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Vermont Soy Tofu Scramble Stir Fry
Vermont Soy Tofu Scramble Stir Fry
This recipe is adapted from a large one created by Connor Graham for Vermont Soy. Connor is a 2009 NECI grad and has recently joined the team at Vermont Soy.
1 TB oil
1 small red onion
thumb sized piece of ginger, minced
3 cloves garlic, minced
3 oz frozen zucchini (or cabbage!)
1 medium carrot
1 10-14 oz package tofu scramble
2 oz OJ
2 TB tamari
2 TB rice wine vinegar
Heat a large skillet on medium high w/ oil and add sliced red onions. Cook the onions, stirring occasionally for about 2-3 minutes. Add the ginger and garlic to the onions and stir until evenly distributed. After about 1 minute, add the shredded carrots and zucchini to the stir fry mixture. Cook and stir for a several minutes. Add the tofu scramble to the veggies and stir until the mixture is well blended. Increase your heat slightly just before adding the OJ, tamari, and rice wine vinegar. Allow the juices to reduce slightly until nearly all liquid is incorprated into the stir fry. Remove from heat and serve.
Stir-Fried Tofu and Veggies
Stir-Fried Tofu and Veggies
This is adapted from Mark Bittman's basic recipe, which I have put in the newsletter before. It is a pretty standard recipe and this week's share is perfect for a stir fry! You can choose among the veggies below, there's certainly plenty of variety to choose from. Serve over rice or just on it's own.
1 pkg Vt Soy Maple Ginger Baked Tofu
3 tablespoons peanut oil or neutral oil
1 large onion, halved and sliced (yellow if you have them, though red will be great too)
2-3 cups of veggies (carrots, cabbage, daikon, frozen zuch, peppers, or braising greeens)
1 tablespoon chopped peeled fresh ginger
1/4 cup Shaoxing wine, sherry, sake, white wine, or water
1/3 cup vegetable stock or water
2 tablespoons soy sauce
1/2 cup roughly chopped scallions
If using frozen veggies, thawing them and squeezing some of the water out before tossing them in the pan may help toward nice browned veggies.
Cut the tofu into 1/2-inch or slightly larger cubes. Put two tablespoons of the oil in a large skillet or wok, preferably nonstick, over high heat. When hot, add the onion and cook, stirring occasionally, until it begins to soften, a couple of minutes. Add vegetables according to cooking time. Carrots and daikon will be first into the pan, followed by frozen greens, frozen peppers, zucchini and cabbage. You want onions and veggies crisp-tender and a little charred at the edges, about 5 minutes in total time, maybe a bit more. Remove with a slotted spoon and set aside for a moment.
Add the remaining oil, then the garlic and ginger, and cook, stirring, for about 10 seconds. Add the wine and stock and cook, stirring, until about half of it evaporates; add the tofu to the pan and heat through, then return the pepper-onion mix to the pan and cook, stirring, for a minute or so to reheat.
Add the soy sauce and scallion and cook, stirring, until the scallion becomes glossy, about 30 seconds, Serve immediately.
Curried Tofu Spread
Curried Tofu Spread
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1/2 lb firm tofu
3 T mayonnaise
3/4 tsp curry powder
1 celery rib, finely diced
1 small carrot, grated
1 1/2 T raisins
1 scallion, thinly sliced
1/4 tsp salt
Ground black pepper to taste
After draining tofu, drop into a bowl and mash with a fork until the texture is fine or resembling course bread crumbs. Stir in remaining ingredients and chill for at least an hour, to allow the flavors to develop. Particularly yummy on crackers or toast with a crunchy bit of lettuce and a slice of fresh tomato.
Thai Green Curry with Potatoes, Mushrooms and Choi
Thai Green Curry with Potatoes, Mushrooms and Choi
The purple potatoes really brighten up this green curry, but feel free to use yellow if you prefer. Adding the tofu makes a tasty side into a delicious main course perfect for a hectic weekday evening. Serves 4.
