Sesame Tofu Stir-Fry


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This meal is one of my staples when I’m too tired to think of something else to cook, or when I really need some vegetables.

It’s an Asian stir fry made with whatever vegetables you wish (though carrot and broccoli are always good to start with), tofu, and sesame-soy-ginger sauce.

Ingredients:

  • Veggies (any and all!) – I used broccoli, carrots, and mushroo
    IMG 3412 300x225   Sesame Tofu Stir Fry

    Garlic, leek, jalepeno, carrots, broccoli

    ms (and jalepeno for spice)

  • Trifecta of Awesomeness (Garlic, Ginger, Leek) – diced
  • Tofu (firm/extra-firm) – cubed
  • Can of assorted Asian stir-fry vegetables (baby corn, water chestnut, etc.)

    IMG 3414 300x225   Sesame Tofu Stir Fry

    Mushrooms and Asian stir-fry veggies

  • Fresh Thai Basil
  • Sesame Seeds
  • Sauce: Soy sauce, sesame oil, chili oil, paprika, salt, pepper, cornstarch (if desired, to make a thicker sauce)

Directions:

Saute garlic and leek in olive or grapeseed oil.

Add veggies (firmest first) and saute until slightly tender.  Add drained can of Asian stir-fry veggies.

Squeeze all excess water from the tofu and cube.  Season tofu with paprika, salt, pepper, soy sauce and a drizzle of sesame oil.  Coat with sesame seeds.

IMG 3415 300x225   Sesame Tofu Stir Fry

Tofu with sesame seeds

While veggies are cooking, saute tofu in a separate pan.

Mix the sauce together– 4 tbsp  soy/1 tsp sesame/chili oil if you have it.  Add a teaspoon of cornstarch if you would like a thicker sauce (and a little water if you like)

IMG 3416 300x225   Sesame Tofu Stir Fry

stir-fry

Add sauce and tofu to the veggie stir fry and cook for a minute to combine.  Add fresh thai basil for the last minute or so.  Enjoy!

IMG 3418 300x225   Sesame Tofu Stir Fry

Sesame Tofy Stir-Fry

October 2, 2011
Food, Recipe

 
 

Sweet Potato-curried vegetables


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This post is more of a concept post than a recipe.
I make a lot of stir fries as I’m a big fan of one-pot meals.  I don’t necessarily mean you cook it in one pot only (though that would be ideal), but rather that everything in the meal is combined into one dish.  Not a main part with sides, etc.

The idea behind this post is that you can make a creamy curry-esque dish that is low fat, without the cream, by using something as simple as yams or sweet potatoes.

Ingredients:

  • Fennel
  • Green beans
  • Zucchini
  • Garlic, Ginger, Leek (the Trifecta of Awesomeness)
  • Sweet potatoes
  • Rosemary
  • Optional lentils
  • Curry seasonings: Curry powder, paprika, turmeric, salt, pepper, garam masala etc.
  • Hot sesame oil

Directions:

Saute the garlic, and leek in a wok with some hot sesame oil if you have it.  If not, use another oil for frying (grapeseed oil for instance).

sauteed vegetables 1 Copy 300x225   Sweet Potato curried vegetables

sauteed vegetables

Add your vegetables (any vegetables will do, it’s a stir fry/curry.  I used green beans, zucchini and fennel, because that’s what I had).
Add ginger and continue to saute, adding curry seasonings of your preference, until crispy but cooked.

 

In the meantime, boil  or use a pressure cooker to cook some sweet potatoes or yams, optionally adding a sprig of fresh rosemary for flavor.  In this instance I added some red lentils to the batch, but for some reason they turned out not to be red at all after cooking.  Not sure what happened.

IMG 1315 300x225   Sweet Potato curried vegetables

Boiled sweet potatoes and lentils with rosemary

Once soft, mash the potatoes / lentils into a creamy texture.

sweet potato mash 300x225   Sweet Potato curried vegetables

sweet potato mash

Combine the mash with the sauteed vegetables and serve.

The mashed yams are sweet and creamy in texture.  It’s just a twist on an everyday stir fry or curry recipe.   Yum!

sweet potato curried vegetables 300x225   Sweet Potato curried vegetables

sweet potato-curried vegetables

May 9, 2011
Food, Recipe

 
 

Amazing coconut veggie stir-fry


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I’m not sure why this turned out so freaking amazing, and there’s probably no way to exactly replicate it but you can try, and make your own combinations.. most ingredients are interchangeable ..

 

Here are some tips from yours truly:

  • Veggie ingredients == whatever is in your fridge.  Though I do recommend a combination of leafy, crunchy,  and sauce-soaking veggies.

Here’s what I mean by that, with some examples:
Leafy == kale, Swiss chard, leafy Chinese broccoli, spinach
Crunchy == broccoli, Chinese broccoli, carrots
Sauce-Soaking == broccoli florets, squash, zucchini

IMG 0901 300x225   Amazing coconut veggie stir fry

Chinese Broccoli

1. diced garlic
2. diced fresh ginger
3. diced leek (sub onion if you DARE, but it’s my enemy)

In fact, I frequently keep a tub of all these things chopped in my fridge as I can make a lot of dishes with them..

