Tag Archives: tofu

Red Curried Tofu

16 Jun

Red curried tofuI hosted a lunch meeting last week and one of the guests was a gluten-free almost-vegan (well, maybe she’d eat one egg, she told me). I figured my best bet would be an Asian vegan dish.

I got this recipe from a magazine – which one I do not know, possibly the late, lamented Cooking Light – and I really like it. It’s fast and easy to make, tasty and healthy. According to the recipe, it has only 292 calories per serving, 7 grams of fat and 3.5 grams of fiber so it’s a good Weight Watchers choice. We don’t like cilantro, so we substitute parsley.

This dish is very flavorful and nicely spicy. The heat comes from the Chinese chili paste, so if you don’t like it hot, use less (or even none) and if you like a lot of heat, use a little more.

Ingredients:

1 cup uncooked long-grain white or brown rice
2 tsp. dark sesame oil
1 Tbs. vegetable oil
2½ cups onion, sliced vertically
1 cup yellow or red bell pepper strips
1½ tsp. curry powder
1 tsp. ground coriander
½ tsp. ground turmeric
½ tsp. salt
1 Tbs. low-sodium soy sauce
1 Tbs. honey
½ tsp. Chinese chili paste with garlic
1 14.5-oz. can diced tomatoes, with juice
1 12-15 oz. package firm or extra-firm reduced fat tofu
¼ cup minced fresh cilantro (or parsley)
¼ cup chopped dry-roasted cashews

Directions:

Drain the tofu and wrap it in a clean dish towel. Place a dish or bowl on top to weight it down slightly and leave it while you prepare the rest of the dish.

Cook the rice as you normally would or according to the package directions.

While the rice is cooking, in a small bowl, combine the curry powder, coriander, turmeric and salt. In another small bowl, combine the soy sauce, honey and chili paste.

Heat sesame and vegetable oils in a large nonstick skillet over medium-high heat. Add onion and bell pepper strips and sauté about 4 minutes until tender. Stir in curry, coriander, turmeric and salt, and cook for another 2 minutes. Add the tomatoes, then the soy sauce mixture.

Cut the tofu into 1-inch cubes and add to the skillet. Stir well so that the every piece of tofu is coated with sauce. Bring to a boil, reduce heat and simmer for two minutes or until thoroughly heated.

(If you want to prepare this ahead of time, do the tofu mixture first. Reheat it just before you’re ready to serve.)

Serve over rice, and sprinkle the chopped cilantro (or parsley) and chopped cashews on top.

Serves 4

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Tofu in Mali Sauce

16 Nov

tofu-in-mali-sauceLast month I went to a potluck dinner for Dining for Women, an organization that pools contributions from small local events to make a big donation that helps women in Third World countries.

The theme of the evening was Mali (the funds raised would go to a program that supports literacy and numeracy education for women) and so I looked for a vegetarian Mali dish and found this. It was very easy to make and very tasty. I’ll definitely make it again.

The original recipe called for a full cup of water. I used a half-cup and the sauce was still pretty thin. I used home-made tomato sauce made from the last tomatoes in our garden and cooked it down significantly to thicken it a bit. Use your judgment — you don’t want the sauce to be too watery.

Ingredients:

1 package firm or extra-firm tofu, drained and cubed
½ cup onion, finely chopped
Cooking oil
2 Tbs. peanut butter
1/2 cup water
1 Tbs. palm sugar or raw sugar (I used agave nectar – can probably use cane sugar or honey)
1 Tbs, soy sauce or tamari sauce
1 cup tomato sauce or chopped and mashed tomatoes
2 cups cooked white or brown rice to serve

Directions:

Bring water to a low boil, then add the peanut butter. Cook for one minute while stirring. Remove from heat.

Add the sugar, soy sauce and tomato sauce or mashed tomatoes and cook for two minutes. Set aside.

In a separate pan, saute the tofu cubes with the chopped onions in the oil over medium heat. Cook for a few minutes until onions are soft and tofu is starting to brown.

Put the tofu cubes into a serving dish and pour the sauce over.

Serve over boiled rice – or over stir-fried vegetables or baked potatoes.

Serves 4

 

 

 

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