Baked Thai-Style Tofu

Sometimes I make a recipe, really enjoy it but don't make it for years.  This recipe is one such favorite.  I first made it years ago living uptown with three other roommates.  I can distinctly recall being impressed by the tangy, nutty flavor and the sweetness of the roasted peppers but yet years passed before I made the recipe again.  I made it again recently, and was again appreciative of the simplicity of the recipe in contrast with the freshness of the end result.  Trust me, the picture above doesn't do the dish justice!  

I find this recipe to be flexible.  With bigger pieces cooked longer, the recipe makes a delicious sandwich stuffer.  With the tofu cut smaller (as depicted above)  it makes a nice side dish or component of an Asian meal.  We rushed this particular batch - the tofu could have done with a little more pressing and the tofu could have baked longer.  Still, even though quickly prepared, the dish was delicious and one that will be repeated again before more years pass.  

Baked Thai-Style Tofu

Jeanne Lemlin

Serves 3

This method of baking marinated tofu gives it a crispy coating and intensifies all the flavors in the "sauce".  You'll also love the ease with which this dish can be put together.  A side portion of rice,  or plain couscous is the best accompaniment.  Don't hesitate to serve this dynamic tofu dish cold; it would make a great lunch to take to work.

The Marinade:

2 tablespoons tamari soy sauce

1 tablespoon oriental sesame oil

1 tablespoon canola oil

1/2 teaspoons minced gingerroot

1 garlic clove, minced

1/4 teaspoon crushed red pepper flakes

1 pound extra firm tofu, cut into 3/4 inch cubes and patted very dry

1 red bell pepper, cut into thin strips, 1/4 inch by 2 inches

The Sauce

1 tablespoon natural-style peanut butter

2 tablespoons lime juice

1 scallion very thinly sliced

2 teaspoons finely chopped fresh basil, or 1/4 tsp dried

2 teaspoons finely chopped fresh mint, or 1/2 tsp dried

1. Combine the marinade ingredients in a large bowl.  Using a rubber spatula, gently fold in the tofu and red pepper to coat them evenly with the marinade.  Let sit 30 minutes at room temperature, or up to 8 hours chilled.  Toss occasionally. 

2. Preheat the oven to 450 degrees. Place the tofu mixture and any remaining marinade in a large shallow baking dish so that the tofu rests in one layer.  Bake 15 minutes, tossing once with a spatula after about 7 minutes.

3. Meanwhile make the sauce by stirring all its ingredients together with a fork.  Remove the tofu from the oven. Spoon on the sauce, then, using a spatula toss the ingredients together until everything is well coated.  Return the dish to the oven and bake undisturbed for 10 minutes.  Let the tofu sit for at least 10 minutes before serving for it is better when warm, and not piping hot.  

Deep down,, I harbor a love of lo mein noodles. Chock full of veggies and tasting sweetly reminiscient of soy sauce and sesame oil, they remind me of my childhood when "take out" Chinese Food from the local Chinese restaurant was a real treat. But in this grown up world of trying to eat healthily, lo mein is an indulgence that I rarely treat myself to.

This recipe attracted me simply because it seemed to be the best of both worlds. Made with real lo mein noodles, it seemed closer then any "fettucine" fried noodle stand-in. And, because it came from Cooking Light, I knew it would be healthier. And these noodles were surprisingly tasty. The bath of sesame oil and soy sauce after the noodles cook gave them the authentic mouthfeel of the higher fat lo mein noodles I recall so fondly. And the addition of the edamame and the greens makes the dish both filling as well as good for you.

M. actually made this one. He reported that once the prep was finished, it came together quite quickly. We made a couple subs - dried shitaake for the wood ear mushrooms and lacinato kale for the mustard greens. But otherwise, the reecipe was executed as written. The bok choy dish on the side was M.'s creation. He prepared a stock of veggie broth, garlic, shallots, ginger, and a few other ingredients. After simmering the ingredients for about an hour, he used them to bathe and cook the bok choy (as well as season the salmon M. prepared for himself on the side).

