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Posts Tagged ‘Tofu’

Do you like sushi? We sure do! I wish we could go out for sushi more often. Unfortunately we don’t have a sushi place very close to our house. Plenty of New Mexican food, but not a lot of Asian options available, let alone gluten free Asian options.

Of course since my husband is vegetarian we like a lot of vegetarian sushi; cucumber rolls, avocado rolls and before I became intolerant to eggs, tamago nigiri (sweet egg omelet). (I also learned that the tamago often have soy sauce in them, which typically isn’t gluten free.) Now I have branched out from only eating the vegetarian rolls and I like Spicy Tuna and Philadelphia rolls too. My husband will also often get the Green Chile Tempura rolls (only in New Mexico!), which unfortunately are not gluten free.

But simple sushi at home? Yes you can! A few months ago I saw a recipe for sushi rice salad on Dana Treat’s blog, Treat Yourself, and knew I had to try it. We have made sushi rolls before but they are quite a bit of work so I thought this might be easier. And it was! These ‘scattered sushi bowls’ do have an actual name, they are called Chirashizushi.

Below I have adapted her recipe to better suit our tastes. One particular change I made was to broil the tofu. I like tofu fairly dry and chewy. You could also try dry-frying it. We also felt like there was too much of the vinegar-sugar sauce for the amount of rice, so we upped the rice quite a bit.

Sushi Rice Bowls

Adapted from Dana Treat, Treat Yourself

Serves 4-6

2 cups long grain rice or brown rice, uncooked

8 oz. extra firm tofu, cut into small cubes

1/4 cup + 2 tbsp. rice wine vinegar

1/4 cup sugar

1 1/2 tsp. salt

1 tbsp. vegetable oil

finely chopped pickled ginger

green onions, thinly sliced

shredded carrots

cucumber, seeded and chopped

1 sheet nori (seaweed), cut with kitchen shears into small pieces

avocado, chopped

toasted sesame seeds

Dressing:

1 tsp. wasabi paste

3 tbsp. water

2 tbsp. soy sauce, gluten free

2 tsp. pickled ginger juice

Start cooking the rice in your rice cooker or on the stove.

Turn on broiler. Cut tofu slabs into small 1/4-1/2″ cubes. Place in a greased, foil-lined baking dish. Place under the broiler for 10 minutes, stir and broil for 10 more minutes. Allow to cool. (Don’t place your rack too close to the broiler as you don’t want the tofu to burn but instead dry out and firm up. Your oven may be different from mine. Check your tofu frequently until you know how it does under your broiler. My oven is feisty. Also, I cooked up the entire pound of tofu and put half in the frig for something else. Pictures below.)

When the rice is finished cooking, transfer to a large, shallow bowl and spread out to cool.

Meanwhile, in a small saucepan, stir rice vinegar into sugar and salt. Bring to a boil and stir often, until the sugar dissolves. Remove from heat. Pour over cooled rice, drizzle oil over rice and stir gently to mix.

Mix together dressing ingredients. Add more wasabi if you wish. (My husband does not like too much wasabi, just a tad so you taste it. This is surprising coming from He-Who-Loves-to-Sweat-While-Eating.)

Spoon rice into bowls. Top with remaining ingredients and a couple spoonfuls of the dressing. Enjoy!

Notes:

* Rice vinegar, pickled ginger, nori and wasabi can be found in the Asian food section of most large supermarkets. Also, toasted sesame seeds can often be found there in large containers for a cheaper price than in the regular spice section.

* I have also made a Philadelphia Roll version of this before by adding tiny bits of cream cheese, cucumber and chopped smoked salmon instead of the cucumber, carrots, green onions, avocado and tofu. I have also been known to add chopped tomato. Yum!

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free. Thanks, Amy! And also, Gluten Free Wednesdays over at The Gluten Free Homemaker.

 

Tofu cubes before they went under the broiler.

 

 

Broiled tofu cubes.

 

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This past month I haven’t been blogging so much about each of the individual meals I have been making, although most meals have been photographed. So I thought I would do a little round-up of photos of the meals and a brief yea or nay vote on some of them.

