Not bad. I think it could use more spice though. Maybe a tiny bit more Sriracha?
Tofu-Vegetable Stir-Fry
Courtesy of Food Network Magazine
1 cup white or jasmine rice
3 tablespoons low-sodium soy sauce
3 tablespoons hoisin sauce
2 tablespoons balsamic vinegar
1 tablespoon Asian chile sauce (such as Sriracha)
2 teaspoons cornstarch
2 tablespoons sesame oil
4 scallions, sliced (white and green parts separated)
2 cloves garlic, minced
1 1-inch piece ginger, peeled and finely chopped
4 ounces shiitake mushrooms, stemmed and chopped
4 ounces snow peas
1 14-ounce package soft tofu, drained and cut into 1-inch cubes
Cook the rice as the label directs. Meanwhile, whisk the soy sauce, hoisin sauce, vinegar, chile sauce, cornstarch and 1 cup water in a small bowl until smooth; set aside.
Heat the sesame oil in a wok or large skillet over medium-high heat. Add the scallion whites, garlic and ginger and stir-fry 30 seconds. Add the mushrooms and stir-fry until golden brown and tender, about 3 minutes. Add the snow peas and stir-fry 30 more seconds.
Whisk the reserved soy sauce mixture and add it to the wok. Bring to a simmer, then add the tofu. Cook, stirring occasionally, until the sauce is thick, about 2 minutes. Sprinkle with the scallion greens.
Fluff the rice with a fork and divide among bowls. Top with the stir-fry and sauce.
Showing posts with label tofu. Show all posts
Showing posts with label tofu. Show all posts
Thursday, February 21, 2013
Tuesday, August 28, 2012
Tofu and Peanut Stir-Fry
Meh. For all the flavor-adding ingredients there are in this recipe, it was surprisingly bland. I don't think I'll be making this again.
Tofu and Peanut Stir-Fry
Courtesy of Food Network Magazine
6 tablespoons cornstarch
3 tablespoons Chinese rice wine or dry sherry
1/3 cup oyster sauce
1 14-ounce block firm tofu, drained
1 cup unsalted peanuts (preferably raw)
1/4 cup peanut oil or vegetable oil
2 teaspoons minced ginger
3 cloves garlic, minced
8 whole dried arbol chiles (or 2 jalapeno peppers, halved lengthwise)
Kosher salt
12 ounces shiitake mushrooms, stems removed, caps quartered
1 pound sugar snap peas, strings removed, halved crosswise
Cook the peanuts in the peanut oil in a large skillet over medium
heat, stirring, until lightly golden, 4 to 5 minutes. Remove the skillet
from the heat and transfer the nuts to a bowl with a slotted spoon.
Drain the tofu, reserving the marinade; sprinkle both sides with the remaining 4 tablespoons cornstarch. Return the skillet to medium-high heat; add the tofu and cook until golden, 4 minutes per side. Remove to a plate. Add the ginger, garlic, chiles and 1 teaspoon salt to the skillet; stir-fry 30 seconds. Add the mushrooms and snap peas; stir-fry until crisp-tender. Whisk the marinade with 1 1/2 cups water, add to the skillet and stir until thick, 2 to 3 minutes. Add the tofu and nuts and heat through. If using dried chiles, remove before serving.
Tofu and Peanut Stir-Fry
Courtesy of Food Network Magazine
6 tablespoons cornstarch
3 tablespoons Chinese rice wine or dry sherry
1/3 cup oyster sauce
1 14-ounce block firm tofu, drained
1 cup unsalted peanuts (preferably raw)
1/4 cup peanut oil or vegetable oil
2 teaspoons minced ginger
3 cloves garlic, minced
8 whole dried arbol chiles (or 2 jalapeno peppers, halved lengthwise)
Kosher salt
12 ounces shiitake mushrooms, stems removed, caps quartered
1 pound sugar snap peas, strings removed, halved crosswise
Make the marinade: Whisk
2 tablespoons cornstarch, the rice wine, oyster sauce and 2 tablespoons
water in a large bowl. Cut the tofu in half horizontally to make 2
large rectangles, then cut each rectangle into 4 squares. Add to the
marinade and turn to coat.
