Coconut Curry Tofu

May 4, 2011 at 5:58 pm (bok choy, brown sugar, chile paste, coconut milk, curry powder, firm tofu, fresh basil, fresh ginger, hot cooked rice, Indian, Main Dish, mushrooms, roma tomatoes, salt, scallions, soy sauce, stovetop, Vegetarian, yellow bell pepper)

Prep Time: 25 Min
Cook Time: 15 Min
Ready In: 40 Min
Serves 6.

2 bunches green onions
1 (14 ounce) can light coconut milk
1/4 cup soy sauce, divided
1/2 teaspoon brown sugar
1 1/2 teaspoons curry powder
1 teaspoon minced fresh ginger
2 teaspoons chile paste
1 pound firm tofu, cut into 3/4 inch cubes
4 roma (plum) tomatoes, chopped
1 yellow bell pepper, thinly sliced
4 ounces fresh mushrooms, chopped
1/4 cup chopped fresh basil
4 cups chopped bok choy
salt to taste
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1. Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.

2. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.

3. Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Serve over rice. Garnish with remaining green onion.

Variation: If bok choy is unavailable, substitute a bag of spinach for it.

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Vegetarian Pad Thai

June 11, 2010 at 2:13 pm (Asian, bean sprouts, cashews, cilantro, firm tofu, fresh tomatoes, garlic, light soy sauce, lime juice, Main Dish, peanut oil, Quick Dishes, red bell peppers, rice noodles, scallions, snow peas, stovetop, Summer, Vegetarian)

When stir-frying, it’s best to prepare and measure all ingredients before starting to cook.

Serves 4.

8 oz rice noodles
2 t peanut oil
1 medium red bell pepper, julienned
2 cloves garlic, minced
2 large ripe tomatoes, seeded and diced
4 oz snow peas, trimmed
4 oz firm tofu, drained and cut into 1/4″-thick matchsticks
1/4 C low-sodium soy sauce
2 T fresh lime juice
2 T chopped cilantro
1/4 C chopped cashews for garnish
4 green onions, chopped for garnish
2 oz bean sprouts for garnish
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In large pot, bring 3 quarts of water to a boil. When water boils, add noodles, stirring to prevent sticking. Cook until al dente, about 4 minutes. Drain.

Meanwhile, in large wok or skillet, heat oil over medium-high heat. Add bell pepper and garlic and stir-fry 3 minutes. Stir in tomatoes, snow peas and tofu and stir-fry just until tender, about 4 minutes. Add soy sauce and lime juice and bring to a simmer. Cook, stirring often, 2 to 3 minutes. Stir in cooked noodles and cilantro.

Spoon noodle mixture onto warm plates and garnish with cashews, green onions and bean sprouts.

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Scrambled Tofu Florentine

June 10, 2010 at 10:07 pm (black pepper, Breakfast, firm tofu, Main Dish, mozzarella, onion, parsley, Quick Dishes, safflower oil, salt, spinach, stovetop, turmeric)

This dish makes a hearty meal any time of day. For a special treat, serve with home-fried potatoes and soy sausage.

Serves 4.

1 T safflower oil
1/4 C chopped onion
1 lb firm tofu, pressed, drained and crumbled
1/8 t turmeric
Salt and freshly ground black pepper to taste
1 C cooked spinach leaves, squeezed dry
1/4 C shredded mozzarella
1 T minced parsley
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In large skillet, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add tofu, sprinkle with turmeric, salt and pepper. Cook, stirring occasionally, until tofu is heated through and liquid is absorbed, 3 to 5 minutes. Add spinach and stir to mix.

To serve, divide mixture among 4 serving plates and pat into an omelet-shaped crescent with spatula. Sprinkle top of each serving with mozzarella and parsley. Serve hot.

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