Vegetable Lo Mein with Edamame and Mustard Greens

Mustard greens' peppery bite contrasts with tender, fresh Asian egg noodles. If you can't find them, substitute fresh pasta such as vermicelli or spaghetti. The leftovers are tasty served warm or cold.



1/2 cup boiling water
1/4 cup dried wood ear mushrooms
2 quarts water
3 cups chopped mustard greens
1 (14-ounce) package fresh Chinese egg noodles
1/4 cup low-sodium soy sauce, divided
1 tablespoon dark sesame oil
2 tablespoons canola oil
1 tablespoon grated peeled fresh ginger
1 1/4 cups (1/4-inch-thick) red bell pepper strips (about 1 medium)
3/4 cup chopped green onions
1 garlic clove, minced
1 1/2 cups frozen shelled edamame (green soybeans), thawed
3 tablespoons hoisin sauce

Combine 1/2 cup boiling water and mushrooms in a bowl; cover and let stand 15 minutes. Drain mushrooms in a sieve over a bowl, reserving soaking liquid. Remove and discard stems. Chop mushroom caps; set aside.

Bring 2 quarts water to a boil in a Dutch oven. Add greens, and cook for 1 minute or until greens wilt. Remove greens from water with a slotted spoon. Plunge the greens into ice water; drain and squeeze dry. Set greens aside.

Return water in pan to a boil. Add egg noodles, and cook for 2 minutes or until done. Drain and rinse with cold water, and drain well. Place noodles in a large bowl. Add 1 tablespoon soy sauce and sesame oil, tossing to coat, and set aside.

Heat canola oil in a wok or large nonstick skillet over medium-high heat. Add ginger; stir-fry 5 seconds. Add mushrooms, bell pepper, onions, and garlic; stir-fry 2 minutes or until bell pepper is crisp-tender. Stir in greens and edamame; stir-fry 30 seconds. Stir in reserved mushroom soaking liquid, noodle mixture, remaining 3 tablespoons soy sauce, and hoisin sauce; cook 2 minutes or until thoroughly heated.

Yield: 6 servings (serving size: 1 1/3 cups)

CALORIES 339 (26% from fat); FAT 9.8g (sat 1g,mono 4.1g,poly 3.2g); PROTEIN 15.8g; CHOLESTEROL 0.0mg; CALCIUM 73mg; SODIUM 710mg; FIBER 4.9g; IRON 2.1mg; CARBOHYDRATE 47g

Cooking Light, MARCH 2007

Continuing the parade of favorite dishes...

... comes this oldie but goodie. This recipe, tantalizingly called Fettucine and Tofu with Finger-Licking Peanut Sauce, is quick to throw to together and easily modified to whatever ingredients are on hand. You'll notice the broccoli in my picture, and the absence of broccoli in the recipe. And I didn't have scallions - so no scallions were harmed in the making of my dish. I only had baby carrots, and so I roughly chopped them and skipped the grating step. When I've made this dish in the past, I've thrown in various vegetables from the vegetable drawer with little impact on the overall recipe. If you were putting in significantly more veggies then called for, you may want to consider doubling the sauce. But generally I find the proportion of sauce to noodles appropriate (and I like things SAUCY!). I also brown the tofu in a skillet before adding. That's my personal preference, but I don't think I personally would enjoy the dish as much if the tofu weren't browned and cooked. And I've used whole wheat fettucine, regular fettucine, spaghetti (whole wheat or regular) and various other incarnations of pasta. I don't think the dish would work with shapes like rigatoni or farfalle, but anything long and noodley would sub very well

This time, I served the noodles with vegetarian Thai dumplings and sauteed greens. And the entire dish went from prep to eat in about 40 minutes, which isn't too bad at all for a weeknight.

Fettuccine and Tofu with Finger-Licking Peanut Sauce
Cooking Light

1/2 cup fat-free, less-sodium chicken broth
1/4 cup chunky peanut butter
1/4 cup low-sodium soy sauce
3 tablespoons brown sugar
2 tablespoons rice vinegar
2 teaspoons grated peeled fresh ginger
2 teaspoons chile paste with garlic
4 garlic cloves, minced
8 ounces uncooked fettuccine
1 pound firm tofu, drained and cubed
1 cup (2-inch) sliced green onions
1 cup shredded carrot

Combine first 8 ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently. Remove from heat.

