• 1/2  cup  chicken broth
    1/4  cup  chunky peanut butter
    1/4  cup  low-sodium soy sauce
    3  tablespoons  brown sugar
    2  tablespoons  rice vinegar
    2  teaspoons  grated peeled fresh ginger
    2  teaspoons  chile paste with garlic
    4  garlic cloves, minced
    Directions:

    Combine the ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently. Remove from heat.

  • Tofu 28.04.2009 No Comments
    2 teaspoons vegetable oil
    1 (12.3 ounce) package extra-firm tofu, drained, pressed and cut into 1/2-inch cubes
    1 medium onion, cut vertically
    2 garlic cloves, minced
    1 tablespoon minced ginger
    2 cups broccoli florets
    1 cup zucchini slices
    1/2 a package of mushrooms, quartered
    1 tablespoon red curry paste (I use Patak’s)
    1/2 teaspoon salt
    2 tablespoons low-sodium soy sauce (If using regular, omit salt)
    1 (14-ounce) can light coconut milk, shaken
    2 scallions, chopped
    2 cups fresh spinach leaves
    2 tablespoons lime juice
    basmati rice chopped cilantro for serving
    Directions:

    Heat oil in a large nonstick skillet over medium high heat.  Add the tofu cubes and cook, turning often, until golden on all sides.  Remove tofu from pan and set aside.

    Add the onions, garlic and ginger to the pan, saute for about 2 minutes or until fragrant.  Add the broccoli, zucchini and mushrooms, and cook, stirring often, for about 8 minutes, or until vegetables are lightly tender.

    Add the curry paste, salt, soy sauce and coconut milk to the pan.  Bring to a boil, turn the heat down to low and simmer for about 3 minutes- the sauce will thicken slightly.

    Stir in the scallion, spinach leaves, and lime juice.

    Serve over basmati rice, sprinkled generously with cilantro.

    Serves 4.

  • from Vegetarian Times June 2008

    2 Tbs. vegetable oil, divided
    15 oz. extra-firm tofu, drained and cut into 1/2 inch dice
    2 tsp. low-sodium soy sauce, plus more to taste
    2 cups steamed broccoli
    8 ozs thinly sliced mushrooms
    1 cup finely chopped onion
    1 cup diced yellow bell pepper
    1 cup sliced yellow squash
    1/2 cup shredded cabbage
    1/2 cup grated carrots
    2 TBS nutritional yeast, or more to taste
    2 cups cooked brown rice

    1. Heat 1 Tbs oil in a large nonstick skillet over high heat (I used a wok).  Add tofu, and saute’ 10 to 15 minutes, tossing with a spatula, until light golden brown all over.  Sprinkle with soy sauce and saute 2 to 3 minutes more to further brown the tofu.  Transfer tofu to a paper-towel lined plate.  Drain and rinse the skillet, and wipe dry.

    2. Heat the remaining TBS oil over high heat.  Add the tofu back and all the vegetables. Saute 5 to 7 minutes, or until the vegetables are tender and the tofu nicely browned, tossing constantly with a spatula.  Sprinkle with additional soy sauce to taste.  Sprinkle with nutritional yeast flakes, saute a few seconds more, and then remove from heat.  Serve over brown rice.

  • from A Year In A Vegetarian Kitchen by Jack Bishop

    Salt
    1 pound fresh Chinese noodles (I used Udon)
    2 tablespoons plus 1 teaspoon roasted peanut oil (I used less)
    2 tablespoons hoisin sauce
    2 tablespoons soy sauce
    2 tablespoons rice wine or sherry
    3 medium garlic cloves, minced
    1 tablespoons minced gingerroot
    1 medium fresh chile, stemmed and minced or 1/2 teaspoon red pepper flakes
    1 tablespoon fermented black beans, finely chopped (I used 1 tablespoon black bean and garlic sauce)*optional
    8 ounces extra-firm or firm tofu, cut into 1/2 inch cubes and blotted dry between several layers of paper towels
    6 cups stemmed and thinly sliced tender leafy greens (spinach, chard, tatsoi, bok choy, etc)- I left stems on

    1. Bring 4 quarts water to a boil in a large pot for cooking the noodles.  Add 1 tablespoon salt and the noodles and cook until al dente.  Reserve 1/2 cup of the cooking water and drain the noodles.  Toss the noodles with 1 tablespoon of the oil in a large bowl. Set aside.

    2. Whisk the reserved cooking water, hoisin sauce, soy sauce, and rice wine together in a small bowl. Set the hoisin mixture aside.

    3. Place the garlic, ginger, chile, and black beans, if using, in another small bowl.  Set the aromatics aside.

    4. Heat 1 tablespoon of the remaining oil in a large, deep nonstick skillet over medium-high heat until shimmering.  Add the tofu and cook, stirring several times, until the cubes are golden on most sides, about 5 minutes.  Transfer the tofu to a small bowl.

    5. Add the greens and 1/2 cup water to the empty pan and stir-fry until the greens have wilted and the water has evaporated, about 1 minute.

    6. Clear the center of the pan and spread the aromatics out over the empty spot in the pan.  Drizzle the remaining 1 teaspoon oil over the aromatics and cook until fragrant, about 1 minute.  Stir the aromatics into the greens to combine.

    7. Add the noodles and hoisin mixture and use two forks to pull apart the noodles.  Sitr-fry, continuing to pull the noodles apart, until they are hot and well-coated with sauce and greens, about 30 seconds. Add the tofu and toss with the noodles once or twice to distribute the tofu cubes and heat them up, about 30 seconds.  Serve immediately.

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