Tofu and broccoli stir fry

This is a classic, American-style vegetable and tofu stir fry, feel of sweet and tangy oyster sauce and garlic-ginger flavors.  It is adapted from Cooks Illustrated to substitute tofu instead of beef.

Ingredients

1 package extra-firm tofu, chopped into 1 cm slices
3 T soy sauce
1 T mirin
2 T stock
5 T oyster sauce
1 T brown sugar
1 T sesame oil
1 t corn starch
6 garlic cloves, pressed
1" piece ginger, minced
3 T peanut or vegetable oil
1 large head broccoli (~1 1/4 lb), florets cut into bite sized pieces
2/3 cup water
1 small red pepper, seeded and cut into small chunks
optional: cashews, zest of 1/2 orange, 1 green onion sliced thinly

Instructions

1) Pan fry tofu: heat 12" skillet over high heat, pat dry tofu slices with paper towel, add 1 T oil to skillet and heat until smoking, then add tofu slices - turn heat to medium and cook 2-3 minutes, then flip and cook other side for an additional 2-3 minutes.  Transfer to a paper towel-lined plate and wipe skillet clean.
2) Whisk mirin chicken broth, oyster sauce, brown sugar, sesame oil, and cornstarch in bowl.
3) Combine garlic, ginger, and 1 1/2 teaspoons peanut oil in small bowl.
4) Heat 1 T oil in 12-inch nonstick skillet over high heat until smoking - add broccoli and cook 30 seconds, add water and cover pan, lower heat to medium and steam broccoli until tender-crisp (~2 minutes).  Transfer to paper towel–lined plate  and wipe skillet clean.
5) Add 1 T oil to skillet, increase heat to high and heat until just smoking - add bell pepper and cook, stirring frequently, until spotty brown, about 1 1/2 minutes.
6) Clear center of skillet and add garlic and ginger, mash mixture with spoon and cook until fragrant, 15 to 20 seconds, then stir mixture into peppers.
7) Add tofu and broccoli to skillet and toss to combine.
8) Whisk sauce to recombine and add to skillet, stir constantly and cook until sauce is thickened and evenly distributed, about 30 seconds.
9) Optional: add in cashews, orange zest, and green onion slices, stir to combine, then remove from heat.
Serve with rise and coriander to garnish.

Soba noodles with Eggplant, Tofu, and Mango

This is a fresh and summery tasting noodle salad, filled with asian flavors plus mango and eggplant for added sweetness.  Adapted from 101 Cookbooks

Ingredients

1/2 c brown rice vinegar

1/3 c honey

1/2 t salt

2 garlic cloves, peeled and crushed

1/4 t red pepper flakes or 1/2 fresh red chile, minced

1 T sesame oil

grated zest and juice of one lime

1/4 c sunflower oil for frying

1 medium eggplant (12 oz), cut into 1/2 inch chunks

8 oz dried soba noodles

1 large ripe mango, cut into small chunks

8 oz grilled or pan-fried tofu, cut into tiny cubes

1/2 medium red onion, very thinly sliced

large handful of basil and coriander, chopped

Instructions

1) Bring a large pot of water to boil.

2) To make the dressing, combine vinegar, honey, salt, garlic, red pepper flakes or chile, sesame oil, lime zest and juice.

3) Heat the sunflower oil in a large and shallow skillet, fry the eggplant in batches, until deeply golden. 

4) Transfer to a large plate lined with paper towels to drain off oil

5) Cook soba noodles in boiling water, per package instructions, or until just tender. 

6) Drain and rinse noodles under cold running water, shaking off as much of the excess water as possible - drizzle with olive oil and leave to dry in a colander

7) In a large mixing bowl toss the noodles the dressing, mango, tofu, eggplant, onions, and herbs.

Quinoa with miso, sweet potato, and broccoli

This is a delicious recipe with incredibly more-ish sauce: the miso is sweet, savory, and tangy.  Adapted from Smitten Kitchen.

