MANILA, Philippines — More and more people are going vegetarian these days as they realize what an important role diet plays in one’s health. There are also those who load up on vegetables but still incorporate fish and seafood into their regular food intake, believing that this combination works best for their health.
For vegetarians and health-conscious, this recipe of Cold Tofu by Chef Gene Gonzalez just might come in handy. It was one of the recipes he featured in a recent cooking demo, which he conducted for Lee Kum Kee (LKK).
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Cold Tofu
Ingredients:
For the tofu:
Soft Silky Tofu, cut into disks
For Dressing 1:
2 tbsps. LKK Vegetarian Oyster Sauce
1 tsp. LKK Chiu Chow oil
2 tbsps. coconut water
2 tsps. LKK Premium Soy sauce
1 tbsp. sugar
For Dressing 2:
1 tbsp. peanut butter
2 tbsps. mayonnaise
1/2 tsp. LKK Light Soy Sauce
1 tsp. LKK Chili Garlic sauce
1/2 tsp. mushroom powder
2 tbsps. water
For the toppings:
1/2 tsp. Korean dried chili
Leeks, sliced
Chives, chopped
Crispy onion, toasted
Procedure:
1. Put sliced tofu on a shallow plate.
2. In a bowl, combine LKK Vegetarian Oyster Sauce, Chiu Chow Oil, coconut water, LKK Premium Soy sauce, and sugar. Stir.
3. Pour dressing over sliced tofu.
4. Prepare Dressing 2. Combine ingredients and mix well. Pour over dish.
5. Top with leeks, chives, chili, and crispy onion.
RELATED: Recipe: Tofu Pasta Bolognese