Spinach Avocado Grapefruit Salad from In My Box

I enjoyed this salad, although my husband, who is not a big fan of spinach, did not. The oil in the avocado and then the tang of the grapefruit is all the dressing this needs. The leftovers even held up and made it into my lunch the next day. Yea for me.

Gingered Skirt Steak with Snow Peas from goodLife{eats}

Instead of steak, we used tofu ‘steaks’. We also omitted the oyster sauce and added 1/2 Tbsp more of both the hoisin and soy sauces. We served this over rice vermicelli noodles which I had attempted to pan-fry. (They didn’t turn out so great.) The stir fry was delicious and next time I will serve it over rice instead of the noodles. The noodles didn’t have much flavor and actually detracted from the rest of the dish. Snow peas were fresh from our garden. Yea for us both.

Baked Salmon (me) and Baked Tofu (husband), Stir-Fried Snow Peas with Scallions and brown rice

I baked the tofu in Book of Yum’s Yummy Grilled Tofu marinade. And the snow peas and carrots were sautéed in sesame oil with green onions. I baked my salmon with a red pepper/five spice powder rub and a rice vinegar/honey marinade. It was very tasty. Yea for us both. And yea for using up the rest of the snow peas we had from our garden this year.

Sichuan Tofu with Garlic Sauce from Fat Free Vegan

We’ve made this dish before and really enjoy it. We used canned, sliced water chestnuts instead of fresh ones. On the side we had some brown rice and steamed broccoli. I follow Susan’s recipe for the most part except I have found that we like a little more sauce in the final dish and so I double the marinade. Yea for us both.

That’s it for now. More to come this week…

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A couple weeks ago we ventured to the international market to get just a couple things. Uh-huh. As always we bought more than we went in for, but it was worth it! One of the items we bought was frozen lotus root. Whenever we see lotus root, my husband asks me to make him some just like ate in China. Since I haven’t tasted what he ate in China, I had to go looking for some ideas on what to do with it.

My first stop was Book of Yum. Sea always has great ethnic and vegetarian recipes on her blog. I found her recipe for Lotus Root Sesame Stir-Fry and decided it was the one to try.

We had the lotus root with some brown rice, fried tofu and a small salad with a sesame-soy dressing. The whole meal got full approval from the hubby. Although he did say that he would like the lotus root to have more of a vinegar flavor. But he really likes vinegar. And all of his food memories of China involve vinegar. So next time we will have to try our own recipe – with vinegar!

The lotus root that we bought was frozen. I thawed it slightly under cold water and then left it to drain and thaw in the colander for a bit. It was also pre-sliced and the slices seemed thick, about 3/8″, so I sliced each of them in half so that they would crisp up better. This seemed to work out well.

We only used half of the bag of lotus root for this meal so I have been finding other ways to use it. I did make Sea’s Lotus Root Chips and they weren’t bad but I think I may not have baked them long enough or the slices were too thick; they didn’t crisp up as well as I thought they should. We may try again in the future. I did add them to a recent stir-fry and they were tasty in there.

Our garden has been producing a lot of lettuce and we are trying to keep up with it, so I added a salad to this meal. Also to have a bit of green vegetables with our meal. I have been trying to make more of our own salad dressings lately so that we can better control the ingredients and the fat and sugar content. But most traditional vinaigrette recipes I find are the standard 3:1 ratio of oil to vinegar and this feels too heavy on the oil for me. So I have been playing around with less oil.

I have found that I like to use a small (pint or less) glass Mason jar with a lid to make and store the dressing in, that way you can shake it up well when you are ready to use. But this time I only wanted to make a little bit of dressing, specific to this meal and didn’t want a lot of leftovers. Below is what I came up with. It swings wide from the traditional ratio but it was tasty and complemented the meal well.

Sesame – Soy Salad Dressing

1 Tbsp toasted sesame oil

2 Tbsp soy sauce, gluten free

2 Tbsp rice vinegar

2 tsp sugar

ground ginger

garlic powder

Mix all ingredients together in a glass jar or whisk in a small bowl.

