Tag Archives: Adeena Sussman

Orange-Broccoli Tofu

11 Feb

Orange Broccoli TofuLooking for a vegetarian entree that’s a little different, or a parve Chinese dish? Try this Orange-Broccoli Tofu!

This recipe was featured by Huffington Post as one of the dozen best vegetarian recipes of 2012. It was provided by Adeena Sussman for a website called Kitchen Daily (www.kitchendaily.com).

The hardest part of the recipe is measuring out the ingredients – and getting the tofu dry enough that it doesn’t splatter when you brown it in oil. Drain it thoroughly, then squeeze it in paper towel as many times as necessary to draw the moisture out.

You might want to use reduced-sodium soy sauce, because it’s rather salty. I added a little bit of colored pepper to the original recipe to give it color.

This recipe would probably be good with chicken or beef too.

Ingredients:

1 Tbs. cornstarch
1 Tbs. warm water
¾ cup orange juice
1 Tbs. finely grated orange zest
¼ cup soy sauce
3 Tbs. rice vinegar
3 Tbs. honey
1 tsp. hot chili sauce or sriracha
1 pound broccoli florets
3 Tbs. vegetable oil
1 pound firm or extra-firm tofu, drained well and cubed
3 cloves garlic, minced

Directions:

In a bowl, whisk the cornstarch and the warm water. Add the orange juice and zest, soy sauce, rice vinegar and hot chili sauce and mix well. Reserve.

Steam the broccoli for 3 to 4 minutes until it is bright green but still very firm. Remove from heat.

Heat the oil in a very large, nonstick skillet or wok over medium-high heat. Add the tofu cubes to the pan and cook, browning on all sides, about 6 to 8 minutes. (Tip: use tongs to turn the cubes over; if you just stir, some of them won’t brown evenly.)

Add the garlic and cook for 30 seconds. Add the broccoli and orange sauce and stir to combine. Cook until the sauce bubbles, thickens and reduces slightly – an additional 2 to 3 minutes.

Serve over rice.

Serves 4

Zaatar-Roasted Pineapple & Salmon Salad

9 Jul

Zaatar Roasted Pineapple and Salmon SaladI clipped the recipe for this nice summer salad from an article by Adeena Sussman in Hadassah magazine. If you have a piece of leftover salmon from another dinner, this is a great way to use it up – and the recipe is easy to halve for two.

Zaatar is Middle Eastern spice blend that includes thyme, oregano and sesame seeds. It might also include sumac, marjoram and other herbs. You can find it in any grocery store that caters to people from the Middle East or in a bulk store that specializes in spices. If all else fails, order some online! I’ve featured zaatar before, in my Roast Chicken recipe. It’s also good on pita: brush the pita with olive oil, sprinkle on zaatar, and put it under the broiler for about half a minute.

Ingredients:

½  of a cored pineapple (about 1 lb), cut into ½-inch cubes
1 Tbs. zaatar
¾ lb. (2 cups) flaked cooked salmon
1 red bell pepper, seeded and chopped
2 scallions, thinly sliced
4 cups baby lettuce leaves (or mixed spring greens or baby spinach)
3 Tbs. lemon juice
3 Tbs. olive oil
¼  tsp. each salt and freshly ground black pepper

Directions:

Preheat oven to 400 degrees. Toss pineapple and zaatar in a bowl; roast in a single layer on a parchment paper-lined baking sheet until lightly caramelized, about 25 minutes. Remove from oven; cool 10 minutes.

Gently toss roasted pineapple with salmon, pepper and scallions. Divide lettuce among 4 plates and top each plate with a quarter of the salmon salad.

Whisk lemon juice, olive oil, salt and pepper; drizzle over the salad.

Serves 4