Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 26 Jun 2015 12:53:12 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Thai Sweet and Sour Tofu http://steamykitchen.com/39756-thai-sweet-and-sour-tofu-recipe.html http://steamykitchen.com/39756-thai-sweet-and-sour-tofu-recipe.html#comments Fri, 24 Apr 2015 17:13:04 +0000 http://steamykitchen.com/?p=39756 In this recipe, you’ll learn: 20-Minute recipe that you can serve over rice or noodles Simple sweet and sour sauce that can be used in countless dishes Recipe from the famous Rosa’s Thai Cafe in London Rosa’s Thai restaurants in London are known for their locally sourced ingredients, blending over 100 authentic Thai recipes with a modern flair and seasonal ingredients of ...

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Thai Sweet and Sour Tofu

In this recipe, you’ll learn:

  • 20-Minute recipe that you can serve over rice or noodles
  • Simple sweet and sour sauce that can be used in countless dishes
  • Recipe from the famous Rosa’s Thai Cafe in London

rosas-thai-cafeRosa’s Thai restaurants in London are known for their locally sourced ingredients, blending over 100 authentic Thai recipes with a modern flair and seasonal ingredients of London.

In keeping with our contemporary twist on authentic Thai cuisine “Rosa’s Thai Café The Cookbook” celebrates traditional Thai cooking techniques. The book features over 100 recipes, including dishes from the menu at Rosa’s as well as family favourites and regional dishes from founder Saiphin Moore’s regular trips back home. Recipes range from the aromatic Beef Massaman Curry to the Soft Shell Crab Salad, Larb Spring Rolls, homemade Sriracha Sauce and Mangoes with Sticky Rice. Rosa

Rosa's Thai Cafe: The CookbookRosa began her culinary adventure in her hometown, Phetchabun, in northern Thailand, with the opening of a grocery store. Nineteen years later, and 6 restaurants under her belt in London, Rosa is now famous for her homestyle Thai cooking.

I had such a great time exploring through Rosa’s blog – she makes frequent trips back to Thailand and documents her visits with some video. Come check out her flavorful and authentic Thai recipes on Rosa’s blog, including Chicken Green Curry and Pad Kra Pow.

Rosa has generously shared her Thai Sweet and Sour Tofu Recipe with us on Steamy Kitchen!

Buy a copy of Rosa’s Thai Café: The Cookbook (it’s currently the #1 Thai cookbook on Amazon!)

Serve this Thai Sweet and Sour Tofu Recipe with Jasmine Rice

 

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Thai Sweet and Sour Tofu Recipe

Servings: Serves 4 Prep Time: 10 minutes Cook Time: 10 minutes
Thai Sweet and Sour Tofu

Reprinted with permission from Rosa's Thai Café: The Cookbook; photography by Dan Jones, Interlink Books, an imprint of Interlink Publishing Group, Inc.

Ingredients:

4 tablespoons ketchup
2 tablespoon rice vinegar
1 teaspoon Chinese rice wine (or dry sherry)
2 tablespoons soy sauce
1/2 tablespoon granulated sugar
3 tablespoons vegetable oil
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 onion, chopped
1 stalk green onion, chopped2 garlic cloves, chopped
4 ounces canned baby corn, sliced in half, lengthwise
1 tomato, chopped
1 cup fresh pineapple, cut into cubes
14 ounces tofu, cut into pieces (soft or firm)

Directions:

In a small bowl, whisk together the ketchup, vinegar, wine, soy sauce and sugar.

Heat a wok or large saute pan over high heat. When hot, swirl in the cooking oil. Add in green and red bell pepper and the onion. Stir fry for 30 seconds, until vegetables are slightly softened. Then add in the green onion and garlic and stir fry for another 10 seconds.

Lower the heat to medium. Pour in the sauce mixture and bring to a simmer. Add in the baby corn, tomato, pineapple and tofu. Let simmer for 3 minutes.

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Pad Thai Zoodles Recipe http://steamykitchen.com/37769-pad-thai-zoodles-recipe.html http://steamykitchen.com/37769-pad-thai-zoodles-recipe.html#comments Wed, 01 Oct 2014 18:23:41 +0000 http://steamykitchen.com/?p=37769   Before I get into the recipe, I wanted to give you a quick peek at the Daytime TV studios where I tape cooking segments at. It’s a show that’s syndicated in nearly 200 markets in the US with hosts Cyndi Edwards and the incredibly funny Jerry Penacoli (formerly of EXTRA.) My cooking segments are around 4 minutes-ish long. We tape ...

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Before I get into the recipe, I wanted to give you a quick peek at the Daytime TV studios where I tape cooking segments at. It’s a show that’s syndicated in nearly 200 markets in the US with hosts Cyndi Edwards and the incredibly funny Jerry Penacoli (formerly of EXTRA.) My cooking segments are around 4 minutes-ish long. We tape the segment and then it gets aired 2 or 3 days after that, depending on the market.

The studio is HUGE. This is just a picture of the back half.

 

pad-thai-zoodles-recipe-7791

 

Here’s another angle. I’m fascinated by the ceiling – every available inch is covered by cables that hold up lights, speakers and I have no idea what else is hidden up there.

 

pad-thai-zoodles-recipe-7792

 

This is from the kitchen, looking out towards the cameras. There are 3 cameras, but I pretty much don’t look straight at the camera, except for at the beginning (intro and saying hi) and at the end (saying goodbye.) My focus is on the food and cooking alongside and chatting with the co-host.

The cooking segment is divided into 4 parts:

Hello
Demo/Cook
Taste
Goodbye

 

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But just because I’m not LOOKING at the camera, doesn’t mean that I ignore them! Quite the contrary. I always know with my peripheral vision which camera is on (see that red light on top of the middle camera?)

When I’m cooking and need to show something, I have to keep in mind to stop, make sure the camera gets it and hold my hands still while I’m still talking and cooking. That prevents you, the viewer, from getting all dizzy trying to follow my hands!

Whether or not my cooking is done, time over is time over! Daytime doesn’t like to re-record or “cut” – we go with the flow and do it all in one take. Unless there’s a oopsie with a camera. Even if *I* make a mistake or don’t finish cooking in time – there’s no re-do!