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When most people think of grilling, they think of meat, poultry or fish. And I’ll admit that I do still like to eat grilled meat. Since I am the flexitarian and my husband is the vegetarian, we do periodically grill meat or poultry, for me. In fact, my vegetarian husband is quite good at grilling meat for me. And he has no problem making meat for me because we know that my body needs some meat from time to time and it is a good source of B12, which I have problems absorbing.

Over the years we have grilled many things. Some of our favorite things are grilled tofu, grilled mixed vegetables and corn on the cob. Recently we decided to break out the grill and start up the grilling season. Right now we are on a kick of grilled tofu, using Sea’s recipe for Yummy Grilled Tofu. I will also make this marinade and use on chicken, also yummy! The best way to make it is to slice the tofu into large slabs, typically 8 slabs per 1 pound hunk of extra-firm tofu. I then press the slabs between a large folded tea towel for 15 minutes or more. The less water, the better, the more marinade it soaks up. Then I marinade the tofu while I prep the other dishes.

We also like this marinade recipe from Cooking Light magazine for tofu and chicken. But if you are gluten free, just make sure you buy miso paste that is gluten free – some are made with barley.

As for grilling the tofu, it helps to either grease the grill a bit, as the tofu sticks, or to grill it on a piece of foil. We often use a piece of foil to ‘protect’ my husband from the meat cooties if we have also grilled meat on the grill that day.

We also like to make grilled mixed vegetables in a grill basket. Typically I chop up a lot of onion, slice baby carrots into thirds, chop up a red bell pepper and a head of broccoli and some of the stems and toss with some Italian salad dressing before it goes on the grill. We recently got a new grill basket from my mom, who sells Pampered Chef, and we like it a lot. We just wish it was bigger!

This particular time we also made potato packets – something from my Girl Scouting days. Slice some potatoes and maybe some onions, green bell peppers and/or carrots. Place one serving on a piece of foil. Sprinkle with salt and pepper or whatever seasoning you’d like. Mrs. Dash, oregano, whatever. Put a small amount of butter on top and then wrap up the packets with an air-tight seal so that the potatoes will steam themselves. I also put about a tablespoon of water in the packet too, just before I fold up the last side.

Sometimes we will just grill an entire sweet onion. Be sure to make more than one though as these are tasty.  Clean and trim it and wrap it up in foil with some butter and stick it down in the coals. Delicious. Also great as part of a campfire meal.

It isn’t corn season here yet, although I have seen it in the grocery stores. Growing up in the Midwest with grandparents who grew sweet corn, I was spoiled. And it just doesn’t feel right to eat corn before the end of July. Plus it is grocery store corn and I am a bit of a sweet corn snob. So no corn here for us yet. But when we do make it, we typically soak the ears in the husks in some water for about 20 – 30 minutes and then just put them directly on the grill. Make sure you turn them a few times so that they cook evenly. Pull back the hot husks, carefully, with oven mitts, and top with butter and salt. Or you can try other toppings like this one I saw over at Snack Girl this week. I might have to try this soon!

We used to also grill Portobello mushrooms for my husband frequently – I am not a huge mushroom fan – but they have fallen out of favor lately, for no particular reason. He usually marinades them in garlic and balsamic vinegar.

This last time, we grilled pineapple for the first time. Pineapples were on sale and my husband loves pineapple, so I grabbed one. I did coat them in a ‘marinade’, though they don’t really need it. I made the sauce out of brown sugar, lime juice, butter, cinnamon and salt. It was very good but I think we could do without the extra sugar and fat and next time we will grill them plain or with just a bit of lime and cinnamon. We really did enjoy the cinnamon flavor with the pineapple.

What are your favorite vegetarian grill specials? We haven’t tried grilling gluten free pizza yet…have you?

This message is linked up to Gluten Free Wednesdays where this week’s theme was burgers. No burgers here this week but instead we have other fun stuff to put on the grill!

