Feeds:
Posts
Comments

Posts Tagged ‘tofu’

Blueberry Tamari Greens Bowl A bowl of salad should contain wholesome and healthy ingredients. Not all do. With spinach, tofu, almonds, blueberries, and cucumbers as its primary ingredients, this Asian-inspired salad is loaded with nutrients and exotic flavors. Plus, this recipe is actually three recipes in one: a salad with salad dressing, Lemongrass Tofu, and 5-Spice Tamari Almonds. All the parts are wonderfully versatile and will enliven your ho-hum salad repertoire.

Blueberry Tamari Greens Bowl
Recipe from Salad Samurai by Terry Hope Romeo

INGREDIENTS
For the Salad
1 pint blueberries
3 Persian cucumbers, diced into 1/2-inch cubes
2 scallions, green parts only, thinly sliced
4 cups baby spinach, washed and spun dry
3 tablespoons tamari
1 tablespoon pure maple syrup
2 teaspoons toasted sesame oil
1 tablespoon toasted sesame seeds
1 teaspoon grated fresh ginger
1/2 teaspoon red pepper flakes
1 cup 5-Spice Tamari Almonds (recipe below)
Lemongrass Tofu, chopped into 1-inch cubes (recipe below)

For the Lemongrass Tofu
1 pound extra-firm tofu or super-firm tofu (no pressing needed)
2 tablespoons maple syrup
4 teaspoons tamari
1 heaping tablespoon finely chopped fresh lemongrass
1 clove garlic, minced
2 teaspoons peanut oil or olive oil

For the 5-Spice Tamari Almonds
1½ cups raw whole almonds, roughly chopped
2 tablespoons dark agave nectar
3 tablespoons tamari
2 teaspoons Chinese 5-spice powder
About 1/2 teaspoon coarse salt (such as Maldon)

DIRECTIONS
For the Salad
1. Place the blueberries, cucumbers, scallions, and greens in a large salad bowl.

2. In a glass measuring cup or bowl, whisk together the tamari, maple syrup, sesame oil, sesame seeds, ginger, and red pepper.

3. Pour the dressing over the salad, toss to coat, and divide among serving bowls. Top with almonds and tofu, if using, and serve.

Serves 2

For the Lemongrass Tofu
1. If using extra-firm tofu, press the tofu first:
A. Slice 1 pound of tofu in half and slice each half again. Slice each remaining piece in half for a total of 8 slabs of tofu of equal thickness.slicing tofu

B. Layer a large cutting board with clean towels or paper towels. Arrange the tofu slices in a single layer on the towel.tofu slices

C. Spread another towel over the tofu, and then press another cutting board on top of the towel. Stack a few heavy things on the cutting board: cans, cast-iron pans, 300-page cookbooks, etc.Pressing tofu

D. Press tofu for 20 minutes, or up to an hour. Tofu will ooze water, so it’s best to arrange this near a sink, propped on a slight angle on the edge of the sink to drain.

2. Slice the pressed tofu into thin 1/4-inch strips.

3. Preheat the oven to 400° F and coat the bottom and sides of a 13 x 9-inch ceramic or glass baking dish with cooking spray.

4. Combine the maple syrup, tamari, lemongrass, garlic, and oil in the baking dish and whisk together. Arrange the tofu slices in the marinade and set aside while the oven is preheating, about 15 minutes. Occasionally stir the tofu strips.Marinating pressed tofu

5. Bake the tofu for 20 minutes. Remove from the oven and flip the strips over. Bake another 15 to 20 minutes, until the strips are golden and the marinade is absorbed.IMG_2433

6. Serve warm or chilled. Store chilled and consume within 2 days for best flavor.

Serves 2 as a salad topping

For the 5-Spice Tamari Almonds
1. Preheat the oven to 325° F.

2. In a 13 x 9-inch metal or ceramic baking dish, combine the almonds, agave, tamari, and 5-spice powder. Stir until the nuts are completely coated. Sprinkle with salt.

3. Roast the nuts for 16 to 18 minutes, stirring occasionally, until a sticky glaze forms. Remove from the oven and immediately transfer the nuts to a lightly oiled sheet of parchment paper or aluminum foil, and use a fork to break apart any clumps of nuts.