That’s what I love, though. Learning to tape cooking segments this way has trained me to let go of perfection. In fact, if you happen to see the segment tomorrow or Friday, you’ll see that not only did I forget an ingredient (cilantro) but also made a MASSIVE mess trying to get the Pad Thai Zoodles on the stupid plate! LOL. The co-host, Cyndi and I laughed about it on-camera and just let it slide.

It makes the show a lot more natural, less “scripted” (nothing is scripted and there is no teleprompter other than the intro and the exit.) I’ve also trained myself to mentally walk through the recipe backwards to see what I have to prep or cook beforehand, so that we end up perfectly on time. For this recipe, I had to pre-cook the tofu. I also pre-spiralized the “zoodles” so we had a batch ready to go into the wok. So I started cooking while Cyndi was zoodling away with the zoodle-maker, called the Paderno 4-Blade Spiralizer magical machine.

If for some reason, Rob waves his 2-minute fingers at us, and there’s NO WAY that I’ll be done in those 2 minutes, I’ll either:

  • Cut out steps or some ingredients, just get something to taste*
  • Freak out

Just kidding. I don’t freak out. One time, the chicken was not cooked through, it was obvious that it wasn’t cooked through, but time was up and it was the “taste” time. I ended up saying, “So Jerry, we are running out of time, the chicken needs to cook for another couple of minutes. Here. take a fork and give the vegetables and the sauce a try!” We proceeded to dip into the pan (it was a one-pan dish) and tasted NOT-CHICKEN. This way, Jerry had something to say about the flavor for the camera. I hope I didn’t give him salmonella or gastroenteritis.

Sooooo, enough about the TV! What about the food that I came here for????

This was the recipe I made on-air, but I had to re-create it for the photo shoot on a little camping stove in my backyard (Less than 1 week before I get a real kitchen back!)

By the way, my cilantro looks very parsley-ish, We grow both. I wonder if they cross-pollinate and now I’ve just created Cilantrey or Partro. Or, as my friend, Cheri, would call it, “You-Ruined-The-Parsley.”

PAD THAI

 

The JERF Analysis

JERF is “Just Eat Real Food”

JERF

Tofu
Eggs
Green Onion
Garlic
Ginger
Carrots
Zucchini
Lime
Peanuts
Cilantro

Not-JERF

Thai Kitchen Pad Thai Sauce (though we are only using 3 tablespoons of the sauce)

__

 

*I haven’t done enough research on cooking oils yet to put them in a category.

I don’t mind using Prepared Pad Thai Sauce – or any shortcut sauce as long as the JERF column is significant. This recipe serves four, so 3 tablespoons of the sauce isn’t a deal-breaker. HOWEVER, if you want to stay JERF, go check out Todd and Diane’s version of Pad Thai Zoodles! They make their sauce from scratch, with ketchup, fish sauce, vinegar, etc.

The Zoodle Machine a.k.a. Spiralizer

This is what I used to make the zucchini noodles: the Paderno 4-Blade Vegetable Spiralizer

paderno-4-blade-spiralizer

 

I had previously done a video review of the Paderno 3-Blade (earlier model) and other options – here’s the Spiralizer Review Video. This new 4-Blader is even better – extra blade to cut angelhair sized zoodles and a metal rod so that you can make those carnival-style potato chips on a stick.

The Paderno 4-Blade Spiralizer price is $49.95 on Amazon. It’s a must-by if you plan on making a lot of zoodles. If you think it’s a once-in-a-while thing, you might want to consider one of my most-used tools in the kitchen – the Oxo Julienne Peeler for $10 – it’s smaller, fits in a drawer, cheaper.

 

How to cook Pad Thai Zoodles

I’m a crispy-crunchy tofu-lover. To make sure they stay crispy-crunchy, you have to cook them separately and remove the tofu from the pan so that they don’t drown in the sauce or vegetables.

Toss them in a little oil, add to hot pan, Brown on each side. This takes 1-2 minutes per side. But it’s worth the wait.

 

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Remove them from the pan

Next up, the eggs! Look how beautiful our hens’ eggs are. The yolks are so bright, vivid, vibrant.

 

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Give ’em a good scramble. Then remove them from the pan.

 

pad-thai-zoodles-recipe-2676

 

Why remove the eggs? Good question:

1. I like my eggs to be perfectly cooked, firm, separate from the rest of the stir-fry.

2. If I cook the eggs first, and then add everything else, the eggs will be overcooked. Plus, the “everything else” will be drowned by the wetness of the eggs. I want the “everything else” to have its own time in the wok, its own chance to fry in the cooking oil. Eggs are oil-hoggers.

3. If I cook all the vegetables first, then add the egg, then the raw egg will just “coat” the vegetables, making giant, soggy mess.

4. I could do this: Cook the aromatics (ginger, garlic, green onion), then cook the carrots, then zucchini. Then make a nice big hole in middle of wok, dribble in just a bit of cooking oil. Add eggs and scramble the eggs in that empty space. Once the eggs firm up, thoroughly mix all of the stir fry together and incorporate the cooked eggs.

HOWEVER – zucchini noodles cook way too fast. They are best cooked 80% of the way so that you still get some nice texture and bite. Soggy, overcooked zucchini becomes watery. Bad.

So to be on the safe side, I cook the eggs separate. You’ll see when I add them back into the pan later.

Once eggs are out, use a paper towel and just do a couple of swipes to clean the wok. Swirl in the remaining cooking oil, just a tiny bit, and add in the aromatics: ginger, garlic, green onion. Let that stir fry in the oil until crazy fragrant. This takes about 15-30 seconds.

 

pad-thai-zoodles-recipe-2680

 

By the way, the reason we only use 3 tablespoons of prepared Pad Thai sauce (and not the entire jar) is because we’re amping up the “aromatics” and flavor with the garlic, ginger and green onion.

Add in the carrots to the pan and stir fry. *NOTE I didn’t use the Paderno Spiralizer to cut these carrots (I chose to just buy a bag of matchstick cut carrots to save time) – because in order to use the spiralizer effectively, the carrots have to be FAT. My store carries wimpy organic carrots. The carrots from our garden are too skinny.

