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Appetizers, Dinner, Korean, Lactose Free, Recipes, Sauces, Tofu, Vegan, Vegetarian

Warm Tofu with Spicy Sauce

September 4, 2020

I am a confirmed lover of tofu whether it’s baked, pan-fried, in miso soup, or simply served with grated ginger, slivered green onions and soy sauce. I came across this recipe on Alexandra’s Kitchen blog recently. The original recipe came from Ruth Reichl who was the Editor in Chief of the now defunct and beloved Gourmet magazine. It struck all the right notes: fast, savory and tasty.

Firm tofu is the best option for this recipe as it keeps its shape when sliced.

If you don’t have any gochugaru (Korean chili flakes) I suggest that you buy some right away. With its gentle heat and smoky, fruity flavor, it’s the chili that I use most often. I use gochugaru for Korean pan-fried steak, and in a dipping sauce for Korean pancakes and dumplings, as well as in kimchi.

Serve the tofu with crispy cucumber slices, kimchi and Japanese rice.

Warm Tofu with Spicy Sauce

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Adapted from Alexandra's Kitchen blog & Gourmet Magazine

Author: Kiyo Miller

Serves: 2

Ingredients

1 (14 ounce) package firm tofu
1½ tablespoons soy sauce (Kikkoman recommended)
1½ tablespoons low sodium soy sauce (Kikkoman recommended)
½ teaspoon granulated sugar
1 tablespoon roasted sesame oil (Kadoya recommended)
1 teaspoon gochugaru (Korean chili flakes)
2 teaspoons roasted sesame seeds (white or a mix of white and black)
¼ - ½ teaspoon finely grated garlic
3 tablespoons finely sliced green onions

Preparation

Rinse the tofu, then cover with cold water in a medium saucepan. Bring to a simmer over medium-high heat. Turn heat down to keep warm.
In a small bowl, combine the soy sauces and sugar. Mix until the sugar dissolves. Stir in the sesame oil, gochugaru, sesame seeds, garlic, and green onions. Set aside.
Carefully drain water from pot and remove tofu to a paper towel-lined plate. Pat tofu dry. Transfer tofu to a shallow bowl and spoon some of the sauce over the top. Serve with Japanese rice and extra sauce on the side.

Dinner, Lactose Free, Recipes, Tofu, Vegan, Vegetarian

Lemongrass Tofu

January 9, 2020

Our lemongrass plant is now growing beautifully after we transplanted it to a sunnier corner of the garden. Now that it is flourishing, I pondered over what to make next with our fresh lemongrass. This grass-like herb has stalks that when cut, have mild and citrusy notes that add a delightful flavor to any dish you use it in. Tofu immediately came to mind.

Use only the tender white portion of the lemongrass stalks. I usually peel away a few of the outer layers as they can be quite fibrous. The fragrance of cut lemongrass is exquisite.

I find that super firm tofu works best as the cooked pieces hold their shape very nicely. Also you save time not having to press the water out because of its firmness.

The few ingredients called for in the marinade make this an easy and quick meal you can prepare on the fly. Leftovers make for a tasty lunch to take to work.

The glorious color of the fried tofu comes from a smidgen of turmeric. A little goes a long way with this ground spice.

Lemongrass tofu is the perfect protein for a vegetarian spring roll. Stuff the roll with crispy cucumbers, carrots, rice noodles and lots of mint.

Lemongrass Tofu

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Adapted from Epicurious.com

Author: Kiyo Miller

Serves: 8

Ingredients

3-4 lemongrass stalks, outer layers peeled, bottom white part thinly sliced and finely chopped (about ¼ cup)
2 tablespoons soy sauce (Kikkoman recommended)
1 tablespoon less sodium soy sauce (Kikkoman recommended)
1½ teaspoons sambal oelek (Huy Fong recommended)
¾ teaspoon ground turmeric
1 tablespoon granulated sugar
16 ounce package super firm tofu (Wildwood recommended) sliced into ¾-inch slabs