Cook pasta in boiling water 8 minutes, omitting salt and fat. Add tofu, onions, and carrot; drain. Place pasta mixture in a large bowl. Add peanut butter mixture; toss gently.

Japanese Grilled Eggplant

This recipe made a nice, low calorie side dish to our Asian inspired meal of General Tso's "fake" Chicken, sauteed green beans and vegetable dumplings. I broiled the eggplant which was a little problematic since they remained somewhat dry. I think the recipe would be better grilled, however we don't have access to an outdoor grill in our current living situtaion. The sauce was easy to put together, and gave the dish its flavor. Over all, I think I prefer the Miso Grilled Eggplant preparation to this recipe in terms of flavor and final presentation. Perhaps it was broiling versus grilling, but this dish came out a bit homely in the end.

Japanese Grilled Eggplants
Weight Watchers Recipe

1 pound raw eggplant, Japanese (about 4 medium), sliced crosswise on the diagonal into 1/2-inch-thick pieces
1 sprays cooking spray
2 Tbsp low-sodium soy sauce
1 Tbsp fresh lemon juice
1 1/2 tsp rice wine vinegar
1 tsp ginger root, freshly grated
1/4 tsp minced garlic
1/4 cup scallion(s), thinly sliced on the diagonal

Preheat outdoor grill, stove-top grill pan or broiler. Coat eggplant with cooking spray.

Grill or broil eggplant, turning as needed, until lightly charred and tender, about 7 to 9 minutes.

Whisk together soy sauce, lemon juice, vinegar, ginger and garlic in a small bowl until blended; drizzle over grilled eggplant and then sprinkle eggplant with scallions. Yields about 3/4 cup per serving.

General Tso's (Fake) Chicken

I admit it. Sometimes I use "fake meat" substitutes. They're quick, and easy and sometimes that's what I need. And I figure, as long as I don't use them every day, then its okay.

Meat substitutes, like the kind I used last night, can be a very divisive topic with vegetarians. Some vegetarians believe very strongly that cooking and eating meat substitutes goes against the principle of vegetarianism, or abstaining from eating meat. They think that if you are vegetarian, then you wouldn't want the taste of soy crumbles (another popular meat substitute) in your food. I understand that principle and idea, but the fact of the matter is vegetarian cooking can be quite time consuming. Vegetarian main dishes tend to involve many spices, ingredients and take a considerable time to cook (especially when using dried beans, grains etc). So, sometimes it is appealing to take a recipe written for meat (and therefore somewhat quicker in preparation) and substitute either tofu, tempeh or a store-bought meat subsitute. Its not something I do every day, but sometimes it adds something different to our menu.

The recipe I made tonight is an old favorite of ours. It is ... wait for it ... a Weight Watchers recipe (I seem to be on a Weight Watchers kick lately), but you wouldn't know it from the taste. The use of cornstarch again creates that thick, glossy mouthfeel found in most Chinese takeout. Like most stir-fry dishes, once the sauces are mixed the dish cooks and comes together quite quickly. I've made this dish successfully with tofu, as well as the fake chicken strips I used this evening.

Below you see the entire meal. On the upper right side of the plate, Japanese Grilled Eggplant. Lower right side has Stirfried Green Beans with Rice Wine Vinegar and Mirin. Lower left side has homemade vegetable dumplings, and in the top left corner is the General Tso's "Chicken".

