Mango-Chili-Tofu Stir-fry

Hello everyone. Well I'm still here, but have been a little bit lazy with posting - sorry. 

I was just too absorbed with work again and making my fotobook from the holiday in Croatia. 
Anyhow that's no excuse for my lack-out of posting. 

Lately I was going to visit a friend of mine in another town called Luzern. A beautiful city at a lake and with a famous very old wooden Bridge. 

Walking trough the city I saw a small organic store with fresh products all made by hand and 100% organic. (Dips, food, handcreams, sesambutter and so on). At the store I bought chili garlic sauce, a small tin of sesambutter, vegetable dip etc. 

The owner was very kind and friendly and she gave me a hint how about to use the stuff. Then she said that she uses to make a Chili-Chicken-Stir fry with the chili garlic sauce.

AND so was born this dish - just changed the chicken and added the mango for the sweet side. 

JUST GREAT I have to say. Thanx Luzern!

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Mango-Chili-Tofu Stir-fry

4 Servings

Ingredients:
1/3 cup mango pieces
2 tsp. chili garlic sauce
1 tsp. minced fresh ginger
2 garlic cloves, minced
2 tsp. oil
dried chilipepper (or flakes)
500 g firm Tofu, well pressed and cut into triangles
1 red sweet pepper, cut into strips
black sesam

Side: cooked rice

Preparation:
For the sauce mix in a small bowl the chili garlic-sauce, ginger and garlic, set aside

In a large wok or very larg nonstick skillet, heat oil over medium-high heat. Add chilipeppers and cook and stir for 10 seconds.

Add pressed Tofu and cook while stirring for 3-4 minutes. Then take the tofu out and add sweet pepper strips, cook till they are soft. Give back the tofu and add the sauce, stirring to coat all and heat through. 

Serve sprinkled with black sesam and rice.

Fusilli with peas and walnuts

 I defently need a new camera. The one I have is old and sometimes it can't the pictures the way I want them. The only reason I haven't got a new one is that I don't have the money for it. I have to be patient with my old one.

Lately I realize that I cry really often, this could happen while watching a good movie or just by thinking that my parents are going to leave the house I grew up, moving to an appartement. I understand them, the house is too big for two, but the fact is just too hard to accept. And yesterday evening while eating dinner and thinking about it tears run down my face. Well I'm a sentimentel person and that's a fact I knew.

Fact is also that the dinner I made was so good! Creamy, colorful and tasty. A recipe to share with you!



Fusilli with peas and walnuts

Serves 4
Time: 25 min.

Ingredients:
400 g fresh or frozen peas
400 g Fusilli (pasta)
1 Onion, peeled and finely chopped
1 glove garlic, peeled and finely chopped
1 Tbsp. vegan cream cheese
200 ml vegetable broth
1/2 bunch flat parsley, chopped
1 hand full walnuts, chopped roughly
Olive oil
Salt and fresh black ground pepper

Directions:
1. Prepare the frozen peas as it said on the packing, for the fresh peas, put them in salty cooking water for about 2 min. afterward shock them in icewater (to beware the color).

2. Cook the Fusilli in cooking water until tender. Meanwhile roast the walnuts in a pan without oil till they starts smelling, set aside and let them cool down.

3. In a big pan head 1 Tbsp. oil. Add the onion and garlic and roast till glassy. Add half of the peas, stirring frequently for 2 min. After add the vegetable broth, vegan cream cheese and parsley and puree well till creamy. Taste with salt and pepper.

4. Add the remaining peas and fusilli pasta into the peacream stirr well and heat them up again and serve. Garnish with the walnuts and enjoy!

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Chinese Tofu Salad

 

 

 

A simple Chinese salad with an incredible dressing that will have you craving more!

 

Prep time: 10 mins

Cook time: 2 mins

Total time: 12 mins

 

Serves: 1

 

Ingredients

1 block of  tofu, sliced

½ green pepper, thinly sliced

½ red pepper, thinly sliced

1 green onion, thinly sliced

2 tablespoons light soy sauce

1 tablespoon sesame oil

1 teaspoon black rice vinegar

½ teaspoon sugar

1 clove garlic, minced

 

Instructions

1. Add the tofu to preheated roasting pan and roast on each side for several minutes. Remove and place in a bowl to cool.

 

2. Add peppers and tofu to a large bowl.

 

3. In a separate bowl combine light soy sauce, sesame oil, vinegar, sugar and garlic. Mix until smooth.

 

4. Pour dressing over salad and lightly mix. Serve immediately.