Drain the tofu, reserving the marinade; sprinkle both sides with the remaining 4 tablespoons cornstarch. Return the skillet to medium-high heat; add the tofu and cook until golden, 4 minutes per side. Remove to a plate. Add the ginger, garlic, chiles and 1 teaspoon salt to the skillet; stir-fry 30 seconds. Add the mushrooms and snap peas; stir-fry until crisp-tender. Whisk the marinade with 1 1/2 cups water, add to the skillet and stir until thick, 2 to 3 minutes. Add the tofu and nuts and heat through. If using dried chiles, remove before serving.
Wednesday, March 21, 2012
Thai Red Vegetarian Curry
I was thinking of making a Thai soup recently, but after getting all the ingredients, I realized that I didn't really think it would taste very good as a soup. So I decided to tweak things a bit, add a few more ingredients, and make a curry instead. And it came out really well!
Thai Red Vegetarian Curry
2 tablespoons olive oil, divided
14-16 ounces firm tofu, cut into 1/2-inch cubes
8 ounces mushrooms, sliced
1 small onion, sliced
1/2 green pepper, sliced
1/2 red pepper, sliced
1 carrot, peeled and chopped
2 ounces snow peas, trimmed and sliced
1 tablespoon Thai red curry paste
Salt and pepper
14-ounce can coconut milk
1 tablespoon cornstarch
2 tablespoons cilantro, chopped
Cooked jasmine rice
Heat 1 tablespoon oil in skillet over medium heat. Add tofu and sauté until browned. Remove from pan and set aside.
Add remaining oil and mushrooms. Sauté for 3-5 minutes, until browned, moisture is released and starting to evaporate. Add rest of vegetables and curry paste; sauté for another 3-5 minutes, until onions are translucent.
Whisk together coconut milk and cornstarch. Return tofu to pan and add coconut milk mixture. Simmer until thickened. Add cilantro and serve over jasmine rice.
Thai Red Vegetarian Curry
2 tablespoons olive oil, divided
14-16 ounces firm tofu, cut into 1/2-inch cubes
8 ounces mushrooms, sliced
1 small onion, sliced
1/2 green pepper, sliced
1/2 red pepper, sliced
1 carrot, peeled and chopped
2 ounces snow peas, trimmed and sliced
1 tablespoon Thai red curry paste
Salt and pepper
14-ounce can coconut milk
1 tablespoon cornstarch
2 tablespoons cilantro, chopped
Cooked jasmine rice
Heat 1 tablespoon oil in skillet over medium heat. Add tofu and sauté until browned. Remove from pan and set aside.
Add remaining oil and mushrooms. Sauté for 3-5 minutes, until browned, moisture is released and starting to evaporate. Add rest of vegetables and curry paste; sauté for another 3-5 minutes, until onions are translucent.
Whisk together coconut milk and cornstarch. Return tofu to pan and add coconut milk mixture. Simmer until thickened. Add cilantro and serve over jasmine rice.
Tuesday, August 23, 2011
Pad Thai with Tofu
Blech. The noodles in this got totally mushy, and it lacked flavor. I don't know if it's because I doubled the recipe (I didn't want to end up with half a container of tofu in the fridge or half a package of rice stick noodles in the pantry), but I'm not sure I'll try it again to find out. Oh well.
Pad Thai with Tofu
Courtesy of Cooking Light
Sauce:
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 to 2 tablespoons hot sauce
1 tablespoon mirin (sweet rice wine)
1 tablespoon maple syrup
Noodles:
1 teaspoon vegetable oil
2 cups thinly sliced shiitake mushroom caps (about 5 ounces)
1 cup grated carrot
1 garlic clove, minced
8 ounces extra-firm tofu, drained and cut into 1/2-inch cubes
1 cup light coconut milk
2 cups shredded romaine lettuce
1 cup fresh bean sprouts
1 cup (1-inch) sliced green onion tops
1 cup chopped fresh cilantro
1/3 cup dry-roasted peanuts
8 ounces uncooked wide rice stick noodles (Banh Pho), cooked and drained
5 lime wedges
To prepare sauce, combine first 5 ingredients, stirring with a whisk.
