Broccoli and Tofu in Spicy Peanut Sauce and Nasoya's Tofu U

As a vegetarian, tofu and soy have a strong presence in my diet. I was recently contacted by Nasoya, a tofu manufacturer, to see if I would be willing to participate in and advertise their Tofu U program (note: I was compensated with a coupon for one free Nasoya item). Being that today is Monday, and Meatless Mondays are a new trend in the food world, I felt today would be a great opportunity to talk about tofu! 

As with any food item, I believe in eating tofu in moderation. Eating whole, unprocessed soy (tofu, edamame, tempeh) has been shown to reduce heart disease, diabetes, provide calcium for bone health, and many other diseases. Though I have found conflicting studies about soy's estrogen hormones, there is evidence that soy doesn't identically mimic these qualities, and the benefits far outweigh the risks. As I said, I believe in soy in moderation, and in it's whole form - like Nasoya Tofu! 

When I cook with tofu, I prefer to use it in Thai, Chinese, Indian and Middle Eastern applications, which means I generally choose extra-firm tofu. However, tofu can be used as a cream substitute or in smoothies, and soft tofu is a common substitute for that. Throughout the week, I'll be posting some of my favorite tofu recipes, with a recap and giveaway on Friday! In the mean time, I invite you to check out Tofu U where you can learn all about tofu and soy, and even pledge to cook with tofu once a week for the next month, which makes you eligible for a Tofu U shirt or shorts. You'll even get some coupons - so sign up now!

Broccoli and Tofu in Spicy Peanut Sauce

adapted from Mollie Katzen's Enchanted Broccoli Forest

Sauce:

1/2 c. natural, unsweetened peanut butter

1/2 c. hot water (or vegetable stock)

1/4 c. cider vinegar

2 tbsp. molasses

1/2 tsp. cayenne pepper

1 bunch of fresh broccoli, cut into florets

1 tbsp. canola oil

4 garlic cloves, minced

1 lb. extra firm tofu, pressed and cut into 1/2" cubes

1 bunch thinly sliced scallions

1 c. coarsely chopped peanuts

2-3 tbsp. tamari (dark soy)

To make the sauce:

In a small saucepan, whisk together peanut butter and stock until melted together.

Whisk in remaining ingredients, keep over low heat and set aside.

Heat a wok or large, deep skillet over medium-high heat. 

Add oil and half of the garlic, salt lightly.

Saute' for 1 minute, do not let garlic burn.

Add tofu cubes, stir fry for 5 minutes, constantly tossing to ensure it doesn't burn.

Transfer tofu and garlic mixture to the saucepan with peanut sauce, gently mix.

Wipe wok out, return to the stove.

Add oil and remaining garlic, salt lightly and add scallions, black pepper and broccoli. 

Add tamari and peanuts, toss and stir fry until broccoli is tender but still bright green.

Pour tofu and peanut sauce over broccoli, gently toss everything.

Serve over any grain, like rice or quinoa. 

Symon Sundays: Braised Tofu and Pickled Green Tomatoes

When I made the decision to cook my way through Live to Cook, it was with the hopes that I would become more confident in cooking and trying meat and seafood. I had honestly, wholeheartedly planned on making short ribs and pork belly, clams and red snapper... but eventually I just couldn't do it. I'm sure Chef Symon wouldn't appreciate my braised tofu in place of his beefy short ribs, but that's what cooking it all about, taking recipes and changing them to suit your personal tastes. I'm sorry, Chef Symon, but I'm not. 

I'm not sorry because this dish was delicious! I had no idea what I was going to do for this week's selection by Joanne because obviously short ribs were out. I was going to just make the pickled green tomatoes, but then I read her description of the delicious sauce and I knew I couldn't skip it. I have to say that while this book hasn't expanded my meat horizons, it has definitely taught me how to pickle just about anything, and for that I'm grateful! I just wish I had known about this recipe earlier in the summer when my dogs knocked millions of green tomatoes off the vines. I just threw them in the compost pile! 

Lucky for me, the temperatures in Florida are still supporting garden growth, and I have 3 tomato plants growing strong! I picked a few green tomatoes off the vines, and got to work on the pickle recipe. Instead of the short ribs, I used savory baked tofu, which is injected with a bit of flavor, and has a much firmer texture. I served this over parmesan polenta and with roasted root vegetables, two ideas I borrow from Joanne! Polenta is like the quick, easy version of mashed potatoes, great as a base for stew-y like dishes.

Thank you so much to my fellow Symon Sunday girls for keeping up with the group while I've been on a blogging hiatus! Please visit Joanne's blog for the recipes, and check out Natashya and Kim's for their take on this dish! 

Spicy Cilantro Baked Lemon Tofu Sticks

Earlier this week, I was having a discussion with my co-worker about vegetarianism and my marriage. See, he feels that poor JJ must be suffering miserably in a vegetarian home. This brought up two major issues with me. First, he automatically assumed JJ doesn't like tofu, and that how could anyone possibly be satiated by tofu in a meal. Second, he inferred that I am the only one who can cook, and what I put on the table is the only option. See, JJ is fully capable of purchasing some chicken or a steak, bringing it home, cooking it, and eating it without my assistance.  

But he doesn't.

I see two possible reasons for this. First, he doesn't really mind eating tofu, or any of the other dinners I prepare. Second, he's too busy (read: lazy, he was off the better part of the summer and made no effort to cook meat). But I think it's secret option three: a mixture of both. He's too lazy to fend for himself, he doesn't mind tofu when it's prepared to his liking, AND he's appreciative of his wife who slaves over a hot stove preparing dinner for us each night, and would not dream of insulting her culinary masterpieces. What? It could be true... 