General Tso's Chicken
Weight Watchers Take Out Tonight Cookbook
Serving Size: 4

Ingredients:

1 lb. skinless boneless chicken breast, cut into 1" pieces (I used fake chicken strips)
5 tablespoons dry sherry
1 tablespoon cornstarch, plus 2 teaspoons
1 tablespoon oyster sauce (I subbed hoisin sauce)
2 tablespoons water
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon dark sesame oil
2 teaspoons canola oil
1 tablespoon minced ginger
2 cloves garlic, minced
3 whole scallions, chopped
1/2 teaspoon crushed red pepper
2 stalks celery, chopped
1 whole red bell pepper, seeded and chopped

Directions:

Combine the chicken, 2 tablespoons of the sherry, 1 tablespoon of the cornstarch, and the oyster sauce in a medium bowl, set aside to marinate for 5 minutes.

Combine the remaining 3 tablespoons sherry, the water, soy sauce, honey, rice vinegar, sesame oil, and the remaining 2 teaspoons cornstarch in a small bowl; set aside.

heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles. Swirl in the canola oil, then add the chicken mixture. Stir fry until lightly browned, 2-3 minutes. Add the ginger, garlic, scallions, and crushed red pepper; stir fry until fragrant, about 30 seconds. Add the celery and bell pepper; stir fry until crisp-tender, 2-3 minutes. Stir in the sherry mixture and cook, stirring constantly, until the mixture boils and thickens, and the chicken is just cooked through, 1-2 minutes.


Weight Watchers Notes:

This wonderful dish originated in china's Hunan province and demonstrates the Chinese tradition of naming dishes after significant figures.

Nutritional Information:

According to recipe, one serving (1 cup) provides: 207 calories, 6 g. fat, (1 g. saturated fat), 63 mg. cholesterol, 413 mg. sodium, 13 g. carbohydrate, 1 g. fiber, 24 g. protein, 34 mg. calcium, 4 Weight Watcher Points.

Florida Adventures, part 2

After an afternoon organizing old pictures and sorting through a couple boxes of childhood memories, my mom and I made an old favorite for dinner. This (thought to originally hail from Gourmet) Szechwan-Style Eggplant recipe was originally intended to be a dip, served with pita bread (?). Quite odd really, so we chop the pieces a little bit bigger and turn it into a main dish kind of recipe. It seems lengthy, however when the sauce is prepared first (and this is key - right Mom? :) ), it comes together quite quickly and is not as involved as it might seem. And the results are divine - if you're a fan of the glossy eggplant and garlic sauce found at most Chinese establishments, you'll be thrilled with the taste of this dish. The addition of cornstarch to the sauce gives it that glossy restaurant mouthfeel, and the components of the sauce provide enough heat to make the dish seem more impressive then the sum of its parts.

To accompany the eggplant, my mom used up some old veggies lying around to create veggie dumplings. I introduced her to my favorite Sesame Dipping Sauce and we had some steamed edamame, and a couple baked veggie spring rolls on the side. Altogether, the meal was delightful and just as tasty as having called in a delivery order. And, with the dumpling making, it was a lot more fun!













Szechwan-Style Eggplant
adapted from Gourmet (?)

My Notes -Mise en place is key. Putting all the sauces in little bowls is such a time saver as actual cooking time is very small.
This is supposed to be an appetizer served with pita wedges (?!?!). If doing main course style - small chopping isn't really necessary and larger pieces would be better. The recipe is somewhat flexible - we added chopped water chestnuts which added a nice contrasting crunch to the otherwise smooth textured dish.


1/4 cup vegetable oil (we used cooking spray with water, sometimes I use a tablespoon of oil and extra broth, whatever works for your dietary preferences)
1 1/4 lb eggplant (peeled if deisred, cut into 1/2 inch cubes - about 6 cups)
1 tsp cornstarch
1/2 cup vegetable broth (recipe calls for chicken but I use veggie)
1 tsp minced garlic
1 tablespoon minced peeled gingerroot
2-3 tsp Szechwan chili paste (or to taste - I recommend 2 as that's what I used and it was pretty spicy)
1 tsp hoisin sauce
1 tablespoon rice vinegar
1 tablespoon Sherry
3 scallions sliced thin
2 tablespoons soy sauce
1 tablespoon brown sugar packed (I used 2 packets of Splenda I think ... out of brown sugar)
1 red bell pepper minced (or chopped in small chunks)
1/2 tsp oriental sesame oil to taste

In wok or large skillet heat the veg. oil over high heat until it is hot but not smoking. Stir-fry eggplant over moderately high heat for 3-5 minutes or until tender and browned. Transfer to paper towel lined plate to drain.