Preparation

Combine the lemongrass, soy sauce, sambal oelek, turmeric and sugar in a small bowl. Pour mixture into a low-sided glass dish that will fit the tofu slabs in one layer. Add tofu and let marinate for 5 minutes, then turn pieces over to marinate another 5 minutes.
Heat 2 tablespoons canola oil in a 12-inch skillet (deep sided preferred, tofu can splatter as it cooks) over medium heat. Add tofu slabs and cook until nicely browned, about 4 minutes. Turn the heat down to medium-low if it seems too hot. Flip tofu pieces over and cook until second side is nicely browned.
Serve with your favorite side dishes, sliced over cold noodles, or stuffed into spring rolls.

Dinner, Lactose Free, Recipes, Rice Dishes, Salad, Side Dishes, Tofu, Vegan, Vegetarian, Veggies

Glory Bowl Salad

July 18, 2015

I bumped into a friend of ours, Lisa Tamaki, with whom I have a shared interest in cooking as well as home canning. She told me about a new salad recipe she thought I would enjoy. The dressing has nutritional yeast in it, one of my favorite foods. Lisa’s enthusiasm about the “Glory Bowl Salad” (named for a top ski bowl in Canada) made me eager to try it out right away. Thank you, thank you!

The original recipe comes from Shelley Adams who once owned Whitewater Ski Resort in Canada. This salad is one of her most requested recipes. Rachel also posted Sami’s version of this delicious salad. I followed her suggestion of seasoning the tofu with sesame oil and soy sauce before baking and it adds a wonderful flavor to the tofu. You can use almost any vegetables you want to in this salad. I opted for colorful red cabbage, crunchy snap peas, cucumbers, carrots and edamame. Don’t skip the toasted almonds. They are super in this salad. The dressing has a fantastic umami flavor due to the generous amount of nutritional yeast and soy sauce, so good you’ll be looking for things to pour it on once your salad is long gone.

I use my TofuXpress often. It presses out the water quickly. No more wasting paper towels!

It’s best to serve the baked tofu once cooled, however, you may bake it in advance and refrigerate it until ready to use. The texture won’t be quite the same (it softens once refrigerated) but it will still taste delicious. Just bring it to room temperature before serving.

Glory Bowl Salad

Adapted from Whitewater Cooks & The Conscious Dietician blog

Two generous salad bowl servings and 1 cup dressing

Ingredients

Salad Bowl:

1 cup short or medium grain brown rice

1/3 cup toasted slivered almonds (bake in toaster oven at 300° for about 5 minutes – watch so they do not burn)

1 package (14 ounce) extra firm tofu (Wildwood recommended) water pressed out

2 teaspoons sesame oil

2 tablespoons soy sauce

2 ounces sliced cucumber

1 ounce shredded carrot

1/3 cup cooked edamame

3 ounces snap peas

1 ounce shredded red cabbage

roasted black sesame seeds – optional

Dressing:

1/4 cup + 2 tablespoons nutritional yeast

3 tablespoons water

3 tablespoons soy sauce

3 tablespoons apple cider vinegar

1 clove garlic, crushed

1 1/2 tablespoons tahini paste

1/4 cup extra virgin olive oil

1/4 cup canola oil

freshly ground black pepper

Cook brown rice according to package directions. Set aside.

Toast slivered almonds for a few minutes to crisp up.

Press out water from tofu using the TofuXpress or a clean dish towel or paper towels (weighted down). Cut tofu into rectangles about 1/2 inch thick. Combine sesame oil and soy sauce in a small bowl. Brush mixture over tofu slices, or toss to coat well. Place tofu on a foil lined baking sheet and bake at 350°F for 25 minutes (I use my toaster oven).

Using an immersion blender combine nutritional yeast, water, soy sauce, apple cider vinegar, garlic, tahini paste, extra virgin olive oil, and canola oil. Or whisk by hand until all of the ingredients are well incorporated. Season to taste with freshly ground black pepper.

