Tofu is so versatile that it can stop you in your tracks when trying to think of what to do with it. The possibilities are endless! I usually leave it raw & cube it up for a dish. Or grind it down in the food processor to make veggie patties. But I tried baking those cubes this time & I was pleasantly surprised! Here's my Asian spiced baked Tofu, you can go ahead and choose whatever seasonings you like.
Time: 1 hour
Ingredients:
1 pack extra firm Tofu
1/2 cup soy sauce
1 tablespoon honey
1.5 teaspoons crushed red pepper
1 teaspoon granulated garlic
Recipe:
Drain the Tofu well before transferring it to a small hand towel.
Cut it into cubes and place another hand towel over the cubes, press down to drain further. Use a can of vegetables or tomato sauce or something heavy to weigh it down. Leave the can on top of the towel for 10 mins to 30 mins (30 is better if you have the time!). This will help the moisture leave the Tofu.
Preheat oven to 400 F.
While the Tofu is drying, get a medium mixing bowl & add the other ingredients to it. Stir to combine, allowing the honey to distribute.
When the Tofu is dry, add a few cubes to the mixture & toss with your hands to coat every side of each cube. Using your hands helps the Tofu to remain in a cube & not break apart like it would with a fork or spoon.
Place the coated Tofu on a cookie sheet lined with parchment paper so it doesn't stick to the pan.
Repeat for all the remaining cubes, then bake for 25-30 mins.
Winter is for yummy warm hearty soups! You don't have to go out in the cold to enjoy a nice bowl of Udon. Here's an easy vegetarian homemade recipe that will be worth your while.
Time: 2 hours (most of this is the mushrooms soaking)
Ingredients:
1 pack udon noodles
1 pack shiitake mushrooms (can be sliced or not)
water
green onion
soy sauce
salt & pepper to taste
egg if you'd like to add it to your udon
Recipe:
First, wash the mushrooms & then place them in a tall Tupperware / container. Add water to cover the mushrooms (and about 1/2 cup more)
Place another Tupperware / container pressing on top of the mushrooms to keep them from floating. Cover with clear wrap & refrigerate for at least 1.5 hours (overnight is better).
Next, make the udon according to the package (pretty much add them to boiling water then straining them & putting in an ice bath so they don't over cook).
In a medium sauce pan, add the broth along the mushrooms (you can slice them at this point if they aren't sliced).
Bring the broth to a boil, add in a couple splashes of soy sauce (depending on how much you like, I used about 1.5 teaspoons).
Add in the udon noodles and pepper if you like.
Crack an egg one by one into the pot so it poaches in the liquid (if you like).
Another incredibly easy Filipino dish that tastes like a fancy restaurant meal! Chicken Adobo has complex flavor profiles & will be ready in under an hour. This 6 ingredient meal will have your mouth watering.
Time: 40 minutes
Ingredients:
5-6 chicken thighs, skinless for a healthier option
5-6 cloves garlic, smashed
1/4 cup low sodium soy sauce
1 teaspoon coarse ground black pepper or 5-6 black pepper corns
1/3 cup white vinegar
1 bay leaf
Optional: chili peppers for garnish / spice
Recipe:
In a large pan, heat the garlic on medium heat (with a little olive oil if desired)
Add the vinegar & soy sauce to the pan, along with the black pepper.
Place the chicken pieces & the bay leaf into the pan, turning the chicken pieces over once to get coated in the sauce. Then add enough water to cover the chicken.
Bring the sauce mixture to a boil & let simmer for about 20 minutes.
Take another pan, add a spoonful of the fat from the chicken (or vegetable oil) in it bring it to medium heat. Add the chicken pieces from the first pan & allow them to brown.
Reduce the sauce to about half, while the chicken is browning in the other pan.
Add the chicken back into the sauce pan & turn it so it is well coated. Serve with rice & enjoy!
