Tofu and Vegetable Stir Fry

For this recipe, any vegetables can be used. These just happened to be what I had on hand. Enjoy!

Ingredients:

1 cup vegetable stock
1 tablespoon soy sauce
1 tablespoon dark sesame oil
1 tablespoon canola oil
1/2 lb broccoli florets, cut into bite-sized pieces
2-3 zucchinis chopped
1 cup mushrooms, chopped
1 cup celery, chopped
1/2 medium onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
**2 tablespoons cornstarch

Mix soy sauce, sesame oil with vegetable stock and set aside.

Heat canola oil in a hot saute pan or wok. Toss in celery, onions and zucchini and cook for about 2 minutes until onion becomes slightly transparent.

IF pan looks dry, add a little oil, then stir in mushrooms, garlic and ginger. Then add tofu and soy sauce mixer and reduce heat. Cover and cook for 2-3 mins.

*for thicker sauce, add cornstarch mixed with 3 tbsps of veggie stock or water and add to pan and stir before serving.

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.

INGREDIENTS

o 1 1/2 to 2 cups dashi (vegetable or mushroom stock)
o 4 T soy sauce
o 3 T mirin
o 1 T sweetener (sugar, maple syrup, brown rice syrup etc)
o 1 onion, sliced
o 8 oz / 230 g seitan ‘chicken’ pieces or marinated / baked tofu
o 8 oz / 230 g silken tofu
o 5 T cornstarch or arrowroot
o Dash of turmeric for colour (optional)
o 5 to 6 cups cooked, hot rice

METHOD
Place the dashi (stock), soy sauce, mirin, sweetener, and onion in a skillet and simmer gently over medium-low heat for about 5 minutes. Add the seitan pieces and continue to simmer gently, stirring occasionally until the onions are very tender. There should still be enough liquid in the pan to come up part way in the seitan. Puree the tofu, cornstarch and turmeric in a blender until smooth. Pour into the simmering mixture, but do not stir. Swish the pan around a bit to allow some of the liquid to come over the tofu.

Cover the pan and simmer until the tofu is firm to the touch, about 7 minutes. Divide the rice into 3 donburi (large, deep bowls). Lift out the mixture with a spatula and top each bowl with some. Pour additional sauce on top.

courtesy of vegan food.net

Serve these on whole wheat toast with Mushroom Sauce over the top. These are wonderful with some roasted asparagus on the side.

Preparation Time: 40 minutes
Cooking Time: 45 minutes
Servings: 6

1/4 cup water
1 cup fresh mushrooms, sliced
1 bunch green onions, chopped
1/2 cup finely chopped cauliflower pieces
1/2 cup finely chopped broccoli pieces
2 tablespoons soy sauce
1 pound firm tofu (not silken)
1/4 teaspoon turmeric
1 cup white whole wheat flour
1 teaspoon baking powder

Preheat oven to 350 degrees. Place the water, mushrooms, onions, cauliflower, broccoli and 1 tablespoon of the soy sauce into a saucepan and saute until vegetables are crisp tender and liquid is absorbed, about 5 minutes. Remove from heat and set aside. Place the tofu, remaining soy sauce and turmeric in a food processor and process until fairly smooth. Remove from processor and place in bowl. Add the flour and baking powder to the tofu mixture. Mix well, then add the vegetables. Mix again and form into 6 patties, 3 inches in diameter and 1/2 inch thick. Place on a non-stick baking sheet. Bake 30 minutes, turn over and bake for 15 minutes longer.Courtesy of The McDougall Dec 2006 Newsletter

Yummy!

Polenta:
4 cups water
1⁄2 teaspoon sea salt
1 cup polenta
1⁄2 teaspoon dried oregano
1⁄4 teaspoon minced fresh rosemary

Tofu-Vegetable Filling:
1 clove garlic, minced
1 bunch basil, stemmed
2 Tablespoons light miso
1 1⁄2 pounds firm tofu, finely crumbled
2 teaspoons rice vinegar
2 teaspoons nutritional yeast
1⁄2 teaspoon ground nutmeg
2 leeks, washed well and cut into 1⁄2-inch-thick slices
1 clove garlic, minced
2 teaspoons olive oil (or 3 Tablespoons vegetable stock)
8 ounces button mushrooms, thinly sliced
1 zucchini, thinly sliced
1 teaspoon sea salt
1⁄4 teaspoon ground pepper

1 tomato, thinly sliced
Chopped fresh herbs, such as oregano, parsley, basil, tarragon, and
rosemary
1⁄2 cup fresh bread crumbs (optional)

To make the polenta:

In a medium heavy pot, bring the water to a boil and add the salt.
Gradually whisk in the polenta. Reduce heat to low, add the oregano and
rosemary, and whisk for 5 minutes. Cook the polenta for another 10
minutes, or until it pulls away from the sides of the pot. Pour the polenta
into an 8-inch square baking dish and smooth the top. Let cool.

To make the filling:

Preheat the oven to 400 degrees F. In a large bowl, combine the garlic,
basil, miso, tofu, vinegar, yeast, and nutmeg. Transfer half the mixture to a
blender or food processor and blend until smooth. Return the puree to the
bowl and set aside.
In a large skillet, saute the leeks and garlic in the olive oil over medium heat
until the leeks are just wilted, about 5 minutes. Add the mushrooms and
zucchini and saute until the vegetables are soft and the liquid has
evaporated. Add the salt and pepper and remove from heat. Add the tofu
mixture and stir well. Spread this mixture on the polenta in the baking dish.

Cover with aluminum foil and bake for 20 minutes. Remove the foil and top
with tomato slices, herbs, and bread crumbs. Bake, uncovered, for 20
minutes, or until the top is lightly browned and the filling is firm. Let cool for
15 minutes to set the filling before serving.

23 grams protein per serving!

from The Millennium Cookbook: Extraordinary Vegetarian Cuisine, by Eric
Tucker & John Westerdahl, Dessert Recipes by Sascha Weiss

1 quart soy milk
6 ounces silken style tofu, extra firm
6 tablespoons maple syrup
1/4 cup Amaretto, Southern Comfort, brandy, or alcohol of choice
2 teaspoons vanilla
1-1/2 teaspoons cinnamon
1/2 teaspoon cardamom
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves

In a blender, combine all ingredients and blend until smooth. Chill before serving. Makes 5 cups.

courtesy of vegnews