To prepare noodles, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, carrot, and garlic; sauté 2 minutes. Add sauce and tofu; cook 1 minute. Stir in coconut milk; cook 2 minutes. Stir in lettuce and next 5 ingredients (lettuce through noodles); cook 1 minute. Serve with lime wedges.
Pad Thai with Tofu
Courtesy of Cooking Light
Sauce:
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 to 2 tablespoons hot sauce
1 tablespoon mirin (sweet rice wine)
1 tablespoon maple syrup
Noodles:
1 teaspoon vegetable oil
2 cups thinly sliced shiitake mushroom caps (about 5 ounces)
1 cup grated carrot
1 garlic clove, minced
8 ounces extra-firm tofu, drained and cut into 1/2-inch cubes
1 cup light coconut milk
2 cups shredded romaine lettuce
1 cup fresh bean sprouts
1 cup (1-inch) sliced green onion tops
1 cup chopped fresh cilantro
1/3 cup dry-roasted peanuts
8 ounces uncooked wide rice stick noodles (Banh Pho), cooked and drained
5 lime wedges
To prepare sauce, combine first 5 ingredients, stirring with a whisk.
To prepare noodles, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, carrot, and garlic; sauté 2 minutes. Add sauce and tofu; cook 1 minute. Stir in coconut milk; cook 2 minutes. Stir in lettuce and next 5 ingredients (lettuce through noodles); cook 1 minute. Serve with lime wedges.
Thursday, August 4, 2011
Pan-Fried Tofu with Dark Sweet Soy Sauce
Meh. It wasn't bad, but it was also not my favorite tofu dish. The sauce could have used being thinned out a bit in order to be stretched to fit the amount of tofu I had. I also always forget how messy pan-frying is, so I think I prefer browning my tofu under the broiler. And I totally forgot to add the scallion-serrano garnish, so I have no idea if it would have added to the dish. I know it would have added to the heat (of which it already had plenty) since I'm pretty sure my right eye is burning a bit because I accidentally touched it after chopping the serrano pepper. Oof.
Pan-Fried Tofu with Dark Sweet Soy Sauce
Courtesy of seriouseats.com
2 tablespoons Chinese dark soy sauce
2 tablespoons honey
1 teaspoon rice vinegar
1 teaspoon sambal oelek (chili garlic hot sauce)
One 14-ounce block firm tofu
2 tablespoons canola oil
1 tablespoon minced garlic
1 serrano, stemmed, seeded, and sliced
1 scallion, chopped
Mix together the soy sauce, honey, rice vinegar, and sambal oelek in a medium-sized bowl. Set aside.
Cut the tofu into ½-inch thick slices, which are approximately 3-inches long. Dry the tofu pieces on paper towels.
Place a large sauté pan or wok over high heat. When smoking, add just enough of the canola oil to coat the bottom of the pan. Add as many of the tofu slices as will fit in one layer. Cook until tofu is browned on the bottom, two to three minutes. Flip the pieces with a pair of tongs, and brown on the other side, about two minutes. When done, drain the tofu pieces on paper towels. Repeat process with remaining tofu pieces, adding more oil if necessary.
Pour off all but 1 teaspoon of the canola oil, and turn the heat down to medium. Add garlic and cook until fragrant, about 15 seconds. Pour in the soy sauce mixture, and cook until it thickens slightly, about 30 seconds. Turn off the heat.
Divide the tofu between two plates, and pour half of the sauce over each. Garnish with the chopped serrano and scallion.
Pan-Fried Tofu with Dark Sweet Soy Sauce
Courtesy of seriouseats.com
2 tablespoons Chinese dark soy sauce
2 tablespoons honey
1 teaspoon rice vinegar
1 teaspoon sambal oelek (chili garlic hot sauce)
One 14-ounce block firm tofu
2 tablespoons canola oil
1 tablespoon minced garlic
1 serrano, stemmed, seeded, and sliced
1 scallion, chopped
Mix together the soy sauce, honey, rice vinegar, and sambal oelek in a medium-sized bowl. Set aside.
