Posts Tagged ‘Vegetarian’

* Shan Tofu

Posted on July 5th, 2014 by Linda. Filed under Appetizer, Boil, Burmese, Cooking Method, Course, Cuisine, Sides, Snack.

Since I work at Hodo Soy, the last thing I would make on my own is tofu, since I can get the best tofu in the world at work!  But the Shan tofu is no tofu.  It’s actually made from garbanzo flour and is soy-free, vegan and also gluten-free to boot.  It makes a tasty snack, too.  When chilled overnight, cut into strips and deep fry them for garbanzo fries.

Shan is in north east Myanmar.  I never got to visit that area, but I did acquire a beautiful hundred year old antique Shan silver wedding bowl.  It was so intricately engraved and hammered.  The irony of it was it was priced by the weight of silver – not its history or the artistry craftmanship.  When I saw it at the antique store, I just have to have it.  But alas, I didn’t have enough USD on me, and American Express was of zero use.  I literally spent a big part of a day at a bank trying to get a cash advance off my Visa just to purchase the bowl.  Will pose a picture of my prized bowl when I polish it next!


Shan Tofu


2 cups chickpea flour

6 cups water

1 Tablespoon kosher salt

1/4 teaspoon turmeric, ground


Chili Garlic sauce:

10 chile de arbol, whole

3 cloves garlic

1 inch ginger

2 Tablespoons sugar

1 lime, juice only

1 tablespoon white vinegar

1/2 teaspoon kosher salt


Preparing the tofu

In a blender, combine chickpea powder, salt and turmeric with a third of the water. Let sit for ten minutes. In a medium saucepan, bring the remaining water to boil. Then slowly whisk in the chickpea mixture., stirring constantly till the mixture thickens. It’s easiest to stir from the center out. Stir until the mixture has a silky sheen. Immediately pour mixture into a wet, glass or ceramic dish, about 9X12 inch, and smooth out the paste, making a thin 1 inch layer. Leave to set for 45 minutes in the fridge or 2 hours at room temperature.   When firm, cut into cubes or strips and serve with chili sauce.

If the tofu is firm enough, you may also deep fry or pan fry the tofu before serving.

Preparing the sauce
Place the chili, garlic cloves and ginger over a gas flame until slightly blackened. Deseed the chili (optional) and peel the garlic and ginger. Place all ingredients in a blender and pulse to combine.

Serves: 6

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* Seared Broccoli Stems with Smoked Tofu

Posted on November 18th, 2012 by Linda. Filed under Appetizer, Chinese, Cuisine, Sear, Sichuan Peppercorn, Sichuanese, Sides, tofu, Vegan, Vegetarian.

This has been my lucky week –  not only did I get to see my very awesome friend, Angie Koong, I was bestowed with some fresh smoked tofu from Chengdu and a sachet of green Sichuan peppercorns when she swung by San Francisco for two days.  Angie is my foodie friend from Hong Kong, and needless to say, we get along very well because we both so love to eat and cook all kinds of foods – from Malaysian to Sichuan to foie gras and the stinkiest of cheeses!  Here we are, last night at Prospect SF, between glasses of wine, lobster gnocchi, dungeness-stuffed calamari and more, taking a sniff at a little ziplock bag of the citrusy peppercorn and inhaling the hickory-like aroma of the smoked tofu. Angie had just had a foodie weekend at Chengdu a few days before where she scored these treats for me.  I, in turn, handed the ever-the-foodie some ice foam packs to keep her five balls of burrata cool for her flight back to Hong Kong!

Today, I created this dish using the smoked tofu where I paired it with the naturally sweet and crunchy broccoli stems (yes, they are edible!) and some of my Sichuan red oil.  And finished it with a sprinkling of crushed green Sichuan peppercorns.  As Angie warned me, the green ones are more potent in the numbing department, so it made a good finishing salt.

If you ever wanted to explore undiscovered China through “guided driving journeys into hidden China and beyond“, Angie’s husband, Peter Schindler, leads amazing, chance of a lifetime trips, through the land of Shangri-la.  One day, I will take time off and do this life-altering trip – food, culture, photography, and good friends.  It’s on my list of 10 things to do before I die.  If you ever need to be inspired by nature, go to On the Road in China.  Peter is also an inspirational speaker, and an entrepreneur and so maybe you might be able to get your company to pay for your trip!

