Archives for posts with tag: tofu

Yesterday me and Michael made a delicious asian-inspired dinner! The quantities I’ve included in the recipe below are rough estimates.. so play around with the sauce until its the right balance of sweetness & vinegar.

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What You’ll Need:

-Rice noodles (this would also be good just served over rice)

-1 block extra firm tofu, diced/drained/pressed

-1 head of broccoli

-3/4 cup diced mushrooms

For the sauce:

-2 tablespoons soy sauce

-3 tablespoons Hoisin

-2 tablespoons rice vinegar

-1 tablespoon sesame seeds

-1 teaspoon ginger

-2 tablespoons minced garlic

-2 tablespoons cornstarch

-1/2 teaspoon orange zest

-1/2 cup water

-1 1/2 tablespoons sugar

-1 tablespoon sambel olek or Sriracha

I started by frying the broccoli and tofu with just a little oil. If you have sesame oil on hand that is best for this flavor profile. Once the broccoli has softened up a bit, add the mushrooms and fry for a little while longer. While you are doing this prepare the rice noodles according to package, usually you just let them sit in hot water for about 8 minutes. If you can multitask well start the sauce now too. I mixed all the ingredients in a sauce pan and then slowly added the cornstarch (mixed with cold water!) and whisked it together over medium heat. When all separate components are done cooking (you’ll know the sauce is done once it has thickened up) mix everything together in large wok and cook together for a minute or two to let the flavors meld a bit. Serve and enjoy! Great with green onion or cilantro for garnish. We ate this with summer rolls as a side!

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This is one of my favorite quick, healthy, vegan meals. It seriously takes about 20 minutes from start to finish, which makes it one of my lazy-day go to dinners. This is one of those things that I’ve thrown together for friends when I wasn’t expecting to be cooking dinner for other people and they rave about it after and ask me for the recipe.

Here’s what you’ll need:

-Broccoli slaw

-Marinated tofu (or sub tempeh, chicken, whatever!)

-Soy sauce

-Chick peas (optional)

-Peanut butter

-Hoisin

-Sesame oil (sesame is best but EVOO works fine!)

-Hot sauce, I like Clancy’s Fancy with this

-Cilantro, optional for garnish

Put a good amount of sesame oil in wok and fry together broccoli slaw, tofu and garbanzo beans until the slaw wilts down a bit. I’ll usually mix up the sauce in a separate bowl, adding together soy sauce, hoisin, peanut butter and hot sauce to taste. If you have peanut sauce on hand you can obviously use this too, but I like making up my own. Mix sauce into pan and let it all simmer for a few minutes, and voila! Instant yums!

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