Cut the tofu into ½-inch thick slices, which are approximately 3-inches long. Dry the tofu pieces on paper towels.
Place a large sauté pan or wok over high heat. When smoking, add just enough of the canola oil to coat the bottom of the pan. Add as many of the tofu slices as will fit in one layer. Cook until tofu is browned on the bottom, two to three minutes. Flip the pieces with a pair of tongs, and brown on the other side, about two minutes. When done, drain the tofu pieces on paper towels. Repeat process with remaining tofu pieces, adding more oil if necessary.
Pour off all but 1 teaspoon of the canola oil, and turn the heat down to medium. Add garlic and cook until fragrant, about 15 seconds. Pour in the soy sauce mixture, and cook until it thickens slightly, about 30 seconds. Turn off the heat.
Divide the tofu between two plates, and pour half of the sauce over each. Garnish with the chopped serrano and scallion.
Thursday, May 19, 2011
Spicy Tofu, Mushrooms and Tomato Brown Rice Bowl
Very tasty and satisfying dish. I think Rachael Ray's portions are a bit flawed though. I had way too much rice, so I edited the recipe accordingly.
Spicy Tofu, Mushrooms and Tomato Brown Rice Bowl
A variation on this recipe from Rachael Ray
1 cup long-grain brown rice, rinsed
1/4 cup vegetable oil
3 cloves garlic, sliced
2 scallions, cut into 1-inch pieces, white and green parts separated
1 teaspoon crushed red pepper
8 ounces mushrooms, sliced
Salt and black pepper
One 14-ounce container firm tofu, cut into 1-inch cubes
1/2 pint grape tomatoes, halved lengthwise
2 tablespoons oyster sauce
In a medium saucepan, cook rice according to package directions. Fluff with a fork.
Meanwhile, in a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add the garlic, scallion whites and crushed red pepper and stir until fragrant. Add the mushrooms and season with salt and black pepper. Cook until the mushroom liquid evaporates, about 3 minutes. Transfer the mixture to a plate.
Add the remaining 2 tablespoons oil and the tofu to the pan and cook until golden on one side, then toss to brown throughout, about 3 minutes. Push the tofu to the side of the pan and add the tomatoes and oyster sauce. Cook until the tomatoes begin to soften, about 1 minute. Return the mushrooms to the pan and stir in the scallion greens. Serve with the rice
Spicy Tofu, Mushrooms and Tomato Brown Rice Bowl
A variation on this recipe from Rachael Ray
1 cup long-grain brown rice, rinsed
1/4 cup vegetable oil
3 cloves garlic, sliced
2 scallions, cut into 1-inch pieces, white and green parts separated
1 teaspoon crushed red pepper
8 ounces mushrooms, sliced
Salt and black pepper
One 14-ounce container firm tofu, cut into 1-inch cubes
1/2 pint grape tomatoes, halved lengthwise
2 tablespoons oyster sauce
In a medium saucepan, cook rice according to package directions. Fluff with a fork.
Meanwhile, in a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add the garlic, scallion whites and crushed red pepper and stir until fragrant. Add the mushrooms and season with salt and black pepper. Cook until the mushroom liquid evaporates, about 3 minutes. Transfer the mixture to a plate.
Add the remaining 2 tablespoons oil and the tofu to the pan and cook until golden on one side, then toss to brown throughout, about 3 minutes. Push the tofu to the side of the pan and add the tomatoes and oyster sauce. Cook until the tomatoes begin to soften, about 1 minute. Return the mushrooms to the pan and stir in the scallion greens. Serve with the rice
Saturday, March 27, 2010
Lo Mein with Tofu
This is a great vegetarian option. And Benjamin loved it. Which is a feat unto itself.
Lo Mein with Tofu
Courtesy of Cooking Light
1 (14-ounce) package firm water-packed tofu, drained and cut crosswise into 4 (1-inch-thick) pieces
8 ounces whole-wheat linguine
1 teaspoon dark sesame oil
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 tablespoons canola oil, divided
3 tablespoons oyster sauce
1 1/2 tablespoons mirin (sweet rice wine)
1 1/2 tablespoons less-sodium soy sauce
1 teaspoon rice vinegar
3/4 cup vertically sliced onion
2 cups shredded cabbage
2 cups peeled, thinly diagonally sliced carrot
2 large garlic cloves, thinly sliced
1 1/2 cups fresh bean sprouts
1/4 cup chopped green onions
Place tofu in a single layer on several layers of paper towels. Cover tofu with several more layers of paper towels, and top with a cast-iron skillet or other heavy pan. Let stand for 30 minutes. Discard paper towels.
