Tag Archives: tofu

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.

IMG_2519

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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Szchezuan Green Beans and Tofu

I went to the farmer’s market last weekend and asked for a small basket of the beautiful green beans from one of the farmers. Well, she gave me a small basket worth and then piled green beans up on top until we really had 2 small baskets worth. I didn’t mind getting extra since they were the best green beans I’d seen all season; perfectly sized, not overgrown, and not a spot on them. I knew immediately that I’d make some Szchezuan green beans with them.

Szchezuan Green Beans and Tofu

I searched all of my cookbooks for a good recipe and nothing looked like what I wanted, so I hit the interwebs. I found the perfect recipe over at Vegan Bean. We loved it. It makes a lot of very tasty sauce to go with the rice. We make stir fry a lot (so this is a big compliment) and I think that this is now my favorite stir fry sauce recipe. I think this recipe would work with any combination of vegetables. Definitely a keeper.

Szechuan Green Bean Tofu

1 lb extra firm tofu, cubed
½ lb green beans
1 small onion, cut into chunks
2TB peanut oil
1TB Chinese chili paste (I like the Lee Kum Kee chili garlic sauce)
2 scallions, finely chopped
1TB sugar
4TB soy sauce
3 cloves garlic, minced
1tsp ginger, minced
1TB sesame oil
1½ C water
4tsp cornstarch

Mix the cornstarch and water together until dissolved. Cut the green beans into bite size pieces, and steam until tender. Make the sauce by mixing the chili paste, scallions, sugar, soy sauce, garlic, ginger, and sesame oil together in a bowl. Set aside.

In a large skillet, heat the peanut oil over medium high heat. Add the tofu cubes and cook until crispy and lightly browned. Add the onion, cook for 2 minutes. Add the steamed green beans and the sauce mixture. Mix, cook for 2 more minutes. Add the water/cornstarch mixture. Cook, stirring constantly, for 3-4 minutes, until the sauce bubbles and thickens. Remove from heat, sprinkle with the sesame seeds.

Note – I pre-steamed the green beans about 4 minutes before stir frying them quickly.
Note 2 – I know that white rice is not especially good for me, but sometimes a sticky white rice is the right choice for stir fry!

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Tofu Queso Fresco

I’ve topped a lot of recipes with this tofu Queso Fresco this week. Queso Fresco is (supposedly) a mild non-melting crumbly cheese with a texture like feta. I’m guessing that this is what it would taste like. I added miso and tahini to give it a little kick and a slightly fermented flavor. And because I was drinking margaritas while cooking and not paying much attention, I am not entirely sure of the amounts I used here. I can’t remember if I used 1 or 2 tablespoons of Nutritional Yeast. I’ll make sure to make note next time I make this. If you make this, be sure to taste it as you go along. Let me know how your proportions turn out.

Queso Fresco

12-14 oz extra firm tofu, drained and pressed
1 tbsp tahini
2 tbsp nutritional yeast
1 tsp light miso
1 clove garlic
salt
pepper
2-4 Tbsp soy milk

Crumble the tofu in a bowl. Add tahini, nutritional yeast, miso, garlic, and salt and pepper to taste (about 1/4 tsp of each). Use your hand to mix well. Add in a couple of tablespoons of soy milk and mix with hands to make it moist and kind of sticky.

Use queso fresco crumbles as a topping.

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I miss Grasshopper – No Name Tofu and Broccoli

I miss Grasshopper Vegan Chinese Restaurant in Boston. They have this one item on their menu that is out of this world. It is called No Name. It is basically a sweet and sour seitan. They also had an item called the House Special that was the same thing but with tofu. So, a couple of days ago we made “No Name” using Vegan Yum Yum’s recipe. This was pretty good and we will probably make it anytime we are craving sweet and sour tofu or seitan. We loved the fried tofu and we loved the sauce but together was not as fabulous as I remembered. It was still pretty good… and a keeper.

Sweet and Sour Tofu

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Everybody’s doin’ it Tofu Scramble

It’s a nice snowy morning here in PC – the kind of snow that floats down like feathers. Here is a pic of the view off of my front porch today (I love the yellow aspens against the snow):

October Snow

It is a perfect morning for a big breakfast. This morning we made hashbrowns from the remaining russet potatoes, Lite Life Vegan sausage patties and a Tofu Scramble. These are definitely not the most photogenic items but they tasted fantastic.