In a small bowl, dissolve the cornstarch in the broth. To the wok add the garlic, the gingerroot, the chilil paste, the hoisin sauce, the vinegar, and the sherry and stirfry misture for 30 seconds. Add scallions and stirfry for 30 seconds. Add soy sauce, sugar, cornstarch mixture (stirred), the bell pepper and the eggplant and stirfry for 1 mintue until eggplant absorbs most liquid. Remove wok from heat, add sesame oil and salt and pepper to taste. Toss mixture well.

Technorati Tags: vegan, vegetarian, eggplant, Szechwan

A use-up yet surprisingly coordinated meal.

I am a notorious hoarder of purchased food items. Some people hate grocery shopping. I love it, and have this strange compulsion to buy things without checking first to see if I already have the item in our already bursting pantry/fridge/freezer. I've learned to plan menus (and shop accordingly) so as to minimize the storage of items like three kinds of lentils, two kinds of bread crumbs, ten cans of beans etc.

But, I view this trait as a good thing, as it is a very rare night that I cannot go to our pantry and concoct a meal. Now, that's not to say that I won't pretend otherwise when I'm wanting to order takeout or go out to eat, but the fact remains that we could eat well for several weeks without stepping foot into a grocery store. That's evolutionary progress right in our own kitchen!

Tonight's meal was using up various odds and ends that needed to be cooked before they went bad. Like, the green beans I bought at the market last Tuesday. And the bok choy I bought to make M. something brothy (as he requested in the comment section of Tales from the Farmer's Market, Part 1). But, most importantly, my hoarding tendencies came into play because I was able to decide to make a favorite tofu preparation, have all the ingredients and be ready to make the recipe within minutes. I had the tofu, and the sauce fixings, and no trip to the grocery store was necessary.

This is one of my all-time favorite tofu preparations. It is even better when allowed to marinate for a few hours before baking. I didn't have time for that today, but it does make an already great recipe even better. It is great alone, or topping noodles with a simple veggie stir-fry. It would be a great recipe to try on alleged tofu-haters...

Sweet Ginger Tofu

The Modern Vegetarian Kitchen - Peter Berley

Yield: 4 to 6 servings (I don't think we've ever gotten six servings out of this delicious tofu!)

1/4 cup soy sauce
1/4 cup mirin
1/4 cup rice vinegar
2 tablespoons honey
2 Tbs minced gingerroot
2 Tbs light sesame oil -- (note: I only use 1 Tbs)
1 tsp minced garlic
1 pound firm tofu -- rinsed, patted dry, and sliced 1/2 inch thick

Preheat the oven to 350F In a small bowl, combine the soy sauce, mirin, vinegar, honey, ginger, oil, and garlic. Lay the tofu slices in a baking dish that can hold them in a single snug layer. Pour the marinade over the tofu. Bake for 45 minutes, or until the tofu is nearly dry and well browned. Serve hot or cold.

I also made the braised bok choy with garlic scapes recipe featured on Pie in the Sky
. Thanks again to Caroline who posted a reminder about this recipe on my Tales from the Farmer's Market post - it was delicious.

Braised Bok Choy with Garlic Scapes

Courtesy of Kate at A Pie in the Sky

INGREDIENTS
2 heads bok choy, sliced in half lengthwise and washed
1 cup vegetable stock
1 tablespoon butter
2 garlic scapes, diced
1/2 teaspoon sesame oil
Pinch of cracked red pepper
Salt to taste
Toasted sesame seeds (available in Chinese markets and many supermarkets) I omitted these.

DIRECTIONS Melt butter in large sauté pan over medium heat. Add scapes and stir-fry to soften, about 1 minute. Add stock and bring to a simmer. Arrange bok choy in pan and cover, simmering for about five minutes or until tender.