Cook pasta in boiling water until al dente; drain. Combine pasta, sesame oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss. Set aside.
Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper evenly over tofu. Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add tofu to pan; cook 4 minutes on each side or until golden. Remove from pan; cut into bite-sized pieces. Combine oyster sauce and next 3 ingredients (through vinegar) in a small bowl, stirring well.
Heat a wok or cast-iron skillet over medium-high heat. Add remaining 1 tablespoon canola oil to pan; swirl to coat. Add onion; stir-fry 2 minutes or until lightly browned. Add cabbage, carrot, and garlic; stir-fry 2 minutes or until cabbage wilts. Reduce heat to medium; stir in tofu and vinegar mixture, tossing to coat. Add pasta and bean sprouts; toss. Cook 2 minutes or until thoroughly heated. Sprinkle with green onions.
Lo Mein with Tofu
Courtesy of Cooking Light
1 (14-ounce) package firm water-packed tofu, drained and cut crosswise into 4 (1-inch-thick) pieces
8 ounces whole-wheat linguine
1 teaspoon dark sesame oil
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 tablespoons canola oil, divided
3 tablespoons oyster sauce
1 1/2 tablespoons mirin (sweet rice wine)
1 1/2 tablespoons less-sodium soy sauce
1 teaspoon rice vinegar
3/4 cup vertically sliced onion
2 cups shredded cabbage
2 cups peeled, thinly diagonally sliced carrot
2 large garlic cloves, thinly sliced
1 1/2 cups fresh bean sprouts
1/4 cup chopped green onions
Place tofu in a single layer on several layers of paper towels. Cover tofu with several more layers of paper towels, and top with a cast-iron skillet or other heavy pan. Let stand for 30 minutes. Discard paper towels.
Cook pasta in boiling water until al dente; drain. Combine pasta, sesame oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss. Set aside.
Sprinkle remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper evenly over tofu. Heat a large cast-iron skillet over medium-high heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add tofu to pan; cook 4 minutes on each side or until golden. Remove from pan; cut into bite-sized pieces. Combine oyster sauce and next 3 ingredients (through vinegar) in a small bowl, stirring well.
Heat a wok or cast-iron skillet over medium-high heat. Add remaining 1 tablespoon canola oil to pan; swirl to coat. Add onion; stir-fry 2 minutes or until lightly browned. Add cabbage, carrot, and garlic; stir-fry 2 minutes or until cabbage wilts. Reduce heat to medium; stir in tofu and vinegar mixture, tossing to coat. Add pasta and bean sprouts; toss. Cook 2 minutes or until thoroughly heated. Sprinkle with green onions.
Sunday, March 21, 2010
Indian-Style Tofu and Cauliflower with Chutney
This was very tasty. I especially liked the addition of the cool yogurt on top. The only thing I did differently was that I used yellow mustard seeds because I couldn't find brown ones. I'm not sure there was much of a difference.
Edited to add: I decided to sauté the tofu first to give it a little more texture, and even though it softened a bit during the simmering process, it held on to enough texture to make a difference. I liked it.
Indian-Style Tofu and Cauliflower with Chutney
A variation on this recipe from Cooking Light
Basmati rice
1 package firm tofu, drained
1 medium onion, finely chopped
2 tablespoons canola oil
1 teaspoon brown mustard seeds
3/4 teaspoon cumin seeds
2 teaspoons curry powder
4 garlic cloves, minced
1 (1/2-inch) piece fresh ginger, peeled and finely chopped
4 cups cauliflower florets (about 1 1/4 pounds)
1/4 cup water
1 teaspoon salt
1 (14.5-ounce) can diced tomatoes, undrained
Plain yogurt
Chopped fresh cilantro
Cook rice according to package instructions.