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On the weekends, when I have some extra time, I will often tackle a new, time-consuming or difficult dish. Last weekend I tackled P.F. Chang’s Lettuce Wraps. Heidi of Adventures of a Gluten Free Mom found a copycat recipe and recently made them for her family. So I decided to try my hand at making them vegetarian. They turned out great!

Be sure to check out the original recipe over at Heidi’s blog. I only made a few modifications.

I used fresh shiitake instead of the dried as they are so easy to find at our local Trader Joe’s. And I used a one pound container of extra-firm tofu in place of the chicken. I sliced the tofu into 8 slabs and pressed them between clean dish towels to remove the excess water. Then I cut the slabs into cubes about 1/4 – 1/2″ in size.

I did omit the oyster sauce as I have not been able to find a vegetarian oyster sauce that is also gluten free. Yes, they make vegetarian ‘oyster’ sauce – it is typically made from mushrooms – but we were unable to find one that was safe for both of us after looking at the international market, an Asian grocery and Whole Foods. If anyone knows of one that is gluten free AND vegetarian, please let me know. I am not sure there is one to be found.

So, instead of the oyster sauce, I increased both the Hoisin and soy sauce to 2 tablespoons.

Initially when I read the recipe I was concerned about the amount of oil used (5+ Tbsp) and so I started out using a lot less but found I needed to add more as I went along. I am not sure in the end whether I used less than called for or not. So, use your judgment and start with less if you want, but I think you will need to add more, just like I did.

The rice noodles were a lot of fun, like Heidi says. The key is keeping your oil the correct temperature, and Heidi’s suggested temperature is right on. Initially my oil started getting too hot and the noodles were burning before I could get them out of the pan. When I brought the temperature back down, they were perfect and even if I couldn’t get all of the little guys out of the pan on the first scoop, they didn’t burn as quickly and I had a little leeway to chase loose noodles around the oil without them burning. Also, you don’t have to make very many noodles. I broke up a bunch of noodles in preparation for frying them and I ended up with a huge plate full, of which some were burnt, but I still had way too many. So our chickens got to enjoy the extras and the overly crispy, burnt ones.

Just a note, if you are cooking for someone who requires a gluten free diet, be sure your ingredients are gluten free; in particular, the hoisin sauce, soy sauce and oyster sauce.

So, if you are gluten free and vegetarian, you can now try some Lettuce Wraps! Check out P.F.Chang’s gluten free menu – they only offer the chicken wraps gluten free, so they aren’t an option for everyone. Perhaps they don’t make them vegetarian because, like me, they can’t find a vegetarian and gluten free ‘oyster’ sauce? Hmm…

Enjoy!

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I originally found these recipes in one of those free magazines you can pick up at the health food stores. There were a couple of recipes that we tried from this one cookbook and I thought they were so good that I was inspired to buy the cookbook from which they were from. But I am not as enamored with the cookbook as with these specific recipes. If you are a flexitarian or carnivore, you may appreciate the cookbook more as there are a lot of meat based Thai dishes. I also need to pull the cookbook back out and look through it again.

The tofu dish we have had quite a few times before and we really like it. As usual, I added more vegetables to this recipe. I also changed the sauce slightly from the original.

This was the first time I made the cucumber salad and my husband dug into that right away. He gave it ‘two thumbs up’ before I even got sat down in my chair. I’ll admit that I couldn’t keep my fingers out of it while I was making the tofu.

Spicy Tofu with Vegetables and Rice

Adapted from Complete Book of Thai Cooking by Linda Stephen

3 tbsp canola oil, divided

1 pound of extra-firm tofu, sliced

3 shallots, thinly sliced

3 cloves garlic, minced

3 cups baby carrots, sliced into thin slivers

1 large red bell pepper, cut into thin strips

2 cups french green beans, fresh or frozen, in 1-inch pieces

3 tbsp soy sauce

3 tbsp lime juice

1/2 tsp red pepper flakes, or to taste

1 tbsp sugar

1 tsp black pepper

Turn on rice cooker. Slice tofu into 8 slices and place between the layers of a clean, dry towel. Place something heavy on top and let it sit for at least 10 minutes. Slice each tofu slice into 8 squares.

