Category: Tofu

Thai Green Curry

September 10, 2009

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I may be the last person in the food blogging world, but I have joined a CSA. It’s something I have been meaning to do for years but didn’t for a variety of reasons. One of those reasons is the overwhelming number of choices to make. We are fortunate to have an abundance of farmers’ markets and an abundance of farmers in the Pacific Northwest and choosing one farm from which to get magnificent produce…it was too much for me. Give me a few good choices and I’m very good at making decisions. Give me too many choices and I shut down.

A few weeks ago I decided enough was enough and took the plunge with Nash’s Organic Produce. One of the many reasons I chose them is that you get a box from them from June through December. Spring is usually a cold and rainy season for us, so if you were to visit a farmers’ market in May, what you would find is a lot of lettuce and some apples. Eventually all manner of peas make their way to the stalls and then there are the berries which are truly glorious and start late June. But for me, the really exciting stuff doesn’t start until August and even September. That is why I am thrilled that we have weeks and weeks ahead of us to get incredible quantity, quality, and variety from Nash’s.

Oh, but how to use all that amazing produce? It’s a good exercise for me actually. After years of menu planning for my clients and having my shopping list done every Friday, it’s nice to have some freedom and some creativity with what I cook. It’s also a challenge but a good challenge.

This week, the first thing I saw when I opened the box was bok choy. Asian food was a no brainer. There were also a couple of green peppers in there so I immediately thought of green curry. I turned to my trusted Real Vegetarian Thai cookbook and proceeded to make my own green curry paste and get some tips on how to turn it into dinner. There is a recipe for a green curry dish in there, but it is pretty spartan so I made it my own.

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Thai Curry previously: Winter Vegetables with Thai Red Curry

UPDATE: Based on some of the comments, I have a few things to update here. If you are not familiar with the term, a CSA is a share in a farm (it stands for Community Supported Agriculture). You pay them money up front and then you get a box of produce from that farm for a given number of weeks. Every farm handles it differently but most do not allow you to choose what you get. It’s like getting a little surprise Christmas box each week. In the curry recipe, do not hesitate to use “lite” coconut milk. I almost always use the lower fat lower calorie stuff in my cooking.


Thai Green Curry Paste
Adapted from Real Vegetarian Thai
Makes about 1 cup

If you are afraid of spice, do not fear, this paste isn’t really hot. I recommend scraping the seeds and membranes out of the chiles to keep things under control. If you love heat, leave the seeds in all or half the chiles.

5 fresh green serrano chiles or 4 fresh green jalapeño chiles
1 tbsp. whole coriander seeds
1 tsp. whole cumin seeds
3 stalks lemongrass
1/2 cup coarsely chopped cilantro leaves and stems
1/4 cup coarsely chopped shallots
2 tbsp. coarsely chopped garlic
1 tbsp. coarsely chopped fresh ginger
Zest of 1 lime
1 tsp. salt
1/2 tsp. ground black or white pepper

Stem the chiles, scrape out the seeds and membranes, and chop them coarsely. Set aside. In a small skillet over medium heat, dry-fry the coriander seeds until they darken a shade or two, shaking the pan or stirring often, 2-3 minutes. Tip out onto a saucer. Toast the cumin seeds in the same way, until they darken and release their rich aroma, 1-2 minutes. Add to the saucer along with the coriander, then grind the spices to a fine powder in a mini food processor or coffee grinder. Set aside. You can substitute the same amount of ground spices, dry-frying them together for a minute or two and stirring often to prevent burning.

To prepare the lemongrass, trim away and discard any root section below the bulb base, and cut away the top portion, leaving a stalk about 6 inches long, including the base. Remove any dried, wilted, and yellowed leaves. Finely chop the stalk.

Combine the lemongrass, the chopped chiles, and the ground toasted spices with the remaining ingredients in a blender for mini processor and grind them to a fairly smooth purée, stopping often to scrape down the sides and adding a few tablespoons of water as needed to move the blades. Transfer to a jar, seal airtight, and store at room temperature for up to 1 day, or refrigerate for up to 1 month.

Thai Green Curry with Zucchini and Peppers
Dana Treat Original
Serves 3-4

You can, of course, use jarred curry paste here. If you are vegetarian, just be sure to check the label – sometimes they contain shrimp paste. Thai Kitchen’s brand is decent. Jarred paste tends to be very strong, so use a small amount and add more if you need to.

