Posted on February 21, 2017 by cookwithkathy
10 oz pork belly, cut into slices
2 large tomatoes, cut into wedges
1 pack (6 oz) firm tofu, cut into 1/2-inch thick pieces
2 slices ginger
1 stalk green onion, cut into sections
1 tbsp oil
1 tbsp light soy sauce
1/4 tsp ground white pepper
1 tsp Chinese cooking wine
1 tsp cornstarch
1 tbsp dark soy sauce
1 tsp sugar
1 tbsp cornstarch
2 tbsp water
- Mix pork with the marinade ingredients. Set aside for 15 minutes.
- Heat oil in a wok. Saute ginger and green onion until fragrant.
- Add pork and stir-fried until no longer pink.
- Add tofu and tomato. Toss to combine.
- Add sauce ingredients and cook over medium heat until the pork is fully cooked. Serve hot.
Source: Hong Kong magazine
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Posted on January 28, 2017 by cookwithkathy
2 tablespoons expeller-pressed canola oil
8 ounces firm or pressed tofu, thinly sliced and briefly pressed between paper towels to dry
1 medium onion, sliced
1 to 2 tablespoons curry powder
1 teaspoon evaporated cane sugar
1/4 teaspoon salt
1/2 cup vegetable broth
1 pound sugar snap peas, stemmed and strings removed
1/4 cup chopped fresh cilantro
- Heat 1 tablespoon of the oil in a nonstick skillet over medium-high heat. Add the tofu and saute until the slices are golden on both sides. Transfer the tofu to a plate.
- Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the onion and saute until translucent. Stir in the curry powder, sugar, and salt and stir-fry for 1 minute.
- Add the broth and tofu, and stir until combined, taking care not to break up the tofu.
- Add the peas, cover, and let the peas steam until just crunchy-tender, 2 to 3 minutes. Transfer to a serving dish and garnish with the cilantro before serving.
Makes 6 to 8 servings.
Source: True Food
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Posted on December 11, 2016 by cookwithkathy
1 red onion, finely chopped
2 oz cremini mushrooms, finely chopped
12 oz extra firm tofu
2-3 cloves of garlic
1/2 cup spinach roughly chopped
2 1/2 cups of kimchi
1/4 cup kimchi juice
1 cup panko bread crumbs plus extra for coating
6 whole grain hamburger buns
1/2 cup mayo
1/4 cup red pepper paste
2 oz baby spinach leaves, for garnish
- Heat 1 tsp olive oil in a pan, saute the onions until soft. Add the mushrooms and cook for another 3-4 minutes and cool slightly.
- In a food processor, blend the tofu, garlic and spinach until smooth.
- Transfer this to a bowl and stir in the onion-mushroom mixture, breadcrumbs, kimchi, and kimchi juices. Refrigerate for about 30 minutes.
- Divide the mixture into 6 patties, pressing together well.
- Coat the patties with the extra breadcrumbs.
- Pan fry the patties with some olive oil. Cook 3-4 minutes on each side or until they are golden. Make sure to turn them carefully to prevent them from breaking up. Drain on paper towels.
- Mix together the mayo and the red pepper paste.
- Fry the eggs.
- Assemble burger, egg, spinach and mayo with bun and serve.
Makes 6 servings.
Source: The 2016 Careers through Culinary Arts Program
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Posted on November 30, 2016 by cookwithkathy
150 g ground pork
2 pieces medium-firm tofu (about 200 g)
2 to 3 dried mushrooms
50 g preserved vegetables
1/2 tsp salt
1/2 tsp sugar
1 tbsp cornstarch
8 tbsp oat meal
ground white pepper
- Marinate ground pork with salt, sugar and 1 tablespoon water for 30 minutes. Stir with chopsticks in one direction until gluey.
- Pat dry tofu and break up by hand.
- Add tofu into ground pork together with chopped preserved vegetables, diced mushrooms and cornstarch, and stir in one direction until all ingredients are well blended.
- Make blended ingredients into small balls.
- Crush oat meat by hand in a large bowl and bread each tofu ball with crushed oat meal.
- Deep fry tofu balls in low heat until golden brown.
- Serve with spiced salt or sweet and sour sauce.
Makes 24 balls.
Source: Hakka Cuisine
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Posted on September 24, 2016 by cookwithkathy
1 – 12 oz package extra-firm tofu. drained, pressed and cut into cubes
2 tsp extra-virgin olive oil
1 tsp gluten-free low-sodium tamari
1 Tbsp poppy seeds
2 cups cooked, hot quinoa
1 head broccoli, cut into florets and steamed until tender-crisp
sunflower seed sprouts or alfalfa sprouts, for garnish
1/2 cup very hot water
1/3 cup raw, unsalted sunflower seeds
2 Tbsp lemon juice
1 Tbsp extra-virgin olive oil
1 Tbsp maple syrup or honey
1 tsp gluten-free low-sodium tamari
1 garlic clove, peeled
- Preheat oven to 375ºF (190ºC). Line large baking sheet with parchment paper.
- Add hot water and sunflower seeds to blender. Let sit for 1 hour. Add remaining dressing ingredients and blend on high until smooth and creamy. If not using immediately store in glass jar in refrigerator for up to 1 week, stirring before use.
- On prepared baking sheet, coat tofu in oil and tamari, followed by poppy seeds. Bake for 15 to 20 minutes, until tofu has puffed and seeds have adhered to surface.
- To assemble bowls, add cooked quinoa, broccoli and tofu to 4 bowls. Drizzle generously with dressing and garnish with sprouts.
Makes 4 servings.
Source: Sage magazine
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