Every since after the blood bath I haven’t bought any meat (poultry, pork, beef or even seafood) believe it or not, with the exception of going out or eating off of my roommate’s cooking. I actually have more tofu these days and definitely not because I am trying to be green…simply I am broke and cheap altogether. In addition, I don’t think I can change my diet just like that … very hard. I wanted to try something other than my typical: tofu+eggs, tofu+tomatoes, tofu+egg+tomatoes soup, tofu miso soup. and mabo tofu without the meat part. I really liked the spicy tofu salad at Zanotto’s but I just think it’s expensive and I can totally make it at home. Here is my first attempt after interpreted their ingredients:
* green onion
* celantro
* sesame oil
* sweet chili oil
* peanuts (I used my left over pine nuts instead)
* exxxtra firm tofu. Grill them up!
* pepper (I used the little Asian type for extra spicy)
Taadaa…
tofu salad
Not as good as Zanotto’s…maybe next time.
I actually like cooking with tofu for various reasons: clean, fast, easy and light to digest. It’s not messy and I don’t have to spend the whole night to clean up and degrease my kitchen. A few weeks back my friend HH and his friend MQ and I had a little discussion about how the food industry can contribute to the green movement and not just the car industry. Also read this opinion piece from NPR, The Slavery of Our Time by Jim Motavalli.
If you have any tofu recipes, pass them along because very soon I’ll be sick of eating tofu and turn back to the tasty red meat.
-D-
From my nephew:
TOFU KABOBS
1/4 cup Fresh lime juice
2 tablespoons Tamari or dark soy sauce
2 tablespoons Light or dark brown sugar
1 tablespoon Vegetable oil
4 cloves garlic; minced
2 Serrano or jalapeno chile peppers; seeded and minced
1 pound Extra-firm tofu; well drained
1 large Red bell pepper, cut into 1 1/4-inch pieces
5 cups Watercress; Tough stems trimmed
1 cup Thinly sliced seedless cucumber
1 cup Bean sprouts; rinsed
1/4 cup Unsalted dry-roasted peanuts; coarsely chopped
HOW TO MAKE IT
In small bowl, whisk together lime juice, tamari, sugar, oil, garlic and peppers. Blot tofu dry with paper towels and cut into 1 1/4-inch cubes.
Place in shallow glass or ceramic dish. Spoon half the lime juice mixture over tofu, stirring gently to coat. Cover and marinate in the refrigerator at least 2 hours or up to 1 day.
Stir 1 tablespoon water into remaining lime juice mixture (this will become salad dressing), cover and refrigerate.
Prepare a hot charcoal fire or preheat gas grill on high. Remove tofu from marinade, reserving marinade for basting. Alternately thread tofu cubes and red pepper pieces onto four 14-inch or eight 10-inch skewers. In large bowl, combine watercress, cucumber and bean sprouts.
Lightly oil grill rack. Grill tofu skewers, turning and basting occasionally with reserved marinade, until lightly browned on all sides, 6 to 8 minutes total. Toss watercress salad with reserved dressing. Divide salad among plates and top with tofu skewers. Sprinkle with peanuts and serve right away.
TOFU AND SOBA NOODLE
3 ounces buckwheat soba noodles
1 teaspoon sesame oil
1 teaspoon peanut oil
6 ounces water-packed light extra-firm tofu, frozen, prepared for cooking and cut into 1/2-inch cubes
4 scallions, white parts and 3 inches of the green, sliced on the diagonal into 1/2-inch slices
2 cloves garlic, thinly sliced on the diagonal
2 carrots, grated
1/4 pound snow peas, sliced lengthwise into thirds
1/2 red bell pepper, seeded and thinly sliced
6 ounces mushrooms, sliced
4 ounces baby spinach
8 ounces mung bean sprouts
1/4 cup chopped fresh cilantro Lime wedges
***Sweet Ginger Sauce***
1/2 cup fresh orange juice
2 tablespoons holsin sauce
2 teaspoons reduced-sodium soy sauce
2 tablespoons minced fresh ginger
1 teaspoon Thai chili sauce
HOW TO MAKE IT
Combine all ginger sauce ingredients in a small pan, using chili sauce to taste. Heat to a simmer and cook for 1 minute. Set aside.
Cook the soba noodles 1 minute less than directed on the package. Drain and set aside.
Heat the sesame and peanut oils in a nonstick skillet or wok over high heat until hot. Stir in the tofu, scallions, garlic, carrots, snow peas, bell pepper, and mush rooms. Stir-fry for 2 minutes.
Lower the heat to medium; add the Sweet Ginger Sauce. Stir in the spinach, bean sprouts, and reserved soba noodles. Cook just until the spinach wilts, then add the cilantro. Serve immediately garnished with lime wedges.