Tofu and Veggie Soba Noodle Stir Fry
- At July 6, 2009
- By megan
- In Baby Bok Choy, carrot, noodles, Peppers, tofu, vegan
0
As always with tofu recipes, let’s review. Firm tofu, frozen, thawed, pressed (see my recipe for Asian Style Baked Tofu).
First, marinate the tofu in:
- 1 shallot, finely chopped
- 2 TB pure maple syrup
- 2 TB soy sauce
- 1 tsp (or more depending on your preferences) Chinese Chili Paste or Vietnamese Chili Garlic Sauce
- 1 square inch fresh ginger, grated
- 1 TB toasted sesame oil
Mix up the marinade. Make cubes of the tofu and soak in this sauce for 30 minutes or more.
Next, follow the instructions on a package of soba noodles. Different brands may have slightly different instructions, so follow them, cook the noodles, drain, and rinse them in cold water to stop them from cooking. Put them to the side.
While the noodles are cooking, chop the following:
- baby bok choy (an amount the size of a small head of lettuce)
- 1 carrot
- 1 pepper, any color will do
Throw the celery-like stalk part of the baby bok choy in a hot wok. Start to soften it a little in a splash of water. Then add the tofu cubes. Do not add the marinade yet. Just the cubes. Start to stir fry these for a few minutes. Then add the carrot and a couple tablespoons of soy sauce. Add the pepper and 1/4 cup peanut butter. Start to mix this and add 1/4 cup water to help dissolve the peanut butter. Next, add the leafy part of the bok choy and mix well. Be careful not to break the tofu cubes while mixing. Finally, add the noodles and the rest of the marinade from the tofu. Mix all of this well and heat the noodles thoroughly. Enjoy with chopsticks.
Creamy Orzo Salad
- At July 4, 2009
- By megan
- In beans, caramelized onion, Feta Cheese, Orzo, Peppers, salad, Spinach
- 0
This orzo salad, served cold, is a nice change from the typical pasta salad eaten in the summer.
Ingredients:
- 1 cup Orzo
- 2-3 cups fresh, raw spinach
- 1 yellow pepper, chopped or sliced
- 1 red pepper, chopped or sliced
- 1 can rinsed and drained kidney beans
- 1 yellow or sweet onion
- 1/4 cup olive oil
- 1/2 cup feta cheese
- 1 TB honey
- 1 TB cider vinegar
- fresh ground black pepper
Slice the onion. Heat the olive oil in a saute pan and start to cook the onion on medium low heat until it turns a nice golden brown and caramelizes. This could take 40 minutes or more, so plan for this time lag in advance. When the onion is done, remove it from the pan with a slotted spoon to keep most of the olive oil in the pan. Place the onion in a dish to cool.
Start to boil water and cook the orzo just like you prepare pasta. Drain and rinse in cold water.
While the onion caramelizes and the orzo boils, chop the spinach and the peppers. As soon as the caramelized onion is removed from the pan, add the peppers and cook them for a few minutes. Remove them with a slotted spoon to reserve the rest of the olive oil for the spinach. Saute the spinach for one minute or so, just until it wilts.
In a large bowl, combine the orzo, spinach, peppers, and kidney beans. Then, turn to the food processor. Combine the caramelized onion, feta, honey, vinegar, and fresh ground pepper. Puree this into a creamy sauce and mix into the orzo salad.
Spinach, Rainbow Chard, and Peppers in Coconut Sauce
- At July 1, 2009
- By megan
- In coconut, Peppers, rainbow chard, Spinach, Veggie Sauté
- 0
This was a great side dish to the Grilled Yellow Tail Snapper and Coconut Basmati Rice. All of these ingredients are best when in season.
Ingredients:
- lots of raw spinach (a colander full)
- 10 or so whole leaves of rainbow chard
- 1 red pepper
- 1 yellow pepper
- 2 cloves garlic, chopped
- 1 5.46 oz. can of coconut milk (undisturbed and minus the cream skimmed off for the fish and rice dishes during this might’s dinner)
- 1 TB soy sauce
Chop the greens and put them in a dry pan. Start to cook them in the small amount of water left from washing them. When they start to wilt, add the peppers, sliced however you like. Next add the rest of the thick coconut cream and the garlic. Mix this all and let it cook down a little more. Add the soy sauce and the rest of the can of coconut milk. Stir until well combined, remove from heat, and enjoy.
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