Ingredients

1 c cooked quinoa
2 medium sweet potatoes (1.5 pounds)
1 large broccoli head
1-2 T olive oil
2 T toasted sesame seeds
salt and pepper to taste
2 green onions, chopped coarsely
a handful of your favorite herb, chopped

For the sauce

1.5 T ginger
1 small clove garlic, minced or pressed
3 T miso
3 T tahini
1.5 T honey
3/8 c rice vinegar
3 T sesame oil
3 T olive oil

Instructions

1) Heat oven to 205C.  Peel sweet potatoes and cut into 1 inch cubes, then remove stalk from broccoli and cut into small florets.
2) Spray a tin foil lined tray with olive oil, layer sweet potatoes onto tray, and sprinkle with salt and pepper.
3)  Cook sweet potatoes for 20 minutes or until browning slightly, then add broccoli chunks and toss to combine, and roast for another 10-15 minutes, until broccoli is lightly browned and sweet potato is fully cooked.
4) While vegetables are cooking, prepare miso dressing by combining ingredients and blending (in a blender or with a hand blender).
5) To serve, put a dollop of quinoa on a plate, add a few spoonfulls of sweet potatoes and broccoli, sprinkle with dressing, then finish with sesame seeds, herbs, and green onions.

Mango, cabbage, and cashew cole slaw

This is a delicious alternative to a side vegetable to serve with asian food.  I find it's a particularly good combination for fish.  Adapted from Smitten Kitchen.

Ingredients

2 mangos, peeled, pitted, and sliced into tiny slivers (julienned using a mandolin is best)
1 medium (1 pound) napa cabbage, halved and sliced into thin slivers
1/2 red onion, sliced thinly
1 red pepper, sliced into tiny slivers
5-6 T lime juice
1/4 c rice vinegar
2 T sesame oil
1/2 t salt
1/4 t red pepper flakes
1/4 c fresh cilantro or mint (or both)
1/4 c cashews, toasted and chopped coarsely

Instructions

1) Toss mango, cabbage, pepper. and onion in a large bowl.
2) Combine lime juice, vinegar, oil, salt, and red pepper flakes into a small bowl.
3) Pour sauce over mango mix, and sprinkle with herbs and cashews before serving.

Japanese Eggplant with Miso Glaze (Nasu Dengaku)

This is an absolutely delicious recipe that uses miso paste to create a flavorful and creamy glaze for eggplant.  Serve with sushi rice.  Adapted from World Vegetarian Classics.

Ingredients

3 eggplants, sliced in half length-wise
9oz (block) tofu, drained
8 T miso paste
2 egg yolks
2 T sugar
4 T mirin
green onions, chopped finely
toasted sesame seeds

Instructions

1) Preheat oven to 200C, and score eggplants in a diagonal grid pattern.
2) Brush a foil-covered baking tray with oil, arrange eggplants skin-down, and brush eggplants with oil.
3) Bake eggplant 30 minutes, until tender but still firm.  Add tofu and cook for another 5 minutes.
4) Combine miso, egg yolks, sugar, mirin in a small saucepan, and cook over low heat, stirring constantly.  The glaze is done when it is thick and smooth - do not overheat or it will curdle.
5) Preheat grill (broiler) to the highest setting.  Spread glaze on top of eggplants and tofu, and good 4-5 minutes until glaze is puffed and browned. Sprinkle with green onions and sesame seeds.

Carrot Miso Sesame Soup

This is a very healthy and flavorful soup that only gets better after it's been sitting in the fridge for a day or two.  The miso, sesame, and ginger blend together to create a very savory and satisfying dish.  Adapted from the Smitten Kitchen.

Ingredients

2 T canola oil
2 lbs/500g carrots, peeled and thinly sliced (into round disks)
1 onion, finely chopped
4 cloves garlic, minced
1 T ginger, grated (I freeze my ginger beforehand to make it easier to grate)
4 c vegetable stock
1/4 c miso paste
1 T soy sauce
toasted sesame oil
2 green onions, finely sliced/chopped

Instructions

1) In a large saucepan, cook carrots, onion, and garlic in canola oil over medium high heat, 10 minutes or until onion is translucent.
2) Add broth, soy sauce, ginger, cover and simmer for 30 minutes, until carrots are tender.
3) Puree soup (either in batches in a blender, or all at once with an immersion blender) until smooth.
4) Mix miso with a few tablespoons of water to form a thick paste, then mix into the soup and blend.
5) To serve, drizzle a good amount of sesame oil on top of each bowl and sprinkle with green onions.