4. Once completely cool, store the nuts in a tightly covered container. Use within 2 weeks.

Makes 1½ cups

LINNELL’S NOTES
1. Chinese 5-spice powder is a blend of star anise, cinnamon, fennel, cloves, and Sichuan pepper. Jars of it can be found in the spice aisle of Asian markets.

2. Tamari is a Japanese soy sauce. If you follow a gluten-free diet, look for bottles of tamari that are wheat-free/gluten-free.

3. Save yourself a step and purchase pre-toasted sesame seeds at your Asian market.

4. I made the 5-Spice Tamari Almonds, the salad dressing, and the Lemongrass Tofu the day before serving.

5. My Lemongrass Tofu had absorbed the marinade and was golden-dark brown by the end of the first 20 minute cook time.

6. I felt that making the nuts not only added work, but also an added another tamari-flavored ingredient. The next time I make this salad, I will add freshly toasted plain almond pieces to the salad.

7. I added a splash of rice vinegar to the salad dressing, because I felt like it needed it.

8. Do not toss the salad with all of dressing. You will only need a fraction of the dressing or it will overwhelm the other ingredients. Keep in mind, also, that all the ingredients will take on the color of the dressing.

Enjoy!

Advertisements

Read Full Post »

Silken Tofu Chocolate Mousse Want to serve your sweetheart a killer dessert for Valentine’s Day that won’t kill him? Instead, present him with this cool and creamy mousse that’s rich in flavor, but not heavy in saturated fats, cholesterol, and calories. Don’t mention to him that the base of this luscious chocolate-orange treat is silken tofu—he’ll never guess. Before some of you utter, “Eww . . . tofu,” make this dessert for yourself and then recognize that silken tofu, with its smooth texture and neutral taste, makes the perfect base for a healthy mousse. Plus, after you check the nutritional data below and see that this dessert has no cholesterol, only 40 calories from fat, and a mere 1.5 G of saturated fat, it might just become your favorite dessert.

Silken Tofu Chocolate Mousse
The Whole Foods Market Cookbook by Steve Petusevsky

INGREDIENTS
12 ounces silken-style tofu, drained well
1/4 cup plus 3 tablespoons unsweetened cocoa powder
1/3 cup maple syrup (barley malt or rice syrup may be substituted)
1 tablespoon orange zest
1 tablespoon instant coffee granules (decaf or regular)
1 tablespoon vanilla extract
Pinch of salt
1 ounce almond liqueur (optional)

DIRECTIONS
1. Process the tofu, cocoa powder, maple syrup, orange zest, coffee granules, vanilla, salt, and optional liqueur in the bowl of a food processor or in a blender for 1½ minutes, until smooth.

2. Pour the mousse into wine or champagne glasses or dessert-type serving dishes, and chill overnight.

3. Serve the mousse with fresh orange sections, toasted almonds, or shaved chocolate garnish over the top.

Serves 4

Per Serving:
Calories 240
Calories from fat 40
Calories from saturated fat 15
Protein 13 G
Carbohydrate 35 G
Total Fat 4.5 G
Saturated Fat 1.5 G
Cholesterol 0 MG
Sodium 70 MG

LINNELL’S NOTES
1. In general, but depending on brands, tofu is a good source of calcium. Look for brands in which the tofu has been set with calcium sulfate.

2. Because a rich chocolate flavor is critical to this dessert, use a good quality cocoa powder. I used Sharffen Berger Unsweetened Natural Cocoa Powder.

3. Amaretto is the almond liqueur I used. Rather than add the full amount of liqueur at first, I would add it to taste.

4. Adapt this recipe using other flavors. Raspberry, mint, or coffee liqueur would be interesting variations to the recipe.

5. I filled 3 champagne glasses to the brim with one recipe’s worth of mousse. If I had not filled them to the top, I probably could have gotten 4 servings out of the recipe.

ENJOY!!

Read Full Post »

Hot and Sweet Vegetable and Tofu Soup After nearly two months of holiday gluttony, I longed for a soothing and nutritious soup. With its balance of spicy, sweet, and sour, this soup fit the bill. Simple to make and delicious to eat, this soup took the chill off of a cold winter day. Some recipes transcend their basic ingredients and this is one of them.

