Tag: firm tofu
Crispy Tofu with Lemon Grass and Snow Peas
- 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.
Bok Choy and Tofu Stir Fry with Tamarind and Orange Sauce
- 2 tablespoons extra light olive oil
- 3 garlic cloves, minced
- 1 inch fresh ginger, grated
- 1 medium yellow onion, sliced
- 2 bunches baby bok choy, chopped, whites and greens separated
- 1 10 oz pack of Cremini mushrooms, sliced
- 1 package firm tofu, crumbled
- ½ cup cilantro, chopped
Sauce
- 1 teaspoon tamarind concentrate
- 2 teaspoon orange marmalade, melted
- 1/2 cup orange juice
- 3 tablespoons tamari
- 1 teaspoon corn starch
Mix the tamarind, marmalade, orange juice, tamari and corn starch making sure all the ingredients are dissolved well. Keep aside.
Heat a wok like pan with the olive oil. Add the garlic, ginger and onion and sauté for 2 to 3 minutes on high heat. Add the white parts of the bok choy and mushrooms. Saute on high heat for 4 to 5 minutes. Add the tofu and the sauce. Mix well and bring to boil. Add the bok choy greens and cilantro. Cook for another minute. Check for seasonings and serve on brown rice.
Tofu Stir Fry with Mushrooms and Bok Choy
1 pack firm tofu, water drained and cut into ½ inch squares
2 bunches baby bok choy, the whites and greens chopped and separated
1 10 oz cremini mushrooms, sliced
4 garlic cloves, minced
1 inch ginger, grated
Sauce
2 tablespoons tamari
2 tablespoons rice vinegar
2 tablespoons honey
2 tablespoons sweet chili sauce
Mix the tamari, vinegar, honey and chili sauce in a small bowl. Keep aside.
¼ cup chicken or vegetable broth
1 tablespoon corn starch
Mix the corn starch in broth and keep aside.
2 tablespoons extra light olive oil
Heat a large wok like saucepan with the oil. Add the sliced mushrooms on high heat and sauté for 2 to 3 minutes. Add the ginger and garlic and sauté for another 2 minutes. Add the white parts of the bok choy and sauté for 2 to 3 minutes. Add the tofu and the sauce. Bring to a boil and add the corn starch mixture. Mix well and bring to a boil. Check for seasonings and add the bok choy greens. Serve with brown rice.
Tofu and Broccoli Stir Fry with Blood Orange Sauce
Perfect thing to make for Meatless Mondays- and it has blood oranges which are in season!
- 1 cup blood orange juice
- 2 tablespoons low sodium soy
- 2 teaspoons honey
- 2 teaspoons rice wine vinegar
- 1 tablespoon Thai chili paste
- 1 inch fresh ginger, grated
- 3 garlic cloves, grated
Bring the juice, soy, honey, vinegar, chili paste, ginger and garlic to a boil. Simmer and reduce by half. Keep aside.
- 4 tablespoons extra light olive oil
- 1 large yellow onion, sliced
- 1 cup Cremini mushrooms, sliced
- 3 cups broccoli florets
- 1 package firm tofu, cut into cubes
- 2 teaspoons corn starch
Heat a wok like pan with 2 tablespoons oil. Add the onions and sauté on high heat for 2 to 3 minutes. Add the mushrooms and sauté for another 2 to 3 minutes. Add the florets and sauté on medium heat for 4 to 5 minutes. Take the vegetables out, add the remaining oil to the pan and reheat. Sprinkle the cornstarch on the tofu cubes. Brown the tofu on high heat for 3 to 4 minutes. Add the vegetables back to the pan. Add the sauce and bring to a boil. Mix well and check for seasonings. Serve with brown rice.
Yaki Udon with Chicken and Tofu
My daughter loves to eat yaki udon whenever we go to a Japanese restaurant, she absolutely loves it! I guess what is there not to love about a yummy, steaming bowl of noodles… especially udon noodles. I love how thick and delicious they are! Now that we have the Asian store nearby, I have been buying fresh noodles from there. I got a pack of fresh udon noodles from there. The key to delicious yaki udon are just a few ingredients- mirin, a sweet cooking wine and dashi granules. They give Japanese dishes that particular flavor we all taste in Japanese cuisine.. the rest of the steps and ingredients are easy…
- 2 tablespoons peanut oil
- 1 large shallot, sliced
- 1 large chicken breast, sliced thin, sprinkled with salt
- ½ cup shredded carrots
- ½ cup snow peas, sliced
- 1 pack firm tofu, cut into cubes
- 1 16 ounces pack of fresh Udon noodles, cooked according to package directions
- 2 green onions, sliced
Sauce
- 1 ½ teaspoons dashi powder
- 3 tablespoons mirin
- 2 tablespoons soy sauce
- 1 cup chicken broth
- 1 teaspoon corn starch
Mix the dashi powder, mirin, soy sauce, chicken broth and corn starch in a small bowl and keep aside.
Heat a wok like pan with the oil and add the shallots. Saute on high heat for a minute. Add the chicken breast and sauté on high heat till golden brown, about 3 to 4 minutes. Take out of the pan leaving the shallots in there. Add the carrots and snow peas and sauté for 2 to 3 minutes. Add the tofu and the cooked noodles. Saute for a minute and add the chicken back and the sauce. Bring to a boil and stir well and cook till chicken slices are cooked through. Taste for seasonings and garnish with green onions.