Tofu Scramble

To make the hasbrowns, I used my ricer to squeeze water out of the potatoes after I finely grated them in my food processor. I happened to have minced shallots in the food processor ahead of grating the potatoes and they picked up a nice light shallot flavor. Simply Recipes has a nice instructional on making perfect crispy hashbrowns.

Hashbrowns

For the Tofu Scramble, I kind of sort of followed Vegan Dad’s recipe. But… I sauteed a shallot before adding the tofu to the pan and left out the onion powder. I also added 1/4 tsp cumin to the spices and just added a splash of soy creamer to the pan at the end to wet the spices a little. As you can see from the pic above, I also left mine a lot chunkier.

Here is the modified recipe:

Tofu Scramble

INGREDIENTS
– 1 pkg firm tofu
– 2 tbsp oil
– 1 shallot, minced
– 1 tbsp Dijon mustard
– 1/2 tsp tumeric
– 1/4 tsp cumin
– 1/2 tsp salt
– freshly ground white pepper
– 1 tbsp nutritional yeast
– 1 tbsp soy creamer
METHOD
1. Heat oil in a non-stick frying pan over medium heat. Saute shallots till soft.  Drain water off the tofu and crumble into the pan. Cook for 3-4 mins, until tofu begins releasing its water.
2. Add the rest of the ingredients except the creamer and mix well. Cook for about 10 mins, stirring regularly, lowering the heat if the tofu begins to stick. The idea here is to let the water evaporate and the tofu firm up. You want to keep the heat high enough to facilitate this evaporation.
3. Add creamer and mix well. Allow some of the liquid to evaporate, then remove from heat. Serve.

Here is a pic of the entire breakfast:

Todu Scramble with Hash Browns and Vegan sausage

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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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Tofu Marsala

Last night I made Tofu Marsala. The recipe that I used, from Eating Well Magazine, is included below. I used a mushroom stock that I had made earlier in the week instead of vegetable stock. It turned out pretty good. The sauce was very nice and the sun dried tomato paste added an interesting and flavorful depth to the sauce. The texture of the floured and browned tofu was very nice. I served it over fluffy mashed potatoes. One change I would make if I made it again would be to press the tofu first and marinade it in a mixture of marsala, thyme, and stock.

Tofu Cutlets Marsala
Serves: Serves 4

Ingredients:

¼ cup plus 2 tsp cornstarch, divided
2 large shallots, minced
¼ cup all-purpose flour
1 tsp dried thyme
¼ tsp salt
6 cups sliced cremini or white mushrooms (10 oz.)
¼ tsp freshly ground pepper
½ cup dry Marsala wine
1 14-oz block extra-firm tofu, drained, rinsed and cut crosswise into 8 ½-inch thick slices
1 cup vegetable broth
1 Tbsp tomato paste (sun dried tomato paste is really good in this)
4 Tbsp extra-virgin olive oil, divided

Total Prep & Cook Time = 40 minutes

Directions:

1. Preheat oven to 300 degrees F.

2. Whisk ¼ cup cornstarch, flour, salt and pepper in a shallow dish. Pat tofu with paper towel to remove excess moisture.

3. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Dredge 4 tofu slices in the flour mixture, add them to the pan and cook until crispy and golden, about 3 minutes per side. Place the tofu on a baking sheet and transfer to the oven to keep warm. Repeat with another tablespoon of oil and the remaining tofu, adjusting the heat if necessary to prevent scorching.

4. Add the remaining 1 tablespoon oil, shallots and thyme to the pan. Reduce heat to medium and cook, stirring constantly, until the shallots are slightly soft and beginning to brown, 1-2 minutes. Add mushrooms and cook, stirring often, until tender and lightly browned, 3-5 minutes. Stir in Marsala and simmer until slightly reduced, about 1 minute.

5. Whisk the remaining 2 teaspoons cornstarch with broth and tomato paste in a small bowl. Stir into the mushroom mixture, return to a simmer and cook, stirring constantly, until thick and glossy, about 4 minutes.

6. To serve, spoon the hot sauce over the tofu.

Recipe from: Eating Well, October/November 2005 issue

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