Heat 2 tbsp of oil in large wok or skillet. Carefully add tofu – it will splatter. Let cook for 3-4 minutes and then flip and let cook for 3-4 more minutes or until golden brown. Remove from pan and place on a paper towel covered plate.

Add 1 tbsp oil to hot pan. Add shallots and garlic. Stir fry for one minute – careful not to burn the garlic. Add the carrots, bell pepper and green beans. Let cook for 3-4 minutes. Stir in remaining ingredients and let cook for a couple more minutes or until carrots are tender-crisp. Add tofu back to pan and cook until heated through. Serve with rice.

Cucumber Salad

Adapted from Complete Book of Thai Cooking by Linda Stephen

3 tbsp rice vinegar, gluten free

1 tbsp soy sauce, gluten free

2 tsp sugar

1 large English cucumber, sliced

1 shallot, thinly sliced

1/2 tsp red pepper flakes, or to taste

2 tbsp roasted peanuts, chopped

Mix together vinegar, soy sauce and sugar. Add remaining ingredients, except peanuts, and let sit for 15 minutes. Serve topped with peanuts.

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Curried Tofu

This is a good starter recipe. The first time I made this recipe I modified it, which is unusual for me. You can check out the original recipe here. I think I change it slightly each time I make it. My modifications are included below. If you aren’t a fan of tofu, I am sure chicken would work just fine.

Curried Tofu

Adapted from Cooking Light magazine

2 tsp oil

1 pound extra-firm tofu *

1/2 tsp salt

1 medium onion, sliced

1 cup carrots, thinly sliced

1 red bell pepper, sliced

2 tsp curry powder *

1/4 tsp crushed red pepper

1 can light coconut milk *

1 cup frozen green peas, thawed

1 – 15 oz can pineapple chunks, drained

1/2 cup fresh basil, torn

Cut tofu into 8 slabs and press between the layers of a clean kitchen towel. Place a heavy pan on top and allow to sit for about 10 minutes, the longer the better. Prepare vegetables while tofu is draining. Cut each slab into 4 pieces.

Heat the oil in a large skillet. Add tofu and sprinkle with salt. Cook about 5 minutes and then flip over and cook for about 5 minutes, or until it is slightly browned on the edges. Remove from pan.

Add onions to skillet. Saute for about 5 minutes or until they are beginning to soften. Add carrots and bell pepper and saute for 3 minutes. Stir in curry powder and pepper. Cook for about 1 minute. Stir in coconut milk. Add peas and pineapple. Gently stir in tofu. Bring to a boil and reduce heat. Simmer for 5 minutes. Top with basil and serve with rice.

Notes:

* Extra firm, water-packed tofu is best for stir-frying. You can find it at most large grocery stores.

* I used a different curry powder this time, some Turkish curry powder that my mother-in-law brought me back from a trip. It is getting old and needs to be used. It wasn’t the best flavor for this dish. Next time I will go back to my regular old Spice Island curry powder for this one.

* I prefer to use light coconut milk when I cook. Trader Joe’s has a house brand that works for me.

* The original recipe does not call for onions or green peas but I like them both a lot so I add some every time. I am not a huge fan of the pineapple but yet add it every time. Next time I think I will try to remember to make it without.

* I also used a whole can of coconut milk instead of just 1/3 cup. I wanted to be able to simmer the vegetables in the sauce a bit and 1/3 cup just isn’t enough.

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Tofu Stir Fry

When stir-frying, be sure to have all your ingredients prepared, chopped and ready to go before you turn on the stove. Start the rice cooker as you begin your preparations and your rice will be ready when dinner is ready.

Many people do not like cooking rice on the stove and so resort to using Minute Rice. I grew up on Minute Rice and have never actually cooked rice on the stove. When I met my husband, he had a rice cooker already and so I learned to use it. Rice cookers do not require any skills to make rice. This is our favorite style of rice cooker. There are other ways to cook rice but I like using a rice cooker because it is one less thing for me to worry about when making dinner; you can turn it on and forget about it. Some of my family members like to use this to cook rice (full disclosure: my mom sells Pampered Chef products). You can also buy frozen pre-cooked rice and microwavable pre-cooked rice bowls at places like Trader Joe’s now too.