Asian peanut Noodles with tofu and veggies

This is a hearty, asian-themed pasta salad.  The tangy peanut sauce is very more-ish.  See also this link to 101 Cookbooks for a similar soba-noodle themed receipe.

Ingredients

Peanut Sauce

1/2 c peanut butter
2 T sesame oil
1" chunk fresh ginger, grated
2-3 cloves garlic, minced
2 T soy sauce
2-3 T rice vinegar
1 t red chili flakes
1/2 c hot woter

Noodle Salad

~350g dried pasta (I prefer fusilli, because it absorbs the sauce)
1 head broccoli, cut into small florets
2 spring onions, finely chopped
1 cup tofu, cut into small chunks
1 red pepper, cut into thin 1" strips
handful of toasted sesame seeds
1 large handful of green beans, stems removed

Instructions

1) Combine the ingredients for the sauce in a large microwave-safe bowl, and heat for 20 seconds, or until the mixture is warm.  Stir together until the texture of the sauce is smooth and creamy.  (Heating the peanut butter mixture allows the sauce ingredients to combine properly).
2) Cook pasta in a large pot of boiling water until al dente (follow the instructions on the package).  When done, drain and run under cold water to prevent the pasta from sticking.
3) Combine broccoli, green beans, and red pepper with a few tablespoons of hot water in a saucepan - cover and steam until tender but still firm.  (This can be also be done in the microwave.)
4) Combine pasta, steamed vegetables, green onions, tofu, and peanut sauce in a large bowl.  Sprinkle with sesame seeds and serve warm or cold.

Cold rice noodles with peanut sauce

This is a relatively simple and delicious cold noodle salad with bright asian flavors, courtesy of the lime juice and herbs. Adapted from Smitten Kitchen.

Ingredients

Dipping sauce

6 T fish sauce
6 T brown sugar
10 T lime juice (use fresh limes if possible)
2 cloves garlic, crushed

Peanut sauce

3 T fish sauce
1 T rice vinegar
6 T lime juice
1" chunk of ginger, grated finely (using frozen ginger is easiest)
6 T chunky peanut butter
1 T sesame oil
1 T soy sauce

Noodle salad

8 oz dried rice noodles (vermicelli works best)
2 small cucumbers, cut into thin half circles
2 medium carrots, cut into thin strips (julienne)
1 red pepper, cut into thin strips (julienne)
Handful of your favorite fresh herbs (basil, cilantro, mint)
4 scallions, sliced thinly
lime wedges for garnish

Instructions

1) To make the dipping sauce, combine ingredients in a small bowl, and stir well to dissolve sugar.
2) To make the peanut dressing, combine ingredients in a small microwave-safe bowl, and microwave for 20-30 seconds to heat mixture.  Mix ingredients until the texture is smooth (heating the mixture should help with this, and if necessary you can heat it a bit more.)
3) Bring a large pot of water to boil, turn off heat, and add noodles.  Let sit for 7-8 minutes (timing may vary with brand), until noodles are al dente.  Drain, run under cold water, and set aside.
4) To serve, place noodles in a large bowl, cover with vegetables and herbs, and add dip and dressing to taste.

Zesty stir fry

This is a surprising combination of hoisin sauce and lime zest - the result is a tangy sauce that can be used to flavor any number of stir fried vegetables and tofu.  Adapted from 101 Cookbooks.

