May 25, 2013

Black Pepper Tofu

From Shelley Dewees and her blog 

In a large frying pan, heat up a substantial amount of oil (we're frying here) over a medium-high flame. Cut your dry tofu into cubes, toss them in some cornstarch, shake off the excess, then gently place them in the hot oil. Try your best to keep the cubes separated, but it'll be tricky if your pan is small. Work in batches if you need to. Fry, fry, fry, turning the cubes around as you go, until they're golden and crispy. When the tofu cubes are done, dump them out onto some paper towels to drain a bit while you cook up the sauce. 

Return your hot pan to the flame and add a dash or two of oil if it's gone dry. Time for a sautee party. Add:

1 onion, finely diced

4-6 cloves garlic, minced 
3 tbs fresh ginger, minced (2 thumb-sized buds)
4 mild (or hot!) chiles, minced

Cook over medium heat for 5-6 minutes. When the veggies are browned and soft, add:

2/3 cup tamari soy sauce

4 tbs coarse black pepper
2 tbs water
2 tbs agave or maple syrup

Simmer for 5 minutes to reduce, then add the tofu back into the pan and toss it around in this newly-made heavenly glaze. Cook for 1 more minute until the liquid is almost gone. Donesies! 

This tofu is packing some intense flavor and a good dose of spice, so serve it over something mild and calming. Brown rice, noodles, or greens would all be awesome.
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Sesame Asian Veggie Noodles
Adeana Estoll
12 ounces noodles 
1/4 cup Soy Sauce 
1-2 Tablespoons sweetener of choice
4 cloves Garlic, minced (or to taste) 
2 Tablespoons Rice Vinegar 
2-3 Tablespoons Pure Sesame Oil 
1/2 teaspoon chili pepper flakes 
handful of cilantro
VEGGIES! I use asparagus, broccoli, and red, yellow, and orange bell peppers (whatever you have on hand)

Shake the soy sauce, sweetener, garlic, vinegar, sesame oil, and chili peppers in a glass jar to make the sauce.
Cook the noodles according to the package.
Cut and cook the broccoli and asparagus to taste (I cook very lightly so that they are still crisp.).
Slice bell peppers.
Mix the noodles, veggies, and cilantro with the sauce in a large bowl. Top with roasted sesame seeds.

Tip- If you are not eating immediately, leave the sauce in your glass jar and mix just before eating. This will prevent the noodles and veggies from becoming mushy.