SERVINGS

4~6 Servings

INGREDIENTS

1 (14oz) pkg House Foods Premium or Organic Tofu, Soft
1/2 lb salmon fillet
1 large carrot cooked
1 medium fresh bamboo shoot cooked
5 dried shiitake mushrooms
1/2 cup chicken stock
1/2 tsp salt
1 green onion julienned
2 slices ginger root
1 red chili pepper julienned

Soy sauce mixture (mix together in a bowl):
1/4 tsp pepper
1 Tbsp soy sauce
1/4 tsp sugar

DIRECTIONS

1) Cut Tofu into 10 rectangles and cut salmon into same size pieces.
2) Cut carrot & bamboo shoot into the same sizes of Tofu pieces. Cut mushrooms in half.
3) Arrange one piece Tofu on a plate. Place one piece of salmon on Tofu. Top with one slice of bamboo shoot, one piece of mushroom, and one slice of carrot. Repeat this order to arrange all ingredients on the plate.
4) Pour the chicken stock (seasoned with 1/2 tsp salt) on Tofu and steam over high heat in steamer for 10 minutes.
5) Heat 1 Tbsp oil in a wok, add green onion, ginger, red chili and soy sauce mixture.
Bring to a boil and immediately turn off heat.
6) Pour mixture over Tofu and serve hot.

SERVINGS

4~6 Servings

INGREDIENTS

1 pkg (14oz) House Foods Premium or Organic Tofu, Medium Firm or Soft
4 dried shiitake mushrooms soaked
5 white mushrooms canned
1 large carrot cooked
2 green onions
2 Tbsp vegetable oil
2 Tbsp frozen snap peas or edamame
5 slices ginger root
1 Tbsp soy sauce
1 tsp sugar
1/2 cup chicken stock
1 tsp cornstarch (mix with 1 Tbsp water as paste)
1/2 tsp sesame oil

DIRECTIONS

1) Cut Tofu into 10 square pieces. Cut shiitake mushrooms into half and white mushrooms into three pieces. Slice carrot thinly. Cut green onions into 2-inch pieces.
2) Heat 2 Tbsp oil in wok. Fry Tofu until golden brown.
3) Slide Tofu to the side of wok. Add green onions, shiitake mushrooms, and ginger. Fry until aroma emerges.
4) Add soy sauce, sugar, and stock. Cover and cook over medium heat until Tofu absorbs the flavor.
5) Add carrots, white mushrooms and snap peas in wok. Thicken with cornstarch paste and splash sesame oil on top. Serve hot.

SERVINGS

4~6 Servings

INGREDIENTS

1 pkg (14oz) House Foods Premium or Organic Tofu, Medium or Soft
1 medium turnip
1 large carrot
1/4 of whole pumpkin
100g dried seaweed soaked
1 cup broccoli florets
2 Tbsp vegetable oil
4 cups water
1 tsp salt
2 Tbsp House Oden no Moto
1/4 tsp pepper
House Shichimi Pepper (optional)

DIRECTIONS

1) Cut Tofu into 1-inch cubes.
2) Use a melon baller to scoop turnip, carrot, pumpkin into small balls.
3) Squeeze soaked seaweed and remove excess moisture. Cut into bite-sizes.
4) Cut broccoli into small pieces.
5) Heat 2 Tbsp oil in a pot and fry Tofu until golden brown. Transfer to a casserole (Tofu can be also fried in a casserole if desired).
6) Add turnip, carrot, pumpkin, seaweed, broccoli, and water. Bring to a boil,
7) Cook over medium heat about 15 minutes until vegetables are tender.
8) Season with salt, Oden no Moto, and pepper. Serve hot.
* House Shichimi Pepper can be sprinkled fo

SERVINGS

4~6 Servings

INGREDIENTS

1 pkg (8 oz) House Foods Tofu Shirataki Spaghetti Shaped
1/2 large napa cabbage
2 large carrots
2 stalks celery

Seasonings:
2 Tbsp sweet soy sauce paste or soy sauce
1 tsp Szechuan brown peppercorn oil or House Rayu (chili oil)
1 tsp sesame oil
1 Tbsp garlic cloves smashed

DIRECTIONS

1) Cook Tofu Shirataki in boiling water for 2 minutes, drain and dry well. Cut into manageable size and set aside.
2) Cut cabbage, carrot, celery into 2-inch long silvers. Arrange around edge of a plate to form a circle.
3) Put Tofu Shirataki in the center. Mix soy sauce paste, oil and garlic. Serve cold.

INGREDIENTS

1 pkg (8oz) House Foods Tofu Shirataki Spaghetti Shaped
2 dried shiitake mushrooms
1 Tbsp water
1/2 bag (approx. 2oz) enoki mushrooms
1 cucumber julienned
House Rayu (chili oil)

Wasabi sauce (mix together in a bowl):
1 Tbsp House Wasabi
1 Tbsp soy sauce
1 Tbsp mirin (Japanese cooking wine - optional)

DIRECTIONS

1) Cook Tofu Shirataki in boiling water for 2 minutes, drain and dry. Cut into manageable size.
2) Soak shiitake mushrooms in warm water until soft. Remove stems and julienne.
3) Cook enoki mushrooms in boiling water for 3 minutes, drain.
4) Add soy sauce, mirin and shiitake mushrooms to a pan, bring to a boil. Remove from heat and let cool, then mix with wasabi.
5) Mix all ingredients with wasabi sauce. Serve cold.
* Add House Rayu to enhance the flavor if you like it spicier.