Ingredients

zest and juice of one lime
3 T hoisin sauce
1 handful of your favorite herbs (basil, cilantro, etc), slivered
4 green onions, thinly sliced
1 T grated ginger
1/2 t red pepper flakes
3 cloves garlic, minced
stir fry vegetables of your choice
sesame oil

Instructions

1) chop the stir fry vegetables to your liking and set them aside, prepared and within arms reach of the stove
2) combine the lime juice, zest, and hoisin sauce, and set aside
3) heat a wok or a large frying pan over medium high heat, and add a generous splash of sesame oil
4) when the oil is hot, add the vegetables, as well as the ginger, green onions, red pepper flakes.  wait a minute, and then add the garlic, as well as any fast cooking vegetables like spinach.
5) after another minute, add the hoisin sauce mixture, cook for ~20 seconds, and remove from heat.
6) stir in fresh herbs, and serve with rice or noodles.

Otsu (sesame buckwheat noodles)

This is a quick, easy, and very fresh tasting recipe with soba noodles.  If you haven't had these before, they're an earthy and flavourful alternative to regular pasta.  The trick to this recipe is the sauce, it's tangy, sweet, and a bit spicy.  Adapted from 101 Cookbooks.

Ingredients

For the sauce

zest of 1 lemon
1" piece ginger, grated
1 T honey
3/4 t cayenne
1 T fresh lemon juice
3 T rice vinegar
4 T soy sauce
2 T olive oil
2 T toasted sesame oil

For the noodles

12 oz dried soba noodles
12 oz extra firm tofu
1/4 c fresh cilantro, chopped
3 green onions, thinly sliced
1/2 medium cucumber, cut in half lengthwise, seeded, and thinly sliced
1/4 c toasted sesame seeds
Vegetable oil for cooking

Instructions

1) For the dressing, combine lemon zest, ginger, honey, and cayenne.
2) Then add lemon juice, rice vinegar, soy sauce, and combine.
3) Drain the tofu, press out the extra water, and cut it into small cubes.
4) Heat several T of oil in a large non-stick skillet over medium-high heat, and cook the tofu cubes until they are crispy. To do this, let the tofu sit in the pan, covered, for about 3 minutes on each side before flipping/turning.  The key here is not to stir the tofu too much.
5) Bring a large pot of water to a rapid boil, and cook soba for 3-4 minutes (or whatever the packaging says), until it is just tender.  Drain and immediately rinse under cold water.
6) When the noodles are done cooking, in a large bowl combine the soba, cilantro, tofu, green onions, cucmber, and dressing.  Toss until well combined, and serve covered with sesame seeds.

Spring Roll Salad

This recipe is very tasty, but it something you should make on a lazy sunday - it has a lot of steps, but together they turn out really well.  Adapted from 101 Cookbooks.

Ingredients

12 oz fresh shitake mushrooms, thinly sliced
3 T olive oil
3 T soy sauce
4 oz thin rice noodles
2 carrots, grated
2 T fresh mint, chopped
3 T fresh cilantro, chopped
2 chives or green onions, chopped
1/2 c roast peanuts, chopped
1/2 cucumber, cut into matchsticks.

For the Peanut Sauce

3 medium shallots, unpeeled
1 C coconut milk (unsweetened)
1/2 c smooth peanut butter
1/2 t cayenne pepper (optional)
1.5 T soy sauce
2-3 T lime juice

For the Tamarind Sauce

4 T sugar
3/4 c boiling water
2 T fresh lime juice
4 T tamarind concentrate
2 T soy sauce
2 t fresh cilantro, chopped
1 clove garlic, minced

Instructions

1) To make the peanut sauce, place the shallots on a foil-covered baking tray, and roast at 375F for 30-35 minutes, until very tender.
2) After the shallots have cooled, squeeze the pulp out of the skins into a small bowl
3) Combine with coconut milk, peanut butter, cayenne, soy sauce, and lime juice, and blend until smooth. Cover and set aside.
4) While the shallots are cooking, toss the mushrooms in the olive oil and soy sauce.  Spread on a foil-covered baking sheet and cook about 40 minutes, until the mushrooms are browned and slightly shrunken.
5) To make the tamarind sauce, combine the sugar and boiling water until the sugar is dissolved.
6) Add the lime juice, tamarind, soy sauce, garlic, and cilantro, and stir until blended. Cover and set aside.
7) Bring a pot of water to boil, remove from heat, add the noodles, and let them sit 3-4 minutes until tender.
8) Drain and rinse noodles with cold water for about 30 seconds.
9) Toss noodles with herbs, carrots, cucumber, and peanuts.
10) Serve noodles with mushrooms and both sauces.

