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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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


Today’s Comic

Tofu Sheet Rolls with Mushroom

Ingredients

3/4 oz black mushroom
10 shredded tofu puff
1 piece tofu sheet (cut into 2-1/2″ strips)
1 carrot
12 oz Chinese green vegetable (yu choy)

Seasoning

1/4 tsp salt
1/4 tsp sugar
dash of sesame oil
pinch of ground white pepper

Thickening

1 tbsp oyster sauce
1/2 tbsp light soy sauce
dash of sesame oil
pinch of ground white pepper
1/4 tsp salt
1/3 tsp sugar
1 tsp cornstarch
3/4 cup vegetable broth (or water)

Method

  1. Peel and wash carrot, cut into finger strips, parboil in boiling water for 10 minutes until soften.
  2. Soak and remove stalks of mushroom, drain and cut into thick strips.
  3. Mix seasoning with mushroom, tofu puff and carrot.
  4. Place some tofu puff, mushroom, and carrot on each tofu sheet. Roll them up. Put on heat-proof plate and steam for 15 minutes.
  5. Cut green vegetable into long sections, stir-fry or blanch until cooked for garnishing.
  6. Heat 1 tbsp oil in the wok. Add thickening ingredients. Bring to a boil and pour over the rolls.

Source: Chinese Vegetarian Dishes


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Couscous Inari

Ingredients

1 cup warm water
1 chicken bouillon cube
1 cup couscous
4 shiitake mushrooms, stemmed
1 tablespoon soy sauce
1 tablespoon mirin
2 tablespoons water
4 inari (tofu pouches)
4 whole garlic chives for tying, plus 4 garlic chives, finely chopped
4 nori strips, each 3/8- x 4-inches
4 teaspoons tobikko

Method

  1. In a small saucepan, bring water to a simmer and add bouillon cube. Stir to dissolve cube.
  2. Bring to a boil and pour over couscous in a bowl, stirring with a fork. Cover and set aside for 5 minutes. Fluff with a fork.
  3. In a saucepan, combine mushrooms, soy sauce, mirin, and water. Bring to a simmer and cook for 5 minutes.
  4. Open inari from cut side and using a teaspoon, fill with couscous.
  5. Wrap a garlic chive around each inari and secure with a nori strip.
  6. Sprinkle tobikko and chopped chives on top of each inari.
  7. Remove mushrooms from liquid, squeeze out excess liquid, then arrange on top of the couscous in each piece.

Makes 4 servings.

Source: Sushi Modern


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