JJ really has come a long way with tofu. I no longer only prepare it for myself and automatically make him chicken. Instead, I give him the option, and for the past few months he's chosen tofu. Another ingredient he's come a long way with is cilantro. I think credit should be split here between Chipotle and myself. He didn't mind a pinch here and there in salsas and as a garnish on Mexican dishes, but he can't dictate how much cilantro goes in his beloved Chipotle Corn Salsa. So slowly but surely, he's built up his cilantro love (ok, tolerance) to where he actually enjoyed this cilantro-marinated and then crusted tofu. 

This marinade and resulting crust on the tofu was flavorful and spicy, bright and fresh. I definitely would double or triple this in the future, and keep the leftovers in the fridge for topping big summer salads for a no-cook meal. 

Oh, and I did bring in some tofu for Mr. Coworker to try, and he loved it. 

This is what a victory is in my life! 

VBS Tips and Trades:

-If you haven't planned ahead and frozen the tofu overnight, it's no problem to just press it once and then marinade and cook. My husband actually told me he likes the one-press preparation better than the press, freeze, press method.

-This recipe can be made with other herbs, if you're not on Team Cilantro. Or, for less cilantro bite, try using half flat leaf parsley, half cilantro.

-I like to buy extra firm tofu cakes, they stand up best to pressing, cutting, marinading and tossing, but firm will work as well, just be careful! 

Spicy Cilantro Baked Lemon Tofu Sticks

adapted from Moosewood Restaurant New Classics

1 extra firm tofu cake

Juice of 1 lemon

2 tbsp. soy sauce

1 tbsp. canola oil

1/2 c. packed cilantro

1 scallion stalk, chopped

1/2 tsp. cayenne pepper

salt and pepper

Press tofu cake for 10 minutes, drain water.

Place in a small freezer safe bag, freeze overnight.

Thaw (either in the fridge for 8 hours or in the microwave on defrost for 2 minutes) and press again for another 10 minutes.

Preheat oven to 400*

Add all marinade ingredients to a blender, puree until smooth.

Add water 1 tbsp. at a time to thin, if necessary.

Slice tofu cake into matchsticks, place in a bowl and pour in marinade.

Set aside for 10 minutes.

Line a baking sheet with foil, spray with nonstick spray.

Lay tofu pieces on foil, drizzle with remaining marinade.

Bake for 15 minutes, flip and bake for another 10 minutes.

Remove and eat immediately or chill and eat cool.

Tofu Tacos al Pastor

Slowly, my husband has been coming around to tofu. When I told him I was going to make this dish and I could sub chicken for him, he surprised me by saying he'd eat the tofu. I think what put him over the edge was the fact that it would be marinated, grilled, and served in a taco with avocado and grilled pineapple, two of his favorites. I decided to finally take the extra step in draining and pressing the tofu, freezing it overnight, thawing it and pressing it again. Though it was a few more steps, the end product was well worth it. It had a much different texture, and it really soaked up the marinade well. 

I got the idea for these tacos from Bridget's Tacos al Pastor, made the traditional way with pork. Since well pressed tofu tends to soak up liquid faster than meat marinades, I cut the time to 30 minutes. I also made a simple cabbage slaw and served these with hot sauce and greek yogurt rather than the two chile salsa Bridget made. I do plan to make these again and try the salsa, but to keep this a quicker, weeknight meal, I went without it. 

The flavor in the tofu was deep, and the sweetness of the pineapple paired with the creamy avocado was perfectly balanced. You really can't go wrong with this combination! 

Tofu Tacos al Pastor

adapted from Bridget at The Way the Cookie Crumbles

1 14 oz. package Extra Firm Tofu

6 corn tortillas

1 pineapple, peeled and sliced (less 2 slices)

1 avocado

1/4 small red cabbage, shredded

1/4 c. cilantro, minced

1 lime, juiced

marinade (as written, I halved this):

2 slices of pineapple, cored and chopped

1 small yellow onion, chopped

1/2 c. orange juice

1/4 c. distilled white vinegar

1/4 c. guajillo chile powder 

3 garlic cloves, halved

2 tsp. kosher salt

1 tsp. dried oregano

1 tsp. ground cumin

1 large chipotle chilie and 2 tsp. adobo sauce from canned chipotles in adobo

Drain and press tofu for 10 minutes.

Wrap in plastic wrap, freeze until solid, or overnight.

Thaw, drain and press again for 10 minutes.

Slice tofu, place in a bowl.

Add all marinade ingredients to a blender, puree. 

Pour over tofu, stir to coat and place in the refrigerator for 30 minutes.

Slice cabbage very thin, add to a bowl, toss in cilantro, lime juice, salt and pepper.

Refrigerate.

Heat a grill over medium-high heat.

Place tofu and pineapple on the grill. 

Cook for 4-5 minutes per side, until grill marks appear.

Remove from the grill, slice pineapple into matchsticks.

Serve with sliced avocado, slaw, and warmed corn tortillas. 

General Tso Tofu

Last weekend, I had to get to the top shelf of my pantry for a bag of coffee, and found the remains of a chili pepper pack I was sent by Marx Foods. I had ground up the chipotles, ancho and New Mexico chilies for various dishes. However, I still had the Japones chilies to use. I read that they're best in spicy Asian dishes, so General Tso's Chicken came to mind (my husband's favorite Asian dish). I decided to compromise our taste, and make General Tso's Tofu, using both the Tofu Xpress and Chilie peppers. 

I looked up a few recipes to get a general idea, but ended up just winging it when I made the dish. I served it with wheat berries because I had some prepared in the freezer, and it was much less effort than making brown rice. I also just steamed some mixed vegetables on the side.

