Friday, October 10, 2008

#50 FFoF

Week # 50 of this meme! Time sure does fly. Check it out for yourself....
#1. Pasta. How do you tell when it’s done? Do you cook on medium or high?
when it's fork tender. i cook on medium high.

#2. Deep frying. What kind of oil do you use?
i don't deep fry, but peanut oil does wonders for crisping!

#3. Grilling. Do you grill on foil or directly on the grill?
depends on what i'm grilling.

#4. Share a recipe that involves cooking something two different ways.Example, for lasagna you might fry the meat and bake the whole dish.

Slow-Baked Tofu with Stirfry
from The Healthy Kitchen: Recipes for a Better Body, Life, and Spirit

3 cups Toasted Grain Pilaf or brown rice

1 teaspoon toasted-sesame oil
3 cloves garlic, sliced
1/4 cup of natural soy sauce (such as tamari)
2 tablespoons peeled, sliced fresh ginger
1 tablespoon Dijon-type mustard
1 tablespoon ground cumin

16 ounces packaged firm tofu

1/2 head broccoli
1 large onion, sliced and peeled
2 garlic cloves, sliced
2 carrots, peeled and cut match-stick style
2 tablespoons olive oil
1/4 pound snow peas, strings removed
1/2 cup sliced mushrooms
2 tablespoons natural soy sauce (such as tamari)
1/4 cup purified water or vegetable stock

1 1/2 cups peanut dipping sauce or 2 tablespoons sesame seeds

Preheat oven to 300°F

Whisk all the marinade ingredients together in a baking dish. Drain the tofu and slice it vertically into nine 1/2-inch segments. Lay the tofu slices in the marinade and turn them gently, using a spoon, to completely coat each one. Bake on the top rack of the oven for 30 minutes.

To cook brown rice takes about 45 minutes, so unless you are using leftover prepared rice start preparing it now.

Turn the tofu over and baste the tops with the marinade in the baking dish. Continue to bake for another 30 minutes, until the tofu slices puff up, turn light frown, and become slightly hard. Remove from the oven and let cool for 15 minutes. When completely cooled, cut into cubes.

Cut the florets off the head of the broccoli, slicing the large ones in half so they are all more or less the same size. You should have about 2 cups. Discard the stalks or save them for another stir-fry or for soups.

Sauté the onion, garlic, and carrots for 3 minutes in the olive oil in a wok or sauté pan over medium-high heat, being careful not to burn the oil. It should not smoke. Toss in the broccoli, snow peas, and mushrooms. Stir with a wooden spoon to keep the vegetables moving for another 2 minutes.

Stir the soy sauce into the vegetables, then add the water or vegetable stock. Drop in the cubed tofu, toss a few times, cook for 2 more minutes, then turn off the heat. Cover the pan with a lid and let the vegetables steam for about 6 minutes. Place 1/2 cup prepared rice on each of 6 plates, cover with equal portions of the stir-fry and top with some peanut sauce or 1 teaspoon sesame seeds.


Anonymous said...

Great recipe! Added some bean sprouts to the stir fry.

Karen said...

Have a great weekend!

valmg said...

Thanks for playing FFOF!

Sheri/Cookingmom said...

The marinade sounds delicious, but we don't eat tofu - would it work with meat as well?