ingredients:
250 gm sliced tofu
minced garlic
sliced onion
ginger strips
1 tbsp soy sauce
1 tomato cut in cubes
sliced shitake mushrooms
1 green bell pepper cut into cubes
a pinch of sugar
cilantro cut into small pieces


Fry tofu in oil for a minute or two. Then saute in garlic, onion, and ginger strips. Put the cubed tomatoes then add soy sauce. Stir until the tofu sips in the soy sauce and the juice of the tomato. Then put the shitake mushroom, green bell pepper and the rest of the ingredients. Then serve with rice will still hot. Yummy!

Tofu with Baby Potato in Soy Sauce

Tofu or locally known in the Philippines as “Tokwa” is a soybean curd rich in protein and calcium. A tofu doesn’t stay fresh for a long time so be sure to keep it in a refrigerator with fresh water. A fresh tofu is white in color and smells good. When buying a tofu in the supermarket or in a wet market, see to it that it doesn’t smell awful and the texture is not slimy and yellowish. Be sure to consume your tofu for not more than 3 days and always replace the water every time. Tofu is popular in Asian cuisines and is now becoming a favorite also of vegetarians in Western countries. Tofu can be cooked in many different ways. Today I will tell you about my own recipe called Tofu with Baby Potato in Soy Sauce. This recipe is dedicated to my friend Mau Coo.

The ingredients are:

250 gm tofu cut into cubes

10 pcs baby potatoes cut into halves

garlic, chopped

onion, sliced

cayenne pepper, sliced diagonally

parsely, chopped

1 tbsp soysauce

1 tsp brown sugar

1 tbsp cooking oil

pinch of black pepper

Procedure:

Boil the baby potatoes in a pan until nearly done. Drain water and set aside.

In a separate frying pan, heat the cooking oil and put the cooked baby potatoes. Add the garlic and onion when the baby potatoes are already brown. Then put the tofu and let it fry for a minute. Then add the soy sauce and sugar and stir. Add the sliced cayenne pepper and chopped parsely and cook for another minute and sprinkle a pinch of pepper before turning the heat off. Serve with rice. This recipe is good for vegetarians.