Peanut oil
1 large shallot, cut into thin rings
1 large green pepper, cut into 1″ pieces
2 medium zucchini, ends trimmed, quartered, and sliced into 1″ pieces
12 oz. extra firm tofu, cut into 1″ cubes
1 -5oz. can sliced bamboo shoots, drained
1 -14 oz. can coconut milk
2-3 tbsp. green curry paste
1 tbsp. brown sugar
1 tbsp. soy sauce
4 stalks of a large bok choy, or 2 baby bok choys, stalks thickly sliced and leaves coarsely chopped
1/4 cup cilantro leaves, chopped

Heat a large skillet or Dutch oven over medium heat. Add just enough peanut oil to coat the bottom, then add the shallots. Allow to cook for 3-4 minutes, until just beginning to brown. Add the green peppers and cook, stirring often, for 8-10 minutes, or until the peppers are very soft and starting to brown. Add the zucchini, bamboo shoots, and tofu and cook until the zucchini is soft, about another 5 minutes.

Meanwhile, pour about 1/3 of the coconut milk into a small saucepan and heat just until hot. Stir in the curry paste and, using a spoon, mash it into the coconut milk. Once it is combined well, add it to the vegetables and tofu, stir well, then add the rest of the coconut milk to the pot. Add the brown sugar, the bok choy stems, and the soy sauce. Stir everything together, lower the heat, and allow to cook until the flavors are well blended, about 15 minutes. A few minutes before serving, stir in the cilantro and the bok choy leaves. Allow to wilt slightly. Serve over jasmine rice.


Category: Asian,International,Main Course,Tofu
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That’s a Wrap

July 31, 2009


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When I was putting together the menu for last weekend’s yoga retreat, there were a couple of things that were clear to me.  I wanted to take part in the morning session of yoga, so I needed to make things that could be mostly done ahead of time.  And I wanted to be sure to have some kind of sandwich.  Salads only after 2 hours of hot yoga was not going to satisfy this group.  Last time, I made three giant sandwiches on ciabatta bread which were very well received, but those took a lot of last minute time.  For this retreat, because I wanted to take part in the class, I needed to simplify.

Enter one of my favorite sandwiches ever.  I first made these about 7 years ago and have made them countless times since.  Wraps of any kind are the perfect portable food and these are no exception.  I’ve made them for road trips and for picnics and for dinner when I am craving something healthy with a flavor explosion.

I would have made them in advance but there was a 7:55am ferry to catch and I wasn’t prepared to wake up any earlier than necessary.  Instead, I had all the components ready (hummus made…well, Trader Joe’s made it, olives chopped, sundried tomatoes sliced, balsamic red onions made, tofu sautéed) and put together the wraps in the hour of prep time allotted to me.

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The recipe orginally came from Cooking Light but I have made significant changes to it over the years.  The one thing I have kept the same is the ingredients and method for cooking the tofu.  This time I did pan fry it first as the recipe states, but I have also made it by just cooking raw tofu in the sauce.  It’s delicious both ways but the second option is healthier.  Finally, you may want to make extra balsamic onions.  They are spectacular and taste amazing in salads, pastas, you name it.

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One Year Ago:  Raspberry Cake and Blueberry Cobbler – both amazing summer desserts.

Zesty Tofu Wraps
Inspired by Cooking Light
Makes 4 wraps

If you are able to find sundried tomatoes that are not packed in oil, but are soft and supple, this is the place to use them.  If you can only find the brittle kind, reconstitute them in hot water for about 30 minutes.  Drain and chop.  You can easily vegan-ize this recipe by leaving out the honey.

1 cup sun-dried tomatoes, not packed in oil, thinly sliced
1 cup Kalamata olives, pitted and coarsely chopped
1 pound extra-firm tofu
Olive oil
1 large red onion, cut in half and thinly sliced
3 tbsp. balsamic vinegar
2 tbsp. fresh lemon juice
1 tbsp. red wine vinegar
1 tbsp. honey
1 tbsp. chopped fresh rosemary
2 tsp. Dijon mustard
1/2 tsp. kosher salt
4 (10-inch) flour tortillas
Hummus
4 cups arugula

Cut the tofu lengthwise into quarters.  Dry the tofu well on all sides with paper towels.

Heat a large skillet over medium heat.  Add just enough olive oil to coat the bottom.  Add onions and a pinch of salt.  Sauté until very soft and beginning to brown, 10-15 minutes.  Add balsamic vinegar and cook until most of the liquid has evaporated, about 10 minutes more.  Set aside.

