Posts tagged tofu

Basil & Tofu Green Curry

I love curry and I have a staple diet of it on a regular basis. This one is really easy to make since I just use a can of this widely available green curry paste that I get from the Asian store. The only thing I did different this time is that I added some basil leaves in the mix to give it a more fresh and fragrant flavor. We don’t have any real Thai basil here in my neck of the woods so I just used the regular Italian variety, which is fine. Also, I seasoned with fish sauce for a more authentic taste. But it’s definitely fine to use salt & pepper, if you don’t have it.

This is pure vegan recipe but you can certainly add some chicken, if you wish. I have in the past, I just didn’t have any at the moment. That’s why tofu became the star of the dish. Works for me!

Oh yeah, green curry is way spicier than the red one, FYI. Okay, don the apron and get cooking!

Ingredients (4 servings):
1 can Maesri Green Curry Paste
1 can Low Fat Coconut Milk
1 cup Low Sodium Vegetable Broth
3 tbs. Fish Sauce
1/2 package firm tofu, diced into small cubes
A handful of Fresh Basil Leaves, torn into pieces
1 tbs. Dried Basil
1 Onion, sliced
1 Red Bell Pepper, sliced
4 cLoves Garlic, minced
Small Eggplant, diced into small cubes
A few pieces of diced Carrots
3 tbs. Canola Oil

Heat oil in a pot and saute bell pepper, onions, eggplant and carrots in medium-high heat for a few minutes. Add in the garlic, dried basil and fish sauce and let cook for another couple of minutes while continuously stirring. Stir in the green curry paste, coconut milk and broth and bring to a boil. Once boiling, reduce heat to medium-low and let simmer covered for about 20 minutes. Give it a taste and re-season with more fish sauce if needed. Fold in the tofu and fresh basil. Serve over a bowl of jasmine rice.

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Tofu & Broccoli

Here’s one classic vegan fare that’s as flavorful as it is light and healthy. I have this on my personal menu at least once every couple of months. Sort of comfort food, actually.

Ingredients (4 Servings):
1 14 oz. pkg. Firm Tofu, cubed and liquid strained
2 heads Broccoli, chopped and stalks discarded
3-4 cloves of Garlic
1 Tsp. Chinese Five Spice
1 Tbs. Canola Oil
Salt & Pepper
2 Tbs. Sesame Oil
4 Tbs. Scallions, finely chopped

Steam broccoli to al dente, about 3 minutes. Meanwhile, sweat garlic in canola oil over a medium-low heated pan, about 5 minutes. Add the tofu, five spice and salt & pepper to taste. Toss to combine and turn off heat. Now, add the broccoli, drizzle with sesame oil and toss one more time. Garnish with chopped scallions. Serve with steamed jasmine rice.

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Bison and Tofu Lettuce Wraps

For dinner the other night, I wanted to do a lettuce wrap with tofu but also wanted a little meat on it. At the store, I was trying to decide on either lean ground beef or turkey when I spotted the bison meat on sale. Usually, these guys cost twice as much as the beef version but this time, it was the same price almost. Now, I thought it’s probably because I had to eat it within the next 24 hours before it goes bad… but no! It was good for another week or so. Cool!

Bison meat is very healthy. It’s actually more nutritious than chicken. The only beef (no pun intended) I have about it is that it’s a little on the bland side. Since it has very little fat, you really have to rely on seasonings to help bring out some flavor. I’ve had bison burgers in the past and I gotta tell ya, I’m just tired of pouring in so much ketchup just to liven it up, y’know. So in this dish, I seasoned it liberally with Chinese five spice, some soy sauce and fresh ground pepper. After all, with flavor challenged ingredients like bison and tofu on the forefront, you just gotta help kick it up a few notches ‘cuz they won’t do it by themselves.

But hey, I will tell you that  this dish totally rocks! It is so refreshing and so filling. And you can easily make it vegetarian by simply omitting the meat and maybe doubling the amount of mushrooms.

1/3 lb Ground Bison
3-4 Cloves of Garlic, minced
1 Small Onion, finely chopped
1/2 cup Frozen Peas & Carrots
1 Portobello Mushroom, finely diced
1/2 bunch Scallions, finely chopped
1/2 cup Hoisin Sauce
1/2 of 14oz package Tofu, cut into half inch cubes
Butterhead Lettuce (Bibb or Boston)
Lemon Wedges
Fresh Ground Pepper
Soy Sauce
Chinese Five Spice
Canola Oil
1 tbs. Pure Sesame Oil

In a dutch oven (or large skillet), brown ground bison in a little canola oil over medium heat, seasoning with soy sauce, five spice and ground pepper as it cooks. When it’s almost done, add garlic, onions, peas & carrots, mushrooms and stir for about 5 minutes or so. Mix in the hoisin sauce and pure sesame oil. Stir to incorporate evenly. Turn off the heat and gently fold in the tofu being careful not to mash the cubes. Spoon mixture on lettuce leaves. Do not overload! Squeeze a little lemon juice and eat like you would a taco!

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