Transfer bok choy to serving dish and cover to keep warm. Bring remaining broth and scapes to a boil and reduce to 1/2 cup or less. Stir in sesame oil and pepper; salt to taste. Pour over bok choy and sprinkle with sesame seeds; serve hot.
Serves 2.

And lastly, I created my own green bean recipe this evening that turned out to be surprisingly tasty. But unfortunately, I didn't really take many measurements. But to the best of my memory, here goes ...

Mirin-Soy Glazed Green Beans

2 cups of green beans
2-3 cloves of chopped garlic
1/4 cup vegetable broth
2 tablespoons of mirin
3 tablespoons soy sauce
Sprinkle of hot pepper flakes
1 tsp sesame oil
salt/pepper to taste

Wash and trim the green beans, discarding stems. Coat nonstick skillet with cooking spray, turn on heat to High and add green beans. Add garlic and cook for one minute. Add vegetable stock and turn down to medium. Cook green beans for approximately 2 minutes or until beginning to soften. Add mirin, soy, hot pepper, sesame oil, salt and black pepper and stir. Adjust heat to medium high, and reduce sauce with frequent stirring of the beans. When most of the sauce has reduced, and green beans are tender (even wilted) and coated with glaze (to taste) then remove from heat and serve.

This was the whole meal, but you can see the beans in the upper left hand corner. I didn't think they warranted their own picture, until I tasted them.










All this cooking wore poor Helios out! Hang in there little man, the kitchen is closed for today.

Technorati Tags: tofu, bok choy, garlic scapes, Asian, vegan

Ginger-Scented Vegetable Pot stickers/ Ginger-Sesame Dipping Sauce

When planning Saturday's meal, I thought that vegetable dumplings would make the perfect accompaniment to the Warm Vegetables with Cool Noodles. Well, they would have. But I made the classic mistake known to anyone with any specific dietary needs (be it vegetarian, no wheat, no dairy etc). I bought dumplings ... AND DIDN'T READ THE INGREDIENT LIST! I mean, there were a multitude of dumplings - some pork, some chicken, some shrimp and some vegetable. I grabbed a package of vegetable dumplings and kept going.

Boy was I bummed when I scanned the ingredients just before planning to prepare them. PORK FAT! Lurking in this particular brand of veggie dumplings - ack! And so, warm vegetables with cool noodles were served solo. And M. was told he had free reign on these particular dumplings (as he is not a vegetarian).

But when Monday rolled around, and the leftovers were looming - I still wanted dumplings. So, I purchased gyoza skins, grabbed my leftover grated carrots and my leftover shredded cabbage and found this recipe in Robin Robertson's Vegan Planet. But I modified it a touch, since the original recipe called for processing the ingredients uncooked. I simply sauteed them quickly before tossing them into the processer. Just my own personal preference.

Ginger-Scented Vegetable Pot Stickers
by Robin Robertson, Vegan Planet

1 cup minced napa cabbage (I used leftover shredded and left as such)
1 cup drained and crumbled extra-firm tofu (I cubed, since it was being processed anyways)
1/4 cup shredded carrots
1 clove garlic (I used 2)
9 tablespoons peeled and minced fresh ginger (I just used a lot)
1 tsp toasted sesame oil
1/2 tsp cornstarch
salt and pepper (which I now realize I forgot)
24 dumpling or wonton wrappers
2 tablespoons peanut oil
1 tablespoon tamari or other soy sauce (I threw in a splash too lazy to measure)
1 cup of water

My first step - saute ingredients briefly for a few minutes until fragrant.
1. In a food processor, combine the cabbage, tofu, carrots, garlic, ginger, sesame oil, cornstarch and salt/pepper to taste. Process until well combined.
1. Place 1 wonton wrapper on a work surface and spoon 1 tablespoon of the filling into the lower third of the wrapper. Maybe mine were small, but I found 1 T too much filling- and my yield was higher then 24. Fold wrapper over the filling to form a triangle (if using square) or a semi-circle (if using round). Moisten edges of the wrapper with water to seal. Repeat with the remaining wrappers and filling.
3.Heat 1 tablespoon of the peanut oil in a large non-stick skillet over medium high heat. Placce half the dumplings in the pan and cook until golden. Do not crowd.
I used my own cooking technique of spraying skillet with cooking spray, adding a few dumplings (I froze most) and then browning for a minute or two. Then, I add some water to make sure dumplings heat through without adding to much oil. Then, as water dries, they brown nicely.

















