Asian-style Tofu, Greens & Mushrooms

Tofu
8 oz. Firm tofu; drained, cut into 8 slices
1/4 cornstarch
1 tsp garlic salt
Greens
1 c vegetable or chicken stock
Fresh ginger root, 6 slices
4 baby bok choy, sliced vertically*
1 small head collards (about 10 leaves), rib removed and sliced into 1" strips*
Mushrooms & Sauce
1/2 lb button mushrooms, sliced
1 Tbl butter
1 Tbl light olive oil
Sauce
1/2 c vegetable or chicken stock
1/4 c oyster sauce
2 Tbl soy sauce
2 tsp cornstarch
2 tsp sugar
2 tsp toasted sesame oil
2 tbl sesame seeds
Brown rice, cooked

I used a hot plate griddle, a 10" skillet with lid and a saucier pan to cook the tofu, greens and mushrooms all at once. You could also do each item one at a time in a large skillet or wok if you are limited on space or dishes.

If you don't already have brown rice cooked (you should... cook it ahead and keep in the freezer), you'll need to start it early.  The bulk of the dinner takes 15 minutes to prep, but brown rice takes about 45.

1) Heat the electric griddle on high (or skillet, medium-high) . Put cornstarch on a plate and stir in the garlic salt.  Dip the tofu in the cornstarch and place on the hot griddle.  Cook on each side 5 to 7 minutes until browned.

2) Put the stock and ginger into a skillet.  Bring to a boil.  Add the sliced greens, turn down heat to a simmer, cover and cook for 5 minutes.  Remove the lid and allow any remaining stock to cook off.  Remove and discard the ginger slices.

3) Heat butter and oil in a saucier (or saucepan)over medium heat.  Add mushrooms.  While the mushrooms cook, make the sauce.  Whisk together the stock, oyster sauce, soy sauce, cornstarch, sugar, and toasted sesame oil.






*NOTE: Most greens are interchangeable.  This is what I had in my refrigerator.  I liked the flavor combination of the bok choy and collards but feel free to use what you have or what your family likes.  You need a sturdier green.  I think spinach would wilt too quickly and not hold up.

Oven-Fried Tofu and Greens

Oven-Fried Tofu & Greens

Two (2) 8-oz packages organic extra firm Tofu (not silken)
1 bunch fresh greens, chopped or 1 pound frozen greens, chopped (I used a mix of collards & kale)
1-2 inch cube fresh ginger, peeled & chopped
Sauce
1/4 cup soy sauce
1/4 cup seasoned rice wine vinegar
1/4 cup bottled Asian orange chicken sauce (I used Panda Express, will just use orange juice concentrate in the future with a touch of chili sauce added)
1 tsp garlic powder
6 drops sesame seed oil
Breading
1/3 cup whole wheat bread crumbs
1/3 cup flour
1/4 cup nutritional yeast (not entirely necessary but I like to add it where I can)

Slice each block of tofu into 8 equal slices.  Mix sauce ingredients in a measuring cup and whisk together.  Pour a bit in the bottom of a 9x13 pan to coat.  Lay the tofu in the pan in as close to a single layer as you can get.  I wound up with two pieces laying on top.  Pour the remaining sauce over all.  Allow to marinate at least 30 minutes before cooking.

Preheat oven to 375 degrees.  Mix breading ingredients in a shallow bowl.  Pour 3 Tbl olive oil on a half sheet baking pan.  Use a basting brush to spread the oil evenly around the pan.  Coat each slice of tofu in the breading mix and place on the baking sheet. Cook for 10 minutes.  Carefully flip and cook for 10 minutes more.  Reserve the leftover marinade for the greens.

While the tofu is cooking, steam the greens in a covered skillet with just a little water.  For fresh greens, steam for about 10 minutes.  Thaw frozen greens first.  For thawed frozen greens, steam for 5 minutes.  Add the ginger to the leftover marinade and add to the greens.  Steam for another 5 minutes.  Serve with tofu and additional rice wine vinegar.

And yes... I failed at taking a picture again.  (sigh)  Tofu and greens aren't that attractive anyway though... yummy, but not pretty.  I really need to work on REMEMBERING to take pictures and also on improving the quality of the pictures I do remember to take.  Any suggestions for sites that explain how to do that?

Teriyaki Tofu & Butternut Squash over Quinoa

I have GOT to start remembering to take pictures.  ARGH!  Sorry.  Still no pics tonight and all of the food is warming my family's bellies.

This is a FAST dinner.  I had it on the table well under 30 minutes.

Teriyaki Tofu & Butternut Squash over Quinoa

Cooking oil (I used canola)
8 oz. pkg. extra firm tofu (non-silken preferrably), cubed
1/4 cup teriyaki sauce
2 Tbs flour or cornstarch
1 medium butternut squash, peeled & cubed
1 Tbl dried thyme
3 Tbl walnuts, chopped
2 Tbl fresh ginger, peeled & chopped
Quinoa, cooked

Combine the tofu, teriyaki and flour/cornstarch in a dish.  Heat 2 Tbs oil over medium-high heat in a 10" skillet.  Once hot, add the tofu, stirring occasionally.  While the tofu is browning, put the butternut squash in a covered glass dish with 3 Tbs water and microwave for 3-5 minutes, depending on your microwave.  You just want to soften up the squash so it will cook faster.

Once the tofu is mostly browned, remove from skillet.  I removed most of the fond left in the pan.  You may choose to leave it.  Add 2 Tbs oil to skillet and butternut squash.  Cook until butternut squash is mostly browned.  Add thyme, walnuts & ginger.  Cook 1 minute.  Return the tofu to the pan and cook another 1-2 minutes.  Serve over cooked quinoa.

Quinoa


1 cup quinoa
2 cup water

Put quinoa and water in a saucepan together.  Cover.  Bring to a boil.  Reduce heat to simmer and cook 12-15 minutes.  It's that easy.

This was yum!  I think I might use a little more teriyaki sauce next time, maybe at the end so the whole thing was a little saucy.  As it is, there isn't really any sauce leftover.  Still... a winner!  And FAST!