  • Things that pack punch (flavorful veggies)

1. Fennel (why should you eat fennel? cancer-preventing, vitamin c-providing, fibrous awesomeness described here)
2. ?? help.  I’m sure there are more

 

IMG 0899 300x225   Amazing coconut veggie stir fry

Fennel (if you don't know what it looks like). You can eat the whole thing! So delicious and healthy.

  • Things you can always add at the end of the cook time

1. Water chestnuts
2. Baby corn
3. Button mushrooms or regular mushrooms
4. Bamboo shoots

  • Things to top/garnish with

1. Fresh herbs (Thai basil is tops.. then cilantro/regular basil/parsley etc.)
2. Crunchy raw veggies like cucumber, radish, sprouts or snow pea shoots

  • TOP SECRET STIR FRY / CURRY TIP

I like to boil diced sweet potato or white yam until soft and then add it to the stir fry.  This makes the dish creamier and sweeter without artificial sweeteners or fattening dairy products.  It works best if the sweet potatoes start to crumble or fall apart in the stir fry

 

IMG 0904 300x225   Amazing coconut veggie stir fry

Boiling sweet potatoes to add sweetness/creaminess to a stir fry

 

Ingredients (in this stir fry):

  • 4 carrots
  • 1 whole bulb/stalks of fennel
  • 1 zucchini
  • 5 stalks of Chinese broccoli
  • 1 whole bunch of colorful Swiss chard
  • 1 sweet potato
  • 3 cloves garlic
  • 1/4 cup diced ginger
  • 1/3 cup diced leek
  • fresh Thai basil
  • spices/sauces: paprika, hot curry powder, ground black pepper, basil, turmeric, hot sesame oil, soy sauce.  Don’t be afraid of spices.. add hot ones a little at a time so you don’t ruin the dish. On a big pot of food like this remember it will take a lot of spice to add flavor.  Experiment.
  • **Coconut powder (to taste), 1/2 cup stock (chicken or veggie) and 1/2 cup water (or just 1 whole cup water), 1 Tbsp corn starch (for thickening)

    IMG 0909 225x300   Amazing coconut veggie stir fry

    Coconut powder from the H Mart in Catonsville

 

**I like coconut powder because you have more control over the amount you want in your dish and can add to it little by little, which also controls the ABSURD FAT CONTENT in a can of coconut milk (read: 57 grams of fat per cup…at least it is good fat).  I dislike it because you then need to make up for the creaminess.  This was accomplished with extra liquid such as chicken broth and water combined with corn starch.  Not a lot was needed as this was more of a stir fry than a curry.

 

Steps:

  • Chop all your veggies.  Keep your harder/crunchier veggies in one bowl and leafy in another.  This way everything can cook to a desired doneness without overcooking certain vegetables
  • Start boiling your diced sweet potato on one burner.  Let it boil for 5-10 minutes until soft and then set aside.
  • Start your stir-fry with a suitable oil.  I like Grape seed oil.. it’s healthy (as far as oils go), and has a high smoke point.  Add as much to your wok or pan as you need (PS you need a BIG pan or wok for this many veggies..)
Grapeseed oilIMG 0905 225x300   Amazing coconut veggie stir fry
  • Add your garlic, and leek and saute for a minute.
  • Add all your crunchy veggies.  Saute for 5 minutes or so with the heat fairly high.
  • Add ginger, hot sesame oil, and leafy veggies and continue to saute.
  • As veggies begin to wilt, add the sweet potato, spices (to taste), stock, and coconut powder
  • Once you have the flavor right and the veggies are ready to eat (still a little crisp hopefully), add a little water and corn starch to thicken it just a tad.  It helps the spices stick to the veggies, I’ve found.
  • You can top your stir fry with garnishes or more fresh herbs.  Lots of Thai basil is highly recommended.
IMG 09061 300x225   Amazing coconut veggie stir fry

Veggies being sauteed

 

EAT.  Go to bed.  Repeat.  This should make about 4 full meal portions, depending on how hungry of a person you are, and if you’re going to go seek rice because you require some form of classic ‘carb’ in your meal or if you need more filler…  etc etc, but this is delicious on its own!

IMG 0910 300x226   Amazing coconut veggie stir fry

Awesome veggie stir fry / curry-like dish

 

 

April 7, 2011
Food, General, Recipe

 
 

Sesame Tofu Stir Fry with Udon Noodles


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noodles   Sesame Tofu Stir Fry with Udon Noodles

Sesame Tofu Stir Fry with Udon Noodles

 

Our dinner: Tofu, cabbage, carrots, pea shoots, and udon noodles stir fried in a sesame ‘teriyaki -ish”  type sauce.

Our thoughts: Pretty tasty, but it would probably be improved by some toasted sesame seeds for crunchiness and  some fresh pineapple

March 27, 2011
Food