 

pad-thai-zoodles-recipe-2681

 

Cook for a minute or so – carrots take longer than zucchini to cook, so I add carrots in first. The secret to wok-cooking is knowing when to add ingredients. If I had added in the zucchini at the same time as the carrots, the zucchini would be overcooked while waiting for the carrots to catch up.

Now add in the zucchini zoodles.

 

pad-thai-zoodles-recipe-2683

 

Toss very well, let it stir fry for a bit until you start seeing the zucchini change color from opaque to just beginning stages of slightly transluscent. Zucchini cooks fast, so this doesn’t take long.

Add in the Pad Thai sauce – I use Thai Kitchen Pad Thai Sauce (gluten free, dairy free, but it does contain fish sauce, so not vegetarian.) It’s on the sweet side, so if you feel like you need more salty flavor but not sweetness, try adding a few sprinkles of fish sauce or soy sauce.

 

pad-thai-zoodles-recipe-2685

 

Add in the tofu and the eggs. Toss! Toss! Toss!

 

pad-thai-zoodles-recipe-2687

To finish, squeeze in some fresh lime juice. (Toss again), Top with peanuts and cilantro. Serve with more lime wedges and some hot sauce!

On the TV segment that I taped, I used a new product that I just got from Rodelle. Sriracha Seasoning!!

pad-thai-zoodles-recipe-2710

 

It is like an explosion of spice, garlic, salty, sweet, tangy. When we did our “taste” on air, both Cyndi and I said, “WOW!”

The good: Adds a POW of flavor. Ingredients that I can pronounce: sugar, salt, spices, garlic, vinegar powder (maltodextrin + distilled white vinegar), citric acid, soybean oil.

The bad: Sugar is the first ingredient, but since it’s a spice, you’re only using 1/4 teaspoon per serving.

I can’t wait to try this as a dry rub for shrimp on the grill, well….anything on the grill. I’m sure it will be wonderful on a roast too!

What I used to make Pad Thai Zoodles

Thank you for using my affiliate links! :-)

The magical Paderno zoodle machine. See my video review of different spiralizers here

The highly recommended Oxo Julienne Peeler that I love, love, love

The Sriracha spice blend:

My favorite wok:

Pad Thai Zoodles Recipe

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Pad Thai Zoodles

Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes
pad-thai-zoodles-recipe-2

The prepared Pad Thai sauce is sweet. Start with 3 tablespoons of the sauce and if you feel like you need more salty (but not sweet), add a teaspoon of fish sauce or soy sauce. If you enjoy more sweet, add another tablespoon of the Pad Thai sauce.

Ingredients:

8 ounces extra firm tofu, cubed
2 tablespoons cooking oil, divided
2 eggs, beaten
1 stalk green onion, cut into 2" lengths
1 clove garlic
1 teaspoon fresh grated ginger
1 cup matchstick cut carrots
3 large zucchini, cut into noodle spirals
3 tablespoons prepared Pad Thai sauce (or more, depending on taste)
1 lime, halved (use 1 half for step 5, cut other half into wedges for serving)
1/4 cup chopped peanuts
sprigs of cilantro, minced

Directions:

1. Pat the tofu very dry with paper towels. Toss just 1 tablespoon of the cooking oil with the tofu. Heat a wok over high heat. When hot, carefully slide the tofu (be careful of any splatters). Brown all sides of tofu, about 1-2 minutes each side. Remove tofu to plate and set aside.

2. With a paper towel, wipe the wok clean. Swirl in just half of the remaining cooking oil and turn the heat to medium-high. When hot, add in the eggs and scramble. Remove the eggs to to the tofu plate and set aside.

3. Return wok to medium-high heat. Swirl in the last of the cooking oil and turn heat to medium-high. When hot, add in the green onion, garlic and ginger. Cook for 15 seconds, until fragrant.

4. Turn heat to high and add in the carrots. Toss and stir fry for 1 minute. Then add in the zucchini noodles. Toss well and when zucchini begins to soften (about 1 minute), then stir in the Pad Thai sauce. Add in the eggs and the tofu. Toss, cook for 2 minutes. Taste and add additional sauce if desired.

5. Squeeze a little lime on top, top with chopped peanuts and cilantro. Serve with additional lime wedges.

 

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Healthy Garlicky Spinach Artichoke Dip with Baked Tofu Fries http://steamykitchen.com/30480-garlicky-spinach-artichoke-dip-with-tofu-fries.html http://steamykitchen.com/30480-garlicky-spinach-artichoke-dip-with-tofu-fries.html#comments Thu, 19 Dec 2013 18:02:14 +0000 http://www.steamykitchen.com/?p=30480   Here’s another way to incorporate more tofu in your life! I developed a series of recipes for Mori-Nu tofu, made Tualatin, Oregon, USA. You’ll love this one! ~Jaden   If you’re looking for a dip for your holiday party – here it is! I was so incredibly surprised testing this recipe – the Garlicky Spinach Artichoke Dip was made with ...

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Garlicky Spinach Artichoke Dip with Tofu Fries Recipe

 

Here’s another way to incorporate more tofu in your life! :-) I developed a series of recipes for Mori-Nu tofu, made Tualatin, Oregon, USA. You’ll love this one! ~Jaden

 

Garlicky Spinach Artichoke Dip with Tofu Fries Recipe

If you’re looking for a dip for your holiday party – here it is! I was so incredibly surprised testing this recipe – the Garlicky Spinach Artichoke Dip was made with a base of silken tofu and light mayonnaise, cutting the amount of fat and calories. In return for opting for a healthier dip, you’ll be rewarded with a light, creamy, full-flavored dip that’s got a nice zing with the addition of garlic and lemon juice!

Garlicky Spinach Artichoke Dip with Tofu Fries Recipe

For something a little different, we made baked tofu fries too. They take less than 20 minutes to make in the oven.

Watch the video for all the details!

Garlicky Spinach Artichoke Dip with Baked Tofu Fries Recipe Video

 

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Garlicky Spinach Artichoke Dip with Baked Tofu Fries

Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes
garlic spinach artichoke dip featured-0525

Nobody will believe you when you tell them the dip is made from tofu! In fact, I prefer this version over the full-fat original version. This tofu version is light, zippy and garlicky! The tofu fries are so fun to make and eat - they look just like french fries! Use them to dip too!