This dish was very spicy and flavorful, and only took about 15 minutes to prepare! 

General Tso's Tofu

1 block of extra firm tofu, pressed and cubed in 1" pieces

1 tsp. sesame oil

1 1/2 c. prepared brown rice or farro/wheat berries

1 head of broccoli, cut in florets

2 medium carrots, peeled and sliced thinly

1/2 lb. snow peas, trimmed

1 15 oz. can of baby corn in segments

sauce:

3 garlic cloves, minced

1 scallion, minced

1/4 c. tamari

1 tbsp. rice wine vinegar

1 tbsp. sherry

1 tsp. sesame oil

1 tbsp. brown sugar

1 tbsp. sriracha

1 heaping tsp. cornstarch.

10 Japones chilies

Place tofu in a press, set aside for 5 minutes.

Heat up rice, place in bowl.

Place vegetables in a steamer over 1" of water, bring to a boil and steam vegetables for 5-8 minutes, until tender but not mushy.

In a small dish, whisk together all sauce ingredients except chilies.

Heat a wok over medium-high.

Add 1 tsp. sesame oil and tofu, toss to sear the outside. 

Whisk sauce mixture again (make sure to get cornstarch if it settles to the bottom), pour over tofu, toss in chilies.

Use a spatula to gently mix tofu and sauce, bring to a simmer and turn to low heat.

Simmer for 2 minutes, until mixture is translucent and no longer milky.

Spoon vegetables into bowl, spoon tofu and sauce mixture over top.

Serve immediately.

Buffalo Blue Tofu Sandwiches Tofu Xpress Review

Last week while I was menu planning, my husband asked if we could have some sort of buffalo chicken, but not necessarily chicken. He liked the buffalo chickpea patties I made, but I wanted to try something new. Around that time, Tofu Xpress offered to send me a tofu press for review. 

I've been pressing my tofu for years, using a tea towel and full tea kettle method. I often had water spillage in the fridge or the counter because of that method, so I was excited to try this new product! 

I usually buy extra firm tofu, but decided to buy firm to see if the press would really get the water out. The tofu was pressed about as well as my former method, it was about half the size in the end. The water in the tofu was kept neatly in the compartment above the tofu. The machine was very simple to use, and easy to clean. I would definitely recommend purchasing this if you eat tofu often. However, the other press method works as well, it just leaves you with occasional water spillage and a dirty towel.

For the tofu, I pressed it for 10 minutes, sliced and marinated it, then baked it. In the end, I broiled blue cheese on top, and layered it in toasted bread. I considered adding other sandwich elements, like lettuce, tomato and onion, but I wanted to buffalo and blue cheese flavors to come through. I think this was a tofu success with the husband, who isn't really a fan. We both agreed the tofu tasted like a fried egg sandwich, and was a great substitute for chicken.

Buffalo Blue Tofu Sandwiches

1 block of firm tofu, pressed

1 cup Buffalo sauce

2 oz. blue cheese crumbles

4 slices sandwich bread, toasted

Press tofu for 10 minutes to remove water.

Slice into 12 pieces, add to a bowl and toss with buffalo sauce.

Marinate for 10 minutes.

Preheat oven to 400*

Line a baking sheet with foil, add tofu.

Bake for 12 minutes, flip and bake for another 5 minutes.

Top with blue cheese crumbles, broil for 1-2 minutes, until cheese is melted.

Layer on sandwich bread and serve.

Thanks to Tofu Xpress for allowing me to try out their product! I will be using it often (another recipe to come tomorrow!)

Spicy Eggplant and Tofu Stir Fry

The last time I was at PF Changs prior to going vegetarian again, I had the Chicken and Eggplant, which is ground chicken and eggplant stir-fried in a scallion and soy chili sauce. I absolutely loved the dish, it was spicy and flavorful, and had eggplant, one of my favorite vegetables. I haven't been back and asked if I could sub tofu for the chicken, but I did decide to try making it at home. I created a soy chili sauce that I thought was very, very close to PF Changs version. I also served this over rice noodles rather than brown rice because I hate how long it takes to cook rice, and I love noodles! 

Also, PF Changs eggplant is all peeled, I leave mine in stripes because I like a little skin, but too much makes the dish chewy.

Spicy Eggplant and Tofu Stir Fry

2 tsp. sesame oil

1 large eggplant, slightly peeled and diced in 1" chunks (about 2 lbs.)

Kosher salt

1/4 c. tamari or dark, rich soy sauce

1/4 c. vegetable stock

2 tbsp. rice wine vinegar

2 tbsp. sherry 

1 tbsp. sriracha

1 tbsp. dark brown sugar

1/2 tsp. ground white pepper

4 scallions, white and green parts, trimmed and sliced

2 garlic cloves, minced

2 tsp. cornstarch

1 block of firm tofu, pressed and crumbled

4 oz. rice noodles, prepared

Scallions, for garnish

Heat a wok over medium, add sesame oil and eggplant, season with salt and stir fry for 5 minutes, until caramelized and slightly softened.

In a small dish, whisk together soy sauce, vegetable stock, sherry, sriracha, sugar, pepper, scallion, garlic and cornstarch.

Pour over eggplant, turn heat to low.

Mix eggplant with sauce, bring to a low simmer.

Add crumbled tofu, stir to incorporate.

Simmer mixture for another 5-8 minutes, until eggplant is tender.

If mixture gets too dry, add another splash of vegetable stock or soy sauce (in equal parts).

Place rice noodles in a dish, top with eggplant-tofu mixture, garnish with scallions and serve.

