Tag: chili paste

Crispy Tofu with Lemon Grass and Snow Peas

Crispy Tofu with Lemongrass

1 (12 to 16 ounce) block firm tofu, drained and cut into 1 inch
3 tablespoons corn starch
1 teaspoon salt

Add the cornstarch and salt into a zip lock bag. Add the tofu and shake the bag until well coated.

2 tablespoons extra light olive oil

Heat a non-stick frying pan. Saute the tofu till all sides are golden brown, about a minute or two on each side. Place the tofu on to a lined plate.

4 stalks fresh lemon grass, tender part only, minced
3 garlic cloves, minced
1 large yellow onion, cut into 1 inch pieces

Sauce

2 tablespoons tamari
2 tablespoons fish sauce
1 tablespoons chili paste
2 tablespoons palm sugar (or 1 tablespoon honey)
Juice of one navel orange
1 teaspoon corn starch

Mix the tamari, fish sauce, chili paste, palm sugar, orange juice and corn starch in a small bowl. Keep aside.

2 tablespoons extra light olive oil
2 cups snow peas
Juice of a lemon

Heat a wok like saucepan and add the oil. Add the lemon grass and garlic. Saute on high heat for a minute. Add the onion and sauté for another minute.
Add the snow peas and sauté for 2 to 3 minutes. Add the sauce and bring to a boil. Add the tofu and mix well – gently, making sure not to break the tofu.
Sprinkle the lemon juice and serve.

MaPo Tofu- Silken Tofu Cooked with Ground Turkey

Mapo Tofu My husband introduced this Chinese dish to me. I had never heard of it. He loves tofu- in any form. Before meeting him, I wasn’t much into tofu- not sure why but I just wasn’t interested.

We usually have this szechuan dish in restaurants. I like it a lot- definitely not a combination that comes to mind easily. I never think of pairing two proteins together. In this dish it works really well.

I was thinking of what to make and Chinese food came to mind. I typically make a broccoli and chicken stir fry but I wanted to make something different and so this dish came to mind. I went shopping for some chili paste, etc. While I was researching the dish- most of the recipes had lots of heat in them. I can’t really do that since neither my husband nor my daughter eat very spicy dishes. I still wanted to have great flavor so I decided on a black bean sauce and a chili paste I picked up in Whole Foods. I prefer tamari to soy sauce- it is more concentrated and has more flavor. The sauce is quite simple to make and so is the dish.

I served roasted broccoli and brown rice with it. My daughter looked at the dish and wasn’t very happy. I have to say- it doesn’t look very appetizing but it is delicious. She thought so too once she tasted it. I keep telling her not to judge a book by it’s cover but somehow it doesn’t register… Anyway, I would highly recommend MaPo Tofu- good for you and easy to make.

1 block silken tofu, drained
2 tablespoons extra light olive oil
½ to ¾ pound ground turkey (dark meat)
3 garlic cloves, sliced thin
4 green onions, whites and greens separated

Sauce

3 tablespoons tamari
1 tablespoon black bean sauce
1 tablespoon chili bean paste
1 tablespoon sweet chili sauce

Mix well and keep aside.

1 cup chicken broth
2 teaspoons corn starch

Add the cornstarch to the chicken broth and mix well.

Heat a wok like pan with the olive oil. Add the ground meat and separate it with a wooden spoon and sauté until crispy and golden brown. Reduce the heat to medium and add the garlic and white part of the green onion. Saute 2 to 3 minutes. Add the tamari sauce and sauté for a minute. Add the silken tofu and break it into small pieces with the spoon. Add the cornstarch mixed with the chicken broth. Bring to a boil and check for seasonings. Garnish with the green parts of the green onions. Serve with roasted broccoli.