Ingredients:

FOR THE TOFU FRIES

1 box firm tofu (I prefer Mori-Nu silken extra-firm brand), drained

cooking sprayFOR THE GARLICKY SPINACH ARTICHOKE DIP


3/4 cup light mayonnaise of your choice
3/4 cup parmesan cheese

1/2 cup silken tofu (I prefer Mori-Nu silken), drained

1 tablespoon fresh lemon juice
2 cloves garlic

1/2 teaspoon salt

1 (10-oz) package frozen spinach, defrosted

1 tablespoon fresh dill

1 (8 oz) can marinated artichoke hearts, drained

Directions:

FOR THE TOFU FRIES

Set your oven to broil, place rack near top (about 6" below heating element). Pat the tofu dry with a paper towel. Slice the block of tofu into 1/2-inch thick strips. Coat the baking sheet with the cooking oil spray. Add the tofu to the baking sheet. Coat the top of the tofu with more cooking oil spray. Broil tofu in the oven for 7-10 minutes, or until the bottoms are browned. Carefully flip and broil the other side for 7 minutes or until all sides are browned. Season while hot with salt and pepper if you'd like. I also enjoy a little smoked paprika or a Cajun spice on them too.

FOR THE GARLICKY SPINACH ARTICHOKE DIP
Drain the defrosted spinach and use your hands to squeeze as much water as possible out. Save the spinach water for another use if you want.
In a food processor, add the mayonnaise, cheese, tofu, garlic, lemon juice, and salt. Blend until well combined. Add the spinach and dill and pulse a few times. Add the artichoke hearts and pulse 3-4 times until the artichokes are just coarsely chopped. Serve as a dip with the tofu fries and other vegetables such as carrots, celery and radishes.

 

 

 

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Pasta Nests – with a bite of Thanksgiving! http://steamykitchen.com/29086-pasta-nests-recipe-video.html http://steamykitchen.com/29086-pasta-nests-recipe-video.html#comments Wed, 20 Nov 2013 12:22:45 +0000 http://www.steamykitchen.com/?p=29086 Hi! This is a recipe I’ve created for Mori-Nu Tofu – I try to present to you creative ways to add more healthy tofu in your diet! ~jaden After 10 days of traveling in Hong Kong and Toyko (with brief stops in the beautiful Minneapolis airport), we’re finally home now. It’s nice to come back just in time to get in ...

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Thanksgiving Tofu Pasta Nests Recipe

Hi! This is a recipe I’ve created for Mori-Nu Tofu – I try to present to you creative ways to add more healthy tofu in your diet! ~jaden

After 10 days of traveling in Hong Kong and Toyko (with brief stops in the beautiful Minneapolis airport), we’re finally home now. It’s nice to come back just in time to get in gear for Thanksgiving, turkey talk, Fall decorations (despite the retailers attempt to lure me straight into Christmas shopping with all the blingy lights and decorated trees).

I’ve got a really fun PRE and POST Thanksgiving recipe for you – if you’re hosting a holiday party this weekend or……if you’re looking to use up some leftovers from the big meal, these crispy, cheesy, tofu pasta nests are so creative.

For the Pre-Thanksgiving folk – you don’t have to cook up an entire Thanksgiving dinner just to make these appetizers – use store-bought roasted turkey breast or rotisserie chicken, canned cranberry sauce and an easy 5-minute Stovetop Stuffing mix. I top each with a tiny bit of fresh thyme.

Thanksgiving Tofu Pasta Nests Recipe

Of course, don’t limit these pasta nests to just Thanksgiving – top with smoked salmon, a dollop of crème fraîche (or goat cheese, marscapone, greek yogurt, etc) and top with some ikura, sushi salmon eggs. If you don’t have a local Japanese market that sells ikura, head to your favorite sushi joint and ask to buy a package from them. You only need a little bit to top each nest. Finish off with minced fresh chives.

Thanksgiving Tofu Pasta Nests Recipe

The nests are made with cooked pasta (like thin spaghetti or angel hair), grated parmesan, butter and silken tofu to hold it all together. I’ve used Mori-Nu Silken Tofu to bind the nests together – and it allows me to use LESS butter in the recipe. Using too much butter ended up being to greasy – so the tofu worked perfectly.

Thanksgiving Tofu Pasta Nests Recipe

 

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Thanksgiving Tofu Pasta Nests Recipe Video

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Pasta Nest Recipe

Servings: 18 nests Prep Time: 10 minutes Cook Time: 25 minutes
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Make pasta nests and top with anything you'd like!

Ingredients:

6 ounces soft silken tofu (I prefer Mori-Nu brand)
3 tablespoons butter, melted
1 cup parmesan cheese, grated
8 ounces dried thin spaghetti or angel hair pasta

Directions:

Preheat the oven to 375F.

Cook the pasta according to package instructions, drain.

In a large bowl, whisk together the tofu, butter and cheese until combined. Add the cooked spaghetti and stir well to coat. In a muffin tin, divide the pasta for each cup. Form into a "nest" shape with your fingers. Don't overload - you should be able to make 18 nests (the less pasta you use, the crisper the nests will be).

Bake for 20-25 minutes or until pasta nests are golden brown.

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Roasted Tofu and Vegetables http://steamykitchen.com/28469-roasted-tofu-and-vegetables-recipe-video.html http://steamykitchen.com/28469-roasted-tofu-and-vegetables-recipe-video.html#comments Wed, 18 Sep 2013 20:08:23 +0000 http://www.steamykitchen.com/?p=28469 I had serious doubts the first time I heard of a recipe for Roasted Tofu. Tofu is made mostly from dried soybeans and water (plus a coagulant like seaweed salt). It’s a pretty serious wiggly jiggly thing with such high water content. Roasting tofu would just dehydrate the water and shrivel up the soy, or so I thought. Several years ...

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Roasted Tofu and Vegetables Recipe

I had serious doubts the first time I heard of a recipe for Roasted Tofu. Tofu is made mostly from dried soybeans and water (plus a coagulant like seaweed salt). It’s a pretty serious wiggly jiggly thing with such high water content. Roasting tofu would just dehydrate the water and shrivel up the soy, or so I thought. Several years ago, I tried it on a whim. With the expiration date on a box of tofu looming, I decided to cut the tofu into cubes and roast them in the oven with some olive oil.