2 TB sunflower oil
1 large onion, thinly sliced
6 oz oyster or shiitake mushrooms
2 TB Thai green curry paste
1 can coconut milk
2 TB fish sauce
2 TB honey
1/4 tsp salt
1 lb potatoes, unpeeled, scrubbed and cut into 1/4 slices
12 oz firm tofu, halved lengthwise, then cut into 1/2 strips (optional)
2 small heads (or 1 large) pac choi, roughly chopped (feel free to mix in some tatsoi)
2 TB limejuice
2 cups cooked rice
Heat oil in a large, deep skillet or wok over medium-high heat. Add onion and cook, stirring frequently for 3 minutes. Add mushrooms; continue to stir for another 2 minutes. Add the curry paste, toss with the veggies and cook for about 30 seconds. Stir in coconut milk, fish sauce, honey and salt. Add potatoes and tofu, if using, and toss to coat. Bring to a simmer. Cover, reduce the heat and simmer for 10 minutes. Stir in pac choi. Cover and simmer for 5 minutes longer. Remove from heat. Stir in limejuice. Serve over rice.
Vegetable Casserole with Tofu Topping
Vegetable Casserole with Tofu Topping
Adapted from a recipe at Epicurious.com. I think that you could substitute small cubes of eggplant for the broccoli in this dish and it would still be delicious. Serves 4-6.
For vegetables
2 tablespoons sunflower or olive oil
2 medium onions, halved lengthwise and thinly sliced lengthwise
3 cloves garlic, minced
1 lb broccoli, cut into 1 flowerets, stem chopped into 1/2 cubes
1 lb kale, stems and center ribs removed and leaves coarsely chopped
1/2 lb carrots, cut into 1/4-inch-thick matchsticks
1/2 cup vegetable broth
2 tablespoons soy sauce
1/4 tsp cayenne pepper
1/2 teaspoon salt
For topping
1 1/2 cups fine fresh or dried bread crumbs, preferably whole wheat
7 oz firm tofu
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
1/3 cup olive oil
2 teaspoons dried basil, crumbled
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon paprika
1 garlic clove, chopped
1/4 teaspoon salt
Put oven rack in middle position and preheat oven to 350°F. Heat oil in a deep 12- to 14-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and garlic, stirring occasionally, until softened and beginning to brown, about 5 minutes. Reduce heat to moderate and add broccoli, kale, carrots, broth, soy sauce, and salt. (Skillet will be full, but volume will reduce as vegetables steam.) Cook, covered, stirring occasionally, until vegetables are just tender, 10 to 15 minutes. Transfer to a 13- by 9-inch glass baking dish.
Pulse all topping ingredients together in a food processor until combined well. Alternatively, mash ingredients together in a large bowl with a potato masher. Sprinkle tofu mixture over vegetables in baking dish and bake, uncovered, until topping is golden brown and vegetables are heated through, 15 to 20 minutes.
Sweet Chai Glazed Cabbage & Roots with Grilled Tofu, Fish or Chicken
Sweet Chai Glazed Cabbage & Roots with Grilled Tofu, Fish or Chicken
The addition of grilled protein makes this vegetable saute a winning meal. Serve over cooked barley or brown rice. Serves 4.
1 TB oil or bacon fat
1 onion, sliced thin
2 cloves garlic, minced
2 carrots, sliced thin
1 small rutabaga, cut in thin matchsticks
1/2 green cabbage, halved lengthwise and sliced thin
1/2 cup apple cider
2 TB Sweet Chai maple syrup
2 TB soy sauce or tamari
2 tsp fish sauce (or to taste)
1/4 tsp crushed red pepper flakes
12 oz syrup glazed tofu, fish or chicken, cut into chunks (recipe follows)
Heat oil in a large heavy bottomed skillet over medium-high heat. Add the onions and saute for 3-4 minutes, stirring occasionally. Add the garlic and saute another minute. Add the carrots and rutabaga, cook stirring occasionally for another 2 minutes then add the cabbage. Toss and cook the vegetables for another 3-5 minutes, then add the cider, syrup, soy sauce, fish sauce and red pepper flakes. Stir to combine, and cook, stirring occasionally until the liquid is mostly evaporated, 5 to 10 minutes. If it the vegetables begin to stick, turn down the heat a bit.
Serve over cooked barley or rice topped with chicken, fish or tofu.
Cider Pan-glazed Tempeh Recipe
Cider Pan-glazed Tempeh Recipe
I adapted this recipe from 101cookbooks.com. Heidi Swanson served it over cooked wheat berries and kale. As long as you've got it in the pantry, why not serve it over cooked barley with a bit of sauteed cabbage. Serves 4.
