Many of us know and love Arugula, which is one of several Asian greens to pick and use raw in salads or cooked. Asian greens can be surprisingly sweet and tender, especially when small, or have more of a spicky "kick" when larger. They are great to add to any salad. Lightly stir-fried, or added to any recipe, these greens add a rich array of vitamins and minerals, as deep-color veggies always do. These can be used in any recipe for other cooked greens.
Maggie's favorite is just to wash, chop, add salad dressing, and eat!
Spicy (or not) Asian Greens with Tofu in 5 minutes!
1 tsp - 1 Tbsp oil (Peanut, canola, grapeseed, or any clear, mostly-flavourless oil with a high smoke point)
4 cloves garlic, moderately finely chopped
1 tsp chilli paste, or fresh chilli chopped (optional)
1 bunch Asian greens, washed and chopped into 2" bite-sized lengths (especially "Water spinach" or kangkung, Chinese broccoli or gai lan, choy sum; or any any sturdy western green in the brassica family, such as broccolini, rapini, tat soi or kale; but maybe not bok choi or other "heart style" cabbages)
Tofu, about 3-4 squares (about 2" square and just under 1" tall) of firm (or the non-sponge fried) tofu to go with one bunch of greens, sliced in thin 1/4" slices
Chinese light soy sauce or Japanese tamari
Heat the oil in a wok or stir-fry pan. Add the chilli and garlic and stir-fry vigorously until the garlic starts to soften, but not brown. Add the tofu and stir-fry another minute or two. You only need to heat it through and get it coated in the oil/garlic/chilli. Add the greens and a shake of soy sauce and stir-fry until the greens are wilted/cooked. Timing for this will vary depending on the sturdiness of the greens. Serve over rice. Total cooking time: 5 minutes, for the actual stir-frying. The prep work can be done while the rice is cooking. Serves: 2-4
Source: The Oeconomist http://oeconomist.infotrope.net/
Showing posts with label Tofu. Show all posts
Showing posts with label Tofu. Show all posts
Sugar Snap Stir Fry
12 ounces dried pasta of choice, such as fettuccine or rice noodles
Sauce:
1/4 cup vegetable broth
3 tablespoons good-quality soy sauce
2 tablespoons organic brown sugar
1 tablespoon sesame oil
1 tablespoon sesame seeds
1 tablespoon cornstarch
2 teaspoons peeled, minced fresh ginger
1 clove minced garlic
1 tablespoon extra-virgin olive oil
1 block extra-firm tofu, cubed
1 medium onion, chopped
1 cup sugar snap peas or snow peas, cut in 1-inch pieces
2 cups fresh spinach, coarsely chopped
1/2 cup chopped green onion
1. Bring a large pot of salted water to a rolling boil and cook noodles according to package directions. While pasta cooks, whisk together the broth, soy sauce. brown sugar, sesame oil, sesame seeds, cornstarch, ginger, and garlic in a small bowl, then set aside.
2. Heat the oil in a heavy-bottomed skillet and add tofu, cooking and turning to lightly brown all sides. Remove browned tofu and reserve.
3. Add onions to the pan and cook, stirring frequently, until translucent and fragrant, about 5 minutes. Add sugar snap peas and soy sauce mixture, bring to a boil, reduce heat, and cook until sauce has thickened, about 3 minutes.
4. Add spinach and cook briefly, until just wilted. Add cooked pasta and green onions to pan and stir to combine. Top with browned tofu and serve immediately.
- inspired by Simply in Season
Corn & Squash Simmered in Coconut Milk with Basil
1 Tbsp roasted peanut oil
1 package fresh, firm tofu, drained and diced into 1/2-inch cubes
2 medium zucchini, diced into 1/2 inch cubes
2 medium summer squash, diced into 1/2 inch cubes
sea salt and freshly ground pepper
4 large ears sweet corn
1 Serrano chili
1 heaping tsp cilantro
1 heaping tsp basil (Thai basil if available)
1 bunch red or green scallions, including half of the firm greens sliced into 1/2-inch pieces
1 15-oz can coconut milk
1 tsp soy sauce
3 cups cooked basmati rice
additional herbs for garnish
Heat oil in a large non-stick skillet over medium-high heat. When hot add the tofu and the squashes, and sprinkle with a 1/4-teaspoon salt. Cook for 8-10 minutes, shaking the pan occasionally so all sides of the tofu brown.
