Tag Archive for 'tofu'

Tofu Curry

Published on March 3, 2011 in Asian, Grains + Rice, Thai and Tofu + Tempeh. 0 Comments Tags: , , , , , , .

This is a nice and easy recipe from my mom that’s really yummy. What I like about it is that you can really add whatever you have into it — I usually use red peppers and mushrooms, but if you want to add whatever’s fresh at the farmer’s market, say zucchini or eggplant or those little baby corn on the cob things (you know, the ones Tom Hanks nibbles typewriter-style in Big), have at it. It’s flexible. We like that.

NOTES:
This recipe calls for your basic curry powder, but if you want to do a Thai version, substitute about 1-2 tablespoons of a Thai curry paste in place of the powder and garlic. If you want to make it spicier, just whisk in more after you’ve added the coconut milk. And use some basil leaves instead of cilantro.

Suffice to say, you’ve got options. Always a good thing.

Tofu Curry

1 block firm or extra firm tofu
2 tablespoons canola oil
1 onion, diced
1/2 red pepper, chopped
2 cloves garlic, minced
A generous handful (about 6-8) mushrooms, sliced (I used cremini, but whatever you have)
1 tablespoon curry powder
1/2 cup nuts, chopped (preferably cashews)
1 13.5 oz/400 mL can light coconut milk
2 tablespoons soy sauce
Cayenne pepper to taste
1 tablespoon cilantro, roughly chopped

Press the tofu between several layers of paper towel and place a few heavy cans or pot on top (definitely don’t use a Brita pitcher that you’ve just recently filled with water. That would be really unwise. Especially if it tips over and spills a gallon of water everywhere. Just FYI).

Cut the tofu into 3/4″ cubes and brown in a sauté pan on medium heat (or in the oven at 350ºF/180ºC). Heat oil over medium heat and cook the onions until browned, about 8 minutes. Add the peppers and garlic and cook for a couple minutes. Stir in the curry powder, followed by the nuts and cook for another minute. Add coconut milk, bring to a boil, and reduce heat to medium. Add tofu and cook for another few minutes. Stir in the soy sauce and cayenne. Taste for seasoning.

Serve with brown rice and garnish with the cilantro.

Glazed Tofu with Bok Choy

Published on February 11, 2011 in Asian, Main Courses and Tofu + Tempeh. 0 Comments Tags: , , , , .

NOTE:
I originally wrote this post when we were living in Buenos Aires, but somehow I never took photos, so it’s been languishing in my drafts pile. Well, as part of my recent health kick, I’ve pulled this recipe back out and let me tell you, I’m so glad I did. It’s delicious — a great mixture of crunch and creaminess, tang and sweetness. And it’s healthy without being bland. It’s kinda jazzy. And while technically, the tofu is the main attraction here, it’s the bok choy that I’m really crazy about. It’s just so good. I really do love a nice substantial green.

Also, unlike my BsAs experience, I have more than one sauté pan here in NYC, so this dish is actually quite quick and easy (although it does dirty two pans, and you know how I hate that).

Anyway, I thought I’d keep the original post because I’m terribly sentimental and reading about Buenos Aires makes me a little weepy…in a good way, of course!

I love going to the Japanese and Chinese markets in Barrio Chino. That’s where I can usually find peanut butter (not an easy task), as well as all the standard Asian cooking necessities like sesame oil, sriracha sauce, curry paste and bok choy. Yes, I do love bok choy. It’s crisp, light and low in calories, but chock full of Vitamin A, Vitamin C and calcium. And that’s good because the kid is not much of a milk drinker (although he does chow on yogurt and cheese, I’d prefer he gets calcium from other sources rather than only dairy).

This is another great recipe from Real Simple. Some of my favorite recipes are from this magazine, which I used to read back in the day when I worked for Time Inc.  I know they continue to have great stuff, but because I don’t read the magazine regularly (another trauma living abroad — no magazines!), I haven’t tried any of their new stuff. So if you have any favorite recipes from Real Simple, let me know.

NOTE: You can make this in one large sauté pan, which I do because I don’t have two large sauté pans, but it’s better to make it in two. If you use one, do the bok choy first and keep it in a covered dish while you cook the tofu.