Roasted Tofu and Vegetables Recipe

They turned out crispy, crunchy on the outside and creamy smooth-soft on the inside. What an amazing change in texture! Roasting the tofu changed the ingredient from being a “blank slate with no taste” to a flavor profile of its own – slightly nutty, slightly sea salty. The browned bits are shatteringly crisp from roasting in the olive oil. In this recipe, I used silken tofu from Mori-Nu.

Roasted Tofu and Vegetables Recipe

Even if you “overcook” the tofu, it’s still wonderful with a crunchier, chewier texture. I love it both ways.

Roasted Tofu and Vegetables Recipe

Okay, so not only do I have instructions and a video to show you how to roast tofu and vegetables, but I purposely made the batch bigger in the recipe for leftovers. The leftover tofu and vegetables create a velvety smooth, creamy soup for the following day!

Roasted Tofu and Vegetables Recipe

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Roasted Tofu and Vegetables Recipe Video

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Roasted Tofu and Vegetables

Servings: 4 Prep Time: 10 minutes Cook Time: 40 minutes
roasted tofu and vegetables recipe-9781

You'll need 2 baking sheets for this recipe.

As you are preparing the vegetables for roasting, keep in mind that the vegetables have different cooking times. I like to keep each vegetable in its little spot on the baking sheet, so that I can easily use a spatula to remove any vegetables to cook sooner. Also, try cutting the vegetables according to how quickly they might cook. I'll cut the broccoli in larger florets (they cook faster) and the carrots & parsnips into smaller chunks (takes longer to cook) so that everything is ready at the 35 minute mark. Here's a size guide:
cauliflower - 1" florets
broccoli - 2" florets
carrots & parsnips - 3/4" chunks
brussels sprouts - halved
Feel free to add any additional vegetables to the mix. I also added some Japanese shishito peppers to mine!

Ingredients:

1 package Mori-nu tofu (extra firm or firm)
1/2 head broccoli
1/2 head cauliflower
3 large carrots
3 parsnips, cut in chunks
1/2 pound brussels sprouts
olive oil
sea salt and freshly ground black pepper

Directions:

Preheat oven to 400F.

Drain the tofu and pat very dry with a paper towel to absorb as much moisture as possible. Cut tofu into 1" cubes. Drizzle about 1 tablespoon olive oil on a baking sheet, carefully add in the tofu and shake the baking sheet a bit to coat the tofu. Go ahead and begin roasting the tofu while you work on the vegetables. If your oven does not fit 2 baking sheets side by side, place the tofu on the UPPER rack.

Cut the vegetables (see headnote) and in the other baking sheet, toss vegetables with about 2 tablespoons of olive oil so that they are all evenly coated. If your oven does not fit 2 baking sheets side by side, place the vegetables on the LOWER rack.

Set timer and roast for 30 minutes, then check the vegetables. The carrots & parsnip may need a little more time. Remove any vegetables that are cooked through. Take out the tofu pan and flip the tofu.

Increase oven temperature to 450F to finish off the tofu (and the carrots & parsnips if they need more cooking). Roast for an additional 10-15 minutes. The tofu should be nicely browned on both sides. Season with sea salt and freshly ground black pepper.

TO MAKE ROASTED VEGETABLE SOUP WITH LEFTOVERS:

prep time: 2 minutes
cook time: 5 minutes

Leftover roasted vegetables (reserve a few pieces for garnish)
1 quart prepared stock (vegetable, beef or chicken)
1/2 teaspoon cayenne pepper
sea salt and freshly ground black pepper
good quality olive oil

Place leftover vegetables and tofu into a blender or food processor with just half of the stock. Blend or process until smooth. Add in the remaining stock, cayenne pepper, and blend until desired consistency. Heat soup in pot. Taste and season with sea salt, freshly ground black pepper and additional cayenne pepper, if needed. Ladle into bowls, finish with a drizzle of olive oil. Garnish with roasted vegetables.

 

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Healthy Spaghetti and Meatballs: 2 Secret Ingredients http://steamykitchen.com/28193-healthy-spaghetti-meatballs-secret-recipe-video.html http://steamykitchen.com/28193-healthy-spaghetti-meatballs-secret-recipe-video.html#comments Mon, 19 Aug 2013 21:04:24 +0000 http://www.steamykitchen.com/?p=28193 The key to the greatest meatballs, unfortunately, is using tender, fatty ground meat….which is why many of the best recipes include both ground beef and ground pork (and sometimes ground veal). All that fatty richness goes straight to my backside and sometimes I just want a lighter version of meatballs. My first several attempts at healthy-tizing meatballs were all just ...

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Spaghetti with Turkey Tofu Meatballs Recipe

The key to the greatest meatballs, unfortunately, is using tender, fatty ground meat….which is why many of the best recipes include both ground beef and ground pork (and sometimes ground veal). All that fatty richness goes straight to my backside and sometimes I just want a lighter version of meatballs.

Spaghetti with Turkey Tofu Meatballs Recipe

My first several attempts at healthy-tizing meatballs were all just not good enough – the super-lean turkey or chicken would yield meatballs that were dry, chalky and kinda rubbery-tough. [Though Buster and Coco thought they were pretty darn delish. Lucky dogs.]

Spaghetti with Turkey Tofu Meatballs Recipe

After experimenting with different ingredients to amp up the juiciness, tenderness and flavor of lean meatballs, I’ve discovered 2 ingredients that made the biggest difference: silken tofu and grated onion.

Spaghetti with Turkey Tofu Meatballs Recipe

First, the grated onion: the more you break down an onion (and garlic!) – the more flavor you’ll get. Chopped onion is great, but I really like my meatballs to have a smooth and tender bite. Grating the onion on the large holes of a grater releases all of the flavor and moisture in the onion. Try it and see all of the onion-y liquid that grating results in!

Spaghetti with Turkey Tofu Meatballs Recipe

The second secret ingredient is silken tofu, which adds healthy protein, moistness and most importantly tenderness to the meatballs. It has a natural neutral flavor – and just takes on the flavor of all of the other ingredients in the recipe. The great thing about silken tofu is that you literally cannot tell that it’s in there! The tofu also acts as a binder for the meatball – no egg needed.

