Stir-fried Tofu and Beansprouts with Noodles

Ingredients

8 oz firm tofu
peanut oil, for deep frying
6 oz medium egg noodles
l tbsp sesame oil
l tsp cornflour
1/2 tsp dark soy sauce
2 tbsp Chinese rice wine
l tsp sugar
6-8 spring onions, cut diagonally into l-inch lengths
3 garlic cloves, sliced
1 green chili, seeded and sliced
4 oz Chinese cabbage leaves, coarsely shredded
2 oz beansprouts
2 oz cashew nuts, toasted

Method

  1. Drain the tofu and pat dry with kitchen paper. Cut the tofu into 1-inch cubes.
  2. Half-fill a large heated wok with peanut oil and heat to 180°C/350°F.
  3. Deep fry the tofu cubes in batches for 1-2 minutes, until golden and crisp. Drain on crumpled kitchen paper.
  4. Carefully pour all but 2 tbsp of the oil from the wok.
  5. Cook the noodles. Rinse them under cold water and drain well. Toss in 2 tsp of sesame oil and set aside.
  6. In a bowl, blend together the cornflour, soy sauce, rice wine, sugar and remaining sesame oil.
  7. Reheat the 2 tbsp of peanut oil and, when hot, add the spring onions, garlic, chili, Chinese cabbage and beansprouts. Stir-fry for 1-2 minutes.
  8. Add the tofu with the noodles and sauce. Stir-fry for about 1 minute until well mixed. Sprinkle with the cashew nuts. Serve at once.

Makes 4 servings.

Source: Essential Vegetarian


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Hoisin Tofu Tacos with Scallion Tortillas

Ingredients

1 (16-ounce) block extra-firm tofu, pressed
3 tablespoons cornstarch
1/4 cup vegetable oil
1/2 cup hoisin sauce

Quick-pickled Cucumbers

1 English cucumber, sliced
1 cup rice wine vinegar
1 teaspoon soy sauce
2 teaspoons cane sugar
1/4 teaspoon salt
1/2 teaspoon red chili flakes

Scallion Tortillas

1/3 cup chopped scallions (the green parts), divided
1-1/2 cups all-purpose four
3/4 cup boiling water
1/4 cup sesame oil, divided

Method

  1. Make the quick-pickled cucumbers. In a medium bowl, combine all ingredients. Let sit in refrigerator while preparing rest of meal.
  2. Make the Scallion Tortillas. In a medium bowl, using a wooden spoon, mix together flour and boiling water until a mixture forms. Once cool enough to touch, transfer mixture to a floured work surface and knead for 4 minutes. Form into a ball, wrap loosely in plastic wrap, and let sit for 30 minutes.
  3. After 30 minutes, unwrap dough and place back on floured surface. Roll into a log about 20 inches long and cut into 16 equal pieces (about 1-1/4-inch each).
  4. Starting with one piece, cut side up, roll into a disk 3 inches in diameter. Add 1 teaspoon chopped scallions on top, then fold sides of disk into middle, securing scallions inside. Using a rolling pin, roll dough out into a 5-inch tortilla. Add more flour to surface and rolling pin if necessary to prevent sticking. Dust off any excess flour on tortilla, then oil each side with ½ teaspoon sesame oil and set aside. Repeat again until all dough is used up.
  5. In a skillet over medium-high heat, warm two tablespoons of sesame oil. Fry each tortilla for 45 seconds on each side, until both sides are golden brown.
  6. Make the tofu. Slice block into equal 1/2-inch pieces and add to a medium bowl. Crumble into small pieces, add cornstarch and toss to coat.
  7. In a large skillet over medium-high heat, warm oil. Add crumbled tofu and fry for 10 minutes, stirring occasionally, until crispy. Turn heat off and mix in hoisin sauce. Assemble tacos with tofu and serve topped with quick-pickled cucumbers.

Makes 4 servings.