Assemble your salad by placing the rice on the bottom of your bowl, adding the vegetables and tofu over the rice. Drizzle a generous amount of the dressing over the salad. Sprinkle toasted almonds and roasted sesame seeds over the top and serve with extra dressing.

Dinner, Lactose Free, Recipes, Tofu, Vegan, Vegetarian

Sesame Tofu

December 15, 2014

I’m always thinking of new ways to prepare tofu. It’s far more versatile than most people realize, which is one reason I just love it! Sliced and sprinkled with fresh ginger, green onions and a drizzle of soy sauce, baked with herbs, sprinkled with nutritional yeast, or pan-fried in a number of ways, tofu is one of my favorite foods. Roasted sesame seeds are another favorite food of mine, and combined with tofu, they can be transformed into the perfect meal.

Extra firm tofu, water pressed out (I love my TofuXpress) is most important for this recipe. Served with brown rice and a crunchy chopped salad, tofu skeptics will be thoroughly surprised at how satisfying this meal can be. Try it! If you do not have a TofuXpress, drain your tofu between a clean, lint free kitchen towel or a thick layer of paper towels. Place a cutting board over the top with a few canned goods, a book or a heavy skillet for about 1/2 hour.

A quick dip in the marinade, then pan-fried until the sesame seeds are super fragrant and crunchy, this is a quick, savory and simple dish. It keeps well for a few days and is a tasty home lunch.

Sesame Tofu

Serves 2 as a main dish

Ingredients

1 14 ounce package extra firm tofu, drained and water pressed out (Wildwood extra firm is recommended)

4 tablespoons lite soy sauce (Kikkoman recommended)

1 1/2 tablespoons sesame oil (Kadoya recommended)

2 teaspoons finely minced garlic

2 teaspoons finely minced fresh ginger root

1/2 cup roasted sesame seeds, white and black mixed

1 tablespoon corn starch

Preparation

Slice pressed tofu into seven even slabs, or just under 3/4 inches thick. Slice each piece in half, lengthwise. Place on a paper towel while you make the marinade.

Combine soy sauce, sesame oil, garlic and ginger in a 9 x 9 inch baking dish. Place tofu slices in dish, in a single layer. Turn to coat all sides of tofu. This may take just a few minutes.

Transfer the tofu slices to a plate and cut each piece in half, crosswise, to make shorter sticks.

Mix 1/2 cup sesame seeds with corn starch in a shallow bowl or plate. Place a few pieces of tofu in the sesame seed mixture and press gently to coat both the top and bottom. Remove to a plate and continue to coat all of the tofu.

Heat a tablespoon of canola oil over medium heat in a skillet large enough to hold all tofu pieces in a single layer. Once the oil is hot, gently place tofu in the skillet. Cook the tofu until nicely browned, about 5 minutes, adjusting the heat as needed. Check a piece to make sure the sesame seeds and garlic are not burning. Turn the tofu pieces over to brown the other side for another 4 – 5 minutes or so. I find it best to use a thin spatula to turn the pieces. Just be careful when doing so as the sesame seeds have a tendency to fall off. I quickly browned the two sides that are not coated with sesame seeds, by turning the pieces on their side for just a minute.

Serve warm with brown rice and a chopped salad. If you have leftovers, the tofu keeps well for at least 3 days.

Dinner, Recipes, Sandwiches, Tofu, Vegan, Vegetarian

Lemongrass Tofu Banh Mi

August 26, 2013

My friend Terence gave me a 3 lemongrass shoots that he wanted to find a home for. John planted them in the garden and sure enough, they rooted and are now flourishing in the warm Maui weather. I never cooked with lemongrass before. Not until John pointed out that we had some in our yard!It’s a very nondescript type of grass with razor-sharp leaves, but don’t let that fool you. The lemongrass stalks have a wonderful fragrant citrus scent and can be used in all types of recipes. It works perfectly in this tofu recipe for banh mi.

This handy tofu press saves you from wasting paper towels. The TofuXpress is one of the best little kitchen gadgets I’ve bought in the last few years. Tofu is quickly marinated and pan-fried until crispy on both sides. The scent of the lemongrass, garlic, soy sauce and sesame oil is mouth-watering.