*Disclosure – I create healthy recipes for my client, Mori-Nu Tofu. While I’d love if you’d use their tofu – you can use any brand of silken tofu for this recipe :-)

Spaghetti with Turkey Tofu Meatballs Recipe

Also, instead of browning the meatball first, I let it slowly cook in the sauce straight. Browning is great for flavor, but it also makes the lean meatball really tough and chewy. No browning. Just snuggle in the tender meatballs into the slowly simmering tomato pasta sauce to cook gently.

The healthy meatballs, combined with the world-famous Marcella Hazan tomato sauce recipe makes an easy dinner that comes together in about 30 minutes.

Watch the video and see how I make Healthy Spaghetti and Meatballs with Tomato Sauce!

Healthy Spaghetti and Meatballs with Tomato Sauce Recipe Video

 

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Healthy Spaghetti and Meatballs with Tomato Sauce Recipe

Servings: 6 servings Prep Time: 10 minutes Cook Time: 25 minutes
spaghetti with turkey tofu meatballs recipe featured-9594

Cornflake crumbs are a special product found next to the bread crumbs. If you do have regular cornflake cereal, you can just put them in a bag and smash them until they become small crumbs. The tomato sauce recipe is from the famous Italian American cooking teacher, Marcella Hazan, who only uses 3 ingredients: crushed tomatoes, half an onion and butter. Just cut an onion in half, peel and discard the outer papery skin. Place this half-onion (no need to chop any further) into the pot. The onion that is cooked in the tomato sauce will be removed once the sauce is cooked - the onion will have transferred all its flavors into the sauce!

You can use any Mori-nu tofu, we prefer the silken tofu.

For a dairy-free version - use soy cheese.

Ingredients:

Two 14-ounce cans crushed tomatoes
1/2 onion
3 tablespoons butter
1 pound spaghetti, cooked according to package directionsFor the Meatballs
1 pound lean ground turkey or chicken
6 ounces soft or silken tofu (we recommend Mori-nu brand)
1/2 onion, grated on large holes of box grater
2 garlic cloves, finely minced or grated
2 tablespoons minced fresh basil
1/2 cup corn flake, bread or panko crumbs
1 teaspoon kosher or sea salt (if using regular table salt, use 1/2 teaspoon)
freshly ground black pepperfreshly grated parmesan cheese

Directions:

To make the sauce, in a large saute pan or soup pot, add the crushed tomatoes, onion and butter. Cover and bring to a simmer.

In the meantime, prepare the meatballs. In a large bowl, mix together all of the meatball ingredients thoroughly. Use a melon baller and your hands to form meatballs.

Once the sauce comes to a simmer, turn the heat to low and add in the meatballs. Cover and cook for 20 minutes. Taste the sauce and season with salt and pepper. Discard the half-onion. Serve the sauce sauce over the pasta, sprinkle with parmesan cheese and serve immediately.

tofunize-outline

Also, take a second to check out Mori-nu’s “Tofunize Your Summer” Sweepstakes! You and your friends could win healthy silken tofu!!

 

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Tofu Prosciutto Panini http://steamykitchen.com/27918-tofu-prosciutto-panini-recipe-video.html http://steamykitchen.com/27918-tofu-prosciutto-panini-recipe-video.html#comments Wed, 24 Jul 2013 13:27:29 +0000 http://www.steamykitchen.com/?p=27918 You probably did a double-take on that recipe title. Tofu? In a Panini? Just try it and you’ll be surprised at how well it does work. Tofu is one of the most versatile foods out there, it plays nice with other foods and just blends in. I’ll be creating a series of tofu recipes, as I’m working with an American ...

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Tofu Prosciutto Panini Recipe

You probably did a double-take on that recipe title. Tofu? In a Panini? Just try it and you’ll be surprised at how well it does work. Tofu is one of the most versatile foods out there, it plays nice with other foods and just blends in.

Tofu Prosciutto Panini Recipe

I’ll be creating a series of tofu recipes, as I’m working with an American company called Morinaga, based in Torrance, California. Their tofu, Mori-nu is a silken-style tofu that comes in a sealed packaging* that allows the tofu to be free from the harmful effects of light, oxygen, and microorganisms without preservatives or irradiation. 

Tofu Prosciutto Panini Recipe

I love the packaging – it stores safely in the pantry (no refrigeration needed until you open it) so you can always have tofu handy.

*This modern packaging system was voted “the #1 food science innovation of the last 50 years” by the prestigious Institute of Food Technologists because it increases nutrient retention and flavor while ensuring food safety.

Tofu Prosciutto Panini Recipe

The recipes I’ll be creating will focus on unexpected ways you can use tofu, like in this Tofu Prosciutto Panini recipe. The silken tofu actually looks like melted fresh mozzarella!

Tofu Prosciutto Panini Recipe Video

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Tofu Prosciutto Panini Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 5 minutes
tofu-prosciutto-panini-recipe-featured-9492

For a gluten-free version, use gluten-free bread. The fresh mozzarella in the recipe is optional, I love the sandwich with or without it. Here's a tip - if you are not using fresh mozzarella, be generous in seasoning with salt and pepper to give the tofu some extra flavor.

Ingredients:

8 slices bread (I like good crusty Italian bread)
2 tablespoons olive oil
8 thin slices prosciutto
4 ounces silken tofu (firm) thinly sliced (I used Mori-nu brand)
2 medium tomatoes, sliced
4 ounces fresh buffalo mozzarella, sliced
8 leaves fresh basil
salt and pepper
4 teaspoons balsamic vinegar

Directions:

Heat panini press to medium-high heat. Brush one side of the bread with olive oil. For each sandwich, layer on the prosciutto, tofu, tomatoes, fresh buffalo mozzarella and basil. Generously season each sandwich with salt and pepper. Drizzle 1 teaspoon of balsamic vinegar on each sandwich. Close the sandwich, and brush the outside of both bread slices with olive oil. Place sandwich in panini press. Cook for 4 minutes or until the panini is browned.

Alternatively, you can grill these sandwiches in a grill or frying pan over medium-high heat until golden brown on both sides and heated through. Serve warm.

