Two Tofu sauces

Tofu can be soft, firm, or extra firm; marinated, fried, boiled, roasted, fermented, smoked; in soups, stews, sauces;....It can be bland but takes the flavor of the other ingredients. Chinese made tofu over 2000 years ago for its great source of protein.

豆腐 Chinese       ပဲပြား Burmese    đậu phụ Vietnamese     เต้าหู้ Thai         두부 Korean

/dòufu/                 /pèpya/                                                 /taohu/            /dobu/

豆腐 Japanese      tahu Malay        tokwa Filipino         டோஃபு Tamil         តៅហ៊ូ Khmer

/tō-fu/                                                                              /tōḥpu/               /tauhu/

Here are two                                                  tofu sauces

豆腐调料 (Chinese)

/dòufu tiáoliào/

豆腐ソース (Japanese)

/tōfu sōsu/

Walnut Tofu Sauces for Meats

serves 2

Blend and refrigerate for 30 minutes:

2 Tbs. (30 ml) each: olive oil and soy sauce (or gluten-free amino liquid)

1 Tbs. (15 ml) each: water, organic tofu, and vinegar

1 tsp. (5 ml) each: organic honey and ketchup

1 1/2 cups (3oo g) organic chopped walnuts

Wine and Garlic Tofu Sauce

serves 2

Blend together:

1 Tbs. (15 g) organic tofu

1 Tbs. (15 ml) each: olive oil and organic lemon juice

4 Tbs. (60 ml) red wine 

1 garlic clove