Gingery Quinoa Salad with Apples, Peas and Coconut & Crispy Coconut Tofu Nuggets

So the names of these recipes are quite a mouthful, but they are actually simple and extremely healthy dishes! I found the salad recipe in my latest issue of Vegetarian Times. I was immediately drawn to it because it had quinoa and peas! I made it once, but forgot the coconut, and decided to make it again. Then I saw these tofu nuggets in Cara's blog, and figured it would be the perfect accompniament to the salad.

Last night though, when I raided the freezer for a bag of peas, there were none! I don't know how that's possible, they're my favorite! I did find a bag of green beans though, so that was a decent substitute. The recipe calls for cooking the quinoa in carrot, beet or vegetable juice, but I decided to use some of the pomegranate juice sent to me by POM Wonderful as well as some vegetable stock to keep the calories i ncheck.

The coconut tofu nuggets were delicious, I had a little sriracha with them for dipping. They were very crunchy, as the recipe states. I could have eaten a million!

Gingery Quinoa Salad with Apples, Peas and Coconut (adapted from Vegetarian Times)

& Crispy Coconut Tofu Nuggets (From Cara's Cravings)

1/3 c. chopped almonds

2 tsp. EVOO)
1 small yellow onion, finely diced
1/2" freshly grated ginger root
1 c. quinoa
1/2 c. pomegranate juice
1 c. vegetable stock
1 c. frozen peas (or green beans)
1 medium apple, diced
1/3 c. unsweetened shredded coconut


Toast almonds in a small pot for 3 minutes, or until fragrant and beginning to brown. 
Set aside to cool.
Rinse quinoa under running water for a minue in a fine mesh sieve.
Place pot back on stove, heat over medium, add oil and onion, saute until translucent, stirring occasionally.
Stir in ginger, quinoa, stock and juice, and season with salt and pepper.
Bring to a boil. Cover, reduce heat to medium-low, and simmer 15-20 minutes, or until all liquid is absorbed.
Remove from heat, stir in peas, apple, coconut and almonds into salad.
Serve warm or at room temperature.

Crispy Coconut Tofu Nuggets:

1 block organic, extra-firm tofu

1 egg white, beat to a froth

1/2 cup panko breadcrumbs
1/4 cup shredded coconut
zest from one lime
Sriracha

(Directions are slightly different from Cara's)
Slice tofu in half to create 2 1" regtangles.
Wrap the tofu in a tea towel, place under a heavy dutch oven, let it sit for 10 minutes while the oven preheats to 400 degrees.
Set a cooking rack on top of a baking sheet, and spray with nonstick cooking spray.
Mix together the panko, coconut, and lime zest and pour onto a plate.
Cut each rectangle of tofu into 6 triangles, creating 12 total nuggets.
Season the tofu wedges with salt and pepper. Dip each one into the egg froth, then dredge in the panko mixture and set on the cooling rack.
Bake for about 25 minutes, turning halfway through, until lightly browned and crispy on both sides.

Sesame Crusted Tofu Steaks with Kale

I know, I know, some people will find this dish absolutely repulsive (Kris, JJ you reading??) However, this meal was so full of flavor and texture, it was absolutely delicious. And it's just so healthy.

I know there are some people who will never convert to tofu, but for those of us who love it, this was delicious! It had a great, meaty soy flavor, which was highlighted by the smoky tahini and spices. Crunch from the sesame seeds balanced the soft inside of the tofu.

The kale was earthy and sweet and smokey, just how I love it. I wouldn't serve this meal to just anyone, but if you're a kale and tofu lover, it will be a hit.

Sesame Crusted Tofu Steaks with Stir Fried Kale

1 package of extra firm tofu

1 tbsp. tahini

1/2 tsp. Chinese 5 spice powder

1 tbsp. sesame seeds

1 large bunch of kale, stems removed and chopped

1 garlic clove, minced

1 tbps. EVOO

1/4 cup soy sauce

1 tbsp. honey

1/2 tsp. crushed red pepper flakes

1 tsp. corn starch

Remove tofu from package, drain and cut in half.

Wrap each steak in a tea towel, and place under a dutch oven or something heavy to press out excess liquid for about 15 minutes.

Preheat oven to 500 degrees.

Line a cookie sheet with foil, spray with nonstick cooking spray.

Place tofu steaks on cookie sheet.

Smear with tahini, sprinkle with 5 spice powder, and top with sesame seeds.

Bake for 20 minutes, until seeds are toasted and tofu is firm and browned on the bottom.

While the tofu roasts, prepare the kale.

In a small dish, whisk together soy sauce, honey, red pepper flakes and cornstarch.

Heat a large wok over medium heat.

Add EVOO and garlic, cook for 30 seconds, until fragrant.

Add kale, toss to wilt for 1 minute.

Add sauce, continue to toss and wilt kale.

When kale is cooked to desired doneness, plate.

Top with tofu steaks.

Serve with sriracha.

Ma Po Tofu

For dinner a few nights ago, I had a craving for Ma Po Tofu. I love to get it at PF Changs, but it's fried and not exactly healthy. I decided to try to recreate it at home without frying it. To get my tofu crisp and firm, I knew I'd have to bake it at a really high temperature for a while. I also made up the sauce recipe based on what I can taste in Ma Po Tofu - lots of garlic and heat. I served with this steamed broccoli and brown rice and it was so close in taste to PF Changs!