 

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Mushroom Tofu Potstickers http://steamykitchen.com/27184-mushroom-tofu-potstickers-recipe-video.html http://steamykitchen.com/27184-mushroom-tofu-potstickers-recipe-video.html#comments Mon, 24 Jun 2013 20:17:46 +0000 http://www.steamykitchen.com/?p=27184 While these may not look like your normal cutely folded potstickers, let me assure you that these are 100% even better. Not only are they easier and faster to fold (No delicate crimping of pleating), they have MAXIMUM crispy crunchy surface! Double win for sure. We ended up folding 100 of these babies. 25 to eat straight away and the ...

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Mushroom Tofu Potstickers Recipe

While these may not look like your normal cutely folded potstickers, let me assure you that these are 100% even better. Not only are they easier and faster to fold (No delicate crimping of pleating), they have MAXIMUM crispy crunchy surface!

Double win for sure.

Mushroom Tofu Potstickers Recipe

We ended up folding 100 of these babies. 25 to eat straight away and the rest went into the freezer for a rainy day – which in tropical sunny Florida, means every single afternoon for 30 minutes. Those unfamiliar with Florida summers might think that a daily afternoon shower equals a “refreshing wash”, but in reality, it feels like every rain drop is made of wet flannel, blanketing the atmosphere with a heavy, muggy sigh.

Okay, it’s not that bad. It just feels like it this morning.

Mushroom Tofu Potstickers Recipe

Circling back to the recipe, the Mushroom Tofu Potstickers are also healthy (isn’t anything with tofu considered healthy?), qualify for easy finger-food (you can eat them with 2 fingers) and best of all, dip-able. The red in the photo is Lingham’s Hot Sauce, which is not really that spicy – sort of a combo of sriracha and sweet chili sauce – but even better.

Mushroom Tofu Potstickers Recipe

LinghamMy friend and fellow Asian food blogger, Rasa Malaysia, says ” There are countless hot sauces out there, but I don’t think any are as versatile or as addictive as Lingham’s, which has been produced in Penang, Malaysia, for over a century.” Here’s rest of her description in Saveur Magazine.

No preservatives, no gluten, no artificial coloring, all natural.

Look for Lingham’s in your local Asian market. I’ve found a handful of retailers online to purchase, but of course the prices are a bit higher.

Wanna know what I’m craving for? LINGHAM CHILI CRAB!

Mushroom Tofu Potstickers Recipe

 

Mushroom Tofu Potstickers Recipe Video

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Mushroom Tofu Potstickers Recipe

Servings: 48 dumplings Prep Time: 45 minutes Cook Time: 15 minutes
mushroom-tofu-dumplings-recipe-featured-1731

Potstickers are so easy to freeze! Once you have folded the potstickers, lay them in a single layer on a pan or plate (something that will fit in your freezer). Cover with plastic wrap and then you can lay another layer on top. Just make sure that each layer has plastic wrap in between so that the dumplings don't stick to each other. When potstickers are completely frozen, you can gather them all up and store them in a freezer bag.

When ready to cook frozen potstickers, do not defrost (you'll end up with soggy mess). Follow the instructions to cook the potstickers below. Add an additional 3 minutes to the "steaming" time to completely cook the frozen dumplings. They'll turn out perfect.

Ingredients:

3 cups cabbage, shredded on large holes of box grater
8 ounces tofu (any firmness), crumbled
4 ounces fresh shiitake mushrooms, stems removed, chopped
2 cloves garlic, finely minced
2 teaspoons grated fresh ginger
1 tablespoon fresh basil, finely chopped
2 tablespoons soy sauce
1 package of 50 dumpling wrappers
1 teaspoon cornstarch + 1/4 cup cool water
3 tablespoons cooking oil, or more if needed

Directions:

In a large mixing bowl, add cabbage, tofu, mushrooms, garlic, ginger, basil and soy sauce. Mix well.

Prepare the cornstarch slurry: whisk together the cornstarch and water in a small bowl.

To wrap: Place a potstickers wrapper flat in one hand. Place 1 heaping teaspoon of the potstickers filling mixture in the middle of the wrapper. Dip a finger in the slurry mixture and paint along the outside of the wrapper. Fold over to a half-moon shape. Pinch along the outside of the wrapper to close the wrapper completely around the mixture.. Repeat until all potstickers are filled and closed.

Lay folded potstickers in a single layer. Cover with plastic wrap to keep them from drying out. (See headnote re: freezing)

When ready to cook, in a non-stick skillet, heat 1 tablespoon of oil over medium high heat. When the oil is hot, add potstickers in a single layer along the bottom of the pan. Cook until browned on one side, about 2 minutes. Flip and brown the other side equally.

Using the pan cover as a shield from splattering, add 2 tablespoons of water to the pan and cover immediately. Steam potstickers for 3-4 minutes. Uncover skillet, you should see almost all of the water has evaporated. Remove potstickers, then wipe pan dry with towel and repeat for remaining batches.


Mushroom Tofu Potstickers Recipe

 

Mushroom Tofu Potstickers Recipe

 

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Vegetable Thai Curry Noodle Soup http://steamykitchen.com/26966-vegetable-thai-curry-noodle-soup-recipe-video.html http://steamykitchen.com/26966-vegetable-thai-curry-noodle-soup-recipe-video.html#comments Fri, 03 May 2013 15:05:55 +0000 http://www.steamykitchen.com/?p=26966 We’ve been a little distracted for the past week, new babies, another new baby that is just learning how to waddle and getting quotes to build a new fence for animals (sheep! alpaca! bunnies!) Pretty soon, I’ll have to rebrand this site to be “Steamy Farmer” right?! So, dinners recently have been super quick-cooking meals and raiding my pantry/refrigerator for something ...

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Vegetable Curry Noodle Soup Recipe

We’ve been a little distracted for the past week, new babies, another new baby that is just learning how to waddle and getting quotes to build a new fence for animals (sheep! alpaca! bunnies!) Pretty soon, I’ll have to rebrand this site to be “Steamy Farmer” right?!

Vegetable Curry Noodle Soup Recipe

So, dinners recently have been super quick-cooking meals and raiding my pantry/refrigerator for something to cobble together. This is one of them. In fact, I think Thai Curry is the queen of emergency quick-cooking.