Source: Veg News


Today’s Comic

Tofu and Wild Rice Salad

Ingredients

6 oz basmati rice
2 oz wild rice
9 oz firm tofu, drained and cubed
1 oz preserved lemon, finely chopped
4 oz bunch of fresh parsley, chopped

Dressing

1 garlic clove, crushed
2 tsp clear agave syrup
2 tsp of the preserved lemon juice
1 tbsp cider vinegar
1 tbsp olive oil
1 small fresh red chili, seeded and finely chopped
1 tsp harissa paste (optional)
ground black pepper

Method

  1. Cook the basmati rice and the wild rice in separate pans until tender. The basmati will take about 10-15 minutes to cook, while the wild rice will take 45-50 minutes. (It is possible to buy packets of ready-mixed long grain and wild rice. This takes 25 minutes to cook because the tough outer skin of the wild rice has been broken.)
  2. Whisk together all the dressing ingredients in a small bowl. Add the tofu, stir to coat and leave to marinate for about 20 minutes while the rice cooks.
  3. Drain the two rice, rinse well under cold water and drain again. Place in a large mixing bowl.
  4. Mix the tofu, dressing, lemon and parsley into the rice. Serve immediately.

Makes 4 servings.

Source: Vegan Cooking


Today’s Comic

Tofu in Hot Curry Sauce with Thai Basil and Baby Corn

Ingredients

16 red cherry tomatoes on the vine
4 yellow cherry tomatoes on the vine
1 pound tofu
1/2 bunch fresh Thai basil leaves
10-12 baby corn
2 tablespoons peanut oil
1 tablespoon packed light brown sugar
1 teaspoon red curry paste
2-1/2 cups coconut milk
3 tablespoons soy sauce

Method

  1. Remove the tomatoes from the vine. Cut the tofu into 1-1/4-inch cubes. Strip the Thai basil leaves from the stalks and set aside. Cut the baby corn in half lengthwise.
  2. Heat the oil in a saucepan. Add the sugar and curry paste and heat until caramelized, then add the coconut milk. Add the soy sauce and simmer for an additional 3 minutes.
  3. Add the tofu, tomatoes, and corn and simmer for an additional 3 minutes, stirring continuously.
  4. Add the Thai basil leaves, reserving a few to garnish.
  5. Serve the curry in bowls, garnished with the reserved Thai basil leaves.

Makes 4 servings.

Source: Vegetables


Today’s Comic

Wasabi Pea Tofu with Red Cabbage and Leeks

Ingredients

2 (14-ounce) packages water-packed extra-firm tofu, drained
1/4 cup canola oil, divided
12 ounces thinly sliced red cabbage
4 leeks, white and light green parts thinly sliced
1 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 cup wasabi peas, divided
1 large egg, lightly beaten

Method

  1. Cut each tofu block crosswise into 4 slices. Arrange tofu in a single layer on several layers of paper towels. Cover tofu with additional paper towels; let stand 15 minutes.
  2. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan and swirl to coat. Add cabbage and leeks to pan. Cook 8 minutes or until crisp-tender, stirring occasionally.
  3. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Keep warm.
  4. Place 3/4 cup peas in the bowl of a food processor. Process until very finely ground and powdery. Place ground peas in a shallow dish. Place egg in another shallow dish. Sprinkle tofu with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper, pressing gently to adhere.
  5. Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan and swirl to coat. Dredge 1 side of each tofu slice in ground peas and dip in egg. Dredge same side of tofu a second time in the ground peas. Arrange tofu slices, dredged side down, in pan. Cook for 5 minutes or until browned.
  6. Add remaining 1 tablespoon oil to pan. Turn tofu slices over, and cook 2 minutes.
  7. Place remaining 1/4 cup peas in a zip-top plastic bag. Lightly crush with a rolling pin or a small heavy pan. Serve tofu with cabbage mixture. Sprinkle with crushed peas before serving.

Makes 4 servings.

Source: Cooking Light


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