Combine lemon juice and next 5 ingredients in a small bowl.  Heat pan over medium high heat.  Add just enough olive oil to coat the bottom and then add tofu.  Cook about 6 minutes, browning on all sides.  Stir in lemon juice mixture and cook 1 minute, or until sauce thickens.  (Alternatively, pour sauce into warm pan and immediately add tofu.  Turn on all sides to coat with sauce.)

Warm tortillas, if desired.  Spread about 2 tablespoon of hummus over tortilla.  Top with 1 piece of tofu, 1/4 of the onions, 1/4 of the olives, and 1/4 of the sundried tomatoes.  Add a small handful of arugula and roll up.

UPDATE:  Beth had a good question in the comment section.  She noticed that the tofu in these photos is more log-like than slab-like.  If you follow the recipe as written above, you will get slabs, which work out better for the wraps.  I quadrupled this recipe and actually needed to make 18 wraps, I made my pieces a little smaller.  Hence the logs.


Category: My Favorites,Sandwich,Tofu,Yoga Retreat Food
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Vietnamese Tofu Sandwich

July 9, 2009


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Whenever I return from vacation, especially if we have been back East visiting the Baltimore clan, I feel the need to eat really healthy and clean.  This past trip was a little better than others because we were staying in a house.  This meant I was able to cook a few meals and eat some healthy food.  One night I made Grilled Vegetable Quesadillas and another I made a Niçoise Salad.  By contrast, one night we ate at a crab shack where my choices were limited to the side dishes part of the menu.  When I asked the waitress if I could have just a baked potato instead of “cheesy smashed potatoes” she said, “I’m not sure if I have ever seen a whole potato back there.”  True story.

I ate a lot of salad but I also ate a lot of french fries off my boys’ plates.  I also fully enjoyed happy hour.  In other words, by this week I was definitely feeling the need for some tofu.  When I’m feeling that need, I turn to Asian food.

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I made these sandwiches last spring for my clients.  I remember having an “oh wow” moment with my first bite.  That is always a good sign.  I’m happy to report I had an “oh double wow” moment with last night’s first bite. A “why don’t I make this every week?” moment.  If you like these flavors, you will love this sandwich.

A few notes on the recipe.  By all means, make the pickles in advance.  I made them the day before but the recipe states you can keep them for several weeks in the refrigerator.  You will want to dry your tofu very well before pan-frying it, otherwise it will splatter something fierce when it hits the oil.  I dry each piece individually with a paper towel.  The tofu mixture can be made several hours in advance and sit out at room temperature – I think the flavor improves if you do so.

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One Year Ago: Raspberry Cream Cookies

Tai’s Vietnamese Tofu Sandwich
Adapted from Everyday Greens
Makes 4 sandwiches

Carrot-Daikon Radish Pickles (recipe follows)
1 package extra firm tofu, 12-16 ounces
Vegetable oil for frying (DT: I used peanut oil)
Salt and pepper
2 shallots, thinly sliced
1/2 tbsp. minced garlic
1/2 tbsp. minced fresh ginger
2 cups flavorful chopped canned tomatoes, with their juice
2 tbsp. Tamari or other soy sauce
1/2 tsp. sugar
Pinch of cayenne pepper
4 soft French rolls (DT: I used small ciabatta)
12 to 16 cilantro sprigs

Make the Carrot-Daikon Radish pickles.

Cut the tofu into 1/2-inch-thick slices, cut each slice into quarters, and each quarter into two triangles.  Pour enough oil into a large non-stick skillet to thoroughly coat the bottom and heat just until below the point of smoking, when the first wisp of vapor appears.  Fry the tofu until golden and crisp, about 3 minutes per side.  Drain the tofu on paper towels, sprinkle with salt and pepper, and set aside.

Heat 1 tbsp. of the tofu frying oil in a skillet, add the shallots, 1/4 tsp. salt, and a pinch of pepper, and cook over medium heat for 2 minutes.  Sir in the garlic and ginger, adding a little water if needed to keep everything from  sticking to the apn.  Add the tomatoes, tamari, sugar, and the cayenne and cook until the tomatoes thicken, about 15 minutes.  Add the tofu and simmer for about 5 minutes.

Cut the rolls in half and scoop out the centers.  Spoon the filling into the bottom halves of the rolls, making sure to include all of the sauce.  Scatter 1/4 cup of the pickles and a few sprigs of cilantro over the filling.  Place the top on each sandwich, press it down to hole the filling in place, and slice in half on the diagonal.