Vegetable Curry Noodle Soup Recipe

This version of Vegetable Thai Curry Noodle Soup consists of:

Pantry – Thai curry paste, coconut milk, carton of vegetable broth, rice noodles, bamboo shoots, baby corn.
Refrigerator – bell pepper, mushroom, tofu, basil

All of the refrigerator items are long-lasting type of ingredients that stay fresh for about a week.

15 minutes tops, from pantry/refrigerator to table.

Vegetable Curry Noodle Soup Recipe

Vegetable Thai Curry Noodle Soup Recipe Video

 


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Vegetable Curry Noodle Soup

Servings: 4 Prep Time: 5 minutes Cook Time: 10 minutes
vegetable-curry-noodle-soup-recipe-featured-1708

Use whatever vegetables suit you! Other ideas: zucchini slices, very thinly sliced carrots (use a vegetable peeler), onion slivers, broccoli florets, bok choy, spinach leaves, kale leaves, cabbage.

Ingredients:

10 ounces dried rice noodles
1 tablespoon cooking oil
2 tablespoons Thai curry paste (or to taste)
1 cup coconut milk
4 cups vegetable broth
1 tablespoon fish sauce
8 ounces baby corn, halved
4 ounces bamboo shoots
1/2 red bell pepper, sliced
8 whole shiitake mushrooms, sliced
8 ounces medium or firm tofu, cubed
handful fresh basil, leaves torn

Directions:

If you are using rice noodles, soak the noodles in hot tap water (not boiling water, just use hottest water from tap) for 10 minutes. Drain. If you're not using rice noodles, cook noodles according to package directions.

In a wok or a soup pot, heat oil over medium heat, add in curry paste and fry for a few seconds until very fragrant. Be careful not to burn the curry paste. Pour in 2 tablespoons coconut milk and whisk with the curry paste until combined. Add the remaining coconut milk and the vegetable broth and bring to a simmer. Optional- stir in the fish sauce or soy sauce. Give the soup a taste and add more curry paste if you'd like it spicier.

Add in the vegetables and tofu. Cook for 3 minutes or until the vegetables are cooked to your liking. (If you're not using rice noodles, see below.) Add in the drained rice noodles and boil until the rice noodles are cooked through, about 60 seconds to 2 minutes depending on the thickness of the rice noodles. Stir in fresh basil and serve immediately.

* If you are NOT using rice noodles and have cooked the noodles according to instructions on the package, divide the cooked noodles evenly into 4 serving bowls. Stir in fresh basil in the vegetable curry soup and pour over the noodles.

 

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Braised Tofu with Ground Pork http://steamykitchen.com/23559-chinese-braised-tofu-with-ground-pork-recipe.html http://steamykitchen.com/23559-chinese-braised-tofu-with-ground-pork-recipe.html#comments Fri, 05 Oct 2012 15:32:01 +0000 http://steamykitchen.com/?p=23559 Learn how to cook traditional Chinese recipe for Braised Tofu with Ground Pork. Step-by-step video included!

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Chinese Braised Tofu with Ground Pork Recipe

I must be feeling a little homesick lately, I’ve been making Chinese homestyle dishes that my Mom would cook. Tofu has always been a regular staple at our house, Mom would serve it about once a week. Tofu USED to be inexpensive years ago – but that was before it was being marketed to the American market. Tofu companies never had to “market” to the Asian crowd – we have always loved it!

Chinese Braised Tofu with Ground Pork Recipe

At some Chinese markets (and all of Asia), you can buy freshly made tofu – large blocks would be submerged in water, and you scooped out what you wanted.

Chinese Braised Tofu with Ground Pork Recipe

Did you know that not all tofu tastes the same? There are big differences in taste and texture (I know some of you are saying, “what, not all tofu is BLAND!?”) My favorite brand  that is easily found in most regular grocery stores is Nasoya. Here’s Serious Eat’s Tofu Taste Test.

Chinese Braised Tofu with Ground Pork Recipe

For this recipe, make sure you buy Firm or Extra Firm Tofu. Anything softer will fall apart in the dish.

Chinese Braised Tofu with Ground Pork Recipe

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Chinese Braised Tofu with Ground Pork Recipe

Servings: Serve 4 Prep Time: 15 minutes Cook Time: 15 minutes
Chinese Braised Tofu with Ground Pork Recipe

You can use either ground pork, beef, turkey or chicken. For a little more Chinese flavor, when you are seasoning the tofu with salt and pepper, sprinkle a little bit of Chinese Five Spice Powder on both sides (you'll use a total of about 1/4 teaspoon - a little goes a long ways!)

I'm a big fan of green onion as a topping to give the dish a little bite - however if your family isn't, you can leave it out. Another option is to add the green onion in the wok at the same time as the garlic and ginger. This way, the green onion gets stir fried and softens.

Serve this with rice.

Ingredients:

1 block firm or extra firm tofu
salt and freshly ground black pepper
1 tablespoon cooking oil
1 pound ground pork, beef, turkey or chicken
1 clove garlic, very finely minced
1 teaspoon grated fresh ginger
1 cup chicken broth
2 tablespoons oyster sauce
1 tablespoon soy sauce
1/4 cup cool water
1 teaspoon cornstarch1/2 stalk green onion, chopped

Directions:

1. Drain the tofu and place on towels or paper towels. To get rid excess water in the tofu, place another towel on top of the tofu, then place something flat and heavy (like a cutting board or a cast iron frying pan) on top. You can weigh the cutting board down by putting a couple of cans of soup on top. Let sit for 10 minutes. Cut the tofu into several slices 3/4" thick. Season on both sides with salt, pepper.

2. Heat a wok or large saute pan over medium-high heat. When hot, swirl in the cooking oil. Very carefully and slowely slide in the tofu slices in one layer. Fry for 1 minutes, then flip to fry the other side for 1 minute until both sides are browned. Remove the seared tofu to a clean plate.

3. To the same wok, add in the ground meat. Saute until browned, about 2 minutes. Add in the garlic and the ginger and stir fry for 30 seconds.

4. Add in the chicken broth, oyster sauce and soy sauce. In a small bowl, whisk together the water and the cornstarch. In the wok, stir in the water and cornstarch mixture and bring everything to a simmer. Add the cooked tofu back in the pot. Lower the heat to medium-low. Let simmer for 5 minutes, until thickened. Mix in green onion. Serve with rice.

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