Thai Crystal Noodle Salad

Also known as "yum woon sen," this recipe is great for a lighter thai meal, packed with lots of fresh herbs and vegetables.  Adapted from World Vegetarian Classics.

Ingredients

Salad

7 oz firm tofu, drained
4 ounces rice vermicelli or mung bean noodles
2 cups fresh bean sprouts
1 handful fresh cilantro, chopped
1 handful fresh basil, chopped
2 scallions, sliced
2 tomatoes, cut into wedges
1/2 cucumber, cut into thin slices
1 carrot, coarsely chopped
handful of chopped lettuce
1/2 cup roasted peanuts, chopped coarsely

Dressing

1/2 cup lime juice
1/4 cup fish sauce
3 T brown sugar
2 cloves garlic, crushed

Instructions

1) Combine lime juice, fish sauce, brown sugar, and garlic for dressing, and set aside.
2) Slice tofu into thin slices.  Heat a non-stick pan to medium-high heat, and fry tofu in a shallow pool of oil, turning until both sides are golden and crisp.  Drain excess oil onto paper towels.
3) Put noodles in a bowl and cover with boiling water.  Let stand until noodles are soft, about 4 minutes, and drain thoroughly.
4) Combine all ingredients in a large bowl, including dressing, and toss to combine.

Thai Mushroom-Coconut Soup

This is a variation on a Thai classic known as Tom-Kha-Gai.  For a vegetarian version, you can use mushrooms alone or add tempeh or quorn pieces (sauteed lightly in oil.)

Ingredients

1 can coconut milk
2 c broth
1" piece ginger (or galangal if you have it), thinly sliced
2 stalks lemon grass (dried is okay), chopped into chunks
4 kaffir lime leaves
1 pound mushrooms, sliced
juice of 2-3 limes
3-4 T fish sauce
2 T brown sugar
1 large green onion, sliced
1/4 c coriander, chopped

Instructions

1) Heat coconut milk and broth, and bring to a simmer.
2) Add ginger, lemon grass, and kaffir lime leaves.  Simmer for 10 minutes.
3) Add mushrooms and cook for 5 minutes.
4) Add lime juice, fish sauce, and brown sugar and remove from heat.
Serve with coriander and green onion.

Walnut Miso Noodles

From 101 Cookbooks, this is a tasty and simple asian-inspired pasta dish.

Ingredients

250g pasta (any kind, although I prefer spirals)
1 head broccoli, chopped into florets (you can substitute any green vegetable here)
1/2 cup walnuts, chopped
1/4 cup olive oil
1 glove garlic, minced/pressed
2 T miso paste
2 T white wine vinegar
1.5 t honey
1/4 c warm water (or more)
salt to taste
green onions and extra walnuts for garnish

Instructions

1) Bring a large pot of salted water to boil.  Cook pasta according to directions until al-dente, and about 30 seconds before the pasta is done, throw in the broccoli.  After 30 seconds, drain immediately.
2) While the pasta is cooking, toast the walnuts.
3) To make the sauce, combine walnuts, olive oil, garlic, miso paste, vinegar, and honey, and mix with a food processor/hand blender until smooth.
4) Add the warm water until the sauce is the consistency of heavy cream (slightly thicker is also okay).
5) Toss the pasta and broccoli with the sauce until evenly coated.
6) Garnish with sliced green onions and extra walnuts.

Miso Chicken (or Tofu)

Adapted from epicurious.com, and courtesy of Jenn.  This dish goes well with rice or couscous, and can also be used with chicken or tofu.