Baked Ma Po Tofu

1 block of extra firm tofu, drained and cubed in 1/2"
Nonstick cooking spray
1 tbsp. EVOO
1 tsp. seasame oil
3 garlic cloves, minced
1/4-1/2 tsp. crushed red pepper flakes
5 scallion stalks, chopped
1/2 cup vegetable stock
1/4 cup soy sauce
1 tbsp. honey
1 tbsp. corn starch


Preheat oven to 500 degrees.
Spray baking sheet with nonstick cooking spray, add tofu.
Bake for 20 minutes, flip and bake for another 10 minutes. (I used a thin metal spatula to first slide across the bottom and loosen the tofu, then i flipped them over).
Prep remaining ingredients while tofu cooks.
Add stock, soy sauce, honey and corn starch to a small bowl, whisk with a fork to dissolve corn starch.
Heat a wok over medium-high heat.
Remove tofu from the oven, set aside.
Add oils to wok, swirl around, add garlic, crushed red pepper and scallions.
Stir fry for 1-2 minutes, until fragrant.
Add tofu and liquid, gently toss and heat through, sauce will thicken quickly, don't burn!
Remove from the heat, plate and serve immediately.

Vegetable Lo Mein

Last week I recieved an email from a reader who asked if I had any lo mein recipes. I haven't made traditional lo mein before, but after she asked, I was instantly craving it!
I looked through many recipes online, and found some with oyster sauce, some with hoisin, and all with a little soy sauce or mirin. I wasn't sure what would give me the most authentic lo mein, so I knew I might have to try a few recipes to perfect it.
I am pretty certain that hoisin isn't in traditional lo mein that you'd find at a Chinese take out restaurant, so I decided to try the oyster sauce.
While it was still a good dish, it wasn't exactly what I was looking for. Do you have a recipe for le mein that's just like take out? I'd love to try this again.


For this recipe, I added some vegetables I had on hand, but some other options are water chestnuts, bean sprouts, baby corn, carrots, and bok choy. I used udon noodles because I couldn't find fresh lo mein noodles.

Vegetable Lo Mein

6 oz. udon noodles

1 tbsp. EVOO

1 tsp. sesame oil

2 garlic cloves, minced

1 red bell pepper, sliced

6 oz. snap peas, sliced

4 scallions, chopped

2 tbsp. soy sauce

2 tbsp. oyster sauce

Pinch of crushed red pepper flakes

1 block of firm tofu, cubed

Cook udon noodles according to package directions, drain and set aside.
Heat a wok over medium-high heat.
Add EVOO, sesame oil, red pepper, snap peas, tofu and crushed red pepper.
Stir fry for 2-3 minutes, be careful not to burn anything.
Add noodles, scallions, soy sauce and oyster sauce.
Toss to combine and distribute sauces, plate and serve.

Vegetable Wonton Soup with the Works

I've been trying to hold off on preparing this dinner until the winter months, but I couldn't wait any longer! This soup is similar to a traditional wonton soup, but it's got a few additions that make it into a very flavorful, very filling meal rather than a first course.
Back in June, JJ and I went to Siam House in Bloomington. Dinner was delicious, but what made it most memorable was the wonton soup. Usually wonton soup is a few floating wontons in a really salty broth with a few scallions and sliced button mushrooms floating in it. When the server brought out a large cauldron of soup and removed the lid, I was in a cilantro scented heaven! The pot was full of baby bok choy, bean sprouts, cilantro sprigs, and plump, translucent wontons. I later read that the wontons were a mixture of ground pork and shrimp, though I think the shrimp flavor was overshadowed because I couldn't tell it was in there.
JJ isn't a big cilantro fan, he can take a sprinkle here and there, but the big sprigs turned him off. I figured it would be a great recipe to recreate while he is not home at dinner this week! I made the wontons out of a tofu and vegetable mix, and they were just as good and flavorful as the pork variety. I also used egg roll wrappers and trimmed them down a bit because my wonton wrappers always unseal because they're too small (or I fill them too much).
This dish was easiest to prepare in a deep, wide skillet rather than a pot because I didn't want to disturb the wontons too much as I always fear they'll burst on me!

Vegetable Wonton Soup with the Works

Wontons:

12 egg roll wrappers

1 carrot, peeled

1 c. shredded cabbage

6 oz. shiitake mushrooms

4 scallions, chopped

4 garlic cloves

1 tsp. grated ginger

4 oz. firm tofu, crumbled

2 tbsp. soy sauce

2 tbsp. oyster sauce

pinch of crushed red pepper

salt and pepper

2 tsp. cornstarch

Soup:

8 c. vegetable stock

2 baby bok choy, trimmed and halved

4 oz. bean sprouts

10 sprigs of cilantro

2 scallions, sliced

Place carrot, cabbage, mushrooms, scallions, garlic and ginger in a food processor.

Pulse until ground into small bits, but not pureed.

Add to a skillet with 1 tbsp. EVOO over medium heat.

Saute' for 5 minutes, season with salt and pepper, remove from head and cool to room temperature.

Add tofu to a mixing bowl, crumble with fingers.

Add soy and oyster sauce, crushed red pepper flakes and cornstarch, mix well.

Add vegetables, mix again.

Lay wonton wrappers on a cutting board, fill with 2 tbsp. tofu mixture, wipe sides with water, seal and press, fold over and seal the points, see wonton photo below.

When finished, place wontons on a baking sheet and place in the freezer.

Heat a large, deep skillet over medium-high heat.

Add stock and bok choy, bring to a simmer, add bean sprouts, cilantro, scallions and wontons.

Simmer for 5-6 minutes, until wontons are translucent and float, be careful and don't move them too much, do not boil soup.

