Stir-fried Tofu with Orange Ginger Sauce

Ingredients

2 packages of extra-firm tofu, cut into 1 inch cubes
2 cups carrots, shredded
2 cups organic mushrooms, sliced
2 cups broccoli, chopped
1 cup spinach
black and white sesame seeds, cashews and green onion to garnish

Sauce

3/4 cup organic orange juice (fortified with calcium)
2 tbsp soy sauce
2 tbsp maple syrup
1 tbsp organic corn starch
1 tsp ginger, grated

Method

  1. Mix together sauce ingredients in a small bowl.
  2. Sautee tofu with some oil in a wok until browned slightly (about 10 minutes).
  3. Add carrots, mushrooms, broccoli and stir-fry for 1 to 2 minutes.
  4. Add 3 tbsp water and cook for about 3 minutes.
  5. Add spinach and cook for another 3 minutes or until spinach has wilted.
  6. Add sauce and stir-fry until the sauce thickens.
  7. Add sesame seeds, cashews and green onion. Toss to combine. Remove and serve hot.

Makes 2 to 3 servings.

Source: Vista Magazine

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Chinese-style Spicy Shredded Beef

Ingredients

8 ounces rump or tenderloin of beef
1 tablespoon each light and dark soy sauce
1 tablespoon rice wine or medium-dry sherry
1 teaspoon dark brown soft sugar
6 tablespoons vegetable oil
1 large onion, thinly sliced
1-inch piece fresh ginger root, peeled and grated
1-2 carrots, cut into matchsticks
2-3 fresh or dried chilies, halved, seeded (optional) and chopped
salt and ground black pepper
fresh chives, to garnish

Method

  1. With a sharp knife, slice the beef very thinly, then cut each slice into fine strips or shreds.
  2. Mix together the light and dark soy sauces with the rice wine or sherry and sugar in a bowl. Add the strips of beef and stir well to ensure they are evenly coated with the marinade.
  3. Heat a wok and add half the oil. When it is hot, stir-fry the onion and ginger for 3-4 minutes, then transfer to a plate.
  4. Add the carrot, stir-fry for 3-4 minutes until slightly softened, then transfer to a plate and keep warm.
  5. Heat the remaining oil in the wok, then quickly add the beef, with the marinade, followed by the chilies. Stir-fry over high heat for 2 minutes.
  6. Return the fried onion and ginger to the wok and stir-fry for 1 minute more. Season with salt and pepper to taste, cover and cook for 30 seconds. Spoon the meat into two warmed bowls and add the strips of carrots. Garnish with fresh chives and serve.

Makes 2 servings.

Source: Asian Cooking

Sweet Potatoes Stuffed with Stir-fried Tofu and Broccoli

Ingredients

4 medium sweet potatoes
1 – 350 g pkg extra-firm tofu, cubed
1 head broccoli, cut into bite-sized florets

Sauce

1/4 cup water
2 Tbsp rice vinegar or apple cider vinegar
1 Tbsp maple syrup
1 Tbsp tamari
2 garlic cloves, minced
1 fresh red chili, cut into thin rounds (add less if you prefer a mild sauce)
2 tsp arrowroot flour (arrowroot starch)
1 tsp ground dried ginger
2 Tbsp coconut oil or refined avocado oil

Method

  1. Preheat oven to 400ºF (200ºC).
  2. Line large baking sheet with parchment paper. Add sweet potatoes and pierce a few times with a knife. Roast for 45 to 65 minutes, until tender when pierced.
  3. In small bowl, whisk all sauce ingredients together. Set aside.
  4. In large wok or large high-sided skillet, heat oil over medium heat. Add tofu and broccoli. Continue to cook, stirring often, for 8 to 12 minutes, until broccoli is tender.
  5. Stir in prepared sauce and cook until sauce is glossy and thick.
  6. To serve, slice potatoes in half and fill with broccoli and tofu.

Makes 4 servings.

Source: Alive magazine

Thai-style Stir-fried Seafood

Ingredients

2 tbsp vegetable oil
2 tbsp roasted chili paste
1 medium-sized prawn, shelled and deveined with tail left on
1 large prawn, shelled and deveined with head left on 4 mussels 4 scallops
4 crab claws
1 oz squid, cut into 3/4-inch cubes
1 stick celery, sliced
1 oz mixed red, yellow and green bell peppers, sliced
1 piece medium-sized carrot, about 1-1/2-inch long, cut into matchsticks
1-1/2 tbsp Maggi seasoning
1 tbsp oyster sauce
1 tsp sugar
5 Thai basil leaves

Garnish

green salad leaves
fresh coriander leaves

Method

  1. Heat the oil in a wok until very hot. Add the chili paste and stir-fry briefly. Add all the seafood and stir-fry for about 2 minutes until they are almost cooked.
  2. Add all the vegetables, the sauces, sugar and 3 tbsp water, then stir-fry for one more minute.
  3. Mix in the basil leaves, then remove to a serving dish lined with salad leaves. Garnish with the coriander leaves before serving.

Makes 1 serving.

Source: The Blue Elephant Cookbook

Lettuce Wraps with Stir-fried Pork and Shiitake

Ingredients

1 tbsp hoisin sauce
1 tsp cornstarch
1 lb lean ground pork
1 tsp vegetable oil
2 tsp grated fresh ginger
2 cloves garlic, minced
1 sweet red pepper, diced
1 cup shiitake mushrooms, thinly sliced
1/2 cup canned sliced water chestnuts, drained and chopped
1 rib celery, diced
1/4 tsp each salt and pepper
2 green onions, thinly sliced
12 leaves Boston lettuce

Method

  1. Combine hoisin sauce, cornstarch and 1/2 cup water. Set aside.
  2. In large nonstick skillet, brown pork over medium-high heat, breaking up with spatula, until no longer pink, about 6 minutes.
  3. Remove from pan. Drain fat and wipe skillet clean.
  4. Add oil to skillet. Saute ginger and garlic until fragrant, about 1 minute.
  5. Add red pepper, mushrooms, water chestnuts, celery, salt and pepper. Stir-fry until red pepper and celery are tender-crisp, about 3 minutes.
  6. Return pork to pan, stirring to combine. Stir in hoisin mixture. Cook, stirring, until thickened and glossy, about 1 minute. Toss with green onions. Serve in lettuce cups.

Makes 4 servings.

Source: Canadian Living