Posted on February 27, 2023 by cookwithkathy

Ingredients

2 cups brown rice, dry
2 Tbsp cornstarch
1/4 cup olive oil
2 medium-large carrot, diced
5 stalks celery, diced
1 large parsnips, diced
2 tsp dried thyme
2 tsp dried rosemary
1 large sweet potatoes, peeled and chopped
2 to 3 red potatoes, peeled and chopped
1 large bunch curly kale, stems removed and torn into small pieces
4 cups vegetable broth
1 jar vegan Bolognese
1 package tofu, drained and cut into cubes
salt and pepper, to taste
Method
- Cook rice according to package directions.
- In a small bowl, whisk cornstarch with 2 Tbsp water to make a slurry, set aside.
- Heat olive oil in a very large (5 qt.) pot or Dutch oven over medium-high.
- Add carrots, celery, parsnips, thyme, and rosemary to the pot. Stir and cook for 5 minutes.
- Add sweet potatoes, red potatoes, Bolognese Sauce, broth, and kale. Stir ingredients together well, seasoning with salt and pepper.
- Stir in cornstarch slurry and bring liquid to a boil.
- Once boiling, reduce heat to medium-low and allow to simmer (uncovered) for 25 minutes.
- At the 25-minute mark, gently stir cubed tofu into the pot and continue to cook for an additional 10-15 minutes, or until veggies are fork tender (but not falling apart).
- Serve stew hot over brown rice.
Makes 6 servings.
Source: Fody
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Posted on February 1, 2023 by cookwithkathy

Ingredients

12 spring roll wrappers, thawed if frozen
2 tablespoons all-purpose flour mixed to a paste with water
sunflower oil, for deep frying
Filling
6 Chinese dried mushrooms, soaked for 30 minutes in warm water
5 ounces fresh firm beancurd (tofu)
2 tablespoons sunflower oil
8 ounces finely minced pork
8 ounces peeled cooked shrimp, roughly chopped
1/2 teaspoon cornstarch, mixed to a paste with 1 tablespoon light soy sauce
3 ounces each shredded bamboo shoot or grated carrot, sliced water chestnuts and bean sprouts
6 scallions or 1 young leek, finely chopped
a little sesame oil
Dipping Sauce
scant 1/2 cup light soy sauce
1 tablespoon chili sauce or finely chopped fresh red chili
a little sesame oil
rice vinegar, to taste
Method
- 1 Make the filling. Drain the mushrooms. Cut off and discard the stems and slice the caps finely. Cut the beancurd (tofu) into slices of a similar size.
- Heat the oil in a wok and stir-fry the pork for 2-3 minutes or until the color changes. Add the shrimp, cornstarch paste and bamboo shoot or carrot. Stir in the water chestnuts.
- Increase the heat, add the bean sprouts and scallions or leek and toss for 1 minute. Stir in the mushrooms and beancurd. Off the heat, season, then stir in the sesame oil. Cool quickly on a large platter.
- Separate the spring roll wrappers. Place a wrapper on the work surface with one corner nearest you. Spoon some of the filling near the center of the wrapper and fold the nearest corner over the filling. Smear a little of the flour paste on the free sides, turn the sides to the middle and roll up. Repeat this procedure with the remaining wrappers and filling.
- Deep fry the spring rolls in batches in oil heated to 375°F until they are crisp and golden. Drain on paper towels and serve at once with the dipping sauce, made by mixing all the ingredients in a bowl
Makes 12 pieces.
Source: Asian Cooking
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Posted on June 20, 2022 by cookwithkathy

Ingredients

2 blocks traditional tofu
30 g mung bean vermicelli
2 wood ear fungus
2 tbsp shredded carrot
2 tbsp corn kernels
2 tbsp green peas
1 egg
Seasoning
1 tsp salt
1 tsp mushroom essence
1/2 tsp ground white pepper
1 tbsp cornstarch
Method
- Crush tofu in cheese cloth and squeeze to remove excess water. Put tofu in a bowl and set aside.
- Soak vermicelli until soft. Drain and and squeeze out water. Shred and set aside.
- Soak and clean wood ear fugus. Dice when softened.
- Crack egg and separate egg yolk from egg white.
- Mix tofu, all the other ingredients except egg yolk and the seasoning ingredients together.
- Line a rectangular loaf pan with plastic wrap. Add tofu mixture and press to fill the pan and flatten the top.
- Steam tofu mixture in high heat over boiling water for 25 minutes.
- Remove from steamer and apply a layer of beaten egg yolk on the top surface while hot. Allow to cool completely.
- Before serving, cut tofu cake into individual cubes. Garnish with mint on top and serve.
Makes 6 servings.
Source: Vegetarian Cuisine
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Posted on May 11, 2022 by cookwithkathy

Ingredients

1 bean curd sheet
8 oz shrimp paste
1 egg white, beaten
Seasonings
dash ground white pepper
1 teaspoon salt
2 teaspoons cornstarch
Method
- Wipe bean curd sheet clean, remove hard edges, trim into 8 squares. Cover with damp cloth.
- Mix shrimp paste with seasoning ingredients, stir well. Chill for several hours.
- Divide shrimp paste into 8 portions. Line bean curd sheet flat, put a portion of shrimp paste in the centre. Fold up the sides and roll forward. Seal with egg white.
- Deep-fry rolls in oil over medium heat until crispy.
Makes 8 pieces.
Source: Distinctive Snacks of Hong Kong
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Posted on March 9, 2022 by cookwithkathy

Ingredients

1/2 sheet tofu skin
225 g fresh minced beef
2 stalks coriander
1 egg
Seasoning
2 tsp light soy sauce
dash ground white pepper
1/4 tsp salt
1/4 tsp sugar
1/8 tsp sesame oil
Method
- Cut tofu skin into two pieces.
- Rinse and dice coriander.
- Whisk the egg and set aside.
- Put minced beef into a large bowl. Add seasoning, coriander and half of the whisked egg. Put in about 3/4 tbsp of cornstarch. Mix well and divide into two portions.
- Wrap one portion of beef mixture in each piece of tofu skin. Roll into thick cylindrical shaped. Brush egg wash at the end to seal the seam.
- Cut the beef rolls into sections diagonally. Coat the cut ends in cornstarch.
- Deep-fry in hot oil until the skin is crispy and the beef is done. Drain excess oil in paper towel. Serve with your favourite dipping sauce.
Source: Simple Treats
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