Ginger-Sesame Dipping Sauce
Didi Emmons - Vegetarian Planet

This sauce is a favorite in our house. Fairly easy to mix up, it generally makes enough to get through a batch of homemade dumplings.

Makes about 1 cup

1 teaspoon wasabi powder
2 tablespoons water
2 tablespoons balsamic vinegar
3 tablespoons soy sauce
1 tablespoon honey or sugar
2 teaspoons Dijon mustard
1 garlic clove, minced
1 tablespoon minced fresh ginger
2 tablespoons dark sesame oil

In a small bowl, mix together the wasabi powder and water; let sit for a few minutes to allow the flavors to develop.
In a jar with a close-fitting lid, mix together the other ingredients. Add the wasabi mixture. Shake vigorously.


And the completed meal?



Not too shabby for leftovers at all!













Unfortunately, M. was unable to make it home for dinner as he had to work late. Very late as it turned out. Never fear! I didn't lack for a fine dinner companion....




Technorati Tags: Asian, vegan, potstickers

A recipe from the past....

Okay, so we had the miso-glazed eggplant to start my attempt at an elegant Saturday night meal. But what to accompany? I wasn't feeling in a pad thai mood, nor was I really feeling like tofu. Then, I suddenly remembered a recipe I'd made at home several years before. M. wasn't with me on that particular trip, but I remembered loving this particular dish that my mother and I made together. The recipe came out of a Vietnamese-Thai cookbook she received that Christmas, and this was the recipe we tried to break it in. I copied the recipe, but I didn't record the name of the cookbook. So that remains a mystery.

I'm not sure what made me think of this recipe yesterday, but I did. It involves chopping - so much chopping - that I recommend cheating and using pre-shredded carrots and cabbage (as I did) if available. There are many components to the dish but they come together so nicely! M. was very impressed (although very hungry by the time I actually got the dish to the table). This is not a quick weeknight meal but a meal you might make when you really want to enjoy the process of cooking (or at least chopping). Otherwise you'll lose your mind!


Warm Vegetables on Cool Noodles

Serves 4 (We'll be getting at least 6 servings out of this dish)

Notes from author - Of all the vegetarian dishes I have cooked - and there are many- this is my all-time favorite. It's simple and straightforward, but the flavors are intense and lively. Make sure you have all the ingredients preapred before you start to cook. The actual cooking time for this dish is only minutes.

Noodles

1/2 pound dried rice vermicelli boiled in water for 4-5 minutes, rinsed and drained
2 cups bean sprouts
1/2 small cucumber, seeded and julienned
1/4 cup fresh mint leaves, cut in half
3 romaine lettuce leaves shredded

Topping
1 cup julienned carrots
2 cups broccoli florets, cut into small thin pieces
2 tablespoons of vegetable oil
1 small yellow onion sliced
6 dried black mushrooms, soaked in hot water for thirty minutes, stemmed and thinly sliced
(I used shiitake)
2 cups shredded Napa cabbage
1 medium bell pepper, julienned
3 tablespoons soy sauce
2 teaspoons chopped roasted peanuts

Accompaniment
1 cup cilantro-lime soy sauce (see additional recipe)


After the rice vermicelli have cooled, gently toss with the bean sprouts, cucumber, mint and lettuce until well blended. Set aside.

Bring water to a rolling boil in a medium pot. Using sieve with handle, blanch the carrots and broccoli until colors turn (about 10 seconds). Shock in ice water immediately. Drain, and set aside.