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Carrot-Daikon Radish Pickles
Makes 1 quart

2 large carrots, thinly sliced
1/2 large daikon radish, peeled, quartered, and thinly sliced
1/2 medium yellow onion, thinly sliced
1 jalapeno chili, seeded, and finely chopped
1/2 cup rice vinegar
1/4 cup water
2 tbsp. sugar
1/4 tsp. salt

Place the carrots, daikon, onions, and chili in a bowl.  Combine the remaining ingredients in a small saucepan, bring to a boil, and pour over the carrot mixture.  Set aside for at least an hour to pickle, or transfer to an airtight container, and refrigerate.


Category: Asian,My Favorites,Sandwich,Tofu,Vegan
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Give Tofu a Chance

May 20, 2009

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I get a lot of questions about tofu.  These days I think it’s something that people feel they are “supposed” to like.  Or at least “supposed” to use.  There is so much information out there about the impact that a meat based diet has on the planet and I think people are really starting to read and listen.  People who are wanting to do something to minimize their impact often find eating less meat approachable.  But what do you do if you don’t like tofu?

First of all, let me say that you don’t have to like tofu.  Even if you are a vegetarian.  And there is no rule that says a vegetarian meal has to include tofu.  I have many many recipes posted here on this blog and there are only four that include our little soy friend.  There are tons of options if you don’t want to eat meat and are afraid of soy.  Take a peek through the main course section over on the right hand side bar and I think you’ll find some lovely things to eat.

That said, I do think tofu gets a bad rap.  It’s not a meat substitute – it is it’s own thing.  The most common complaints I hear is that tofu doesn’t taste like anything and that it is mushy.  Tofu doesn’t taste like much on it’s own but it absorbs other flavors beautifully.  If you make some kind of delicious marinade or sauce, it will taste like your delicious marinade or sauce.  And mushy?  It doesn’t have to be so!  If you buy extra firm (sometimes called super firm), the texture thing goes out the window.

This salad is a new favorite of mine.  First you marinate some extra firm tofu and then roast it at relatively high heat which firms it up even more.  A bed of bean sprouts are laid on a plate, followed by thin slices of cucumber, the tofu, and an amazing peanut sauce is drizzled over the top.  It is a wonderful salad to serve with a light Asian inspired meal.  Of course, the salad is infinitely adaptable – cabbage, steamed broccoli, bok choy, even asparagus would be lovely here.  Next time I make it, I am going to double the tofu so I have some extra to snack on.  Yes, snacking on tofu.  Try it!

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One Year Ago:  Fear of Filo

Indonesian Tofu, Bean Sprout, and Cucumber Salad with Spicy Peanut Sauce
Adapted from Vegetarian Classics
Serves 4

1 recipe roasted tofu (recipe follows)

Peanut Sauce:
1/4 cup natural-style peanut butter
2 tbsp. tamari soy sauce
1 tbsp. lemon or lime juice
2 tbsp. firmly packed light brown sugar
1 garlic clove, minced
1/4 tsp. crushed red pepper flakes
3 tbsp. water

The Salad:
2 cups mung bean sprouts
1 small English cucumber, sliced 1/4 inch thick
1 scallion, very thinly sliced

1.  Chill the tofu thoroughly.

2.  To make the sauce: combine all the sauce ingredients in a small bowl and beat vigourously with a fork or small whisk until very smooth.

3.  To assemble the salad: spread 1/4 of the bean sprouts on each of 4 salald plates.  Layer on 1/4 of the cucumber, followed by 1/4 of the tofu.  Drizzle the sauce over each portion and garnish with the scallion.  (DT: I added another tablespoon or so of water to the dressing to thin it out a bit.)

Roasted Tofu

1 pound extra-firm tofu
1 1/2 tbsp. tamari soy sauce
1 tbsp. Asian sesame oil
1 tbsp. dry sherry

1.  Slice the tofu into 1/2-inch-thick slices.  Place them on a clean cotton towel or on paper towels.  use another towel or more paper towels to pat the tofu very dry.  Cut into 3/4 inch cubes.

2.  Combine the soy sauce, sesame oil, and sherry in a large bowl.  Add the tofu and use a rubber spatula to gently toss it with the marinade.  Let marinate at least 30 minutes, or cover and chill up to 24 hours.

