Archive for tofu

Monday, March 18th, 2013

Tom Kha Soup

I have looked at recipes for Tom Kha soup many many times before and had always been a little intimidated by them. The list of ingredients has looked so new and unusual and left me turning to something else to make instead. However, a while ago, my love for this soup finally made me decide to try it. It was totally worth it. The soup is actually not hard at all to make and it is DELICIOUS! I was so happy to find that my favorite Asian grocery store had all the ingredients that I needed. So if any of you love Thai food and have tried this soup in a restaurant, don’t be afraid! You will not be disappointed.

Tom Kha Soup

1 can coconut milk

2 c. vegetable broth

6 kaffir lime leaves

3 stocks lemongrass

6 1/2 ” slices of galangal

1 serrano pepper, sliced

1 tbsp. red chili paste

1 tbsp. soy sauce

1/2 pd. firm tofu, cubed

1 onion, sliced

1 zucchini, sliced

2 tbsp. lime juice

1/4 c. cilantro leaves, chopped

First pound the lemongrass a few times to kind of open up the stocks. Then add them to a pot with the coconut milk, vegetable broth, galangal, and the lime leaves. Bring the pot to a boil and then turn it to a simmer for about 30 minutes. Now put it all through a strainer so only the liquid is left and return it to the pot. You have pretty much made your own broth for this soup at this point and now add in the pepper, chili paste, soy sauce, tofu, onion, zucchini. A lot of these recipes call for mushrooms at this point. I have yet to have them around when I have made this and it has been fine, but if you have them, add them in now. Let this simmer until the onion is soft. About 10 minutes. Add in the lime juice and cilantro just before serving. Be ready for yum!

Saturday, March 16th, 2013

Thai Green Curry

My whole family loves Thai food. Every time we have moved, we have scoured our new location for the best Thai food restaurant. I never thought that I could make a curry since the flavors seemed so exotic and unusual to me. Once I started researching curry recipes, I found out that making a good curry was not a big deal at all! This is not hard and in fact I would call this very easy and the reward is so great. I always double this recipe because I have teenagers at my house and plus, we love this for leftovers.

Thai Green Curry

1 Tbsp. oil (I used grapeseed)

2 big cloves garlic, minced

2 tbsp. green curry paste

1 can light coconut milk

1 c. vegetable broth

2 tsp. sucanat

2 tsp. cornstarch

1/2 tsp. salt

1/2 onion, sliced

1/2 red pepper, sliced

1/2 pd. firm tofu, cubed

1/2 c. thai basil leaves, sliced

Veggie Add-ins Options

sliced carrots

broccoli florets

chopped cabbage

cauliflower florets

Saute garlic in oil in a heavy skillet over med. high heat and before it turns brown add the green curry paste and stir. Cook for 1-2 minutes and then add coconut milk, veg broth, sucanat, and salt. I mix the cornstarch or arrowroot flour with a little of the milk or broth and then add into the mix. Mix will and bring to a boil and then simmer for 5 minutes, to let the flavors blend. Add the tofu, red peppers, and onion and cook til the onions are tender. I like to steam the veggie add-ins separately so they don’t turn mushy in the curry. When the curry is done, serve it over a bowl of brown rice and steamed veggies. It is soooo good!

Friday, March 15th, 2013

Sweet Potato and Kale Pizza

I wanted to make something for Pi day without making a sugar and fat bomb, so I decided to make a pizza pie. Okay, so my kids have grown up eating all kinds of very untraditional pizzas. I will post more of the kinds of pizzas that we make most often later. But I wanted to make something different for the occasion last night. I had sweet potatoes and kale hanging around and since they are so good together and sooo good for you I decided to turn them into a pie! I found this idea from a recipe by Kim Barnouin. This stuff is so delicious that as I was tasting it, I found it hard to stop eating. I am definitely making this to eat along with a bowl of brown rice next time.

Pizza Crust

1 tbsp. yeast

3 c. warm water

1 sucanat

1 tbsp salt

2 tbsp olive oil

1 c. all-purpose flour

3 c. whole wheat pastry flour

1 c. whole wheat flour

In a large bowl add yeast to warm water and let it sit until it bubbles. Add the sucanat, salt, oil, and a few cups of the flour. Mix in flour and the dough becomes wet again and then knead in the rest until the dough becomes a smooth ball. Cover the bowl with a cloth and let it sit in a warm place until the dough has doubled in size (about 1 hr.). Once the dough is ready, divide it into two parts and form them into balls. Roll out each one on a floured surface.While the dough is rising, prepare the topping.

Sweet Potato and Kale Pizza topping

2 tbsp grapeseed oil

1 lg. onion, chopped

2 shallots, chopped

1 bunch kale, washed and chopped

2 sweet potatoes, peeled and cut into small cubes

3 tsp. cumin

1 pd. firm tofu, pressed and cut into cubes

4 cloves garlic, chopped

salt and pepper to taste

Saute the onion and shallots together in the oil on med. heat until they are lightly browned and soft. (About 10 minutes) Add the cumin and stir for just a minute and add the kale and sweet potatoes. Cook and stir frequently until they are both softened. (About 10 minutes) Add the garlic and tofu, salt and pepper and cook for 5 more minutes. Stir frequently.

Preheat oven to 400 degrees.

It is ready to eat right now, or load it on the rolled out pizza crust and cook for 10-15 minutes, until the crust is browned.

 

 

 

Sunday, February 24th, 2013

Easy Basic Chocolate Mousse

Last weekend I wanted to make something new. I had been looking through The Engine 2 Diet book for ideas and came across this recipe that was so good I didn’t change at all.  Your friends and family will never guess that this is made with tofu. It was super easy and delicious.

E2 Basic Chocolate Mousse

1 package Silken Lite tofu

2 Tbsp. cocoa powder

1 tsp. vanilla extract

1/3 c. pure maple syrup or agave nectar

Blend add the ingredients until smooth. ( I used my food processor) Refrigerate until chilled.

Thursday, July 12th, 2012

Cooking tofu

I have had many people tell me that they didn’t know how to cook tofu and that when they tried to do it, for some reason it did not work out. I believe them because it happened to me more than once when I was first learning myself. My favorite way to prepare tofu is very easy and just requires a little patience. First of all I have to say that I always use a cast iron pan because it cooks so evenly requires little, if any oil, and food rarely sticks, making for easy clean-up.  I always buy extra firm tofu for most recipes unless I am making a dessert. I start by putting the tofu on a plate and pressing it with a small pan. The water comes out easily and is ready to cook in about 15-20 min. Start it first so you can be prepping your other ingredients while it presses. Once it is pressed and the water is drained off I slice it once diagonally. I wait for the pan to get hot, med. setting, and put a light coat of cooking spray on the pan. Put the tofu on the pan. Now, the temptation is to check it too soon, which rips it apart and leaves tofu on the pan, but just wait for about 5-10 minutes, and when you can see the bottom edge just starting to lift off the pan, then flip it over to cook the other side. Sometimes after both sides have cooked, I flip it to cook both sides again if I want it a little crispy on the outside. Once cooked, I let it cool for about 5-10 min. before cutting it into the size I want. I usually cube it for stir fry dishes, and slice 1 in. strips for salads.