14th April 2008

Tofu with Greens & Noodles


Lisa made this excellent vegetarian stir-fry tonight, based on a recipe in the always wonderful Fitness Food. Tofu is cubed and marinated in a mix of sauces and spices, and then quickly stir-fried with a plethora of veggies — we altered the recipe to suit what we had on hand — and thin egg noodles. This one will definitely make it into the regular rotation.

Chris says:

Ooooh, now this is a good stir-fry!

Lisa says:

Of course it’s good, it’s from Fitness Food — I love that book.

Chris says:

This might be one of my favorites — even though it’s meat-free…

Lisa says:

I obviously feel the same way — I inhaled!

Chris says:

You might want to retract that if you ever want to run for President.

Lisa says:

Totally worth it. I’ll even admit to “doing shrooms”, as long as people realize it’s in the context of this dinner. Tofu with Greens & Noodles in ’08!

Chris says:

Gets my vote!

Tofu with Greens & Noodles
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Marinade
3 tbsp spicy oyster sauce
3 tbsp hoisin sauce
2 tbsp soy sauce
1 1/2 tbsp brown sugar
3 tsp grated ginger
3 cloves garlic, crushed

Stir Fry
10 oz firm tofu, drained and cubed
10 oz dried thin egg noodles
1 tsp canola oil
2 shallots, thinly sliced
1 leek, thinly sliced
2 stalks celery, thinly sliced
1 red bell pepper, seeded and thinly sliced
4 oz green beans, trimmed
4 oz mushrooms, sliced
1 bunch broccolini, trimmed
1/2 cup veggie broth

cilantro leaves to garnish

Combine the marinade ingredients in a non-metallic bowl, add the tofu and gently stir through. Cover and refrigerate for at least 30 minutes.
Cook the noodles according to the package and set aside.
Heat the oil in a large wok. Add the shallots, red pepper, and leeks and stir-fry for 2 minutes, or until lightly softened. Add the rest of the vegetables and broth. Cover and cook for 2-3 minutes, or until the vegetables are just tender, stirring occasionally.
Add the tofu with the marinade and the noodles. Gently combine and stir until heated through. Garnish with the cilantro and serve.

4 Servings

This obviously needs to go to Presto Pasta Nights!

posted in Fitness Food, Main Dishes | 3 Comments

15th March 2008

Mushroom and Tofu Stir Fry


A few nights ago Lisa raided the CSA box and made this stir fry, based on one she found on Elise’s site. She changed up the vegetables a bit and cut the oil almost in half (Elise loves her oil)! 😉

Chris says:

Wow the sauce on this is fantastic.

Lisa says:

Yeah, and spicy! I got to use your rooster sauce.

Chris says:

Everything’s better with rooster sauce…

Lisa says:

The tofu and the rice make this a lot more filling than I thought it would be.

Chris says:

I know! I’m kind of full but I’m going to eat more anyway — it’s all veggies so I know I’ll just be hungry later on.

Lisa says:

I’m going to save the rest for my lunch.

Chris says:

Sorry sucka — “the rest”? “The rest” is already in my belly.

Mushroom and Tofu Stir Fry
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Glaze
2 Tbsp soy sauce
2 Tbsp honey
1/4 cup of chickenbroth

Sauce
3 Tbsp soy sauce
3/4 cup chicken or vegetable broth
2 Tbsp honey
1 Tbsp rice wine
1 teaspoon Sriracha
1 Tbsp corn starch

Vegetables
4 teaspoons minced garlic
4 teaspoons minced fresh ginger
2 Tbsp vegetable oil
1 lb of cremini or button mushrooms, quartered
1 cup onion
4 oz extra-firm tofu
1 cup broccoli, roughly chopped
1 cup carrots, in 1/2-inch dice
1/2 cup chicken broth
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 1b bok choy stems, in 1/2-inch dice
1 Tbsp toasted sesame seeds

Whisk the glaze ingredients together in a bowl and the sauce ingredients together in a different bowl. In a third bowl, mix the garlic, ginger and 1 teaspoon of vegetable oil.
Heat 1 Tbsp of vegetable oil in a large, stick-free skillet on medium-high heat. Add mushrooms, onion, and tofu, and cook, without stirring, until browned on one side, about 2 to 3 minutes. Reduce heat to medium and use tongs to turn the mushrooms to brown the other side. When mushrooms are browned and tender, about 5 minutes, increase the heat to medium-high and add the glaze. Cook, stirring to coat the mushrooms, 1 to 2 minutes more. Transfer mushrooms to a large bowl. Wipe out skillet with a paper towel.
Heat a teaspoon of vegetable oil in the skillet on medium-high heat until the pan begins to smoke. Add carrots and broccoli and cook, stirring occasionally, until they begin to brown, 1 to 2 minutes. Add 1/2 cup broth and cover skillet. Cook until carrots are tender, 2 to 3 minutes. Uncover and cook until liquid evaporates. Transfer carrots to bowl with mushrooms. Wipe skillet clean with paper towel.
Heat a teaspoon of vegetable oil in the skillet on medium high heat until it begins to smoke. Add the bell pepper and bok choy stems and cook, stirring occasionally, until the vegetables begin to brown and soften, about 1 to 2 minutes. Add leafy greens and cook for a minute further. Push the veggies to the side of the pan and add the garlic-ginger mixture in the clearing. Cook 15 seconds, until fragrant, and then mix in with the other vegetables.
Add all the vegetables back into the pan (mushrooms, carrots, etc.). Add the sauce to the pan. Mix well and cook, stirring, until the sauce has thickened and all the vegetables are coated with the sauce, about 2 to 3 minutes. Transfer to a serving platter. Sprinkle with toasted sesame seeds if desired. Serve immediately with rice.

4 Servings

posted in Main Dishes | 0 Comments