Showing posts with label tofu broccoli stiry fry. Show all posts
Showing posts with label tofu broccoli stiry fry. Show all posts

Sunday, January 30, 2011

Frugan: Spicy Sesame Tofu and Veggie Stir Fry


Sometimes, I really crave Chinese food. It's not a cuisine I order out because I don't trust most restaurants not to use animal products in their sauces and the language barrier is often an issue not to mention it's not exactly frugal!
The other day I was craving a big plate of sweet and spicy sesame tofu, so I off to the market I went.
I bought a 16 oz bag of sir fry veggies for $.99. It contained, broccoli, carrots, water chestnuts, red peppers, mushrooms and baby corn. I added some yellow squash had at home and a big onion.

Spicy Sesame Ginger Tofu and Veggies  ( serves 2 )

  • 7 oz lite firm tofu 
  • 1 T toasted sesame oil, divided 
  • 1 large onion, sliced
  • 1 yellow squash or zucchini
  • 1/2 t crushed red pepper flakes
  • 1 lb frozen or fresh veggie of your choice
  • 1.5 c  broth or water
  • 1 T cornstarch mixed with 2 T cold water
  • 8 cloves pressed garlic
  • 1/8 t 5 spice powder
  • 2 T fresh ginger 
  • 2 T apple cider vinegar
  • very scant 1/8 t kal stevia or 3-4 T sweetener
  • 3 T soy sauce 
  • 1-3 T Siracha
  • Toasted Sesame Seeds
 Method:
  1. Dry fry the tofu in 1 t sesame oil; remove and sprinkle with soy sauce
  2. Add another t of sesame oil and saute the onion and squash
  3. In a blender add the broth, garlic, 5 spice, ginger, vinegar, stevia, soy sauce and siracha. Blend well. 
  4. Add the frozen veggies and sauce, bring to  a simmer for 10 minutes
  5. Stir in the cornstarch/water mixture
  6. Cook for 5 more minutes
  7. Taste and adjust seasoning
If you're in the mood for a Thai inspired tofu and veggie dish, check out this recipe.
Hope everyone is having a great weekend!

Sunday, November 25, 2007

Lots of different things..

Tofu/cashew based vegan key lime pie on a gingersnap crust. To die for. Sometimes, things work out perfectly the first time you attempt them! No improvements needed.

Delicious and healthy white bean and escarole soup. Topped with a tiny bit of lemon zest and freshly ground pepper.
Super low fat balsamic flax vinaigrette.
Tofu scramble is always a hit in my house. What a great way to start the day!
My 16 year old is happy about this breakfast. I love having my kids in my new place. It makes everything OK.
Beginning the salsa. Serranos, onions, garlic and spices in the pan.
Adding massive amounts of cilantro and crushed tomatoes. Fresh lime juice and a quick whiz with the immersion blender and the salsa is really to chill.
Green bean saute with crushed red pepper flakes, onions, garlic and a bit of the vinaigrette from earlier.
I had some leftover refriend beans, so I turned them into burgers. My kids love veggie burgers, so we had ourselves a nice feast of them with the broccoli on the side.
Must bring my own dishes to my new place. I am renting a winter beach rental that is totally furnished, including dishes. I miss my own dishes.. and my old window I used to photography my food in. I will bring my dishes over soon. I am sick of taking pics in these tacky things.
My other baby came for a visit the other night too... shhhh... don't tell anyone! I just needed her on Thanksgiving as I was all alone. Here she is falling asleep all cozy. I am so grateful for her.. I just wish I could see her more often too.

Saturday, April 07, 2007

Happy Passover/Easter, lots of food pics

lentil soup
Yesterday, I did some of my big batch cooking. I will be working full time, starting Monday, with a 2 hour+ commute, so I wanted to fix some staples. Lentil soup is a winner because it can be soup for one dinner and two lunches, and the extra can be morphed into veggie burgers. WooHoo! Take a $1.50 for a pound or organic lentils and turn it into several meals. You can't beat that! I didn't photograph it, but I made 8 lbs of seitan for my freezer. The seitan cooking broth was used for the lentil soup.
philly cheezsteak wrap
I froze some of my "turkey" seitan and have been making these sandwiches for my husband's lunch this week. He loves these. The ugly looking cheez sauce is a delicous chipolte/tofu/red pepper/cilantro combo. The pic does NOT do it justice. The base of the sandwich is kale. I will probably run this wrap as a weekly special at Cafe Indigo.

philly wrap

stir fry, potstickers
This is my contribution to Passover Dinner at my MIL's. Not traditional, but my MIL appreciates when I bring food that we can eat. I got a new camera on Thursday and I'm trying to figure it out. The pics are a tiny bit blurry. I am actually going to take photography lessons so I can learn how to use it.
Collard and Seitan Potstickers

Broccoli and Bean Curd