Serve as soon as possible, if wontons sit they may start to disintegrate into the soup!

my preferred way to wrap up a wonton or dumpling, they always seem to keep from falling apart this way!

the adoarble and delicious baby bok choy

my preferred cooking vessel for preparing the soup

Island Salad with Coconut Curry Dressing

One of my favorite salad dressings is Ginger-Carrot, the kind you get on a salad at a Japenese Steakhouse. When I saw this dressing on Cheeseburger in Paradise's menu, it sounded similar, and I was intrigued. I decided to go for it on a house salad, and it was so delicious.
Though I had this dressing months ago, I haven't gotten it out of my head. Since I had a large lunch, I decided to make a lighter dinner. I had some coconut milk left over, and always keep a few types of curry on hand. One thing I added to this salad that I normally don't is asparagus. They served it on the house salad at CIP, and it was great, so I blanced a few spears and threw them on the salad along with some masala spiced tofu.

Island Salad with Coconut Curry Dressing

Salad:

1 head of romaine, chopped

1 c. mixed cabbage slaw

10 asparagus spears, chopped

1/2 red bell pepper, sliced

1/2 c. mandarin orange segments

1/2 c. snow peas, chopped

4 oz. Firm tofu, any variety, sliced

Dressing:

1/2 c. light coconut milk

2 tsp. curry powder

1/4 tsp. cayenne powder

salt and pepper

1/2 tsp. vinegar

1 tsp. brown sugar

Arrange salad ingredients in a bowl.

Whirl together dressing ingredients in a blender, pour over salad and serve.

Spicy and Sweet Tofu Curry Bowl

You may have noticed I haven't been blogging much. Since moving to Jacksonville, it's been a mix of family dinners, events, new restaurants at my disposal, and mosly wanting to get out of the house while I'm searching for jobs all day! This week is going to be the last of JJ's 2-a-day practices with the soccer team, so he'll be gone during dinner and I'll be cooking for myself.
Although dinnertime with JJ is probably my favorite part of the day, sometimes I like when he's not here so I can create some new dishes that he might not like, specifically tofu and cauliflower dishes. I also like to be creative, which is usually a great victory or bitter defeat. I don't mind eating the remains of a defeated meal, but I feel bad feeding JJ a failed dish.
I knew tonight's dinner would be a winner though, because it's something I often make for myself when he's not around. Somehow it never made it to the blog! Maybe because it's so simple, or maybe because I devour it before any photos can be taken... I can't say for sure!
The dish is essentially a beginner's guide to cooking a curry. It's not the most traditional, but it introduces you to the flavors you'll experience at your generic American Thai restaurant. It's totally up to the cook to decide which vegetables to use, how much spice to add, and what starch you want. I enjoy using rice noodles because they cook so quickly and they're much easier to cook than basmati rice (if you don't have a rice cooker).
Again, this dish is a building block. The protein can be switched out, the vegetables, the type of curry (green curry paste, golden curry powder), and the starch. And best of all, it's very healthy and vegan!
I want to note that I usually use Thai Kitchen brand products (noodles, coconut milk, etc.) but tonight I used Hokan brand, which was on sale at Publix. The light coconut milk was much thicker than Thai Kitchen, I definitely liked it much more and highly recommend it!

Spicy and Sweet Tofu Curry Bowl

(This recipe feeds 2 big eaters, with some leftovers)

3 oz. rice vermicelli noodles

1 12 oz. can Hokan brand light coconut milk

3 tbsp. Thai Kitchen Red Curry Paste

1/4 tsp. cayenne powder

Salt and pepper

1 tsp. light brown sugar

1 lime, halved

1 head of cauliflower in florets

1 orange bell pepper, in 1" chunks

1 12 oz. can baby corn

1 6 oz. can diced water chestnuts

6 oz. snap peas

1 block of tofu, diced (I used Indian Masala spiced tofu from Whole Foods, any firm/extra firm tofu will work just fine)

Bring a pot of water to a boil, add rice noodles.

Cook according to package directions, drain and set aside.

Bring an inch of water to a boil, place a steamer basket over the water, add cauliflower, peppers, snap peas, corn and chestnuts.

Steam for 4-6 minutes, or until tender.

In a small saucepot over medium, whisk together coconut milk, curry paste, salt, pepper, cayenne and brown sugar.

Bring to a simmer, add tofu turn heat off.

Plate noodles, top with vegetables.

Add the juice of 1/2 the lime to the sauce, plate over vegetables.

Serve with an extra wedge of lime to squeeze over top, if desired.

And now I must take a minute to wish my wonderful husband a very happy 24th birthday (a day late!) I love you!

And also, Happy 700th post, A Year in the Kitchen!

Tofu Curry Skewers with Curry Dipping Sauce

Last weekend, JJ and I went to Cheeseburger in Paradise to finally use the gift card we got at Valentines Day from my parents (thanks, Mom and Dad!) I saw the grilled chicken satay with curry dipping sauce, which sounded somewhat healthy, so that's what I went with. I got the teriyaki broccoli as my side and a house salad, and it was a good meal, but I thought it was really expensive for CIP standards (about $15!) It was definitely something I could make at home, but since we had a gift card, I wasn't too upset about it. I probably won't go back there and get it, from now on I'll make it at home. However, I have to say their Paradise Beach Ale is a great beer!


I've been trying to clean out the pantry, and I had a can of coconut milk I got from my last trip to Trader Joe's. I also had just enough curry powder to make a marinade and the dipping sauce. I am really limiting my meat to maybe once a week, so I made tofu skewers for me and chicken for JJ. I served this with broccoli steamed and tossed in TJ's Island Soyaki.

Tofu Curry Skewers with Curry Dipping Sauce

1 block of organic extra firm tofu, drained and pressed overnight

1 15 oz. can light coconut milk

1 garlic clove, grated

3 tbsp. curry powder, divided

1 tbsp. teriyaki or soy sauce

salt and pepper

juice of 1 lime

1 tbsp. brown sugar

Dice tofu into 1" cubes.

Add half of the coconut milk to a plastic storage dish.

