Thursday, April 3, 2008
Stir-Fry with Marinated and Sauteed Tofu
I'm trying marinating the tofu this time. Usually I just cube it from the start, press it in paper toweling, sprinkle with kosher salt and garlic powder, then saute in my blended canola-sesame oil 'til crispy on a couple sides. Done. This recipe takes more steps...we'll see if it's worth it.
...It was really good, a nice change from my usual tofu treatment, but the extra cashew-hoisin sauce we topped it with really made it.
Veggie Stir-fry with Sauteed Tofu:
red pepper flakes
1 bunch of broccolini (durn, why does this yummy stuff have to be so expensive!), cut into bite- sized pieces and blanched 30 sec-1 min. in boiling water.
green beans, halved and parboiled ~3 min
1 bunch of green onions, cut on an angle in 2" sections
extra firm tofu, marinated and sauteed as follows
sesame oil (I use the one blended with canola for a lighter taste)
optional: cashew-hoisin sauce...I had some leftover from making the spring rolls and it was really great added to our individual bowls.
Add oil to a very hot wok, or large skillet. Stir-fry garlic, and red pepper flakes for ~30 seconds. Add broccoli and green beans. Stir-fry until almost cooked. Then add green onions. Cook for another minute, or so, then add sauteed tofu to reheat. I add the rice to the wok at this point and mix with everything else, add more sesame oil for flavor if you want, and use seaweed gomasio with sesame seeds for seasoning. Just add whatever you'd like. The Monster usually mixes up his own spicy peanut sauce for his, but this time we used the remaining cashew-hoising dipping sauce. Nom, nom. :-) You really should just make some of that stuff up since it keeps in the fridge for a long time and is great on so many things.
1 lb. package of extra firm water-packed tofu (I really like White Wave tofu if you can find it)
2 Tbs fresh lime juice
1 Tbs soy sauce
1 Tbs chili garlic sauce (such as Lee Kum Kee)
1 tsp sugar (agave nectar)
2 tsp fresh ginger, peeled and grated
1/2 tsp crushed red pepper
2 garlic cloves, minced
1 Tbs sesame oil
Cut tofu into 3/4" thick slices. Arrange them in a single layer on several layers of paper towels. Top with more layers of paper towels, then top with a cast-iron skillet, or other heavy pan. Let stand for 30 minutes. Remove tofu from paper towels and cut into 3/4" cubes. Combine tofu, lime juice, and next 6 ingredients (thru garlic) in a zip-top plastic bag. Seal and marinate at room temperature for 2 hours, turning bag occasionally.
Things to do while your tofu marinates:
Put on a large pot of water to boil. Prepare a large bowl of water and ice and and set aside. When pot of water is boiling, add green bean sections and parboil for ~3 min. Then add the broccollini, or broccoli segments, turn off the heat and cover for about 30 seconds (for the broccolini) - ~1 min (if using regular broccoli) more. Then, drain the veggies and shock in large bowl of ice water immediately, to stop the cooking process. When cool, drain the vegetables again, dry and set aside until your tofu is cooked.
Make a pot of brown rice and keep warm.
Heat a large non-stick skillet on med-high heat. Add 1 Tbs oil to the pan, swirling to coat and heat ~30 seconds.
Remove tofu from bag and discard marinade. Add tofu to pan and saute until crisp (mine didn't get crisp btw), carefully turning to brown all sides. Remove from heat.