Just before serving, heat the oil in a large wok or skillet over high heat. Wait for pan to get very hot, almost smoking. Carefully add the onion (oil may splatter) and stir until it begins to soften (about 30 seconds). Add the mushrooms and saute for one minute. Add the carrots, broccoli, cabbage and bell pepper and stir-fry for 2-3 more minutes. Vegetables should be very hot and sizzling. Push the vegetables to one side of the pan and add soy sauce to the open area to create a distinctive fragrance. Then continue stirring vegetables for another minute and remove from heat.

To serve, place noodle mixture in individual soup or pasta bowls. Top with stirfried vegetables. Garnish with peanuts. Invite each gues to drizzle 3 tablespoons of cilantro-lime soy sauce on the noodles and toss gently before eating.

Cilantro-Lime Soy Sauce
makes about 2/3 cup

Using soy sauce as the base, the smashed ginger, chilies, garlic and lime juice make this sauce particularly memorable.

1 clove garlic
2 fresh thai bird chilies and/or 1 teaspoon of ground chili paste (I went with the paste, and added 1.5 teaspoons which was possibly a bit much for us)
1 1 inch piece of fresh giner, peeled and thinly sliced
2 tablespoons of finely chopped cilantro
1/4 cup soy sauce
2 tablespoons fresh lime juice with pulp
3 tablespoons of water
2 tablespoons of sugar

Place garlic, chiles, chili paste and ginger in a mortar and pound to a paste. Transfer paste into a glass jar with a tight-fitting lid and add remaining ingredients. Mix well until sugar is dissolved. To serve, pour into small ramekins. Sauce will keep in refridgerator for up to two weeks.


So yes, a meal with a lot of chopping and prep work. Was it as good as I remembered? Yes. Will I make it again tomorrow? No. But will I make it again some other lazy Saturday? Yes.

Technorati Tags: Asian, vegan, noodles,

Cooking Overdrive!

Well, I got a little ambitious in the kitchen yesterday. Apparently having a new blog is motivating me to new and greater cooking heights (which was the intention so I guess the plan is working).

On Friday night M. and I had dinner at a Japanese fusion restaurant called Taku. We both ordered the 30 prix-fixe so as to sample a complete menu (after determining that the chef would be willing to create a vegetarian main dish option for me). My starter was a fried eggplant in miso sauce which reminded me of a dish I used to make at home that was somewhat similar. And so I kept thinking about that dish, dredged up the recipe and decided to make it for dinner on Saturday. Its an old Cooking Light recipe that I found in the Best of Cooking Light 4 (a collection I bought at the supermarket at some point).



Miso-Garlic Broiled Eggplant

Miso, garlic and crushed red pepper add intense flavor to this dish, which you can also serve as a side.

1/4 cup mirin
3 tablespoons yellow miso (soybean paste)
2 teaspoons grated peeled ginger
1 teaspoon dark sesame oil
1/2 teaspoon crushed red pepper
2 garlic cloves minced
4 Japanese eggplants, cut diagonally into 1/2-inch-thick slices (about 1 lb)
Cooking spray
1 tablespoon sesame seeds
1/4 cup thinly sliced green onions

1. Preheat broiler.
2. Combine first 6 ingredients, stirring with a whisk. Arrange eggplant slices on a baking sheet coated with cooking spray. Spread mirin misture evenly over eggplant slices; sprinkle with sesame seeds. Broil 8 minutes or until topping is golden. Place eggplant slices on a platter; sprinkle with onions.

Yield - 4 servings.

Calories - 115, Fat 3.3 g, Protein - 3.3 g, Carb - 16.1, Fiber - 4 g,Chol - 0, Iron - 1.1 mg, Sodium 475 mg, Calc - 46 mg



The rest of the meal at Taku was pretty tasty, but not hands-down-we-must-go-again-tomorrow-amazing. I'd like to go back again for a "tapas-style" meal because they had some amazing looking vegan spring rolls and some fried tofu sticks served with a chipotle mayo sauce that sounded intriguing. But would I do the price fixe again? Probably not. M. was similarly indifferent, although we were both taken by his dessert which was vanilla ice cream with "green tea fluff" which was like a green tea whipped cream. Mmmmm....

Taku

(718) 488-6269 116 Smith St Brooklyn, NY 11201

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