Tofu with Broccoli & Mushrooms in Princess Sauce

This worked so well I don’t want to forget it!
I combined a couple recipes from Chinese Cookery by Rose Cheng & Michele Morris and used tofu instead of chicken or pork.

1 box Tofu

Marinade:
1 Tbsp. rice wine
3 Tbsp. soy sauce
1 Tbsp. sesame oil
1 Tbsp. grated ginger root

Seasoning Sauce:
1 Tbsp. rice wine
2 Tbsp. soy sauce
1 Tbsp. sugar
pinch of salt
1 tsp. cornstarch
1 tsp. sesame oil

6-10 dried red hot peppers
2 cloves garlic, sliced
1/2 cup sliced mushrooms
1 small head of broccoli sliced, stems sliced separately
2-3 scallions, sliced diagonally
1/2 cup cashews
1/2 cup chicken broth

Place tofu in marinade, let stand at least 30 minutes. (I set it up early in the day and put it in the fridge until dinner)

Mix seasoning sauce and set aside. Prepare all vegetables.

Heat 2-3 Tbsp. oil in wok with a couple peppers. Add tofu and stir fry until well browned. Using a slotted spoon, remove tofu, draining oil over wok; set aside.

Heat oil, adding more if necessary. Add garlic, ginger and broccoli stems. Stir fry 1-2 minutes. Add mushrooms and whites of scallions, stir fry an additional minute or two.

Add broccoli, toss. Add chicken broth and cover until water is absorbed and broccoli is cooked.

Add tofu, seasoning sauce and remaining scallions. Stir fry until sauce thickens and is heated through. Stir in cashews and serve.

Simple Sesame-Soy Noodles

I have no idea where I took this recipe from. When our family first began eating a heavily influenced vegetarian diet I was on the hunt for any recipe that made tofu edible. I served these noodles with a Broccoli, Carrot, Cashew and Tofu stir-fry. The stir-fry was acceptable but the noodles are what carried the meal.

1/2 lb. Udon or Soba noodles
1 1/2 Tbsp. canola oil
2 tsp. dark sesame oil
2-3 Tbsp. soy sauce
1 Tbsp. honey
1 tsp. grated ginger
1 tsp. rice vinegar
2-3 scallions, thinly sliced

1. Begin cooking noodles
2. Whisk remaining ingredients, except scallions
3. Drain noodles, place in a bowl and toss with sauce. Top with scallions.

Broccoli, Carrot & Cashew Stir-Fry with Tofu
1 lb. firm tofu, cut into 1/2-inch dice
1 Tbsp. canola oil
2 Tbsp. soy sauce
3-4 Tbsp. dry wine (rice wine works fine)
5 heaping cups broccoli florets
3 large carrots, peeled and cut diagonally
1/3 cup unsalted, toasted cashews, coarsely chopped
Extra soy sauce

1. Heat oil & soy sauce in wok. Add tofu and stir-fry 2-3 minutes.
2. Add wine, broccoli and carrots. Cover and steam 5 minutes over medium heat.
3. Uncover, turn up heat and stir-fry 2-3 minutes more until liquid is absorbed.
4. Toss with cashews and serve.

Baked Thai Style Tofu

Adapted from Simple Vegetarian Pleasures by Jeanne Lemlin.

1 block extra-firm tofu, cut into 3/4-inch cubes and patted very dry
1 red bell pepper, cut into thin strips

Marinade
2 Tbsp. soy sauce
1 Tbsp. dark sesame oil
1 Tbsp. canola oil
1/2 tsp. grated fresh ginger
1 clove garlic, crushed
1/4 tsp. red pepper flakes

Combine marinade. Pour over tofu and peppers. Marinate up to eight hours, toss occasionally.

Sauce
1 Tbsp. peanut butter (natural works best but if all you have is Skippy use it!)
2 Tbsp. lime juice
1 scallion, sliced very thinly
2 tsp. fresh basil, chopped
2 tsp. chopped fresh mint or 1/2 tsp. dried

Place tofu and marinade in a large shallow baking dish, it should be one layer. Bake at 450˚ for 15 minutes, tossing once halfway through cooking.

Mix Sauce.

Remove tofu from oven and pour on sauce, toss to coat. Return pan to oven and bake an additional 10 minutes. Remove and let rest 10 minutes.

Sesame Tofu on Soba Noodles

This is a request from my sister. It is from the Eat Clean Diet Cookbook. I have never made this recipe put she swears it is delicious.

Marinade
2 tsp. rice vinegar
1 Tbsp. black bean sauce
1 Tbsp. tamari sauce
1 Tbsp. water
1 lb. firm tofu, rinsed, drained and cut into approximately 2×4-inch strips

Mix all ingredients together in a shallow glass baking dish. Add tofu, make sure the marinade covers all the pieces and refrigerate.

Ingredients for Tofu:
6 quarts water
8 oz. dry soba noodles
2 cups arugula, rinsed and well drained
1 cup green onions, trimmed
1 cup red bell pepper, sliced thinly
2 Tbsp. black bean sauce
3 Tbsp. sesame seeds (mixed black & white)
2 tsp. sesame oil
1/4 rice wine
2 Tbsp. tamari

In a large pot cook the soba noodles in the water until slightly firm. Drain & rinse.

Remove tofu from marinade and blot on paper towels. Add the marinade to the soba noodles. Add arugula, green onions, red pepper and black bean sauce to the noodles.

Spread the sesame seeds on a plate. Roll the tofu slices in the sesame seeds. In a nonstick pan, add 1 tsp. roasted sesame oil and fry or grill tofu slices until sesame seeds turn golden brown. Remove from pan.

In a small bowl combine rice wine, 1 tsp. roasted sesame oil and tamari. Whisk and turn into pan and warm gently. When heated add soba noodles. Toss well.

Serve tofu alongside noodles. Serves 4.

Sweet and Sour Tofu

I can’t even begin to count the many tofu recipes I have tried.  In the end there are only about 3 that I have made more than once. This is one.  If you like very tart food use the lemon juice, otherwise leave it out, cut it back or add more honey.

This recipe is adapted from The Whole Food Bible by Chris Kilham, Rochester, VT: Healing Arts Press, 1997.

Sweet and Sour Sauce
2 garlic cloves, minced
2 Tbsp. grated fresh ginger
3 Tbsp. soy sauce
2 Tbsp. lemon juice
2 tsp. rice vinegar
2 Tbsp. honey
1/4 tsp. red pepper flakes
2 Tbsp. ketchup
1 Tbsp. arrowroot or cornstarch
1 Tbsp. canola or peanut oil

1/2 package (8 oz.) fir tofu, cut into 1/2-inch dice.

Vegetables:
1 zucchini, cut into matchsticks
2 carrots sliced thinly
6 asparagus spears cut into 1-inch pieces or
1 small broccoli cut into florets (about 1 1/2 cups)
1 red pepper sliced thin
1 large onion, cut in half then sliced
about 1/2 cup sliced mushrooms

Drain tofu, wrap in a clean towel and place between 2 plates for 30 minutes.

Mix sauce ingredients, add tofu, stir to combine and let marinate 30 minutes.

Heat 1 Tbsp. peanut oil or canola oil in a wok. Stir fry zucchini, carrots and asparagus until tender. Remove from pan.

Add another tablespoon of oil, heat and stir fry pepper, onions, mushrooms for 2 minutes. Remove tofu from marinade with a slotted spoon and stir fry until hot about 2 minutes.

Stir up sauce, add to pan with zucchini mix and fry until all is hot and the sauce is thickened. Sprinkle with sesame seeds.

Serve with brown rice.