Thursday, September 29, 2011

Tofu Burgers w/ Asian Slaw


For the burgers:
- 2 14oz packages firm tofu
- 4 tbs soy sauce
- 2 tbs sugar
- 2 tsp sesame oil
- 1 tsp cornstarch
- 8 whole wheat hamburger buns

For Asian slaw:
- 3 tbs soy sauce
- 2 tbs mayonnaise
- 2 tbs peanut butter
- 5 tsp sugar
- 2 tbs rice vinegar
- 2 tsp sesame oil
- 1 clove garlic minced
- 1 tsp cayenne pepper
- 8 oz julienned carrots
- 2 zucchini cut into matchsticks
- 1/4 cup peanuts

To make slaw, mix all ingredients other than the vegetables together in a bowl
**If you want some extra kick adds sirracha hot sauce to the marinade
Pour marinade over carrots and zucchinis in a large Tupperware bowl
Close with a tight fitting lid, chill

To make burgers, prepare tofu according to note below
Mix soy sauce, sugar, sesame oil, and cornstarch together in a bowl
** If you like it spicy, add about 2 tbsp chili garlic sauce to marinade
Lay tofu slices in a large shallow container, pour marinade over tofu, turning to coat
Refrigerate tofu for at least one hour, flipping once to get an even marinade
Preheat oven to 375, coat baking sheet with cooking spray
Place tofu on baking sheet, bake for 45 minutes flipping once after 25 minutes
Toast hamburger buns and top with tofu burgers and slaw

I like to put a little hot mustard or Asian dressing on the buns to keep them from being too dry.
Note: To prepare tofu, slice each block into 2 equal flat squares. Lay each square on multiple folded paper towels to drain. Lay another folded paper towel on top. Lay a heavy book on top of the tofu and leave to drain for about 10 minutes or longer.
 
My favorite thing about this recipe is the abundance of marinaded vegetable it makes. I use the leftovers to make awesome salads. I mix the veggies with nappa cabbage, soba noodles, and orange slices. Top that off with slivered almonds, sesame oil, and soy sauce, and you have a great Asian inspired salad.

Sunday, September 11, 2011

Tilapia w/ Homemade Tomato Kalamata Sauce

Pure bliss. Fresh ingredients that come together to make a truly delicious and healthy meal. Try it over a bed of plain white or brown rice to soak up the extra sauce. You can use more expensive white fish, just make to sure to sear it a bit longer for thicker fish. 

- 2 tbsp olive oil
- 4 5oz tilapia fillets 
- salt and white pepper to taste
- 3 cloves garlic chopped
- 1 red onion thinly sliced
- 1/2 cup dry white wine **It does not need to be fancy, I use box wine to cook
- 1 pint cherry tomatoes halved
- 1/4 cup torn fresh basil
- 1 tbsp capers
- 1/4 cup olives pitted and halved**Use a mix of kalamata and black olives
- 2 tbsp dried parsley**Use 1/4 fresh if you prefer, I'm not the biggest fan of parsley

Heat olive oil over medium-high heat in a medium sauce pan
Sear fish for about 2 minutes on each side, don't cook completely
Season each side with salt and white pepper while searing, transfer to a separate plate
Add onion and garlic to pan
Saute until onion are translucent, about 5 minutes, add more olive oil if necessary
Add wine, cook until most of the alcohol has evaporated, about 1-2 minutes
Stir in tomatoes, basil, capers, olives, and parsley
Cover and simmer for 5 minutes, add small amounts of water as needed to keep from drying out
Press down on tomatoes with end of spatula to break apart
Add tilapia back to pan, cover and simmer for 6 minutes or until fish is cooked
You may need to continue to add small amounts of water to keep the vegetables simmering, not burning
   
   

Monday, September 5, 2011

Quick and Easy Curried Noodles

This recipe is so simple and tasty, perfect for a cold fall evening!

- 1 tbsp olive oil
- 3 medium shallots chopped
- 1/4 cup fresh cilantro, or less to taste, chopped
- 3 tbs red curry paste
- 1 heaping tsp curry powder
- 1 heaping tsp turmeric
- 15 oz can light coconut milk
- 3/4 vegetable broth
- 2 tsp brown sugar
- 12 oz package tofu, drained and prepared **see note
- 5 oz fettuccine
- 1 broccoli crown, trimmed, separated and washed
- juice from half a lime

Heat oil over medium-high heat in a medium sauce pan
Add shallots and saute 2 minutes 
Add curry powder, turmeric, curry paste, and cilantro, saute for about a minute
Stir in coconut milk, broth, and brown sugar, bring to a simmer
Reduce heat to medium and simmer 5 minutes
Stir in tofu, simmer 10 minutes
Reduce to low until pasta is ready
Cook fettuccine according to package instructions, in last 2 minutes add broccoli florets
Drain, add to curry mixture
Squeeze half a lime over pasta right before serving
Enjoy!

Note: To prepare tofu, slice each block into 3 equal flat squares. Lay each square on multiple folded paper towels to drain. Lay another folded paper towel on top. Lay a heavy book on top of the tofu and leave to drain for about 10 minutes or longer. Slice each square into 9 equal cubes.