If you aren’t a fan of tofu yet, you could use a pound of sliced chicken, or even shrimp, instead.

Tofu Stir Fry

Adapted from Martha Stewart EveryDay Food

1 pound extra-firm tofu *
2 tablespoons soy sauce, gluten free *
1 tablespoon rice vinegar *
1 teaspoon toasted sesame oil *
1 tablespoon canola oil
2 small onions, cut into wedges
9 ounces mushrooms *
1 large red bell pepper, diced
1 1/4 pounds bok choy, chopped, stem and green pieces separated
1/4 pound snow peas, trimmed
1 inch knob of ginger, minced
1 teaspoon cornstarch dissolved in 2 teaspoons cold water

Slice the tofu into 16 slices (or more) and lay in a single layer on a clean dish towel. Fold the dish towel over top of tofu and then lay something heavy on top like a cast iron skillet or cutting board. This helps remove the extra water from the tofu so that it browns quicker and easier. Leave it for about 10 minutes.

Mix together the soy sauce, vinegar and sesame oil and pour into shallow baking dish. Place the tofu in a single layer in the baking dish. Let marinate for about 5 minutes, then flip the slices and let it sit for another 5 minutes.

When all your ingredients are chopped and ready to go, heat the oil in your wok or large skillet. Carefully lay in the tofu in a single layer. The oil will splatter because of the water remaining in the tofu. Reserve the marinade from the tofu. Let the tofu cook for about 5 minutes and then flip it over and cook for 5 minutes more, or until it is slightly browned. Remove tofu to a plate.

Add the onions to the hot oil in your pan. Stir until they begin to get brown, 5-6 minutes. Add mushrooms and cook for about 2 minutes. Add bell pepper and bok choy stems, cook for 3 minutes.  Add snow peas and ginger and cook for 2 minutes. Add the bok choy leaves and the reserved marinade. Stir up the cornstarch and water mixture again and stir in. Add tofu and heat through. Serve with rice.

Notes:

* For stir-frying, extra firm tofu is best. It comes water-packed in a plastic tray. You will find it in the refrigerated section of large grocery stores.

* If you are cooking gluten free, be sure the soy sauce is gluten free. San-J Gluten Free Tamari and LaChoy brands are both safe. Be sure to watch the labels on the San-J sauces as not everything they make is gluten free.

* Rice vinegar can be found in the Asian food section of most large grocery stores. Be sure to read the ingredients and make sure it is gluten free.

* Toasted sesame oil, yum! This can be found at most large grocery stores with the specialty oils. This is one of my favorite ingredients. The smell is divine. Whenever I use this, my husband always comments that whatever I am making smells wonderful.

* We used shiitake mushrooms for this dish as it is our preferred mushroom.

* I doubled the amount of marinade for this recipe and thought it was just right.

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As I mentioned in my Meal Plan post this week, we had two new recipes to try, both from a recent issue of Sunset magazine.

The other night we made the Indian Saag with basmati rice. My non-celiac husband also had some naan (Indian flat bread) with his. I really enjoyed it. My husband on the other hand, wasn’t too thrilled with it, mainly because it is almost entirely spinach! He and spinach don’t get along so well, perhaps too much fiber? Or is that too much information? (I may get in trouble for this review!) But, when pressed he said it was good. But I am not sure it got the ‘make it again’ vote from him.

Indian Saag

Adapted from Sunset magazine

1  medium onion, chopped *see notes below
2  tablespoons  olive oil
6  garlic cloves, chopped
2  teaspoons  minced fresh ginger
1/2  teaspoon  ground coriander
1/2  teaspoon  turmeric
1/2  teaspoon  cayenne
1/2  teaspoon  garam masala
1/8  teaspoon  ground cardamom
2  pounds  spinach leaves, chopped *
1  cup  plain low-fat Greek yogurt *
1  teaspoon  kosher salt *

In a large pot, cook the onion in the oil until soft, about 10 minutes. Add the garlic and cook 1 minute, being careful not to burn it.  Add the ginger and spices and cook about 1 minute. (It may be helpful to have all these measured out into one little bowl and just dump in all at once.) Add about 1/4 of the spinach to the pot and stir it in, allowing it to mostly wilt and then add more spinach in batches until all of it is in the pot and wilted. Remove from heat and stir in the yogurt and salt. Serve over rice.