GLAZED TOFU WITH BOK CHOY

1 14-ounce package firm tofu, drained and cut width-wise into 1/2-inch-thick slices
2 tablespoons safflower or canola oil
2 heads baby bok choy, rinsed well and sliced into 1-inch pieces (about 6 cups)
3 garlic cloves (1 thinly sliced, 2 minced)
1 14-ounce/210 g can vegetable broth (or homemade if you have it)
1 1-inch piece fresh ginger, peeled and grated (it’s very easy to handle if you freeze the ginger)
2 teaspoons tamari (or fish sauce)
1/4 cup soy sauce
3 teaspoons brown sugar (regular sugar is an okay substitute)
2 teaspoons sesame oil
2 tablespoons cornstarch

Drain the tofu between several layers of paper towels (or a clean kitchen towel). Heat half the oil in a large skillet over medium-high heat. Add the bok choy and sliced garlic; cook until wilted, about 4 minutes. Add 1 1/2 cups of the broth; simmer until reduced by half, about 5 minutes or so.

While that’s cooking, combine the minced garlic, ginger, tamari soy sauces, brown sugar, and sesame oil in a small bowl. Heat the remaining oil in another skillet over high heat. Add the tofu and brown the slices, about 3 minutes per side. Pour the soy sauce mixture over the tofu and simmer uncovered and reduce the sauce down until it’s syrupy, about 4 minutes.

Stir the cornstarch into the reserved broth; add to the bok choy and cook for a few minutes to let the sauce thicken up.

Serve the bok choy and tofu in shallow bowls. It’s great as is, but if you like, add some brown rice for a little heft.

Not Vegetarian Lasagna, Tofu Lasagna. There, I said it.

Published on September 20, 2010 in Italian, Main Courses, pasta and Tofu + Tempeh. 4 Comments Tags: , , , .

Embrace the tofu people. I remember when I first found this recipe in Real Simple magazine a long time ago. As I’ve yet to unearth my tearsheet recipe binders, I can’t tell you whose recipe it is, but I found it amusing that the author said she wished there was a way to not tell people that there’s tofu in this lasagna, the assumption being that if people know there’s tofu in this they’re not going to want to make it. I don’t know why I find this so amusing. Maybe because tofu is portrayed as this horrid thing, like crack or poop or something. I guess I’m so used to cooking with it, I don’t understand what the fuss is all about. But if you are one of those people that is intimidated or maybe grossed out by tofu, then, well, here’s your recipe. (I know, what a sales pitch.) But seriously. For those just venturing into the tofu arena, give this a go. It’s quite tasty and you may fool your family members into eating it as well. That is, if you need to. Some people have been known to willingly eat tofu. I know. Madcap!

There's tofu in that there bowl.

The thing I really like about this is that it’s a great way to get your protein in a pasta package. Which, while not impossible, is not as easy as it seems. And this is also my husband’s pet peeve about the vegetarian option in most restaurants (and yes, there’s usually only one). It’s usually a plate of pasta, but very rarely is there any protein in there. So you just get a giant plate of carbs and no protein. Not that I don’t love a giant plate of carbs — I do, I do, I could eat pasta every day and be a very happy woman — have you seen Italians? They do it. And they’re all very happy. Every last one of them. Sorry for the gross generalization, but Italians do know how to enjoy things. Admit it. Anyway, my point is that vegetarians need protein too. And why shouldn’t they get it in their pasta? I’m getting down from the soapbox now. Thank you.

NOTE: I’ve upped the spinach because it really shrinks down, so you need a lot to even get a sense that it’s there. Plus they sell fresh spinach in 6 ounce bags and I always ended up letting that last 2 ounces rot in the fridge, so just use the whole bag and you won’t be saddled with the guilt of being a Terrible Food Waster (like me). Also, you can use store-bought tomato sauce, but why would you when you can use this?