Ingredients

4 fillets of salmon, washed and prepared (deboned)
1 t oil
2 T miso paste
1.5 t sesame oil
1.5 t fresh grated ginger
1.5 t minced garlic
.5 t honey (or more, if you want it sweeter)
1/4 t red pepper flakes (optional)
green onion and sesame seeds for garnish

Instructions

1) Preheat the oven to 200C.  Coat the bottom of a glass baking dish with a small amount of oil.
2) Combine miso, sesame oil, ginger, garlic, and pepper flakes with 1 T water in a small bowl for marinade.  (Note: I like to double the amount of marinade to give more sauce, but this is up to you.)
3) Place salmon fillets skin-down into the baking dish, and spoon on marinade.  Bake in oven for 20-30 minutes, until the salmon flesh is firm and light pink, but not dried out.
4) Garnish with sliced green onions and sesame seeds.

Thai Pumpkin Coconut Soup

Adapted from a 101 Cookbooks recipe, this soup is seriously delicious with just the right amount of spice.

Ingredients

1/2 onion, finely chopped
1 T butter
1 large butternut squash, chopped into cubes
14 oz can coconut milk
14oz (1 can) veggie broth
1-2 t red curry paste
1 t salt
juice of 1 small lime

Instructions

1) Saute onion in 1 T butter over medium heat, for about 7 minutes, until well done and slightly browned.
2) Add butternut squash, coconut milk, chicken broth, and thai paste.
3) Bring soup to a simmer, and cook for about 15 minutes, until the squash is tender.
4) Remove from heat and blend (I use a hand blender) until smooth.
5) Add lime juice, season with salt (to taste), and add extra water if the soup is too thick.

Pad Thai

Adapted from Cooks Illustrated.  This version is a bit healthier, a bit more streamlined, and packed with fresh herbs and other ingredients.

Ingredients

4 T Tamarind concentrate (jarred)
1 c boiling water
5 T fish sauce
2 T rice vinegar or lime juice
6 T granulated sugar
1.5 t cayenne pepper (optional)
3 T vegetable oil
8 oz dried rice stick noodles
3 large eggs
1/2 t salt
12 oz PRE-COOKED shrimp, chicken, or tofu (or a combination of the above)
3 cloves garlic, minced
2 shallots, minced
1/2 c unsalted roasted peanuts, chopped
3 c bean sprouts
5 scallions, sliced thin and on a bias
1/4 c fresh cilantro leaves
lime wedges for garnish

Instructions

1) Cover rice stick with boiling water and soak until softened - the consistency should be pliable but not fully tender - about 5 minutes. Drain and set aside
2) Combine tamarind, fish sauce, rice vinegar, sugar, cayenne, water, and 1 T oil. Set aside.
3) Beat eggs and salt in small bowl, set aside.
4) Combine garlic and shallot in remaining 2 T oil and cook, over medium heat, until light golden brown, about 2 minutes.  Add eggs and stir vigorously until scrambled and barely moist, about 20 seconds.
5) Add noodles, toss to combine, then add sauce mixture, and toss until evenly coated.
6) Add 1/4 c peanuts, bean sprouts, all but a handful of scallions, and shrimp/chicken, and cook, tossing constantly, until the noodles are tender and the flavors have blended, about 3 minutes.
Serve with a garnish of peanuts, scallions, and lime wedges.

Simple Thai Curry

You can make this with any vegetables you want, you just need to adjust the cooking times. Recipe adapted from Cooks Illustrated.

Ingredients

2 (14oz) cans coconut milk (unsweetened)

2 T (for spicier curries use more) curry paste

2 T fish sauce

2 T brown sugar

vegetables, chopped into bite-sized pieces (sweet potato, green beans, red peppers, eggplant, tofu, etc.)

fresh basil leaves for garnish

Instructions

1) Spoon off about 1 cup of the solid layer of coconut cream at the top of the can. Heat cream and curry past in a large skillet and simmer on med-high heat, stirring, for about 5 minutes, until the mixture separates into colored oil and coconut solids and the curry paste is frying and aromatic.

2) Stir in rest of the coconut milk, fish sauce, and brown sugar. Stir in vegetables and cook until done over med-low heat. (A good order is potatoes/turnip/carrots, then eggplant/beans/pepper, and lastly things like brocolli/mushroom.)