Lemongrass Tofu Banh Mi Light and crunchy baguette with lemongrass tofu, thinly sliced cucumber, carrot and daikon pickles (do chua) and lots of cilantro. It’s one of my favorite sandwiches. Do chua can be made in advance and stored in the refrigerator. I picked up two fresh baguettes at our local Vietnamese restaurant/bakery. John’s next experiment, homemade bahn mi.

Lemongrass Tofu Banh Mi

Adapted from theKitchn blog

Serves 2

Ingredients

14 ounce package extra firm tofu, pressed and cut into 10 slices (Wildwood Organic is a good brand to use. House Foods extra firm is not firm enough).

3 tablespoons soy sauce

2 1/2 teaspoons sesame oil

1 tablespoon canola oil

2 tablespoons minced lemongrass (about 3 bulbs)

2 medium cloves garlic, minced

2 baguettes

cilantro

do chua pickles

sliced cucumbers, Japanese or English hothouse or other types with fewer seeds (for very thin slices I use my Benriner and slice lengthwise to make long narrow strips)

Spread

2 tablespoons mayonnaise

1 teaspoon sriracha hot sauce

Preparation

Combine soy sauce, sesame oil, canola oil, lemongrass and garlic in a small bowl.

In a shallow dish place tofu slices in a single layer. Pour sauce over tofu, turning pieces to coat well. Let tofu absorb all of the marinade, turning and patting the lemongrass and garlic on each slice. Cook tofu in a skillet over medium heat until brown and crisp on each side (about 8 minutes on the first side and 5 minutes or longer on the second side).

Prepare your banh mi. Mix 2 tablespoons mayonnaise with 1 teaspoon sriracha. Slather on both sides of the baguette. Layer with tofu, sliced cucumber, do chua pickles, cilantro. Drizzle sriracha sauce on the tofu if you want to add a little extra spiciness to the sandwich, or add thinly sliced jalapeños.

***For vegan version use Vegenaise mayonnaise.

Dinner, Japanese, Recipes, Tofu, Vegan, Vegetarian

Grilled Teriyaki Tofu

May 22, 2013

Teriyaki Tofu Grilling is a terrific way to prepare most any food, even tofu. There’s something about the subtle smoky flavor that can transform whatever you are grilling into a spectacular meal. And, in particular when teriyaki sauce is involved.

A while back I posted a recipe for granny’s teriyaki sauce. Until this day, I still chuckle when I read the recipe my mom passed on to me. Just under the title of the recipe, my mom wrote “the best!” And of course she was right.

I recommend WildWood extra firm tofu for this recipe. It holds its shape nicely when grilled.

One of my favorite kitchen items is the TofuXpress. It presses out the water and there’s no need to waste paper towels.

Tofu soaks up marinades quickly which means you won’t need to prepare this days in advance. A quick soak and you’re ready to grill the tofu.

John has this thing about grill marks. They are always perfect.

I love all types of rice but one of my favorite ways to prepare rice is called onigiri. These delicious rice balls go well with grilled tofu and they are perfect to pack for a picnic lunch.

Teriyaki Grilled Tofu

Serves 2

Ingredients

1 block extra firm tofu (water pressed out)

Granny’s teriyaki sauce recipe here.

Preparation

Press out the water from the block of tofu then cut into 6 cutlets.

Pour enough teriyaki sauce to cover the bottom of your dish and place tofu cutlets on top of the sauce. It’s best to use a dish that snugly fits the tofu pieces so the sauce is confined to just that area. Pour more sauce over the tofu pieces, cover with plastic and refrigerate for about 1/2 hour then turn the tofu over.

Simmer the remaining sauce on low heat for about 15 minutes or until it thickens slightly and becomes syrupy. Watch closely so it does not burn. Set aside until ready to use.

Grill the marinated tofu on both sides. Transfer to a plate and drizzle with syrupy teriyaki sauce and roasted sesame seeds.

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