VegetarianTofu Lasagna

Adapted from Real Simple

1 pound soft or firm tofu (firm will give you a more crumbly texture)
1/2 cup grated Parmesan + another 1/3 cup for sprinkling on top
2 eggs
3 garlic cloves, minced
2 tablespoons each minced fresh basil, thyme, and oregano, or 2 teaspoons each dried (but try to use fresh basil at least)
1/4 teaspoon coarse salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon nutmeg, grated
32 ounces tomato sauce
2/3 of a 1 pound package of no-boil lasagna noodles
6 ounces fresh prewashed baby spinach (3 cups)
8 ounces mozzarella, shredded (2 cups)

Preheat the oven to 375° F. Crumble the tofu  into a bowl and add Parmesan, eggs, garlic, herbs, nutmeg, salt, and pepper.

Lightly coat a 13-by-9-inch baking dish with vegetable cooking spray. Ladle enough sauce to just cover the bottom of the dish (about 3/4 cup or so). Cover with one layer of the noodles. You may have to break some pieces to get a good fit. Overlapping a little is okay too. Next goes half the tofu mixture; top with half the spinach, a third of the remaining sauce, and a third of the mozzarella.  Repeat the layers you just did: Noodles – Tofu – Spinach – Sauce – Cheese. Now this:
Noodles – Sauce – Cheese (feel free to add a bit more Parmesan along with the last round of mozzarella).

Cover with aluminum foil and bake 30 to 35 minutes. (FYI, I’ve frequently not had foil and it came out fine.) To crisp the top a bit, take the aluminum foil off for the last 5 minutes. Let the lasagna sit for 5 minutes before cutting into it.

Asian Rice Noodle Salad

Published on June 27, 2010 in Asian, pasta, Salads and Tofu + Tempeh. 0 Comments Tags: , , .

This recipe came about because I basically have to clean out my cupboards. You may have heard. We’re leaving Buenos Aires.

I have a lot of mixed feelings about all this — I really love it here, the hombrecito is in an amazing jardin (nursery school), it’s a beautiful friendly city and we have a group of wonderful friends. But I am also REALLY excited to go home (I can’t believe it will be a YEAR to the day since I’ve set foot on American soil). I get to see my family, friends and do crazy things like wander the aisles of Whole Foods and buy everything. And life is an adventure and change is good, yada yada yada…

Anyway, I seemed to have an entire bottle of rice vinegar and quite a bit of sesame oil lying around. And bonus, I found some rice noodles tucked away in the darkest reaches of that awkward corner cabinet. And I had a boatload of fresh veggies crying out from the produce drawer, “Use us before we rot, please! We know, we’re a whole bunch of scallions and some of us probably will end up rotting, but that’s okay! Some of us will make it to the Promised Land…an actual dish eaten by people!” You mean you don’t have imaginary conversations with your vegetables? Really. Huh.

So, naturally, I needed to make an Asian flavored rice noodle salad. Normally, I’d make a sesame noodle type sauce with peanut butter, but for those that have been reading along, you won’t be surprised to hear that peanut butter has (poof!) disappeared from my daily existence. Yes, I can get it in Barrio Chino, but going there is what got me into this overdose on Asian condiments in the first place and it’s not super close to my house either, so there you go. No peanut butter. But it was actually fine. Delicious in fact. Sweet, salty, tangy, hot. Really refreshing and light, but still a substantial salad with the addition of tofu and lots of veggies to the rice noodles. And I did manage to get a peanut product in there after all, which gave it just a bit of crunch.

Okay, now what am I going to do with three jars of curry powder?

Notes:
Normally, I would julienne the veggies, but with the kid, I need to make smaller pieces, so whatever you call julienned and cut in half (“medio-julienned”?) is what I do. For those of you with adult eating skills and larger mouths, have at it. Julienne to your heart’s content. You can also use whatever veggies you like; add some sprouts, whatever. I think the cabbage is kind of essential though.

Generally, rice noodles should be soaked in hot water for about 20-30 minutes, then cooked in a bit of oil in a wok on high heat, occasionally adding water and covering to steam/soften the noodles for about 10 minutes. If you don’t feel like dealing with all this, you can just use regular spaghetti or fettucini (or some other long, thin pasta).

About the tofu: I didn’t marinate all of it because I didn’t have room in the bowl and I didn’t want to use up too much dressing, plus I wasn’t sure the kid would like it that way vs. plain; turns out that was an unfounded fear, so next time I’ll probably marinate all of it or just make a little more dressing.

