BBQ Tofu
This is some tasty tofu! It is served with Asian marinated broccoli (fresh from the farmer’s market) and whole wheat corn cakes.
Follow my recipe for Best BBQ Sauce. In a bowl, add 1/2-2/3 cup BBQ sauce, 1/2 cup water, and 1/4 cup sesame oil. Add the frozen, thawed, pressed, and sliced tofu (follow my Asian Baked Tofu recipe for tofu prep instructions).
Carefully coat the tofu and allow it to soak up the sauce for 30 minutes or so. Grill it for 4-5 minutes on each side. Serve with extra sauce and enjoy.
Shrimp and Veggie Rice Paper Wraps
- At June 12, 2009
- By megan
- In Grilled, lettuce, rice paper, shrimp, wraps
0
These rice paper wraps are a lot of fun to make and eat. Allow 20 minutes or so to actually make the wraps because the rice paper needs to soak a little in hot water to soften, and the water cools quickly, so it needs to be changed often. But, they are well worth the effort.
Ingredients:
- Shrimp (15-20 medium sized shrimp)
- Chopped Garlic
- Sliced Pepper
- Chopped Lettuce
- Peanut Oil
Coat the shrimp in peanut oil and chopped garlic. Grill them until they are just done. Let them cool and then coarsely chop into bite sized pieces. Thinly slice the pepper and lettuce (any lettuce except iceberg will work well). In a bowl, mix the shrimp into the veggies. This is the filling.
For the rice paper wraps:
I use a Pyrex pie dish with 1/2 inch of hot water to soak each paper disk. One at a time, place the rice paper disks into the water to soften. Move them around a bit with your fingers for a couple minutes. Carefully lift the disk out of the water, allowing the extra water to drip off, and place on a plate. Spoon some shrimp and veggie mix onto one side the rice paper and start to roll the disk. Start with the side closest to the filling and roll like a burrito, folding up the edges and rolling them tightly. The paper will stick to itself. Keep making these until all of the filling is used.
Serve with a dipping sauce. I prefer a hoisin-based sauce, which I prepare with hoisin sauce, sesame oil, rice vinegar, honey, and freshly chopped chives.
Ginger Soy Sautéed Mushrooms,Warm Baby Bok Choy Salad, and Spicy Grilled Tempeh
- At May 29, 2009
- By megan
- In Baby Bok Choy, Grilled, Hazel Dell, Mushrooms, tempeh
- 1
I love the mushrooms from Hazel Dell, based in Fort Collins, CO. Here I have some shiitake and cinnamon cap mushrooms I bought at the farmer’s market. It was my first experience with the cinnamon cap variety, but I’ve never been disappointed with any mushroom from Hazel Dell, so I thought I’d give them a try.
This particular meal is comprised of mushrooms sautéed in a garlic, ginger, soy sauce; baby bok choy (also from the farmer’s market) sautéed with onion, garlic, and shredded carrot; and my Spicy Grilled Tempeh.
For the mushrooms:
- 1/2 pound mushrooms
- 1 TB butter
- 1TB olive oil
- 3 cloves garlic
- 1/4 cup soy sauce
- 2 TB ground ginger
- 1/2 cup white wine (whatever is open in the house)
- 1 or 2 leaves of mustard greens
Heat the butter and olive oil. Slice the mushrooms in half and add them to the hot oil. Start to sauté them for a few minutes before adding the garlic. As the mushrooms soften, add the soy sauce and ginger. Let them cook a bit and add the wine to keep them moist. They should be done in 10 minutes or so. Garnish with chopped mustard greens for a little extra kick.
Meanwhile, prepare the “Spicy Grilled Tempeh” according the the recipe from the. This dish is very fast and pairs well with many different Asian inspired dishes, so I use it frequently, as you will begin to notice.
For the baby bok choy and carrots:
- one bunch of baby bok choy (a bunch the size of a very small head of lettuce)
- 1 TB olive oil
- 2 cloves garlic
- 1/2 yellow onion
- 1/2 cup water
- soy sauce
- 1 carrot, shredded
Heat the oil and slice the baby bok choy. Separate the really green leafy parts from the stalky, celery-like part. Add the onion to the hot oil and soften. Then add the stalky part from the bok choy and cook for a few minutes before adding the garlic and the rest of the bok choy. Add a little water and the soy sauce, mix, and cover a few minutes. The baby bok choy will turn a vibrant green. Mix in the shredded carrot, and serve.
Grilled Tempeh Burgers
These were an experiment that turned out well, grilled nicely, and can substitute (in my opinion) for carnivore burgers. Make sure the rack is brushed with olive oil to prevent them from sticking to the grill.
Ingredients:
- 1 package Tempeh
- 3 cloves Garlic
- 1/2 red Onion
- 1 TB Tomato Paste
- 2 TB German Mustard
- 1/8 cup Worcestershire
- 3 TB spicy BBQ sauce
- 1 beaten Egg
- 1 TB Olive Oil
- 1/4 cup grated Cheddar Cheese (I used white cheddar)
In a food processor, finely chop the onion, garlic, and tempeh. Transfer to a large mixing bowl and start adding the rest of the ingredients, one by one, and mixing along the way. When it is evenly mixed, make small patties and put them on an oiled grill-safe tray. Grill them on this tray to prevent them from slipping through the larger spaces on a standard grill rack. A few minutes on each side and they are done.
I served these with grilled carrots and a wilted spinach, tomato, and radish salad with a curry vinaigrette, and added some sliced cheese to the burgers.
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