Vegan Fried Rice Bowl with Baked Tofu

Ingredients

1 package (14-ounce) extra-firm tofu, drained
2 tablespoons tamari
1 tablespoon apple cider vinegar
1 tablespoon olive oil
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons tamari
1/4 cup hoisin sauce
3 tablespoons rice wine vinegar
3 cloves garlic, minced
2 teaspoons ground ginger
1 teaspoon sriracha
1 tablespoon peanut oil
1 cup chopped cabbage
½ red bell pepper, seeded and diced
1 cup snow peas, halved
3 scallions, diced
1/2 cup peas
4 cups cooked brown rice
1 teaspoon sesame oil and 3 tablespoons white sesame seeds to garnish

Method

  1. For the tofu, press for 20 minutes, then cut into bite-size cubes. In a shallow bowl, place tofu cubes. In a separate medium bowl, whisk together tamari, vinegar, oil, maple syrup, mustard, salt, and pepper. Pour over tofu and toss well to ensure all cubes are covered. Refrigerate for 20 minutes, tossing again after 10 minutes.
  2. Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper.
  3. Remove tofu from marinade and place in a single layer on prepared baking sheet. Bake for 25 minutes, flipping every 10 minutes until golden brown, crispy on edges, and chewy in center. Immediately sprinkle with salt and pepper while still hot.
  4. In a small bowl, whisk tamari, hoisin, vinegar, garlic, ginger, and sriracha, and set aside.
  5. In a skillet over medium-high heat, warm oil and add cabbage, bell pepper, and snow peas. Cook for 3 minutes, stirring frequently, until vegetables start to soften.

  6. Add scallions and peas and cook for 1 minute while stirring.
  7. Add sauce to vegetables and stir to coat. Add rice and stir until evenly coated in sauce. Cook for 4 minutes to heat through.
  8. To serve, divide fried rice among 6 bowls. Top with tofu, a few dashes of sriracha, sesame oil, and sesame seeds.

Makes 6 servings.

Source: Veg News magazine


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Date and Tofu Ice

Ingredients

9 oz stoned dates
2-1/2 cups apple juice
1 tsp ground cinnamon
10-1/2 oz pack chilled tofu, drained and cubed
2/3 cup unsweetened soy milk

Method

  1. Put the dates in a saucepan. Pour in 1-1/4 cups of the apple juice and leave to soak for 2 hours. Simmer for 10 minutes, then leave to cool.
  2. Using a slotted spoon, lift out one-quarter of the dates, chop roughly and set aside.
  3. Puree the remaining dates in a food processor or blender.
  4. Add the cinnamon and process with enough of the remaining apple juice to make a smooth paste.
  5. Add the cubes of tofu, a few at a time, processing after each addition.
  6. Finally, add the remaining apple juice and the soya milk.
  7. Churn the mixture with an ice cream maker until very thick, but not thick enough to scoop. Scrape into a plastic tub.
  8. Stir in most of the chopped dates and freeze for 2-3 hours until firm.
  9. Scoop into dessert glasses and decorate with the remaining chopped dates.

Cook’s Tip

As tofu is a non-dairy product it will not blend completely, so don’t be concerned if the mixture contains tiny flecks of tofu.

Makes 4 servings.

Source: Ice Cream and Iced Desserts


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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


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