Chef’s tip: Don’t throw out the broccoli stems!  It’s just as nutritious as the crowns, and is delicious….almost a different vegetable altogether.  Just use a peeler or a paring knife to remove the hard outer layer of the stem to expose the pale and crisp stem.  See my other post on Sichuan red oil for recipe.

6 broccoli stems, trimmed, yielding 2 cups baton
1 teaspoon kosher salt
2 Tablespoons rice bran oil

2 pieces smoked tofu (do fu gan), cut into thin strips
1 leek, sliced at a diagonal thinly
1 Fresno chile, seeded, sliced thinly
1 teaspoon ginger juice
1 teaspoon rice wine vinegar
1 teaspoon light soy sauce
1/2 teaspoon kosher salt
3 Tablespoons Sichuan red oil

1 teaspoon green Sichuan peppercorn
1/2 teaspoon coarse sea salt

1. Heat a cast iron skillet on high.  Ad a little oil.  When it starts to smoke, sear in small batches, the broccoli stem batons.  Remove when the stems are slightly wilted, and still crunchy.  Repeat for remaining batches.  Toss seared stems with salt.
2. Sear the smoked tofu.  Add to reserved broccoli stems.
3. Next sear, leeks and chile.   Add to broccoli-tofu mix.
4. Add ginger juice, vinegar, soy sauce, salt and Sichuan red oil.  Toss to mix.  Let sit for 20 minutes for flavors to come together.
5. Muddle green Sichuan peppercorn with salt.  Just before serving, sprinkle mix on.

Serves: 4

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* Tofu Parsley Salad On Aromatic Forbidden Rice, With Orange-Marinated Lotus

Posted on July 18th, 2012 by Linda. Filed under Californian, Entree, Lotus Roots, Salads, tofu, vegan.

This was one of the first recipes I developed on my quest for contemporary tofu flavors at Hodo Soy.  Sweet, salty and tangy Hodo tofu, parsley and cilantro salad with Sichuan peppercorn and sesame overtones, and accentuated with golden Californian raisins and toasted pine nuts.  Served with nutty and aromatic Lotus Forbidden Rice and crunchy orange-ginger marinated lotus root disks.  So yummy, and beautiful, too.  We have even served it as an appetizer on a piece of Endive.

Chef’s tip: When slicing lotus roots, place cut pieces in acidic water (water with lemon juice or vinegar) to prevent it from oxidizing.


1 Tablespoon light soy sauce
1 teaspoon rice wine vinegar
1 teaspoon sugar
½ Tablespoon kosher salt
A pinch white pepper
1 1/2 Tablespoon sesame oil
1/2 Tablespoon Sichuan peppercorn oil

1 bunch flat leaf Italian parsley, stems removed
½ bunch cilantro leaves
2 stalks green onions, green parts only

1 lb firm tofu, drained?, crumbled
½ cup golden or Hunza raisins
2 Tablespoons pine nuts, toasted

1.     Whisk dressing ingredients together.  Set aside.
2.     Finely chop the herbs.  Use a food processor if desired.
3.     Crumble tofu –  place in a food processor and give it a couple of pulse, being careful not to turn tofu into a paste.
4. Chop raisins roughly.
5.     Toss tofu, raisins and herbs with dressing.  Let sit for 15 minutes before serving.  Garnish with toasted pine nuts.

2 cups rice
6 cups water
1 teaspoon kosher salt
1 sachet aromatics

2 Tablespoons tamari
2 Tablespoons sesame oil
2 Tablespoons rice wine vinegar
2 Tablespoons brown sugar

  1. Bring rice, water, sachet and salt to boil.
  2. Then cover and simmer on low for 30 minutes.
  3. Whisk together sauce and add to rice after 30 minutes.  Make sure all liquid is absorbed, otherwise, continue to simmer on low until all liquid is absorbed.
  4. Fluff and cool.


Aromatic sachet:
1 teaspoon fennel seeds
1 whole star anise
1 teaspoon Sichuan peppercorn
1 cinnamon stick
Cheese cloth with kitchen twine


1 6 inch segment lotus roots, about 3 lbs
1 1/2 cups orange juice
1/2 cup lemon juice
1/2 Tablespoons grated ginger
1/2 Tablespoons kosher salt
1/4 cup sugar

  1. Slice lotus to 1/8 inch thick slices and submerge in acidic water.
  2. Let sit 5 minutes, then rinse several times.  Drain.
  3. Bring juices, ginger and salt and sugar to boil.
  4. Add lotus slices.  Bring back to boil and remove from heat.
  5. Let marinate at least 2 hours.

Serves: 6

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