Add the grated garlic, 1 tbsp. curry powder and soy/teriyaki sauce.

Shake well or whisk. Add tofu, shake again.

Marinade for a few hours.

Skewer tofu cubes.

Heat a grill pan or griddle over medium-high heat.

Spray with EVOO spray, place skewers on and cook for 3-5 minutes per side, or until golden brown.

While skewers cook, add remaining coconut milk to a small saucepot. Bring to a simmer.

Add 2 tbsp. curry powder, brown sugar, salt and pepper. Whisk until smooth.

Remove from heat, just before serving, squeeze in lime juice.

Tofu and Vegetable Curry Stewpot

Last Friday, I went out to lunch with the accounting department at work for my birthday. I got to choose where we went, and I picked FARM bloomington, which describes itself as Real Food, uses local ingredients, organic products, and is clean and simple food, but truly delicious. I ordered a Tofu and Vegetable Curry Stewpot, which was outstanding. I've been craving it ever since! I remembered I just got a new bottle of curry, so I decided to make a giant pot of vegetables. The curry powder I used had corriander, turmeric, fenugreek, anise, fennel, and cayenne, but I added a few more spices to get the flavor I wanted. This makes a ton of food, and contains so many veggies that you can definitely delete some from the list and it will still make a delicious curry.
I'm so excited to go there again, this time with JJ. One of my co-workers got the BLT and loved it, and their brunch menu looks delicious as well! www.farmbloomington.com

Tofu and Vegetable Curry Stewpot

Makes 4-6 servings

1 sweet potato, peeled and diced (about 2 c.)

1 russet potato, peeled and diced (about 2 c.)

2 large carrots, peeled and chopped in 1" rounds

1 eggplant, diced

1 zucchini, diced

1 green bell pepper, diced

1 small butternut squash, diced (about 2 c.)

1 yellow onion, diced

2 garlic cloves, minced

1/2 lb. brussels sprouts, trimmed

2 15 oz. cans light coconut milk

salt and pepper

4 tbsp. curry powder, or any combination of corriander, turmeric, fenugreek, anise, fennel, cayenne, cinnamon, cumin and ginger

1 block extra firm tofu, diced

4 c. prepared brown basmati rice

1/2 c. slivered almonds

Heat 2 tbsp. EVOO in a large soup pot over medium heat.

Add sweet potatoes, russet potatoes, carrots, onions and garlic.

Season with salt and pepper, saute' for 10 minutes.

Add remaining ingredients (except tofu, rice and almonds).

Cover and simmer for 30 minutes, vegetables should give off liquid to almost cover.

Taste and season, pierce potato or carrots to see if they're cooked thru.

When vegetables are ready, add tofu, gently mix through.

Plate rice in a shallow bowl, ladle in vegetables, top with almonds.

A Year Ago: Asian Salad with Ginger Carrot Dressing and Chicken Potstickers

Balsamic Veggie Quesadillas

Last weekend when I was visiting my parents in Cincinnati, they took me out to lunch at Unos. I wanted to get something healthy, and the roasted vegetable quesadilla looked pretty good. It tasted great, but it was a bit oily. I decided to look up the nutritional info when I got home. Well, the servings per quesadilla are 3 at 300 calories and 13 g. of fat each, so my whole quesadilla was 900 calories and 39 g. of fat! I knew I could lighten it up, and so that was the plan for tonight. The SuperFood featured in this, however, was something I added - Spinach! The spinach helps bulk up the vegetables to fill the quesadilla more. I also added tofu in the cheese spread to add some protein and to bulk it up without adding so much fat and calories.
I think the end result was fantsatic, and much healthier!
This recipe makes 4 quesadillas, at around 300 calories each. The tortillas I used were low carb, high fiber mission at 80 calories each.

Balsamic Veggie Quesadillas

4 whole wheat tortillas

Vegetable filling:

1 medium zucchini, sliced

1 medium summer squash, sliced

1 small red onion, sliced

2 garlic cloves, minced

1 c. white button mushrooms, sliced

1 red bell pepper, sliced

2 c. packed baby spinach

salt and pepper

2 tbsp. balsamic vinegar

Spread:

4 oz. organic goat cheese

10 sun dried tomato pieces, reconstituted in hot water

2 tbsp. grated parmesan cheese

2 oz. soft tofu

10 basil leaves

Salt and pepper

Heat a nonstick skillet over medium heat.

Add 1 tbsp. EVOO, zucchini, squash, onion, garlic and bell pepper. Sautee' for 10 minutes, or until vegetables have sweat out all of their moisture. Season with salt and pepper, again, cook out the liquid the salt draws out.

While veggies sweat out, put all spread ingredients in a food processor.

Pulse until the ingredients are combined and make a spread.

Set aside.

Add spinach and toss, again, cook out all of the liquid.

Turn heat to high, add balsamic vinegar, glaze veggies, turn heat off.

Preheat a large nonstick skillet to medium heat. Spray with nonstick spray.

Lay out tortillas, add 1/4 of the spread to each, top each with 1/4 of the veggies.

Fold over, place in the skillet. Cook for 4-5 minutes, flip and cook for another 4-5 minutes, or until golden brown.

Serve with sour cream and sprinkle with cayenne.

SuperFoods: Spinach, Onions, Garlic

Sidekicks: Zucchini, Summer Squash, Red Bell Pepper

Sweet Pea Ravioli

About a week ago, I saw this recipe on Kelly's Blog. I absolutely love peas, so I checked out the recipe she linked. All of the components of the dish are so healthy and contain so many superfoods and sidekicks!

