Tofu is always a treat in my house since I don’t make it very often. One of my favorite things about tofu is that it’s kind-of like the vegan version of chicken breast, in that it’s a completely blank canvas for whatever you want to season it with. (more…)
Posts Tagged ‘Tofu’
A couple nights ago, I had half a block of tofu and some leftover veggies in the fridge…it was already 5:30 and I was aimlessly wondering what to make for dinner, when this week’s BSI (peanut butter) jumped into my head, and dinner was born.
I’m going to send this recipe over to Kim at Ordinary Recipes Made Gourmet for this week’s BSI…peanut butter!
Baked Tofu Satay with Peanut-y Noodles
(Yield: 2 servings)
Peanut Sauce (see below)
½ block tofu (~7 oz), cut into 6 equal pieces
4 oz Barilla Whole Grain Thin Spaghetti or Soba noodles
½ TB canola oil
1 ½ c shredded red cabbage
½ red pepper, thinly sliced
½ small onion, thinly sliced
1 TB minced chives (garnish)
1 TB sesame seeds, toasted (garnish)
2 TB Smucker’s Natural Peanut Butter (creamy)
2 TB canola oil
2 TB rice vinegar
1 TB low-sodium soy sauce
1 TB honey
1 clove garlic, crushed
1 tsp fresh grated ginger
¼ to ½ tsp crushed red pepper flakes (optional)
Dash ground pepper
2 bamboo skewers
9” pie plate
Preheat the oven to 375F. Combine (with a whisk or in a blender) all the ingredients for the peanut sauce. Layer the sliced tofu between paper towels and gently press down to extract the moisture. Combine the tofu with 3 TB of the peanut sauce and let it marinade for 15 minutes; set the rest of the peanut sauce aside for the noodles. Thread 3 pieces of tofu onto each bamboo skewer and place the skewers in a 9” pie plate so that the tofu is suspended and the ends of the skewers hang over both sides of the pie plate (see picture below). Bake the tofu for 45 minutes, or until it reaches your desired consistency.
Cook the noodles to al dente according to the package directions. In a medium pan, heat ½ TB canola oil over medium heat; add the cabbage and sauté for 3 minutes; add the red pepper and onion and sauté another 2 minutes; add the rest of the peanut sauce and cook for 30 seconds until the peanut sauce coats the veggies. Turn off the heat and toss in the noodles. Serve the noodles with the tofu satay on top, and garnish with the chives and sesame seeds.
Everyone loves takeout, right? Chinese food is high on my list of favorites, but I wanted to come up with a healthier version of a classic…the eggroll! I used teriyaki sauce in this recipe because I love the flavor, just think of these as fusion rolls – Chinese-style eggrolls meet Japanese teriyaki sauce – a marriage made in heaven! Instead of making your own teriyaki sauce you could use store bought, or you could substitute with sweet and sour sauce, duck sauce, or plum sauce. These eggrolls are so good I’d say they rival takeout from any restaurant. ;)
Baked Eggrolls with Homemade Teriyaki Sauce
(Yield: 8 eggrolls)
7 oz firm tofu
2 c shredded Savoy cabbage
2 small carrots, thinly sliced
~1/3 of a medium-sized red pepper, thinly sliced
~2 TB minced fresh chives
8 eggroll skins (I like Melissa’s brand)
1 egg white beaten with 1 TB water (for egg wash)
3 TB low-sodium soy sauce
2 TB rice vinegar
2 TB water
1 TB olive oil
2 TB honey
~½ TB minced garlic (depending on your taste)
~½ TB minced ginger (depending on your taste)
¼ tsp black pepper
1 tsp cornstarch dissolved in 1 TB cold water
Preheat the oven to 425F. For the teriyaki sauce, heat a small pan on low and add the olive oil, garlic, and ginger; sauté for 1-2 minutes or until fragrant. Add the soy sauce, vinegar, water, honey, and pepper, and then turn the heat up to medium-high; bring this to a boil and then add the dissolved cornstarch. Once the cornstarch slurry is added, boil for ~1 minute (the mixture will be thickened) and shut off heat.
Slice the tofu, layer it between paper towels, and gently press down to extract the moisture. Crumble the tofu into a medium-sized pan, add 2 TB of teriyaki sauce, and sauté on medium heat for ~5 minutes. Add the cabbage, carrots, red pepper, and chives along with 1 more tablespoon of teriyaki sauce and sauté for ~2 more minutes (or until the veggies are slightly wilted). Allow the tofu/veggie mixture to cool slightly.
To make the eggroll, place 1 eggroll skin in front of you with one corner pointing down (in a diamond shape). Slightly toward the lower half of the eggroll skin, place ~3 TB of the tofu/veggie filling. Wrap the bottom point up over the filling, then wrap the sides in. Securely (but gently) roll the eggroll up; just before you finish rolling, lightly brush the top point of the eggroll skin with the egg wash.
Lightly spray a baking sheet with cooking spray, line the eggrolls ~1” apart on the baking sheet, and lightly spray each eggroll with cooking spray. Bake for 8-10 minutes (or until golden on the bottom), then flip and bake 6-9 minutes (or until golden on the second side).
Serve with the remaining teriyaki sauce for dipping.
Substitution for the Tofu: You can use any kind ground meat instead of the tofu; just brown the meat, then add the 2 TB of sauce, and proceed with the rest of the recipe.