Crispy Spicy Tofu served with Stir-Fried Vegetables

I am always a fan of stir-fry for a quick, healthy meal.  In this version I topped my stir-fried vegetables with some Crispy Spicy Tofu to add some textural contrast and more protein to the dish.  The tofu is coated in corn starch then pan-fried in Sesame Chile Oil to give it a nice crunchy outer shell.  The picture below shows somen noodles which I omitted at the last minute since I was cooking for 4 which became 2 and had already prepped all the vegetables.  This meal would be delicious served over almost any variety of Asian noodle or over rice.

FOR THE TOFU:

Crispy Spicy Tofu

Yield 4 entrée portions or 6 to 8 side portions

18 oz Firm Tofu, cut into 12 large cubes

¼ c Cornstarch

¾ c Sesame Chile Oil

A/N Japanese 7 Spice (Nanami Togarashi, available in the Japanese section at most Asian markets)

-     Coat the tofu in cornstarch.  Lay coated tofu on a plate and sprinkle one side with 7 Spice.

-     Heat the oil in a large sauté pan.  Once the oil is hot, add the tofu spice side down, and sprinkle the other side with 7 Spice.

-     Cook the tofu for approximately 3 – 5 minutes or until crispy and golden brown then flip.

-     Once both side are golden brown and crispy, place the tofu on a plate lined with several paper towels to absorb the oil.

-     Eat the tofu immediately dipped in Sweet Chile Sauce or any other of your favorite Asian sauces or set it aside to prepare the stir fry.

Sesame Sweet Chile Stir Fry Sauce

Yield just over a ½ c

¼ c Soy Sauce

¼ c Sweet Chile Sauce, preferably Mae Ploy

2 tb Sesame Seeds, Toasted

-     Combine all the ingredients and stir well.

BRINGING IT ALL TOGETHER:

Additional Ingredients:

Veggie Stir Fry

Yield 2 entrée portions or 4 – 6 side portions

1 c Yellow Onion, julienned

1 c Red Pepper, julienned

2 ½ c Broccoli

2 tb Garlic, sliced

1 tb Vegetable Oil

-     Heat a large sauté pan over high heat.  Once hot, add the vegetable oil and heat.  Add all the vegetables to the pan.

-     Toss or stir to mix the vegetables and cook for 45 seconds to a minute.

-     Add the sauce and toss or stir again to mix.

-     Cook for an additional 1 – 2 minutes until vegetables are cooked but still crunchy.  Portion the vegetables into your desired serving sizes or serve it family style as a side!  Reserve the remaining liquid and pour it over your veggies just before eating.

Or what I did was: 

-     Top the vegetables with the crispy tofu.

-     Use a spoon to pour the remaining sauce from the pan over the tofu and vegetables and serve immediately. 

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Sweet Chile Lime and Apple Slaw

Green Girl Goodies, August 2012

This Asian inspired coleslaw is quick and easy to make and is a great side at a summer barbeque.  Let it marinate at least 3 hours and keep it up to 3 days properly refrigerated.

Serves 4 to 6 people

2 ½ c White Cabbage, small dice

¾ c Yellow Onion, small dice

¾ c Carrot, small dice

¾ c Granny Smith Apple, small dice

½ c Sweet Chile Sauce, preferably Mae Ploy

3 Tb Mayonnaise, preferably Kraft Mayonnaise with Olive Oil

1 ½ tb Lime Juice

2 tsp Lemon Juice

1 tsp Kosher Salt

-     Combine and let stand at least 3 hours chilled before serving.

*This slaw is also a great addition to a tacos, burritos and sandwiches.

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Red Curry Orange Chicken Stir Fry

Green Girl Goodies, July 2012

Stir fry is one of my favorite quick meals on a busy weeknight.  I like to pack my stir fry with veggies and usually tend toward lean proteins like chicken breast or tofu.  Stir fry is great because it can be served over almost any grain to form a well-balanced meal.  You can also experiment with many different flavor profiles when creating your sauce.  In this recipe I let the chicken marinate in a Thai red curry, jalapeno and orange sauce.  The marinade is very spicy so I toned down the spice with the coconut milk in the stir fry sauce. 

FOR THE CHICKEN: 

3 ea Chicken Breasts, medium*

 

*If using for stir fry, cut the chicken into ½” cubes

Spicy Red Curry Orange Marinade 

 

 

Yield approximately 2 cups (perfect for the amount of chicken listed above)

1 ea Orange, medium, cut into thin segments

 

 

1 ea Jalapeno, medium, rough chopped

½ ea Yellow Onion, small, rough chopped

4 ea Garlic Cloves, crushed

1 tb Soy Milk

2 tsp Agave

2 tsp Vegetable Oil

1 tsp Soy Sauce

1 tsp Memmi Sauce

1 tsp Red Curry Paste, preferably Mae Ploy

¼ tsp + 2 pinches Kosher Salt

-     Put the chopped onion, jalapeno and crushed garlic into a food processor and pulse until minced.

 

-     Add the remaining ingredients except the orange to the food processor with the onion mixture and blend.

 

-     Use your hands to squeeze the orange segments onto the chicken, saving the rinds for the marinade as well.

-     Pour the onion mixture onto the chicken and rub it in.

 

-     Let the chicken marinate for at least 2 and up to 24 hours.

FOR THE STIR FRY:

Yield 4 to 6 servings

Spicy Red Curry Orange Marinated Chicken (see above)

1 ½ c Gold Potatoes, medium diced and set in water until ready to use

 

 

 

1 ¼ c Yellow Onion, medium dice**

1 c Yellow Pepper, medium dice**

½ c Red Pepper, medium dice

3 c Spinach, hand torn

1 ½ c Tomatoes, small dice

1 c Cilantro, rough chop

1 13.5 fl oz can, Coconut Milk

3 tb Sweet Chile Sauce, preferably Mae Ploy

1 tb Kosher Salt

6 tsp Vegetable Oil

**Heaping cups

-     Heat a large sauté pan over high heat and add 3 tsp vegetable oil.  Let the oil heat briefly then add the chicken with the marinade.  I chose to leave in the orange rinds when cooking which creates a slightly bitter flavor from the pith.  To avoid the bitterness, remove the orange segments from the chicken before cooking.

 

 

 

-     Cook the chicken until done but still tender and place in a large stock pot or wok.  Add an additional 3 tsp of oil back to the sauté pan and lightly brown the potatoes.

 

-     Then add your peppers and onions and sweat, stirring to mix.

 

-     Add sweet chile sauce and salt to the vegetables and stir to mix.

 

-     Turn the heat under your stock pot or wok to medium high and add your vegetable mixture to the pot.  Stir the vegetables to mix with the chicken, add the coconut milk and turn the heat back up to high.

 

-     Bring the coconut milk to a boil.  Turn off the heat and add your spinach, tomatoes and cilantro.

 

 

 

-     Serve your stir fry over your choice of grain.  Seen below over quinoa! 

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