I couldn’t stop craving the miso sauce I made for that vegee pasta last week. I wanted to do something a little different with it though, so I used it to coat some pan seared tofu. Hubs has decided that he doesn’t care for the texture of tofu. :( Oh well, I tried.
Along with the tofu we had fried rice and pan seared okra. For lunch I packed the leftovers with some carrots, cheese, cucumbers, a tomato, and a fruit cup. Simple and tasty!
Hubs has decided that he wants to start eating more tofu! I’m so excited! I love tofu, but he hasn’t really been into it in the past, so I thought a gradual transition would be a good idea. For the first tofu introduction I made these tofu/turkey patties (basic instructions below) and pan fried them. Luckily... he loved them!
Along with the patties we had vegee pasta with spinach, mushrooms, carrots, onions, peas, corn, green beans, and garlic. I know we should watch our carb intake, but man, that pasta was good.
For lunch I paired our dinner leftovers with some cucumber and yellow squash slices, a Babybel, tomatoes, cherries, and strawberries.
For the tofu/turkey patties: scramble 1 block of drained firm tofu with a fork so it is all crumbles and mix with ground turkey, finely chopped onion and mushrooms, a little soy sauce, salt, pepper, garlic, and whatever other savory seasonings you like. Then patty them, dredge in panko, and pan fry. Easy peasy and delicious! A little hot sauce on top makes them perfect!
I have microscope time all day today, which means I won’t be leaving the lab for a good 8-10 hours. So, I needed a bento big enough for lunch and an afternoon snack. To accomplish such a grand feat I broke out a Lunchbots Eco and filled it to the brim with: pan seared tofu with teriyaki sauce, carrots, blueberries, cucumbers, a Babybel cheese, tomatoes, lightly sauteed zucchini, and a hard boiled egg. I have a feeling that I won’t go hungry, lol!
I’ve been having a bit of a hard time with my experiments at school lately, so wish me some luck! :)
I am loving only having to make a bento for myself! I took Sunday afternoon to cook some rice and orange ginger tofu just for my lunches. This tofu is so good. Poor Hubs doesn’t know what he’s missing!
To make the marinade I heated the juice and zest of one orange, chopped ginger, chopped garlic, soy sauce, mirin, and some brown sugar in a small pot to get all the flavors to come out. I marinated the drained and pressed tofu slices in it for about 30 min, took them out and grilled them in a pan, removed the tofu, then strained the marinade into the pan, added some sesame seeds, and let it simmer to thicken up a bit. I strained it because I thought the ginger would get a bit overpowering.
It tastes great to me, but lately my taster hasn’t been right. Ever since I got really sick back in January, foods haven’t been tasting right. So who knows, it could be gross, but to me it’s great, lol!
The rest of the bento is pretty basic: rice with furikake, a pickled plum, cucumbers, grapes, and apple slices.
This month’s theme for the #twitterfoodparty is tofu! I decided to go pretty basic and make some teriyaki tofu squares. They are delicious! The teriyaki sauce was just a mixture of soy sauce, mirin, brown sugar, a little bit of garlic, and a splash of rice wine vinegar. I marinated the cut and drained tofu for about an hour, pan fried them, then reduced the leftover sauce until it was thick and sticky and coated the squares with it.
The one boo-boo I made was that I dredged them in a bit of mochiko and it just peels right off, oh well.
For the bento, I paired it with rice topped with plum flavored sesame seeds and a pickled plum, cucumber slices, cherries, blackberries, and some little tomatoes to fill the gaps.
Hubs isn’t a huge tofu fan, so this bento... is all mine!!! I can’t wait for lunch tomorrow!!!
Yesterday Izumi posted a recipe for these patties over at Soul Soup Soap and they looked delicious! If you haven’t checked out her blog before... you are missing out! Anyway, I had a block of tofu in the fridge and as soon as I saw the recipe I wanted to make them.
I did a couple of things differently. I used ground chicken and mixed it with fork scrambled tofu, added scallions, and added a bit of Better than Bouillon chicken. They were so good! The tofu kept the texture nice and prevented them from getting dried out. Go check out her recipe and try them for yourself. :)
The rest of the bento was very basic. I made some quick freezer vegee pasta (frozen mixed vegees sauteed in a little butter then tossed with the cooked pasta and a little Better than Bouillon Vegetable) and packed it all with pineapple, peas, and carrots.
I have to admit, when I find a new ingredient I tend to obsess a little.... OK a lot! You’ll have to forgive me because right now my newest obsession is Better than Bouillon. I find myself adding it to almost everything to kick the flavor up. So far I’ve only tried chicken and vegetable but I’m going to try the others soon. Yum!
The other day hubby and I were pouring hot sauce all over our toasted subs when I realized... we love spicy food but I never cook it! To be honest, I’m not really sure how to cook with hot sauce, I usually use it as a topping. The only spicy food I know how to make is chilli. So I gave myself a challenge and decided that I was going to make some spicy tofu!
I made a dinner that was big enough to have leftovers for bento. The dinner had the spicy chili tofu (recipe(?) below), steamed turnips, snow peas, and sweet potatoes all on a bed of rice with a ball of miso butter.
No, I swear! I didn’t plan this meal around what I could put miso butter on..... I promise!
For the bento I added seaweed salad and apple slices.
I am a total noob at writing recipes, so please, bear with me. ^_^
Spicy Chili Tofu
(I don’t really measure so these numbers are estimates. You can use them as a guideline but make the sauce according to your own tastes.)
1 package of tofu, cubed
1/4 onion, chopped
for the marinade:
1/4 cup sriracha chili sauce
3 tbsp soy sauce
2 tbsp mirin
1 chopped garlic clove
1tsp grated ginger
for the glaze:
2 tbsp ketchup
2 tbsp brown sugar
more soy sauce to taste
1) Cube and drain a package of firm tofu. I wrap mine in a super clean kitchen towel to wick out extra moisture.
2) Mix the sauce together in a tupperware container and add tofu. Then add enough water to cover the tofu and mix it up really well. You want all of the tofu submerged to marinate.
3) Let the tofu marinate in the refrigerator for about an hour.
4) Strain the tofu out of the marinade reserving all of the marinade to make the glaze.
5) Heat a pan on medium high heat with a little oil and fry the tofu cubes until they are brown and delicious. Just before they finished cooking I added the onion.
6) Remove the cooked tofu from the pan and pour in all of the reserved marinade. Yes it will hiss and boil, this is a good thing.
7) Let the marinade simmer for about 5 minutes to remove some of the added water.
8) Add the ketchup and brown sugar and let it continue to simmer.
9) The sauce should start thickening pretty good now. Let it simmer until you get the desired thickness. I added a few more dashes of soy sauce at this stage.
When I made my plate I put the tofu cubes on the rice then drizzled the sauce on top.
So, what did hubby think??? “This would be really good..... if it was chicken”. Lol! He loved the sauce, thought it was fantastic! The tofu? Not so much. He just doesn’t care for the texture, he needs something to chew on. Definitely going to try this with chicken!