Place tofu on several layers of paper towels. Cover tofu with several more layers of paper towels; top with a cast-iron or other heavy skillet. Let stand 30 minutes. Discard paper towels. Cut tofu into 1/2-inch cubes.
Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add tofu and sauté until lightly browned. Remove from pan and set aside.
Lower heat to medium and add mustard seeds and cumin; cook until mustard seeds begin to pop. Add onion and curry powder; cook 10 minutes, stirring frequently. Increase heat to medium-high; cook 2 minutes or until onion is golden, stirring constantly.
Stir garlic and ginger into onion mixture; sauté 1 minute, stirring constantly. Stir in tofu, cauliflower, water, salt, and tomatoes; bring to a simmer. Cover, reduce heat to medium-low, and cook 15 minutes. Uncover, increase heat to medium, and simmer 10 minutes or until cauliflower is tender.
Spoon rice onto plates; stop each serving with tofu mixture. Spoon yogurt over each serving; sprinkle with cilantro.
Edited to add: I decided to sauté the tofu first to give it a little more texture, and even though it softened a bit during the simmering process, it held on to enough texture to make a difference. I liked it.
Indian-Style Tofu and Cauliflower with Chutney
A variation on this recipe from Cooking Light
Basmati rice
1 package firm tofu, drained
1 medium onion, finely chopped
2 tablespoons canola oil
1 teaspoon brown mustard seeds
3/4 teaspoon cumin seeds
2 teaspoons curry powder
4 garlic cloves, minced
1 (1/2-inch) piece fresh ginger, peeled and finely chopped
4 cups cauliflower florets (about 1 1/4 pounds)
1/4 cup water
1 teaspoon salt
1 (14.5-ounce) can diced tomatoes, undrained
Plain yogurt
Chopped fresh cilantro
Cook rice according to package instructions.
Place tofu on several layers of paper towels. Cover tofu with several more layers of paper towels; top with a cast-iron or other heavy skillet. Let stand 30 minutes. Discard paper towels. Cut tofu into 1/2-inch cubes.
Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add tofu and sauté until lightly browned. Remove from pan and set aside.
Lower heat to medium and add mustard seeds and cumin; cook until mustard seeds begin to pop. Add onion and curry powder; cook 10 minutes, stirring frequently. Increase heat to medium-high; cook 2 minutes or until onion is golden, stirring constantly.
Stir garlic and ginger into onion mixture; sauté 1 minute, stirring constantly. Stir in tofu, cauliflower, water, salt, and tomatoes; bring to a simmer. Cover, reduce heat to medium-low, and cook 15 minutes. Uncover, increase heat to medium, and simmer 10 minutes or until cauliflower is tender.
Spoon rice onto plates; stop each serving with tofu mixture. Spoon yogurt over each serving; sprinkle with cilantro.
Thursday, February 25, 2010
Szechuan-Style Tofu with Peanuts
This is an extremely tasty and SPICY dish. I especially loved the tofu treatment. I think I'll be broiling tofu more often. It really gives it a lovely crispy outside without making it rubbery.
I accidentally doubled the chicken broth in this recipe. I only had 2-cup portions of homemade chicken stock in my freezer, and I didn't want to waste a bunch (the original recipe calls for 1/2 cup), so I made chicken broth by using a bouillon cube. Since the cube needs 1 cup of water, I ended up accidentally using the whole thing. It came out so well though, I'm going to modify the recipe I'm writing down here to reflect that change.
Don't get intimidated by the ingredients you may not recognize. They were very easy to find in the grocery store.
Szechuan-Style Tofu with Peanuts
A variation on this recipe by Cooking Light
Jasmine rice
1 (14-ounce) package water-packed firm tofu, drained and cut into 1-inch pieces
Cooking spray or parchment paper
1 cup fat-free, less-sodium chicken broth
1 tablespoon sambal oelek (ground fresh chile paste)
1 tablespoon less-sodium soy sauce
1 teaspoon cornstarch
2 teaspoons black bean garlic sauce
1 tablespoon canola oil
1/4 teaspoon salt
8 ounces mushrooms
1/2 cup matchstick-cut carrots
1 tablespoon ground ginger
1/2 cup chopped green onions
1/4 cup unsalted dry-roasted peanuts, chopped
Preheat broiler.
