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Sauteed Tofu with Hoisin Sauce

January 21, 2020

1 pack extra firm tofu, drained of excess liquid

¼ cup hoisin sauce

2 tablespoons soy sauce

1 teaspoon honey

1 teaspoon fresh grated ginger

3 garlic cloves, grated

1 teaspoon sesame oil

Salt

½ teaspoon red pepper flakes

4 tablespoons peanut oil

1 teaspoon black sesame seeds

1 teaspoon white sesame seeds

¼ cup green onions, chopped

 

Place the drained tofu on a plate lined with several paper towels. Cover tofu with several more paper towels and top with a heavy pan or something heavy. Let sit for 30 minutes to drain excess liquid.

Mix the hoisin sauce, soy sauce, honey, ginger, garlic, oil, 1 teaspoon salt and red pepper flakes in a large bowl and keep aside.

Cut tofu into bit sized squares and toss in the bowl with the sauce. Marinate for 30 minutes.

Heat a heavy pan with peanut oil. Once really hot, add tofu and sear on all sides- about 3 to 4 minutes on each side.

Remove from heat and sprinkle sesame seeds and green onion. Serve with rice.

 

 

 

Roasted Cauliflower and Potatoes with Harissa

January 19, 2020

1 head of cauliflower, cut into florets

4 to 5 medium to small potatoes, peeled and cut into 2 inch pieces

Oil to drizzle and cook with

Salt

Pepper

5 to 6 green onions, whites and greens separated and chopped

2 inch fresh ginger, grated

2 tablespoons harissa

1 teaspoon ground coriander

½ cup chopped cilantro

 

 

Preheat broiler to high.

Transfer the cauliflower florets and cut up potatoes to a lined cookie sheet. Drizzle with oil and sprinkle with salt and pepper. Mix to make sure all the veggies are coated well with oil. Place the veggies under a hot broiler and roast them for 5 to 10 minutes or till they are golden brown. Take them out and keep aside.

Heat 2 tablespoons oil in a heavy saucepan. Add the white parts of the green onions and ginger. Saute on medium heat for 2 to 3 minutes. Add the harissa and saute for another 2 to 3 minutes. Add the roasted veggies and mix well. Add 1 teaspoon salt and ground coriander, mix well, lower the heat and cover with lid. Cook for 10 to 15 minutes or till the potatoes are cooked through. Take the lid off, check for seasonings. Garnish with cilantro and the green parts of the green onion.

Channa Dal with Curry Leaves

July 7, 2019

2 tablespoons extra light olive oil

1 medium yellow onion, chopped

2 garlic cloves, chopped

1 green chili, chopped

1 medium tomato, chopped

1 cup channa dal, rinsed and soaked in water

2 cups water

2 teaspoons salt

½ teaspoon cayenne pepper

½ teaspoon turmeric

1 teaspoon garam masala

Juice of one lime

1 teaspoon ghee or oil

1 teaspoon cumin seeds

5 to 7 curry leaves

1 teaspoon garam masala

½ cup fresh cilantro, chopped

Heat a medium pressure cooker with the oil. Add the onion, garlic and chili. Saute on medium heat for 2 to 3 minutes. Add the tomato and sauté for 2 minutes on medium heat. Drain the dal and add to the sautéed onion. Add the water, salt, cayenne pepper and turmeric. Bring to a boil and cook under pressure for 20 minutes. Take the lid off once the pressure has subsided. Continue to cook on medium heat. Add the  lime juice and check for seasonings.

In a small frying pan, add the ghee, cumin seeds and curry leaves. Cook on medium heat for 2 to 3 minutes till the cumin seeds begin to sizzle. Transfer the cumin seeds and curry leaves to the cooking dal. Mix well and add the garam masala and fresh cilantro. Serve warm.

Gochujang Tofu Stir Fry

February 4, 2019

We love, love Korean cuisine- this one is a play on the Korean flavors…

4 tablespoons Gochujang

2 tablespoons soy sauce

2 tablespoons honey

3 garlic cloves, minced

2 tablespoons Mirin

1 teaspoon salt

 

Mix the ingredients in a small bowl and keep aside.

 

1 18 ounces firm tofu package, cut into 1 inch cubes

3 tablespoons corn starch

1 teaspoon salt

¼ cup peanut oil

 

Transfer the tofu into a medium bowl, add the corn starch and salt. Mix  well till all cubes are coated properly. Heat a frying pan with the peanut oil and brown the tofu on medium heat till all sides are golden brown. Drain on some paper towel and keep aside.  Save the peanut oil for stir frying the veggies.

