Tag Archives: Tofu

23 March 2017 Spinach, Tofu & Sesame Stir-Fry

2017-Mar-23_FourNightsA-Week_0522Recipe created by Martha Rose Shulman.

The New York Times Food and Cooking sections are a great resource for home cooks whether adventurous or not.  As a subscriber, I receive a couple of weekly newsletters from the Times and this one caught my eye for its simplicity.

This recipe, Spinach, Tofu and Sesame Stir-Fry, comes from Martha Rose Shulman, one of the Times regular contributors, popped up recently and turned out to be quite quick (15 minutes!) to prepare. (And a bonus for subscribers, the recipes can be stored online in a personal recipe box).

Ms. Shulman makes a couple of serving suggestions – one of which is to use the stir-fry as a pita filling. Next time, I’ll try that!

INGREDIENTS

  • 1 tablespoon canola oil (I substituted coconut oil)
  • ½ pound tofu, cut in small dice (firm!)
  • 1 large garlic clove, minced
  • 1 teaspoon grated or minced fresh ginger
  • ¼ teaspoon red chili flakes
  •  Soy sauce to taste
  • 1 6-ounce bag baby spinach, rinsed (use fresh, readily available)
  • 2 tablespoons toasted sesame seeds
  • 1 teaspoon sesame oil

METHOD

  1. Heat the canola oil over medium-high heat in a large nonstick skillet or wok, and add the tofu. Stir-fry until the tofu is lightly colored, three to five minutes, and add the garlic and ginger. Cook, stirring, until fragrant, about one minute, and add soy sauce to taste. Add the spinach and stir-fry until the spinach wilts, about one minute. Stir in the sesame seeds, and add more soy sauce to taste. Remove from the heat.
  2. Using tongs, transfer the spinach and tofu mixture to a serving bowl, leaving the liquid behind in the pan or wok. Drizzle with the sesame oil, and add more soy sauce as desired. Serve with rice or other grains, or noodles.  You may also use it as a filling for whole wheat pita bread.
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04 May 2011 Miso Baked Tofu

Adapted from Bittman, Mark. How to cook everything vegetarian. (2007). New York: John Wiley & Company. p 641.

My Comment: We’ve been incorporating tofu into our meals since we were

Miso Baked Tofu

Copyright © 2011. Adrien Bisson.

  first married… never mind how long ago that was. In those days we went to Erewhon (remember them?) and bought chunks of tofu out of a bucket; it wasn’t readily available in regular food markets. And mostly I stir fried tofu — so when I read Mark Bittman’s recipe for baked tofu, it seemed like it was time for a change.

The neat thing about the way Mark Bittman organizes his “How to cook…” books is that once you’ve got the basic recipe down, there are a gazillion variations on a theme, allowing for endless variations.

Bon apetit!

Ingredients:

Miso
Sake, white wine, vegetable stock or water
16 oz. block of tofu

Method:

1  Preheat the oven to 350 F. Dry the tofu with paper towels – don’t be too compulsive just blot the excess – and sprinkle with salt. Place on a tray covered with foil and sprayed with vegetable spray.

2. Bake for about 1 hour undisturbed. The tofu is done when the crust is lightly browned and firm. Remove and use immediately or cool, wrap, and refrigerate for up to 3 days.

The Miso Variation:

Thin a couple of tablespoons of any miso with either sake, white wine, vegetable stock or water just to brushable consistency. After blotting off the water, brush the tofu liberally with this mixture and bake as directed above.

Serves 4 or so.


13 Jan 2011 Stir-fried Shiitake Mushrooms with Tofu & Bok Choy

Adapted from Ashton, A. “A cook’s guide to mushrooms“. Vegetarian Times. February, 2010: Issue 374, Vol. 36 #3. p. 60.

My comment: Stir fries are a great, quick meal.  While this one uses a chile sauce (Sriracha), my family likes things very hot — so using a technique borrowed from Szechwan cooking (stir frying whole dried red chile peppers in the oil as it heats) makes the heat-factor just about right.  Be sure to prep all of the ingredient ahead of time – and also remember to heat the wok before adding oil.

Stirfry 13 Jan 11

Copyright © 2011. Adrien Bisson

Ingredients

1 tsp cornstarch
2 TBSP low sodium soy sauce (prefer Tamari soy)
2 tsp minced fresh ginger
2 tsp Thai chile sauce (Sriracha)
2 cloves garlic, minced
1 tsp Sesame oil
3 Tbsp canola oil (divided)
1 14-oz. package of extra firm tofu, drained and cut into to cubes
1 lb bok choy, cut into 1 1/2 in pieces (I used baby bok choy)
2 cups sliced fresh shiitake mushrooms

Method

If you are making rice, start the rice about 20 minutes before the stir fry.

1. Whisk together cornstarch and 1 tsp of water in small prep bowl. Whisk in the soy sauce, ginger, chile sauce, garlic and sesame oil. Set aside.

2. Heat 1 Tbsp of oil in wok over medium high heat. Stir fry tofu for 7 minutes or until golden brown; remove tofu from wok.

3. Add a second Tbsp of oil to the wok and stir fry bok choy for about 4 minutes. Remove from wok.

4. Add final Tbsp of oil to the wok. Stir fry the mushrooms for about 2 minutes or until tender. Return tofu and bok choy to the wok for reheating. Now stir in the soy sauce mixture and continue to stir fry for about a minute or until everything is hot.

Serve over rice or on its own. Makes 4 servings.

Weight Watchers Points = 7 points


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