Cook rice according to package directions, omitting salt and fat.
Arrange tofu in a single layer on a foil-lined jelly-roll pan coated with cooking spray or lined with parchment paper; broil 14 minutes or until golden, turning halfway through.
While tofu cooks, combine broth and next 4 ingredients (through black bean sauce), stirring with a whisk; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add salt and mushrooms; sauté 4 minutes or until mushrooms begin to release liquid, stirring occasionally. Stir in carrots and ginger; cook 1 minute. Add broth mixture; turn to high and cook until sauce begins to thicken. Remove from heat; stir in tofu and onions. Serve over rice; sprinkle with peanuts.
I accidentally doubled the chicken broth in this recipe. I only had 2-cup portions of homemade chicken stock in my freezer, and I didn't want to waste a bunch (the original recipe calls for 1/2 cup), so I made chicken broth by using a bouillon cube. Since the cube needs 1 cup of water, I ended up accidentally using the whole thing. It came out so well though, I'm going to modify the recipe I'm writing down here to reflect that change.
Don't get intimidated by the ingredients you may not recognize. They were very easy to find in the grocery store.
Szechuan-Style Tofu with Peanuts
A variation on this recipe by Cooking Light
Jasmine rice
1 (14-ounce) package water-packed firm tofu, drained and cut into 1-inch pieces
Cooking spray or parchment paper
1 cup fat-free, less-sodium chicken broth
1 tablespoon sambal oelek (ground fresh chile paste)
1 tablespoon less-sodium soy sauce
1 teaspoon cornstarch
2 teaspoons black bean garlic sauce
1 tablespoon canola oil
1/4 teaspoon salt
8 ounces mushrooms
1/2 cup matchstick-cut carrots
1 tablespoon ground ginger
1/2 cup chopped green onions
1/4 cup unsalted dry-roasted peanuts, chopped
Preheat broiler.
Cook rice according to package directions, omitting salt and fat.
Arrange tofu in a single layer on a foil-lined jelly-roll pan coated with cooking spray or lined with parchment paper; broil 14 minutes or until golden, turning halfway through.
While tofu cooks, combine broth and next 4 ingredients (through black bean sauce), stirring with a whisk; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add salt and mushrooms; sauté 4 minutes or until mushrooms begin to release liquid, stirring occasionally. Stir in carrots and ginger; cook 1 minute. Add broth mixture; turn to high and cook until sauce begins to thicken. Remove from heat; stir in tofu and onions. Serve over rice; sprinkle with peanuts.
Tuesday, March 24, 2009
Orange Tofu Rice Bowl
Eh. It's not a bad dish, it's just not very exciting. I definitely had to double the sauce part of the recipe to have it taste like anything at all. And after looking at the reviews on the Kraft Foods website, it looks like I wasn't the only one.
I wonder if maybe using tofu instead of chicken (which is what the original recipe calls for) affected the taste. I'm not sure I care to compare, but if you do try the chicken, let me know what you think.
By all means, try this recipe if you're looking for a simple Asian recipe. But don't be expected to be blown away.
Orange Tofu Rice Bowl
A variation on this recipe from Kraft Foods
14 ounces extra firm tofu, cut into 1-inch chunks
1 tablespoon sesame oil
1 tablespoon vegetable oil
1/2 cup Asian Toasted Sesame Dressing
1/2 cup orange juice
3 cups frozen stir-fry vegetables (I think fresh veggies may actually work better)
3 cups hot cooked brown rice
1/4 cup chopped peanuts
Heat oil in large nonstick skillet on medium-high heat. Add tofu; stir-fry until starting to brown.
Stir in dressing and juice. Bring to boil. Add vegetables; cook 5 to 7 minutes or until heated through, stirring occasionally.
Serve over rice. Sprinkle with nuts.
I wonder if maybe using tofu instead of chicken (which is what the original recipe calls for) affected the taste. I'm not sure I care to compare, but if you do try the chicken, let me know what you think.
