Spring Green Garlic Mushroom Adobo – A traditional Filipino recipe with a twist.

Ingredients:

* 2 cups small to medium button mushrooms halved
* 1 Tbsp. canola oil
* 1/2 cup (about 3 stalks) Kangkong water spinach cut into 1″ segments
* 1/2 cup green spring garlic (tops and bottoms sliced)
* 1/4 cup chicken or vegetable broth
* 1 1/2 Tbsp. soy sauce
* 1 1/2 Tbsp. coconut vinegar – available in Asian markets (or sub with 1 T white or rice vinegar)
* 2 tsp garlic minced or preferably slivered
* 1 each salaam leaf – available in Asian markets (or sub with 1 each bay leaf)
* 1 thai chili, crushed (optional)
* freshly ground black pepper
* 1 tsp fresh lemon juice

Method:

In a saute pan, heat the canola oil and add mushrooms. Saute mushrooms until they begin to color and slightly crust. Proceed to add the garlic, kangkong, and green spring garlic. As the greens wilt and before the garlic begins to brown, add the salaam leaf, thai chili if using, and chicken or vegetable stock and reduce by half. Add the vinegar and soy sauce and continue to saute for another minute. Remove from heat and season with fresh cracked black pepper and lemon juice. Transfer to a plate and serve hot. Great with rice or as a appetizer to nibble!

This recipe was featured on View From the Bay from Tim Luym of Poleng Lounge

Crispy Fried Tofu

1 block firm tofu

4 tablespoons (60 ml) soy sauce

2 tablespoons (30 ml) olive oil

1 clove garlic, crushed or mashed to a paste

Canola, sunflower or some other kind of healthy vegetable oil for frying (but not olive oil)

6 tablespoons (90 ml) nutritional yeast flakes

4 tablespoons (60 ml) flour

1 Take out the block of tofu and pat dry with paper towels. Cut into bite-sized cubes.

2 Combine the soy sauce, olive oil and crushed garlic together in a small bowl. Combine the flour and yeast flakes together on a flat plate. Pour enough oil into the skillet to cover the bottom of the pan, and heat on medium heat.

3 Roll each tofu cube in the soy sauce mixture and then in the flour and yeast mixture. The coating will stick to the tofu. When the oil is hot, put one of the cubes in the pan. If it starts bubbling right away, the oil is the right temperature.

4 Fry tofu cubes until they’re golden brown. This will only take a few minutes. Drain cubes on paper towels and continue until all the tofu is done this way. Serve hot with a crisp salad.

Makes two servings.

Recipe from Luisa D’Amato and the record.com

1 pkg firm tofu cut in cubes
4 potatoes cubed (small potatoes)
3 carrots diced
1 onion diced (medium size)
3-4 cloves garlic, minced
1/3 cup white vinegar
1/4 tsp all spice, ground
1/4 tsp black peppercorns, cracked
1 bay leaf
1/3 cup soy sauce
3/4 tsp salt (or to taste – optional)
1 tbsp vegetable oil
1/2 cup water (to cover)

optional: **Add 2 Tbsp of cornstarch with some of the liquid in sauce to thicken.

1. Combine all ingredients in a deep pan/pot.
2. Bring to a boil over medium heat, then reduce heat to medium low. Add more water if necessary.
3. Cover and simmer for about 30 minutes or until the potatoes are soft.
4. Gently stir occasionally during the course of cooking.
5. **Add cornstarch mixed with liquid from sauce if thicker sauce is desired.
6. Transfer to a serving platter or bowl and cover with sauce. Serve with warm steamed rice.