3.  Preheat the oven to 450 degrees.

4.  Place the tofu and its marinade in a single layer in a large shallow baking dish.  Bake 30-35 minutes, or until golden all over and the marinade is absorbed.  Shake the dish after 15 minutes to prevent the tofu from sticking.  Can be served warm, room temperature, or cold.


Category: Asian,International,Salad,Tofu,Vegan
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Asian Noodles

May 5, 2009

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I joke sometimes that if I could only eat one food for the rest of my life, that it would be french fries.  I do so love french fries but I think a lifetime of them, even the very best ones with lots of ketchup, would get old.  But some kind of Asian noodles in some kind of Asian curry sauce with tofu with some kind of green vegetable?  That could sustain (and not bore) me.

I make a lot of dishes like this.  I have never met a Southeast Asian noodle dish I haven’t liked.  I love rice noodles, bean thread noodles, soba, somen, and Chinese egg noodles.  I love green, red, and yellow curry.  I love the combo of coconut milk, soy sauce, and curry.  I love mixing shallots, garlic, and ginger into a kind of holy trinity.  I love any excuse to eat tofu and to have it taste like something other than a sponge.

For tonight’s dinner, I had planned to make Burmese Noodles from Deborah Madison’s Vegetarian Cooking for Everyone.  As I was preparing to make the curry paste, I remembered I still had some homemade red curry paste in my refrigerator, and suddenly Burmese Noodles didn’t appeal to me.  On the facing page, was a recipe for Noodles in Thai Curry Sauce which sounded good but plain.  I decided to mix the two recipes and throw in some changes of my own.  Almost every time I make an Asian curry, whether I am using noodles or rice, I throw in some tofu.  I don’t obsess about my protein intake but when given the chance to eat tofu, in a dish where it plays so nicely with others, I take it.

One of the beautiful things about this recipe is that you can change it your heart’s delight.  Use a different kind of noodle, use a different green vegetable, omit the tofu, substitute Thai basil for the cilantro if you are a cilantro hater.  By all means, use a commercial curry paste – there are some good ones out there.  Below you will find how I adapted it.  Although I make dishes like this often, these noodles were one of my better creations.

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Here are 2 low fat notes.  This kind of dish can actually be kind of unhealthy.  Two ways that I try to combat that are by using low-fat coconut milk, and by not deep frying the tofu.  Last night I sprayed a hot non-stick skillet with non-stick spray and fried the tofu that way.  You want a bit of a crust on it.  You can also get that by shallow-frying it in bit of flavorless oil (like canola).

Noodles in Thai Curry Sauce with Tofu
Inspired by Deborah Madison
Serves 3-4

Since I was using my own curry paste (which is less spicy than store-bought), I added the full 3 tablespoons.  If you are worried about spice, add just 1 to begin and more to taste if necessary.

8 ounces dried Chinese egg noodles (linguine can do in a pinch)
8 ounces extra-firm tofu, pressed dry and cut into 1 inch pieces
Canola oil
2 large shallots, thinly sliced into rings
3 garlic cloves, minced
1 tbsp. minced fresh ginger
1 15-oz. can unsweetened lowfat coconut milk
1-3 tbsp. Thai red curry paste
2 tbsp. soy sauce
1 handful snow peas, strings removed
1/2 cup frozen peas, thawed
2 scallions, thinly sliced into rounds
3 tbsp. chopped cilantro

Cook noodles in pletny of boiling water until tender, about 4 minutes for the Chinese egg noodles and slightly longer for linguine.  Drain and rinse well to stop the cooking and to keep them from sticking together.  Set aside.

Heat a non-stick skillet over medium-high heat.  Spray with non-stick cooking spray and add the tofu.  Cook on each side, flipping as the tofu turns slightly brown.  Pour out onto a paper lined plate and set aside.

Heat a wok or a skillet over medium-high heat.  Pour in just enough canola oil to coat the bottom and add the shallots.  Cook until starting to brown, about 4 minutes.  Add the ginger and garlic and cook, stirring constantly, until very fragrant, about 2 minutes.  Add the coconut milk, curry paste, and soy sauce and stir to break up the paste.  Add the snow peas and green peas.  Lower heat to medium-low and cook until the snow peas start to become tender, 3-4 minutes.  Add the noodles and tofu and stir well.  Add the scallions and cilantro and give it another good stir.  Allow to cook for 2 minutes to blend flavors.


Category: Asian,International,Noodles,Tofu,Vegan
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