Asian Rice Noodle Salad

400 g rice noodles
1 cucumber, peeled and julienned
2 carrots, peeled and julienned
3/4 red pepper, julienned
1/3 head of cabbage (about 1-1/2 cups), shredded
2 scallions, green and light green parts diced (you can use the whole thing, I just thought it may be too strong for the kiddo)
1/2 cup cilantro, chopped
1/2 cup roasted unsalted peanuts
1 block firm tofu, diced
1 tablespoon vegetable oil

Dressing:
6 tablespoons vegetable oil
5 tablespoons honey
2 tablespoons sesame oil
4 tablespoons rice vinegar
2 tablespoons soy sauce
1 inch ginger, grated
1 clove garlic, finely minced or passed through a press
Juice of half a lime
Squirt of siracha sauce (optional)
Sesame seeds (optional) — damn, I have a whole bag of black sesame seeds and didn’t realize it until now

Cook the noodles according to directions on package.

Make the dressing and add half the tofu and let it sit for a couple minutes. Heat the oil in a large skillet over medium high heat and add the marinated and plain tofu. Let it sit in the pan for a bit, then turn the cubes to brown on all sides (or at least 2 or 3; this can get a little tedious). You want the outside to caramelize and get crispy.

While that’s cooking, chop your veggies and add to a large serving bowl (or in my case, the bowl to the salad spinner. Classy with a “k” — or is that klassy with a “k”? Eh, you get the idea.). Add a bit of dressing to the veggies, then add the cooked tofu, rice noodles and the rest of the dressing. Mix well. Add the chopped cilantro and peanuts, reserving a bit of each to use as a garnish for each serving.

Carmelized Tofu

Published on June 14, 2010 in Main Courses and Tofu + Tempeh. 0 Comments Tags: , , , , .


This is another recipe that I love from 101 Cookbooks. It’s pretty simple as is, but I made a few changes because a) Hubs isn’t so crazy for brussel sprouts (yes, he is that odd vegetarian who doesn’t like a lot of vegetables…weirdo) and b) I didn’t have a few things the recipe called for (like brown sugar, pecans, etc.). Which is how this recipe came about in the first place (Heidi basically just threw it together based on what she had in the house — aren’t those recipes always the best?).

This is rapidly becoming one of our standard weeknight meals. It’s fast, easy and uses one pan (unless you want to add rice or noodles, which I’d recommend). And I do sometimes use brussel sprouts (as you can see from the photos) just because I love them! And you know what? The husband still eats it, which is testament to how good this recipe is.

1 block of tofu (firm or extra-firm)
2 tablespoons olive oil
1 teaspoon sesame oil
2 medium cloves garlic, minced
1″ piece of ginger, grated
1/3 cup almonds, chopped (the recipe calls for toasted pecans, but I didn’t have any and am lazy, so no toasting for me)
2 tablespoons sugar (brown if you have it)
1/4 cup cilantro, chopped
1/2 lb. zucchini, julienned (or brussel sprouts, thinly sliced; broccoli also works great, cut into small florets)
Salt

Cut the tofu into 1/2″ thick slices that measure about 1″ x 1″. Heat 1 tablespoon of the olive oil and the sesame oil in a large sauté pan over medium-high heat. Place the tofu slices in a single layer (it should all fit in the pan). Cook until the bottom gets a nice golden color and firms up. Flip and cook the other side. Turn the heat down to medium, add the ginger, garlic and nuts and cook for a minute, making sure to not burn the garlic. Sprinkle the sugar over the top and stir it around, coating the ingredients. Cook for another couple minutes, until it’s all nice and caramely (is that a word?). Remove from the heat and put the tofu mixture in a serving bowl (I like to cover the bowl with a plate so it stays hot).

Put the pan back on medium-high heat, add the other tablespoon of oil, a bit of salt and once hot, add the veggie of your choice. Cook for a couple minutes and don’t stir too much; you want it to sit on the hot pan and caramelize a bit. Once there are nice brown bits and the veg is just tender to the bite, take off the heat. Add to the reserved tofu and stir in the cilantro.

Serve immediately. Also tastes great with a bit of sambal oelek or siracha on top.