While the tofu is cooking, slice the corn kernels off the cob. Finely chop the chili with the cilantro and basil.
Add the scallions, chili-herb mixture, and corn to the pan. Add the coconut milk to the pan and rinse the can out with a little water and add that as well. Stir in the soy sauce, an additional 1/2-teaspoon salt and a few twists of black pepper. Simmer until the corn is heated through, 3-5 minutes
Submitted by Sarah Stix
1 package fresh, firm tofu, drained and diced into 1/2-inch cubes
2 medium zucchini, diced into 1/2 inch cubes
2 medium summer squash, diced into 1/2 inch cubes
sea salt and freshly ground pepper
4 large ears sweet corn
1 Serrano chili
1 heaping tsp cilantro
1 heaping tsp basil (Thai basil if available)
1 bunch red or green scallions, including half of the firm greens sliced into 1/2-inch pieces
1 15-oz can coconut milk
1 tsp soy sauce
3 cups cooked basmati rice
additional herbs for garnish
Heat oil in a large non-stick skillet over medium-high heat. When hot add the tofu and the squashes, and sprinkle with a 1/4-teaspoon salt. Cook for 8-10 minutes, shaking the pan occasionally so all sides of the tofu brown.
While the tofu is cooking, slice the corn kernels off the cob. Finely chop the chili with the cilantro and basil.
Add the scallions, chili-herb mixture, and corn to the pan. Add the coconut milk to the pan and rinse the can out with a little water and add that as well. Stir in the soy sauce, an additional 1/2-teaspoon salt and a few twists of black pepper. Simmer until the corn is heated through, 3-5 minutes
Submitted by Sarah Stix
Greens & Tofu
1-1/4 c firm silken tofu, cut into 1" cubes
oil (as needed)
dark leafy greens, such as chard, kale or beet greens, or spinach torn into bite-sized pieces
2 tsp sesame salt (gomasio) or toasted sesame seeds
2 Tbl tamari
3 c cooked brown rice
Oil a large frying pan or wok. Sauté tofu cubes about 5 min. Push the cubes to the center of pan and spread torn greens around edges. Sprinkle the tofu with sesame salt of seeds and 1 Tbl of the tamari. Cover pan to steam the greens until it is just wilted. Be careful not to overcook
it. Remove from heat and drain excess liquid. Sprinkle the remaining Tbl of tamari over greens and serve with rice.
Patti’s Notes:
This is a very fast recipe, and can be done and ready to serve in the time it takes to cook the rice, plain sesame seeds work fine, varying quantities work fine. If the greens are large or a bit tough, it helps to be sure they are chopped into small pieces and that they are sautéed until tender. We just put the sesame seeds in without bothering to roast -- and we've always used kale (I am only noticing now that we could use just about any green or even broccoli and it will still be yummy.)
submitted by Patti Andrews From: Ecological Cooking by Joanne Stepaniak & Kathy Hecker
oil (as needed)
dark leafy greens, such as chard, kale or beet greens, or spinach torn into bite-sized pieces
2 tsp sesame salt (gomasio) or toasted sesame seeds
2 Tbl tamari
3 c cooked brown rice
Oil a large frying pan or wok. Sauté tofu cubes about 5 min. Push the cubes to the center of pan and spread torn greens around edges. Sprinkle the tofu with sesame salt of seeds and 1 Tbl of the tamari. Cover pan to steam the greens until it is just wilted. Be careful not to overcook
it. Remove from heat and drain excess liquid. Sprinkle the remaining Tbl of tamari over greens and serve with rice.
Patti’s Notes:
This is a very fast recipe, and can be done and ready to serve in the time it takes to cook the rice, plain sesame seeds work fine, varying quantities work fine. If the greens are large or a bit tough, it helps to be sure they are chopped into small pieces and that they are sautéed until tender. We just put the sesame seeds in without bothering to roast -- and we've always used kale (I am only noticing now that we could use just about any green or even broccoli and it will still be yummy.)
submitted by Patti Andrews From: Ecological Cooking by Joanne Stepaniak & Kathy Hecker
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