Notes:
*I used two medium onions, we like onions!
*I had only bought two bags of spinach = 24oz, so not quite as much as the recipe calls for.
*I used non-fat plain yogurt as I save my Greek yogurt for breakfast.
*I used sea salt.

The turmeric turned it nice shade of yellow, which I wasn’t really expecting. I don’t recall restaurant Saag looking so yellow, but I think it may have been a combination of a couple of things I changed while cooking. Like I said above, I had less spinach than called for. I also did not measure out the yogurt exactly, so there might have been more and this made it more soupy. It was also regular plain non-fat yogurt and not the thicker Greek yogurt. But all in all, it was a great dish and the rice soaked up the extra yumminess of the sauce well.

Next time I think I will try it with Greek yogurt or reduce the amount of yogurt to reduce the sauce (or just measure it). I will probably also use more onions as I love onions cooked in Indian spices.

And now for the slaw.

Asian Peanut Slaw with Tofu

Adapted from Sunset magazine

1/4  cup  canola oil
1/4  cup  fresh lime juice
2  tablespoons  soy sauce (make sure it is gluten free)
2  tablespoons  sugar
1  teaspoon crushed red chile flakes
1 pound of extra firm tofu, cut into 8 slices
2  cups  thinly shredded napa cabbage *
2  cups  thinly shredded red cabbage
1/2  cup  chopped fresh cilantro
1/2  cup  thinly sliced red bell pepper
1/4  cup  sliced green onions
1/2  cup  roasted unsalted peanuts
1/4 tsp. salt
1/4 tsp. freshly ground black pepper

In a measuring cup, mix up the oil, lime juice, soy sauce, sugar and chile flakes. Slice the tofu into 8 slices and place slices on a clean tea towel, wrap the tea towel over top the tofu and place a heavy pot or cutting board on top for about 10 minutes to absorb some of the water.

Preheat broiler. In a large baking/casserole dish, place the tofu slices flat and spoon over about half of the oil and lime mixture. Allow it to sit for a few minutes. Maybe flip it over once.

Meanwhile, chop up the vegetables and throw them into the bowl. Mix them up and then toss with the remaining dressing. Add salt and pepper to taste.

Place pan of tofu on about the middle rack of the oven, under the broiler. Don’t place it too close or the oil could get too hot in the pan and catch fire (eek!). Broil for about 6-8 minutes, flip the slices and put it back in for another 6-8 minutes. Let cool slightly.

Serve the slaw topped with peanuts and a couple slices of tofu on the side.

Notes:
*Also known as savoy or Chinese cabbage.

I actually made more than the recipe called for as I was just chopping up vegetables until I thought it was enough for us to eat and have some leftovers. Plus, I had so much cabbage, I figured I should use up as much as possible before it sits in the fridge and gets bleh because then it will just go to the chickens. And that is okay, as they love cabbage. But it was intended for human consumption first. No worries, they get plenty of scraps. So I also made more dressing since I had more vegetables but I made too much and poured it all on. I should have poured on a bit first to see if it was the right amount but I didn’t. Hopefully I learned a lesson there. Only time will tell.

We both really enjoyed this. It is very similar to another slaw recipe I make but with a slightly different dressing. Sorry I didn’t take a photo, I need to get into the habit of keeping my camera in the kitchen with me. Let me know if you try it! You can also go back to the original recipe and make it with pork if you aren’t a tofu fan. But try the tofu, it is really quite tasty because it just soaks up whatever sauce or marinade you put on it. Just be sure to buy the extra firm tofu and squeeze some water out first.

Enjoy!

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