Dim Sum at home! One of my fave Asian appetizers is soup dumplings. If you've never had them, get on it! Picture dumpling dough steamed & filled with incredibly delicious soup! The first thought is, how do they get the soup in there without the dumpling dough breaking?! So I looked up a bunch of recipes & came up with my own, based on my favorite flavors. Not the fastest recipe but it is easy & delicious. You'll feel really accomplished after, I promise. Enjoy!
Time: 30 minutes for the soup, 10 minutes for the dough, 15 minutes to steam the dumplings, & about 4 hours for everything to set
Ingredients:
1 pack ground meat, I used lamb
1/2 diced red onion or shallots
1 teaspoon chopped chives
3 cloves garlic, minced
2 teaspoon grated or chopped fresh ginger
1 celery stick, chopped
2 cups water
1 chicken boullion cube
1 teaspoon vegetable oil
1 chili pepper finely chopped (optional)
salt/pepper to taste
2 tablespoons low sodium soy sauce + more for dipping the dumplings in
Dough ingredients:
3 cups all purpose flour
1.5 cups warm / almost hot water
1 teaspoon vegetable oil
Recipe:
In a large basin, combine the flour, some salt, vegetable oil & hot water to make the dough. Knead well then cover it with plastic wrap & leave it to set until use.
In a large pot, heat the vegetable oil, garlic, ginger & onion for 1 minute. Add the ground meat & let it brown, breaking up the meat.
Add the water, chicken boullion cube, celery & chives. You can also add the salt & pepper at this time, and the chili pepper if you like.
Let simmer for another 15 minutes then turn off the heat & let it cool.
Put the soup in the fridge for at least 4 hours, you want it to turn jelly-like in texture.
After the soup is the right consistency, you can start breaking off the dough for the dumplings.
Use a large, clean, flat surface sprinkled lightly with dry flour. Break of pieces of dough, slightly smaller than a golf ball.
Roll out each piece to about 1mm thick, and round.
Fill each dough round with about 1.5 teaspoons of the jelly soup mixture.
Fold up the edges to close the dumplings, twisting & pinching the top so they seal well.
Place them on a lightly floured cookie sheet so they won't stick to the pan, & put them back in the fridge so the soup mixture doesn't melt. This is very important or your dough will get soggy!
Use a large pot filled 1/4 way with water. Cover it with a sheet of aluminum foil, poking it with a fork to create holes for the steam. Ensure the foil is securely tight around the edges of the pot so it won't sink in when you add the dumplings. Spray the foil with Pam or cooking spray.
Bring the pot to a boil, and place a few of the dumplings on the foil. Cover the pot with the pot cover & let them steam!
Enjoy with a mixture of ginger soy sauce.
Tip: Freeze the extra dumplings for a quick dim sum another night!
Ok so this is pretty much Asian-flavored stuffed cabbage... But calling them dumplings is way cuter! And makes me feel fuller somehow :) it's Glutenfree, low in fat, carbless & delicious!
Time: 45 mins
Ingredients:
6 whole leaves of cabbage, washed & boiled ~2 mins to soften
1 pack ground turkey or ground meat of your choice
1 tablespoon ground chili powder
1.5 teaspoons salt
1.5 teaspoons black pepper
2 tablespoons ginger soy sauce
1 tablespoon chopped scallions
1 tablespoon vegetable oil
Recipe:
In a medium sauce pan, pan-sear the ground meat in the vegetable oil with the salt, chili powder, & black pepper. Turn off when browned (~15 minutes)
Let the meat cool for at least 15 minutes then stuff each cabbage leaf with 1.5 tablespoons of meat filling & about 2-3 pieces of chopped scallion.
Fold each leaf from the two sides in, then from top to bottom, over (so it forms a cute little dumpling.)
Place the stuffed cabbage leaves with the seal-side down in a small Pyrex bowl.
Pour the soy sauce over the dumplings & place them in the oven on 350 for 10 minutes.
Serve alone (eat like tacos) or with your favorite side.
My miso-ginger glazed rainbow trout recipe is so easy & fast to prepare for dinner. What I love the most is the burst of flavor you get in every bite! No bland fish in this house!
Time: 30 mins
Ingredients:
2 rainbow trout, cleaned (got mine from BJs for $10!
