Tag: Tofu

spring stir-fry

onion stir-fry egg tofu sprouts mushroom

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When I looked at the lineup of produce at last weekend’s market, my first thought was, “STIR-FRY”!! We’ve got the perfect spring produce for it at the market: tofu, sprouts, mushrooms, onions, eggs, and even leftover salad greens! Here’s my version of a simple spring SAFM dinner, with apologies to Deborah Madison’s classic cookbook, Vegetarian Cooking for Everyone.

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1 block of tofu, drained and cubed
2 tablespoons sesame or peanut oil
2 eggs
2 teaspoons chopped garlic
3/4 lb. shitake mushrooms, stems removed, caps quartered
2 good handfuls bean sprouts
3 tablespoons rice wine vinegar
1 tablespoon soy sauce
3 tablespoons hoisin sauce
1/2 of a medium onion
1 handful salad greens
salt

Heat a large pan and add some oil. Scramble the eggs in a small bowl and pour into the pan in a thin layer. Heat until cooked; flip if necessary. Remove egg and shred into small pieces for stir-fry.

Heat a wok, pot, or large, deep pan and add the sesame or peanut oil. Swirl it around the sides. When it’s hot, add the garlic and onions. Stir-fry for 3 minutes, until lightly browned. Add the fresh mushrooms and 1/2 teaspoon salt and stir-fry for 2 minutes. Add the egg. Add the vinegar, soy sauce, hoisin sauce, and bean sprouts. Stir everything together, then add the tofu. Lower the heat and simmer for 4 minutes. If you want to use your spicy and Asian salad greens, add them at the end and stir-fry until they’re just wilted. Serve over rice or buckwheat noodles.

korean dipping sauce

sauce scallions tofu sprouts sugar soy sauce sesame oil sesame seeds lemon juice fish sauce

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Can’t get enough of that dipping sauce that ALASKA SPROUTS uses for their tofu samples? Neither could I. If you stop by the stand to pick up sprouts and tofu this week, make sure to thank SJ for sharing his recipe!

1 Tablespoon sesame oil
1 Tablespoon rice vinegar
1 Tablespoon soy sauce
1 teaspoon fish sauce
1 teaspoon chopped scallions
1 teaspoon sesame seeds
1 teaspoon sugar
1 teaspoon chile sauce
1 teaspoon lemon juice

velvety carrot-ginger soup with tofu-cilantro sour cream

carrots garlic cilantro onions tofu

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VELVETY CARROT AND GINGER SOUP
(From The Candle Cafe Cookbook)

Another all-time favorite recipe made even better by super-sweet Alaska carrots.

1 tablespoon olive oil
3 medium onions, chopped
5 cups vegetable broth
6 large carrots, diced
3 tablespoons grated ginger
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 pinch cayenne pepper
sea salt and pepper to taste

Saute the onions in oil over medium heat for 5 minutes until soft. Add the broth, 1 cup of water, carrots, and 2 tablespoons of the ginger. Boil, reduce heat, and simmer partly covered for 20-30 minutes until the carrots are tender. Remove from heat and cool. Blend soup and remaining tablespoon of ginger in a food processor. Add cinnamon and coriander. Blend until smooth. Season with cayenne, salt, and pepper to taste. Reheat gently, and garnish with tofu-cilantro sour cream (below).

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TOFU-CILANTRO SOUR CREAM
(From The Candle Cafe Cookbook)

I usually shy away from recipes with too many out-of-state or out-of-season ingredients, but this Tofu-Cilantro Sour Cream recipe really makes the Carrot-Ginger soup awesome. And we can get great fresh tofu at the SAFM!

2 teaspoons agar-agar powder (optional)
4 tablespoons lemon juice (fresh)
3 tablespoons lime juice (fresh)
1 pound firm tofu
1/3 cup olive oil
2 tablespoons safflower oil
1/2 cup chopped cilantro
1 1/2 teaspoons salt
1/4 teaspoon cayenne
1/2 teaspoon minced garlic

In a glass bowl, dissolve the agar in the lemon and lime juice. Blanch the tofu for 5 minutes. Drain tofu and cool for 20 minutes. Crumble and transfer to a blender. Add remaining ingredients and blend until smooth. Will keep in the refrigerator for 3 days.