Asian Influence

Sweet n Sour Tofu

Serves: 4
Prep Time: 25 min

Instructions:
Slice or cube tofu. Lightly dredge tofu in flour and shake off excess.
Pan-sauté tofu in canola oil until golden brown. Remove tofu and set aside.
Add garlic, ginger, onions and slightly brown. Add mushrooms until brown
and water is absorbed.
Add remaining vegetables of choice until slightly softened.
Add vinegar, soy sauce, vegetable broth, and brown sugar. Simmer for 5 minutes.
Thicken with a little cornstarch. Stir in well.
Place mixture over black rice or your choice of rice

Pressing Tofu:
Sandwich a tofu block between several layers of paper towels.
Place on a plate with another 2 plates on top for weight.
Let tofu drain for 1 to 2 hours. Remove paper towels and pat dry.

Ingredients:
1 block tofu prepared, dried and cut into cubes
1 red pepper thinly sliced
1 green pepper thinly sliced
8 oz. mushrooms thinly sliced
1/2 large or 1 small red onion thinly sliced

Sauce:
1/2 cup red wine vinegar
1/4 cup reduced sodium soy sauce
1/2 cup vegetable broth

2 TBS catchup

2 TBS brown sugar
1 tsp ginger fresh grated
2 garlic cloves minced
Corn starch to thicken

Tofu and Cashew Stir-Fry

Serves: 4
Prep Time: 25 min

Instructions:

Slice or cube tofu. Lightly dredge tofu in flour and shake off excess.
Pan-sauté tofu in sesame and canola oil until golden brown. Remove tofu
and set aside. Add garlic, ginger and slightly brown. Add mushrooms until
brown and water is absorbed. Add cashews and remaining vegetables of your
choice until slightly softened. Add tamari, vegetable broth, water,
brown sugar and optional mirin. Simmer for 5 minutes.
Thicken with a little cornstarch. Stir in well.
Place mixture over black rice.

Note: I buy cashew pieces bulk from health food stores like
Mustard Seed and Whole Foods

Pressing Tofu:
Sandwich a tofu block between several layers of paper towels.
Place on a plate with another 2 plates on top for weight.
Let tofu drain for 1 to 2 hours. Remove paper towels and pat dry.

Ingredients:
1 block tofu prepared, dried and cut into cubes
2 TBS toasted sesame oil
2 TBS canola oil
1 TBS mirin rice wine (opt.)
1 TBS ginger minced
2 garlic cloves minced
1/4 cup tamari
1/4 cup vegetable broth

3 TBS brown sugar leveled
3/4 cup raw cashew pieces
1/4 cup water
Vegetables: 1 cup of each of your preference
Broccoli crowns
Carrots cut into matchsticks
Sweet Peppers (green, red, yellow, orange)
Mushrooms (shitake opt.)
Snap Peas
Bok Choy sliced
1/2 cup leeks, scallions or yellow onions
3 cup Black Rice prepared as directed (opt.)

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