Tag Archives: asian

Soy Mirin Tofu with Peanut Sauce

Last night we made this recipe from Vegan Yum Yum for Soy-Mirin Tofu Over Rice with Broccoli and Peanut Sauce. It was yummy and super easy.

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The only modifications made was to double the soy-mirin sauce for the tofu and we added a bit of sugar to the soy-mirin sauce.

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Indonesian Yellow Rice with Indonesian Tempeh and Broccoli

mmmm mmm mmmm mmm mmm mmm. This might be the best thing I have made in a while. Indonesian Yellow Rice with Indonesian Tempeh and Broccoli.

Indonesian Yellow Rice with Indonesian Tempeh

Here is the recipe for Indonesian Yellow Rice from Things Asian. I cut the original recipe in half and left out the butter. I threw all of the ingredients into my rice cooker and just let it do its thing. We actually thought we could cut the rice in half again. It still made a full pot.

Indonesian Yellow Rice
serves 5
1 1/2 cups rice, rinsed
1 1/2 cups coconut milk
1 cups water
1/2 tablespoon finely chopped fresh lemon grass
2 bay leaves
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon, ground cloves
1/8 teaspoon cinnamon
Place all ingredients into rice cooker and cook according to rice cooker instructions. (See the original recipe for non-rice cooker instructions).

Indonesian Tempeh from About.com with some modifications
serves 3
1 Tbsp unrefined peanut oil
1 block of tempeh, 1/2 in cubes

1 Tbsp unrefined peanut oil
1/2 onion, thinly sliced
1 tomato, chopped (I used 2 ripe roma tomatoes)
1/4 cup soy sauce
3 tbsp brown sugar
water as needed

Steam tempeh for 20 minutes. Remove from steamer (now you can reuse the steamer to make some broccoli). Heat 1 tbsp unrefined peanut oil in a non-stick skillet. Fry tempeh till brown on all sides (turning occasionally) and then move to a paper towel.

Heat 1 tablespoons oil in a wok. Add onion and fry until the onion turns translucent. Add tomato and fry for 2-3 minutes more. Then, add the soy sauce, sugar and tempeh and mix until well coated. Add a bit of water if the sauce is too thick.

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Kung "Pow" Tofu (or why 12 chiles is 6 chiles too many)

Last night we made Kung Pao Tofu by veganizing this NPR recipe. Originally I thought it would be a simple tofu replacement for the chicken in the recipe, but of course we changed about 20 other things too. The recipe calls for 10 chiles, and for some reason we used 12 Tien Tsin chiles. It was really spicy. We were actually coughing while cooking because of the spice in the air. Next time we will only use 6 or 8 (or better yet, go with some crushed red peppers so we don’t have to pick out the pepper pods while eating. We also changed some ingredients to more commonly found things that we already had in our kitchen.

Kun Pao Tofu

Modified Version of the NPR recipe:

Kung Pao Tofu

16 oz extra firm tofu, pressed and cut into 1 inch squares.
3 cloves of garlic, pressed or minced
An equivalent amount (to the garlic) of fresh ginger or jarred grated ginger
1 small onion, thinly sliced
2-3 tablespoons peanut oil
a generous handful of dried red chiles (at least 10), preferably Sichuanese
2/3 cup roasted unsalted peanuts
2 cups shredded cabbage
1 carrot, sliced
1 stalk celery, sliced
1 sm bell pepper, sliced or diced
optional: green beans

For the marinade:
1/2 teaspoon salt
2 teaspoons light soy sauce
1 teaspoon mirin
2 1/4 teaspoons cornstarch
1 tablespoon water

For the sauce:
3 teaspoons sugar
1 1/8 teaspoons cornstarch
2 teaspoon tamari
3 teaspoons rice wine vinegar
1 teaspoon sesame oil
1 tablespoon water

1. Place tofu in a small bowl and mix in the marinade ingredients. Marinate the tofu for a few minutes or so.

2. Combine the sauce ingredients in a small bowl.

3. Pan fry the tofu in a wok or skillet over high heat with 1 tablespoon peanut oil until lightly browned. Set aside (remove from wok if browned in the wok). We usually put our tofu on paper towels at this point to drain some oil off.

4. Season the wok (wipe with oil), then add 2 tablespoons of oil and heat over a high flame. When the oil is hot but not yet smoking, add the chiles and stir-fry briefly until they are crisp and the oil is spicy and fragrant. Take care not to burn the chiles (you can remove the wok from the heat if necessary to prevent overheating).

5. Add the onions, carrots, peppers, celery, and green beans. Cook until tender. Add the ginger and garlic and continue to stir-fry for a few minutes until they are fragrant. Add the cabbage and a few tablespoons of water and cover the wok for a minute or two to steam the cabbage stirring occasionally. When it has softened, remove the lid and add the tofu back to the wok.

6. Give the sauce a stir and add it to the wok, continuing to stir and toss. As soon as the sauce has become thick and shiny, add the peanuts, stir them in, and serve over brown rice.

Here are some pictures of the cooking process. This is a picture of the browned tofu waiting to go back into the stir fry:

Kun Pao Tofu

The veggies were stir fried in our cast iron wok:
Kun Pao Tofu

Then we added the cabbage, cooked it some, added the tofu and sauce:

Kun Pao Tofu

 

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Stir Fry Noodle Bowl

When I travelled to San Francisco last year, I got noodle bowls all over the place. I love a good stir fry noodle bowl. I’ve been working on this recipe for a while and I think it is really close to what I want it to be. Next time I make it, the only change I will make it to add more liquid to the sauce – I might up the soy sauce and mirin and add a bit of water. It is pretty good as is, so I am going ahead and posting it. I’ll update it if I change it next time. This recipe is pretty versatile – you can replace any of the vegetables with others and it will be fine.

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Stir Fry Noodle Bowl
Serves 4.

Stir Fry:
1 tsp + 1 Tbsp peanut oil (unrefined peanut oil is fantastic in this)
8 oz seitan (I like Bridge Seitan if you can find it), drained, rinsed, and sliced
2 carrots, sliced
1 sm red bell pepper, thinly sliced
1 tsp minced garlic
1 cup snow peas, trimmed
2 scallions, greens in 2″ pieces, whites sliced
1/2 sm curly cabbage, thinly sliced
8-12 oz soba noodles or curly chinese noodles

Sauce:
2 Tbsp Soy Sauce
2 Tbsp Mirin
1 tsp Hot Sesame Oil
1/4 tsp crushed red chili flakes
1/4 tsp chinese 5 spice powder
2 tsp natural peanut butter
1 tsp brown sugar
1 Tbsp Hoisin sauce

Boil water for the pasta and cook according to directions.

Meanwhile, mix sauce ingredients and set aside.

In a large skillet or wok over high heat, heat 1 tsp peanut oil and add the seitan and cook till lightly browned. Remove from skillet and set aside.

Warm 1 tbsp peanut oil to the skillet and add the carrots and peppers. Cook about 3 minutes. Add the garlic and cook for about 30 seconds or until fragrant. Add the snow peas and scallions and cook for about 2 minutes. Add the cabbage and cook covered for about 3 minutes. Add the seitan back to the pan and cook until heated through. Add the sauce ingredients and cook for about a minute more. If the sauce looks dry or sticks to the pan, add some water or veggie stock (you want it to be saucy to coat the noodles).

Drain the noodles when ready and add back to the large pot. Add the stir fry to the large noodle pot and toss to combine.

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