I chose this recipe to showcase soy, today's SuperFood. I have never used tofu in place of something like ricotta in ravioli, or as part of a sauce. I generally don't branch out from asian cuisine with tofu!

One element to this dish that I loved was the chili oil. I made the regular sized batch, which I plan on using often! It really balanced out the creamy tofu and sweet peas, and cut through the sauce on the bottom, which is really earthy from the spinach and asparagus.

I used wonton wrappers, like Kelly, because I didn't feel like making pasta - this dish is pretty labor intensive - but next time I think i'd make the pasta because some of the wontons didn't hold up well.

Sweet Pea Ravioli

Great Chefs Cook Vegan, Linda Long

Ravioli Dough:
1 pound all-purpose flour
3 tablespoons tapioca starch
1 cup water
6 tablespoons olive oil

Ravioli Filling:
3 shallots, minced
3 cups English peas, blanched
4 ounces soft tofu
1⁄2 cup extra virgin olive oil
Salt and pepper to taste

Pea Cream:
1 bunch asparagus
3 ounces soft tofu
4 bunches baby spinach, cleaned
2 cups English peas, blanched

Chili Oil:
1 shallot, minced
2 cloves garlic, minced
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon red pepper flakes
11⁄2 teaspoons chopped green onion
1 tablespoon fresh oregano
1 tablespoon dried oregano
1⁄2 tablespoon coarse or kosher salt
11⁄2 cups olive oil

To make the Ravioli Dough: Mix the dough ingredients together to form a smooth dough. Wrap in plastic and refrigerate for 1 hour.

To make the Ravioli Filling: Sweat shallots in a heavy-bottomed saucepan until soft and translucent. Add peas and tofu and slowly heat. Purée in a food processor with oil until smooth. Season with salt and pepper.

To assemble the Ravioli: Roll out Ravioli Dough on a flour-coated surface until paper-thin. Cut into 1-inch strips. Spoon 1 tablespoon filling onto strips of dough at 1 inch intervals. Moisten edges with oil and lay strips of dough on top of filling. Press lightly around each filling mound to seal and then cut into squares.

To make the Pea Cream: Cut asparagus into 1-inch lengths, place in a saucepan, and cover with water. Slowly bring to a simmer. Add tofu and spinach leaves along with the peas. Purée, strain, and set aside.

To make the Chili Oil: Combine all ingredients in a heavy-bottomed saucepan. Simmer over very low heat for about 10 minutes, or until flavors are extracted from ingredients. Be careful not to let spices brown. The chili flavor will be enjoyed in a subtle taste suspended in the oil.

Garnish
2 shallots, minced
1 cup English peas
1⁄2 pound pea tendrils and popcorn shoots (available in the summer)

SuperFoods : Soy (Tofu), Spinach, Capsaicin (Chili Peppers)

Sidekicks: Peas, Asparagus, Shallots

Barley and Edamame with Grapefruit

For dinner tonight, I found a recipe in the American Heart Association's Low-Calorie Cookbook that sounded delicious. I didn't think my husband would like it much, so I made it since he wasn't home for dinner! The original recipe is made with oranges rather than grapefruit. It also calls for using quick cooking barley, but I used regular barley, cooked it, and added it at the end. The barley is meant to be served warm, but I ate this chilled, like a salad.
It was delicious, full of great healthy flavor! I don't eat many vegan dishes because I never feel full, but this hit the spot!

Barley and Edamame with Grapefruit

Adapted from Low-Calorie Cookbook

Serves 1

1 small onion, minced

1 garlic clove, minced

1/2 red bell pepper, chopped

1/4 tsp. grated fresh ginger

2/3 c. frozen edamame

1/2 c. prepared barley

1 tbsp. soy sauce

1 carrot, shredded

Salt and pepper

1 grapefruit, peeled and sliced, plus 2 tbsp. juice

In a small pan over medium-low heat, saute onions, garlic and red pepper for 5 minutes. Season with salt and pepper, add grated ginger. Set aside.

In a mixing bowl, combine edamame, barley, carrots, soy sauce, grapefruit juice and onion mixture. Toss.

Plate, serve with grapefruit wedges.

A Year Ago: Chicken Marsala, Roasted Garlic Mashed Potatoes, Broccoli

Summer Rolls

I saw a photo of summer rolls on the cover of a cookbook last week when I was at the library, and I instantly put them on the menu. They are so easy to make, so fresh tasting, and very healthy. I made mine with tofu and vegetables, but you can use crab, shrimp, fish, or any other protein. I also made a big bowl of steamed veggies tossed in TJ's Island Soyaki, which I love. It has big chunks of fresh ginger, sesame seeds, pineapple juice, and is very fresh tasting. It is a bit sweet for me, so I don't use too much.
After I made my rolls, I did have issues with them sticking together, anyone have advice on how to keep the rice paper from sticking?

Summer Rolls

Makes 8

8 rice paper wrappers

1 oz. rice noodles, cooked

1 block of thai marinated tofu, sliced

1 yellow pepper, julienned

1 english cucumber, julienned

2 carrots, julienned

1/2 avocado, julienned

Dipping Sauce:

1/4 c. soy sauce

1 tsp. Chinese Mustard

1 tsp. Thai Chile Paste

Prepare all vegetables, set on a cutting board.

Dip wrappers one by one in a bowl of warm water.

Place on parchment paper, add noodles, tofu, carrots, cucumber, peppers, and avocado.

Roll up like a burrito. Repeat.

Refrigerate until ready to eat.

Mix all dipping sauce ingredients in a small bowl.

A Year Ago: Irish - Chicken with Bacon, Cabbage and Cider, Buttermilk Mashed Potatoes

and, I absolutey LOVE these: Rolled Carrot Cake Bunny Cookies