1 cup apple cider
1 tablespoon freshly grated ginger
2 teaspoons tamari (or soy sauce)
1 1/2 tablespoons mirin
2 teaspoons maple syrup
1/2 teaspoon ground coriander
2 small garlic cloves, crushed
roughly 10 ounces of tempeh or extra-firm tofu (not baked)
2 tablespoons olive or sunflower oil
Put the cider in a small bowl. Squeeze the grated ginger over the bow to extract the juices, then discard the pulp. Add the tamari, mirin, and maple syrup, ground coriander, and garlic. Mix together and set aside.
Cut the tempeh (or tofu) into thin-ish, bite-sized pieces, and if working with tofu, pat dry with a paper towel.
Put the oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the cider mixture into the pan and simmer for 10-15 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tofu from time to time.
Serve the tofu drizzled with any remaining sauce.
Bibimbap
Bibimbap
Combine all of the marinade ingredients in a bowl. Stir to combine. Prep the meat and mushrooms: Trim fat from the meat and slice the meat across the grain into very thin slices (easier if meat is partially frozen). Stack the slices, cut them into thin strips, and set aside in a bowl. Put the sliced mushrooms into a separate bowl. Pour half the marinade over the meat and half over the mushrooms. Stir to coat.
Prep the carrots: Peel the carrots and cut them into julienne pieces about 3 inches long, or use a mandoline. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat and stir-fry the carrots until they are crisp-tender. Set the carrots aside. In the same skillet used for the carrots, sauté the greens in 1 tablespoon vegetable oil for a scant minute, only until wilted, season with salt and pepper, and set aside.
Make the meat: Heat a large skillet over medium-high heat. Add 1 Tbsp. vegetable oil. Carefully lift the meat slices out of the bowl of marinade and place in the frying pan, leaving behind any remaining marinade and meat juices. (Reserve the marinade.) Spread out the meat into a single layer in the skillet. Cook and stir for 1 to 2 minutes, or until beef is cooked to medium, pork medium-well. (It may be necessary to do this in two batches.) Remove meat to a new bowl.
Make the mushrooms: Using the same skillet, sauté the mushrooms in 1 Tbsp. vegetable oil over medium heat until they absorb any excess liquid and begin to brown. Remove to a new bowl. Pour any reserved meat marinade back in the skillet and let bubble for 1 minute. Pour the cooked marinade back over the meat and mushrooms.
Make the eggs: If using eggs, fry them in vegetable oil sunny-side up, until the whites are set but the yolks are still runny.
Assemble the bibimbap: Scoop warm wheat berries into individual bowls and top with slices of meat/tofu, mushrooms, carrots and greens, finishing by ladling some of the remaining cooked marinade over each bowl and topping with an egg (if using). Pass little bowls of the gochu-chang, kimchi, sesame oil, sesame seeds, and seaweed at the table.
Bibimbap
Bibimbap
I've been holding on to this recipe from Culinate.com for a couple of months now, hoping for a share that would get close enough in spirit to be able to create a localvore version. I've subbed in the green/shoot mix for spinach and bean sprouts. If you don't want to sacrifice your fresh greens to the pan, try sauteing some thinly sliced cabbage as a stand-in. Serves 4.
Marinade
2 cloves garlic, finely chopped
1/4 cup onions, finely chopped
2 Tbsp. honey
2 Tbsp. sesame seeds, toasted
4 Tbsp. soy sauce (or tamari)
2 Tbsp. rice wine, dry white vermouth, or 1.5 TB apple cider vinegar
2 Tbsp. dark sesame oil
~ Pinch of salt
~ Pinch of freshly ground black pepper
Meat, mushrooms, and vegetables
12 oz. to 1 pound lean, tender beef, such as top sirloin or sirloin tip, try a country style rib here, or tempeh or tofu.
6 oz. fresh shiitake mushrooms (stems removed) or oyster mushrooms, sliced
~ Vegetable oil for sautéing
2 carrots
1 lb. mix of baby greens and shoots
Wheat Berries and Eggs
3 cups cooked wheat berries, warm
4 eggs
Panchan (condiments)
These are recommended, but you can use whatever combination you have on hand.
