So is Tofu giving you the run around? One minute you order it at a restaurant and it tastes sooooo great, then when you try to make it at home, it sits in your fridge, you give it to the dog or you toss it with yesterdays papers. I have been there, and I have done that, except I don't have a dog. So many times it remained in the fridge for a couple days, until I got tired of looking at it and then tossed it. (Yes, I know, shame on me. I admit, I am ashamed).
However, despite all the bad tofu experiences, I never gave up. The epitome of my tofu experience came while in culinary school (big surprise there). We learned there that not only should you season and marinate tofu (which I did sometimes), but that a good way to cook Tofu is to make sure you get a good golden pan sear! In essence you are taking the same technique that you would use to pan sear meats and apply that to tofu (Firm tofu usually works best).
What does it mean to pan sear? Searing (or pan searing) is a technique used in grilling, baking, braising, roasting, sauteing etc., in which the surface of the food (usually meat, poultry or fish) is cooked at high temperature so a caramelized crust forms. With the addition of bold spices and seasonings, you can take your boring tofu to exciting bites of yumminess! The searing technique creates a visual improvement on your dishes, an interesting texture depth, and seals in and enhances flavor. Now, cooking and eating tofu is no longer a chore, but a delight!
In light of this, a couple of days ago, I was feeling for an Asian inspired dinner. I whipped up a A Tofu and Vegetable Stir Fry and served it with some noodles. I had not cooked tofu in a long time and thought that it would be nice to share one of the ways I prepare it, focusing on the tofu cooking techniques. Hope you enjoy!
Tofu pairs especially well with Sesame Oil and Seeds. Other lovely pairings are scallions, teriyaki, soy sauce, mushrooms, ginger, garlic.
Ingredients
1 box tofu (Firm), diced in medium cubes
1 head of broccoli, bite sized florets, blanched
1 zucchini, sliced in half moons
1 carrot, sliced in rounds
1 red bell pepper, julienned
1 medium onion, julienned
2 cloves of garlic, grated
5 baby portabello mushrooms, sliced
1 package of your favorite noodles (you can serve with rice if you wish)
1 green onion, sliced
3 tbsp mushroom stir fry sauce
2 tsp sesame seed oil
2 tsp sesame seeds
vegetable oil (you can use peanut oil if you like)
Sweet chili sauce (optional)
salt and pepper to taste
Spices/Seasoning for Tofu
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
1 tsp ground ginger
1 tsp sesame seed oil
1 tsp Chinese five spice
2 tsp mushroom stir fry sauce
1 scallion, sliced
Method
1. A couple hours before, or if possible the night before, cut tofu into medium cubes, and add all the ingredients for seasoning the tofu. Just toss the bowl with ingredients as you don't want to break up the tofu. Cover with plastic wrap and refrigerate.
2. Cut and slice all other ingredients, keeping them separate.
3. In skillet, or wok, heat up a little vegetable oil, enough to coat the bottom of the pan. When it is hot, add the tofu. Do not stir as yet. It would start to brown on one side, making it easy to just toss the skillet to move tofu around. Remember you do not want to break the tofu up any smaller (however it can happen).
5. Once the tofu has got the color you desire, start by adding the onions, let it cook a little bit, probably a minute. Then add the garlic, mushrooms, sweet peppers, carrots and zucchini. While that cooks, make sure to add salt and pepper to taste as well as the sesame seed oil and the mushroom stir fry sauce. Cook at least 5 minutes.
6. Add the broccoli and sesame seeds and turn off the stove. The heat will warm up the broccoli if you blanched them prior. (Blanching allows the broccoli to get and keep a bright green color. To blanch, place a pot of water to boil, adding enough salt to taste like the sea. Meanwhile, get a bowl with ice cold water ready. When the water is boiling, add the broccoli for a few minutes, probably 2 to 3 minutes, but no more than 4. Drain broccoli and immediately shock them in ice cold water which will stop it from cooking).
7. Taste your dish, adjust seasonings and serve over your favorite noodles or rice. I added some sweet chili sauce to the top of each serving just to add more flavor.
P.S. Wait till you try this dish the day after you cooked it. Sure the day you cook it is good, but the next day its just great!
However, despite all the bad tofu experiences, I never gave up. The epitome of my tofu experience came while in culinary school (big surprise there). We learned there that not only should you season and marinate tofu (which I did sometimes), but that a good way to cook Tofu is to make sure you get a good golden pan sear! In essence you are taking the same technique that you would use to pan sear meats and apply that to tofu (Firm tofu usually works best).
What does it mean to pan sear? Searing (or pan searing) is a technique used in grilling, baking, braising, roasting, sauteing etc., in which the surface of the food (usually meat, poultry or fish) is cooked at high temperature so a caramelized crust forms. With the addition of bold spices and seasonings, you can take your boring tofu to exciting bites of yumminess! The searing technique creates a visual improvement on your dishes, an interesting texture depth, and seals in and enhances flavor. Now, cooking and eating tofu is no longer a chore, but a delight!
In light of this, a couple of days ago, I was feeling for an Asian inspired dinner. I whipped up a A Tofu and Vegetable Stir Fry and served it with some noodles. I had not cooked tofu in a long time and thought that it would be nice to share one of the ways I prepare it, focusing on the tofu cooking techniques. Hope you enjoy!
Tofu pairs especially well with Sesame Oil and Seeds. Other lovely pairings are scallions, teriyaki, soy sauce, mushrooms, ginger, garlic.
Ingredients
1 box tofu (Firm), diced in medium cubes
1 head of broccoli, bite sized florets, blanched
1 zucchini, sliced in half moons
1 carrot, sliced in rounds
1 red bell pepper, julienned
1 medium onion, julienned
2 cloves of garlic, grated
5 baby portabello mushrooms, sliced
1 package of your favorite noodles (you can serve with rice if you wish)
1 green onion, sliced
3 tbsp mushroom stir fry sauce
2 tsp sesame seed oil
2 tsp sesame seeds
vegetable oil (you can use peanut oil if you like)
Sweet chili sauce (optional)
salt and pepper to taste
Spices/Seasoning for Tofu
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
1 tsp ground ginger
1 tsp sesame seed oil
1 tsp Chinese five spice
2 tsp mushroom stir fry sauce
1 scallion, sliced
Method
1. A couple hours before, or if possible the night before, cut tofu into medium cubes, and add all the ingredients for seasoning the tofu. Just toss the bowl with ingredients as you don't want to break up the tofu. Cover with plastic wrap and refrigerate.
2. Cut and slice all other ingredients, keeping them separate.
3. In skillet, or wok, heat up a little vegetable oil, enough to coat the bottom of the pan. When it is hot, add the tofu. Do not stir as yet. It would start to brown on one side, making it easy to just toss the skillet to move tofu around. Remember you do not want to break the tofu up any smaller (however it can happen).
5. Once the tofu has got the color you desire, start by adding the onions, let it cook a little bit, probably a minute. Then add the garlic, mushrooms, sweet peppers, carrots and zucchini. While that cooks, make sure to add salt and pepper to taste as well as the sesame seed oil and the mushroom stir fry sauce. Cook at least 5 minutes.
6. Add the broccoli and sesame seeds and turn off the stove. The heat will warm up the broccoli if you blanched them prior. (Blanching allows the broccoli to get and keep a bright green color. To blanch, place a pot of water to boil, adding enough salt to taste like the sea. Meanwhile, get a bowl with ice cold water ready. When the water is boiling, add the broccoli for a few minutes, probably 2 to 3 minutes, but no more than 4. Drain broccoli and immediately shock them in ice cold water which will stop it from cooking).
7. Taste your dish, adjust seasonings and serve over your favorite noodles or rice. I added some sweet chili sauce to the top of each serving just to add more flavor.
P.S. Wait till you try this dish the day after you cooked it. Sure the day you cook it is good, but the next day its just great!
No comments:
Post a Comment