Tofu and vegetable piccata. From the archives.
I got an email over the weekend from someone asking for vegetarian recipes. Well, there are a lot of vegetarian and vegan recipes here actually. Here is one I posted last year, a tasty ovo-vegetarian tofu-and-egg dish inspired by healthy Korean cooking, named after a classic italian dish. And of course, great in bentos! A lot of people shy away from tofu because they think it’s too bland, or just for vegetarians or vegans.
Recipe: Tofu and vegetable piccata For this recipe to work properly, it’s important to use the right kind of tofu (firm or extra-firm, not silken or soft) and to drain it properly before proceeding. Makes about 20 pieces. Cut the block of tofu in half lengthwise, then slice to make 20 pieces. In the meantime, prep the vegetables. Combine the soy sauce, mirin and stock. Drain off any excess moisture from the tofu pieces and dip in cornstarch or potato starch. Beat the egg with a bit of salt and pepper. Eat hot or cold. Freezing? Vegetarian Recipes for Tofu Burger by HappyCow. The Perfect Baked Tofu - Healthy Tipping Point.
My go-to tofu recipe. You cannot go wrong with these easy, sweet, spicy marinade. Ingredients (for two portions): 2/3 block extra firm tofu 2 tablespoons EVOO 2 tablespoons honey 1/2 tablespoon chili powder 1/2 tablespoon black pepper 1 teaspoon paprika 1 tablespoon sesame seeds Preparation: Pre-heat oven to 375 degrees. Have you ever heard of a tower climb? I have an update on my Commitment post. Spinach, Mushrooms and Tofu in Clear Broth. Courtesy of Quick & Easy Asian Vegetarian Recipes Serves 4 Preparation time: 10 mins Cooking time: 10 mins 1 tablespoon oil 2 cloves garlic, minced 2 slices fresh ginger 2 cups (300 g) fresh spinach, washed and trimmed 31/4 cups (800 ml) vegetable stock or water 1 cake soft tofu (about 10 oz/300 g), cubed 1 cup (100 g) fresh button or black Chinese mushrooms 2 teaspoons sesame oil Salt and freshly-ground black pepper, to taste 1. Heat the oil in a wok until smoking, add the garlic and ginger, and stir-fry for 30 seconds.
Add the spinach and stir-fry for about 2 minutes until wilted. 2. 3. Recipe: Tofu and Almond Salad Bowl. In my attempts to eat healthier when not dining out, I have been trying to think of filling vegetarian dishes to make at home. Because of deadlines and pure laziness, 7 out of the last 8 meals I made at home was farfalle with cherry tomatoes and olives. And as much as I love pasta, and this oh-so-fragrant Palestinian olive oil Jacob brought back from his last trip to NYC, my stomach was crying out for a change. I love that in China every market has no less than 5 or 6 kinds of tofu available, ranging from the silky soft kind you steam to extra extra firm bits meant for braising. For this Caramelized Tofu and Almond Salad Bowl, you can use either regular extra firm tofu blocks (the kind usually found in supermarkets in the States) or drier tofu skin squares (China or Chinatown.)
Just cook the latter for a few minutes longer. The caramelized sauce that results from sautéing the tofu in this recipe ends up being a delicious dressing for the salad. So easy, so filling. Kung Pao Tofu Serves 2.