Hot and Sweet Vegetable and Tofu Soup
The Cook’s Encyclopedia of Thai Cooking

INGREDIENTS
Hot and Sweet Vetgetable and Tofu Soup Supplies
5 cups vegetable stock
1 to 2 tsp Thai red curry paste
2 kaffir lime leaves, torn
3 tbsp palm sugar or light muscovado (brown) sugar
2 tbsp soy sauce
Juice of 1 lime
1 carrot, cut into thin batons
2 oz baby spinach leaves, any coarse stalks removed
8 oz block silken tofu, diced

DIRECTIONS
1. Heat the stock in a large pan, then add the red curry paste. Stir constantly over medium heat until the paste has dissolved.

2. Add the lime leaves, sugar and soy sauce and bring to a boil.

3. Add the lime juice and carrot to the pan. Reduce the heat and simmer for 5 to 10 minutes. Place the spinach and tofu in four individual serving bowls and pour hot stock on top to serve.

Serves 4

LINNELL’S NOTES
1. I used only 1 tsp of the red curry paste. The soup had a mild curry flavor and a bit of heat which was just right for me. My family likes spicy food, so if I were making this for them, I would add more than the 1 tsp of curry paste.

2. According to the cookbook, palm sugar is:
Made from the sap of the coconut palm or the sugar palm tree; palm sugar varies in colour from golden to light brown. It has a distinctive flavor and is not so sweet as cane sugar. It is often sold as a solid cake. If this is the case, grate it before use.

3. Kaffir lime leaves are green, glossy, double leaves that have a fragrant citrus oil. They are aromatic and lend an amazing flavor to soup. There is no substitute for them. Purchase these leaves fresh at an Asian market or, perhaps, ask your local Thai restaurant if they will sell you a few.

4. Silken tofu has the delicate consistency of egg custard, so it must be handled with care. If handled roughly, it will break apart.

5. To make this soup heartier, you can add mushrooms (straw or quartered button mushrooms), prawns, and/or noodles. Peel and devein the prawns, leaving the tail segment intact. Add prawns to the soup about 5 minutes before serving and cook them for 3 minutes or until they are firm and pink. If serving with noodles, it is best to cook the noodles separately and add them just before serving or place them in a soup bowl with the spinach and tofu and pour the hot broth over them. By doing so, you are preventing the soup from becoming cloudy and thick.

ENJOY!

Read Full Post »

The famous Iron Chef Masaharu Morimoto recently lost 40 pounds in three months. How did Morimoto manage to lose so much weight? In a Food Network Magazine interview he said that he cut calories, took walks, sweat as much as he could, limited his alcohol intake, and had his wife do the cooking at home. High-protein tofu was a big part of his new diet. His wife Keiko’s easy recipe for Mashed Tofu and Spinach Salad combines great-for-you tofu with good-for-you spinach. It’s a winning recipe that would make Popeye proud!

Mashed Tofu and Spinach Salad (Shira-Ae)
Recipe by Masaharu Morimoto

Ingredients:
One 14-ounce package firm tofu
Kosher salt
8 cups spinach leaves
1 tablespoon sesame seeds
1½ teaspoons sugar
1 teaspoon mirin (sweet rice wine)
1 teaspoon salt

Directions:
1. Drain the tofu and wrap in paper towels to absorb excess water. Puree in a food processor until smooth, then transfer to a bowl and set aside.

2. Bring a large pot of salted water to a boil. Fill a bowl with ice water. Cook the spinach in the boiling water until wilted, about 2 minutes, then drain and plunge it into the ice water. Drain and squeeze out the excess water.

3. Toast the sesame seeds in a skillet over medium-low heat, tossing, until golden, about 3 minutes. Cool, then grind in a spice grinder. Stir the ground seeds, sugar, mirin, soy sauce and spinach into the tofu. Season with salt.

Serves 2.

Linnell’s Notes:
1. Please note that this recipe only serves 2 people. 8 cups of spinach leaves cooks down to nothing, especially since you squeeze it out after cooking it. I cooked 9 cups of spinach leaves, but after looking at the tofu-spinach ratio, I probably should have cooked 10 cups.

2. One cup of cooked unsalted spinach already has 126 mg of salt in it, so I did not add the full teaspoon of salt at the end. I only added a pinch of salt.

3. I make life easier by purchasing containers of pre-roasted sesame seeds at Asian markets. I keep these seeds in my freezer until they are needed.

4. Adding a little bit of crushed red pepper flakes would give this recipe a little kick.

Enjoy!

Read Full Post »

%d bloggers like this: