The only consolation I have about DH being gone is that I get to eat tofu and watch foreign films.So, the two from the latter category I have chosen thus far TANKED ("High Heels, Low Lifes"- love Minnie Driver, but this is one of the worst movies I never sat through; "Amor es Perros"- another I couldn't finish- violent, depressing), but so far so GREAT on the tofu.
***This one has appeared on the BB before (thanks, LGBurns, for the inspiration)- I give it a 10/10-outstanding.***
Gingered Greens and Tofu
Moosewood Restaurant Cooks at Home
Serves 4
A classic stir-fry with the fresh, clean nip of ginger and cilantro and highly nutritious greens.
Tofu Marinade
1/2 cup soy sauce
1/2 cup dry sherry
1/4 cup rice vinegar
3 tablespoons brown sugar
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2 cakes tofu (about 1 1/2 lbs)
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¼ cup peanut oil
2 tablespoons grated fresh ginger root
6 cups coarsely shredded bok choy, kale, Chinese cabbage or Swiss chard
3 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
pinch of cayenne or splash of chile oil
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toasted cashews or peanuts (optional)
In a small saucepan, bring all the marinade ingredients to a boil. Simmer for 1 minute and remove from the heat. Cut the blocks of tofu into 1/2-inch slices, then cut the slices into 1-inch squares. place the squares in a single layer in a non-reactive heatproof pan. Pour the marinade over the tofu squares, sprinkle on a tablespoon of the canola oil and the sprinkle of sesame oil, and set aside for about 5 minutes.
Preheat broiler. Prepare the remaining ingredients and have them at hand before beginning to stir fry.
Broil tofu for 7-8 minutes, until lightly browned; then turn it over with a spatula and brown the other side.
While the tofu broils, heat the remaining tablespoon of oil in a wok or large skillet. Stir in the ginger, add the greens, and stir constantly on high heat until the greens wilt. When the greens are just tender, add the lime juice, cilantro and cayenne and remove from the heat. When the tofu is browned, gently toss it with the marinade and the cooked greens, and reheat if necessary. Top with toasted nuts and serve immediately.
Per 8 oz serving: 200 calories, 9.7 g protein, 11.7 g fat 15.4 g carbs, 0 mg chol.
My changes
*NO WAY do you need 1/4 cup peanut oil!!!I halved the recipe and used 1 tablespoon (of sesame oil, actually). Of course, this changes the fat/calorie content
*I used the ginger juice I purchased this weekend at Sur La Table. I am so totally sold on this stuff. I love fresh ginger and this tastes more fresh than what I could grate by hand- really intense flavor.
*I used spinach because I had it on hand, but my preference would be for Swiss chard.
*I don't care for cilantro, so I skipped this.
THis is soooo good- I served it over brown rice. The leftovers for lunch the next day (minus the greens) were even better- the tofu and rice soaked up that delicious marinade and every bite was a savory/sweet delight.
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***This wasn't quite the WOW that the Moosewood was (a 7.5/10), but still very good- lots of flavor, wonderful vegetables. I love the sweet coconut and the bite of the chile sauce. A definite repeater. Today's leftovers should be even better!
Red Curry Braised Tofu with Snow Peas, Red Peppers, and Scallions
Natural Health, March ‘02/Serves 4
Serve this dish, which is a cross between a stir-fry and a soup, in deep bowls with spoons at the side.
1 to 2 teaspoons Thai red curry paste
2 tablespoons low-sodium soy sauce
3/4 cup low-fat coconut milk
1 tablespoon roasted peanut oil
8 medium scallions, white and greens parts cut into 2-inch lengths
1 small red bell pepper, stemmed, seeded, cut into 1 ½ and 1/4 –inch strips
3 medium garlic cloves, minced
1 tablespoon minced fresh ginger
12 ounces extra-firm low-fat silken tofu
½ pound snow peas
½ pound whole fresh cilantro leaves
1. Whisk curry paste, soy sauce, coconut milk, and ¼ cup water together in small bowl; set aside.
2. Heat oil in a large skillet over high heat until shimmering. Add scallions and bell pepper and stir-fry until softened., 1 to 2 minutes. Add garlic and ginger, cook until fragrant, about 15 seconds.
3. Add tofu, snow peas, and curry paste mixture. Cover, reduce heat to medium, and cook until tofu is heated through and snow peas are crisp tender, about 3 minutes. Uncover and simmer until sauce thickens slightly, about 1 minute. Stir in cilantro and adjust seasonings. Serve immediately.
Per serving: 159 calories; 10 g protein; 9 g fat; 3 g fiber
My changes
*I used chile-garlic sauce instead of red curry paste- they have virtually the same ingredients (chile, garlic are the top 2) and I couldn't justify spending $3.75 on red curry paste for one recipe!
*Ginger juice again! My new favorite find. Worth the splurge!
*I halved this recipe, but instead of 1/2 tablespoon of peanut oil, I used 1 teaspoon. Plenty.
*Again, no cilantro!
*Served over somen noodles. YUM YUM
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!!) Can't wait to make it...