 

1 medium onion, sliced

2 cups Cremini or any mushroom of choice, slices

1 large red bell pepper, sliced

4 cups Chinese broccoli, or bok choy or spinach

3 green onions, cut into 1 inch pieces

2 teaspoons black sesame seeds

 

Heat a wok like pan with 2 tablespoons of the saved peanut oil. Add the onion and sauté for 2 to 3 minutes on medium heat. Add the mushrooms and sauté on high for 4 to 5 minutes. Add the red pepper and cook for 2 to 3 minutes on medium heat. Add the greens and let them wilt and add the browned tofu and the gochujang sauce. Mix well and bring to a boil. Check for seasonings. Garnish with green onions and sesame seeds. Serve with jasmine rice.

 

 

 

Indian Style Fried Rice

August 12, 2018

3 cups basmati rice, cooked al dente

2 tablespoons peanut oil

1 teaspoon mustard seeds

1 teaspoon cumin seeds

10 to 12 curry leaves, chopped

1 medium onion, sliced

5 cups mixed greens (baby spinach, baby kale), chopped

2 to 3 tablespoons soy sauce

Salt

Juice of half a lemon

 

Heat a wok like pan and add the peanut oil. Add the mustard seeds, cumin seeds and curry leaves. Saute on medium heat for 30 seconds and add the onion. Saute on medium heat for 2 to 3 minutes. Add the cooked rice and sauté on high heat for 2 to 3 minutes and add the soy sauce and the greens. Saute till the greens are wilted. Add salt and lemon juice to fix the seasonings. Serve warm.

Vegetarian Tortilla Soup

June 17, 2018
  • 1 dried ancho chili pepper
  • 2 to 3 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 teaspoon ground cumin
  • 1 14 ounces fire roasted tomatoes with chili
  • 4 cups vegetable stock
  • 1 cup hominy, rinsed and drained
  • 1 14 ounces black beans, rinsed and drained
  • 3 medium zucchinis, washed, the seeds taken out and diced into ½ inch pieces
  • Salt

For Garnish

  • Tortilla chips
  • 1 avocado, chopped drizzled with lemon juice and sprinkled with salt
  • Crumbled queso fresco
  • Cilantro

Heat a small cast iron pan and break the chili into pieces and roast in the pan including the seeds on medium heat for 3 to 4 minutes. Keep aside.

Heat a medium heavy pan with olive oil. Add the onion, garlic and ancho chili. Saute on medium heat for 4 to 5 minutes. Add the cumin, tomatoes and stock. Bring to a boil and simmer for 2 to 3 minutes. Add the homini and simmer for 10 minutes. Take off heat and transfer to a blender and in batches, blend the soup until smooth with some chunks. Return to the pan and add the beans. Bring to a boil and add salt to taste.

Serve soup topped with avocado, tortillas chips, queso and cilantro.

 

Shredded Tofu with Mushrooms and Edamame

April 22, 2018

I am making more non-meat dishes as my daughter wants to eat less meat. I am a fan of the NY Times recipes and cook a lot of the dishes. This one is modified from the NY Times cooking site and is extremely healthy but most importantly, it is delicious! I served it with red rice instead of white or brown but any rice or grain will do.

1 package firm tofu (15 ounces), drained

4 tablespoons soy sauce

2 tablespoons Chinese Shaoxing sauce

Juice of 1 lime

2 teaspoons sesame oil

2 teaspoons cornstarch

3 tablespoons peanut oil

3 cups shiitake mushrooms, sliced

1/3 cup green onions, chopped

1 stalk lemongrass, trimmed and outer leaves removed

1 inch fresh ginger

3 garlic cloves

1 jalapeno, seeds taken out

Salt

¾ cup shelled edamame

½ cup chopped, basil, cilantro and chives

 

Using a box grater, shred the tofu and spread on a paper towel lined platter to drain.

In a small bowl, mix the soy sauce, Shaoxing, lime juice, sesame oil and cornstarch. Mix well and keep aside.

Process the lemon grass, ginger, garlic and jalapeno in a food processor. Keep aside.

In a wok like pan, heat the peanut oil. Add the mushrooms and cook on high heat for 7 to 8 minutes till browned and slightly crisp. Add the green onions and the lemon grass mixture and cook on medium heat for 2 to 3 minutes. Add the tofu and edamame and mix well.  Add the soy sauce mixture and bring to a boil. Mix well and check for seasonings and add salt accordingly. Garnish with more lime juice and the chopped herbs.