By all means, try this recipe if you're looking for a simple Asian recipe. But don't be expected to be blown away.
Orange Tofu Rice Bowl
A variation on this recipe from Kraft Foods
14 ounces extra firm tofu, cut into 1-inch chunks
1 tablespoon sesame oil
1 tablespoon vegetable oil
1/2 cup Asian Toasted Sesame Dressing
1/2 cup orange juice
3 cups frozen stir-fry vegetables (I think fresh veggies may actually work better)
3 cups hot cooked brown rice
1/4 cup chopped peanuts
Heat oil in large nonstick skillet on medium-high heat. Add tofu; stir-fry until starting to brown.
Stir in dressing and juice. Bring to boil. Add vegetables; cook 5 to 7 minutes or until heated through, stirring occasionally.
Serve over rice. Sprinkle with nuts.
Sunday, March 15, 2009
Pesto Pasta
A tasty and simple pasta dish.
Pesto Pasta
A variation on this recipe by Taste of Home
1 package (16 ounces) bow tie pasta
1 cup cut fresh asparagus (1-inch pieces)
1 1/4 cups (about 4 ounces) sliced fresh mushrooms
1 medium red pepper, sliced
1 1/2 teaspoons minced garlic
2 tablespoons olive oil
1 can (14 ounces) water-packed artichoke hearts, rinsed and drained
1 container (7 ounces) prepared pesto
1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and chopped
1 teaspoon salt
1/8 teaspoon crushed red pepper flakes
14-16 ounces cubed baked tofu, recipe follows
1 cup (4 ounces) shredded Parmesan cheese
2/3 cup pine nuts, toasted
Cook pasta according to package directions, adding asparagus during the last 3 minutes of cooking.
Meanwhile, in a large skillet, sauté the mushrooms, red pepper and garlic in oil until tender. Reduce heat; stir in the artichokes, pesto, tomatoes, salt and pepper flakes. Cook 2-3 minutes longer or until heated through.
Drain pasta; toss with veggie mixture and tofu. Sprinkle with cheese and pine nuts.
Baked Tofu
1 container (14-16 ounces) firm or extra-firm tofu, drained and patted dry
1 cup seasoned bread crumbs
1 tablespoon kosher salt
Preheat oven to 425ºF. Line a cookie sheet with parchment paper.
Cube the tofu into 1-inch pieces. Toss in food storage bag with bread crumbs and salt. Arrange in a single layer on cookie sheet. Bake for 12-15 minutes, or until starting to brown.
Pesto Pasta
A variation on this recipe by Taste of Home
1 package (16 ounces) bow tie pasta
1 cup cut fresh asparagus (1-inch pieces)
1 1/4 cups (about 4 ounces) sliced fresh mushrooms
1 medium red pepper, sliced
1 1/2 teaspoons minced garlic
2 tablespoons olive oil
1 can (14 ounces) water-packed artichoke hearts, rinsed and drained
1 container (7 ounces) prepared pesto
1 jar (7 ounces) oil-packed sun-dried tomatoes, drained and chopped
1 teaspoon salt
1/8 teaspoon crushed red pepper flakes
14-16 ounces cubed baked tofu, recipe follows
1 cup (4 ounces) shredded Parmesan cheese
2/3 cup pine nuts, toasted
Cook pasta according to package directions, adding asparagus during the last 3 minutes of cooking.
Meanwhile, in a large skillet, sauté the mushrooms, red pepper and garlic in oil until tender. Reduce heat; stir in the artichokes, pesto, tomatoes, salt and pepper flakes. Cook 2-3 minutes longer or until heated through.
Drain pasta; toss with veggie mixture and tofu. Sprinkle with cheese and pine nuts.
Baked Tofu
1 container (14-16 ounces) firm or extra-firm tofu, drained and patted dry
1 cup seasoned bread crumbs
1 tablespoon kosher salt
Preheat oven to 425ºF. Line a cookie sheet with parchment paper.
Cube the tofu into 1-inch pieces. Toss in food storage bag with bread crumbs and salt. Arrange in a single layer on cookie sheet. Bake for 12-15 minutes, or until starting to brown.
Subscribe to:
Posts (Atom)