Sweet and sour Tofu

This morning I was awaken by the phone and I defently don't like that. Your voice just sounds strange and sleepy and your brain not really awake and still a little bit dizzy. Anyway the alarm clock would have ring a few minutes later anyway, but I had such a nice dream - thought I can't remember very well. The sun was rising and started shining in the cold day.
I had a lot of things to do - cleaning up, doing groceries, going to the petstore.

While going for groceries I was thinking about dinner. Hmm, what shall I do?? Shall I cook or order something?

Sweet and Sour Tofu

Prep time:10 mins

Cook time:20 mins

Total time:30 mins

 

Serves: 2

Ingredients

• Sauce:
• 2 Tbsp. finely minced red pepper (about ¼ of a whole red pepper; set the remainder aside for the stir-fry)
• ¾ cup pineapple juice
• 3 Tbsp. rice vinegar
• ¼ tsp. sesame oil
• 2 Tbsp. soy sauce
• 2 tsp. corn starch (mixed with 2 tsp. water until smooth)
• 1 Tbsp. sugar
• ½ tsp. white pepper
• Stir-fry:
• 6 oz. extra firm tofu, cut into cubes
• 2 cloves garlic, thinly sliced
• ¾ of a red pepper, cut into bite-size pieces
• ½ of an onion, chopped
• 4 green onions (green and white parts), cut into 1-inch pieces

 

Instructions

1. Combine all of the sauce ingredients in a small pan over medium-high heat. Bring to a boil and then reduce to a simmer so that the mixture continues to bubble quickly but does not boil over. Continue cooking, stirring frequently, until it cooks down and thickens. This should take between 6 and 8 minutes and should cook down to about ½ cup. Remove from heat and set aside.
2. Heat 1 Tbsp. vegetable oil in a wok or pan over medium-high heat. Add tofu to the pan and saute until tofu is golden brown, about 5 minutes. Add garlic and stir-fry just until garlic is fragrant and begins to soften, about 1 minute. Add red pepper and onion and saute until vegetables look damp and soften slightly, about 1 minute.
3. Pour ½ of the prepared sauce into the wok and stir the tofu and vegetables to coat. Add additional sauce until the bottom of the wok is covered in sauce but the vegetables are not concealed under a layer of liquid. (I find that I need to use only about ¾ of the sauce to obtain this balance.) Continue to stir-fry for 3-4 minutes longer, allowing the sauce to bubble on the bottom of the pan and thicken around the vegetables. Add the green onions to the pan, stirring just until combined. Remove from heat and serve immediately (with or without rice on the side).

 

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Parsley Pancakes Filled with Rocket, Tomato and Humus

 

February 12, 2010Special Dietary NeedsVegan

Prep Time 30 Minutes
Cook Time 10 Minutes
Servings 4

Ingredients

• 3 teaspoons Soy Flour
• 2 cups, 1 tablespoon, 2 teaspoons, 7-⅛ pinches Soda Water
• 1 pinch Salt
• ½ pounds, ⅞ ounces, weight Wheat Flour
• ½ teaspoons Baking Powder
• 3 Tablespoons Chopped Parsley
• 1 cup Fresh Rocket Salad
• 1 cup Humus
• 1 cup Cold Homemade Tomato Sauce

Preperation:
 

In a mixing bowl, stir together the soy flour and soda water. Add a pinch of salt, the wheat flour, baking powder and chopped parsley and whisk until the mixture is smooth. In a large pan, bake the mixture on low heat in 4 parts into crepe-style pancakes. Put each on a plate each; place tomato sauce, humus and rocket on top and roll closed. Garnish with rocket leaves and sweet red pepper powder.
If you prefer your pancakes non-vegan, replace the soy flour with 3 eggs and add some cheese and/or bacon bits to the filling