Stir Fried Bok Choy and Orange Cauliflower with Tofu

cauliflower-and-bok-choy

I am very fortunate to live and work in areas where I have easy access to fresh, organic produce from local farms. My local farmer’s market often determines any given dinner. On a recent recent night, my dinner came from some fresh and massive bok choy from my co-op and an orange cauliflower from the farmer’s market outside my office building. I have never had this particular kind of cauliflower, but since the sign labeled it as “Cheddar Cheese Cauliflower,” of course I had to pick it up.

cauliflower-fun

The farmer told me that the cauliflower would taste a bit sweeter than the standard variety. I couldn’t tell the difference, but it was still mighty tasty!

I recently discovered the “Super Extra Firm” tofu at Trader Joe’s. It’s pre-pressed, so it requires minimal draining. It’s perfect for quick dinners like this one.

I cubed up the tofu and then washed and cut up the veggies. I then did a quick stir fry along with some garlic, ginger, tamari, Hoisin Sauce, sesame oil and miso. The dish came out perfect. I served it with some Basmati rice, but brown rice will also work just as well.

A regular white cauliflower will work just as well as the “Cheddar Cheese” variety.

Stir Fried Bok Choy and Orange Cauliflower with Tofu
 
Author:
Recipe type: Main Course, Dinner
Cuisine: Stir Fry, Asian

Ingredients
  • 1 tbsp. canola oil or other flavorless oil
  • 2 tsp. sesame oil
  • 1 lb. extra firm tofu, drained and pressed – cut up in to cubes
  • 2 tsp.
  • 3 shallots, chopped
  • 4 cloves garlic, chopped
  • 2 tbsp. ginger, chopped
  • 1 head of bok choy, cut up in 1-inch pieces
  • 1 head of cauliflower, washed and cut in to florets
  • 2 tbsp. tamari or soy sauce
  • 2 tbsp. hoisin sauce
  • 2 tbsp. red miso
  • 3 tbsp. vegetable broth
  • 2 tsp. red pepper flakes
  • scallions, chopped plus extra to garnish

Instructions
  1. Heat up the oils in a large wok or saute pan
  2. Add in the cubed tofu and brown for a few minutes
  3. Once the tofu has browned, add in the salt, onions, garlic, ginger and garlic and saute a few minutes.
  4. Add in the cauliflower and bok choy and stir fry for about five minutes. Let the veggies soften. You don’t want them too mushy.
  5. Mix up the soy sauce, miso, hoisin and vegetable broth in a small bowl and then pour over the stir fry.
  6. Add in some of the scallions and the red pepper flakes. Taste and add additional salt as needed.
  7. Serve over rice. Enjoy!

cauliflower-and-bok-choy

Mushroom and Tofu Stir Fry in Black Bean Sauce

What do you do when everyone is hungry and it’s 7:30 pm? We had been grazing throughout the day, so hunger and the whole dinner concept dawned on us much later than a typical day. The big kid was begging for Chinese food. Of course, she was hoping for the take-out variety. The hubster suggested a stir fry. I kindly suggested he pick and chop the veggies – to which he turned down. Harumph.

Dinner still had to be made. I tossed some rice and water in a pot and peeked in the fridge. We had just been to the Korean market, so were flush with tofu and veggies. I had some chopped scallions and ginger left over from the scallion pancakes. Stir fry would work. I always have a variety of asian sauces around. I hoard them when I find them acceptable to eat. I picked up some yummy looking five-spice tofu when at HMart. I love when I find random kosher things there. I get giddy.  This five spice tofu comes already pressed and ready to serve. 
Dinner was ready in around 10 minutes. Ten points for me!



Mushroom and Tofu Stir Fry in Black Bean Sauce
Ingredients:
1 tbsp. vegetable oiil
1 tsp. sesame oil
3 scallions, chopped
4 cloves of garlic, chopped
1.4 tbsp. ginger, chopped
1/2 pound of pressed tofu (five spice, or other marinated tofu) cubed
1 container cremini mushrooms, sliced
1 cup sugar snap peas
1.5-2 tbsp. black bean sauce
3 tsp. black soy sauce
1/2 cup vegetable broth mixed with 2 tsp. corn starch
Heat up the vegetable oil in a wok or large deep saute pan.
Add in the sesame oil when hot. Stir in the garlic and ginger. Let it get a bit fragrant and toss in half of the scallions.
Stir in the tofu, snap peas and the mushrooms. Cook for a few minutes. Maybe five.
Add in the last three ingredients. If you can’t find a kosher black bean sauce, you could substitute with some miso paste. As I mentioned before, I tend to hoard obscure kosher products when I find them – or I figure out how to make  them myself.

Add in the remaining chopped scallions and plate it up with some white rice.
Enjoy!
On a side note, anyone want to go in with me on a large quantity of  kosher fermented black beans? Big plans, folks, big plans….

IMG_1398

Tempeh and Vegetable Stir Fry Rice Noodle Bowl

I’ve given up meat. Completely. It was a long time coming. I first became a vegetarian at age 13. I stopped when I became pregnant with my older daughter. I’ve been mulling this over for a while now. Then, over Shabbat, I realized how put off I am by meat. I don’t have a problem cooking meat. I know how to prepare meat and make it taste good. I don’t have any PETA-like issues with other people eating meat. I just can’t bring myself to eat meat anymore. For now, I will just go back to being a lacto-ovo vegetarian (will eat dairy and eggs). I may one day go vegan, but I think this works for me. I feel better when I don’t eat meat and I am happy with my decision.

Today was one of those days that I needed to go through the fridge, use stuff up, toss stuff out. I found a package of tempeh that I had been meaning to use. Dinner on these kinds of days often ends up being one of those kinds of dishes where 75% of the ingredients could really be anything. It’s what I had on hand. What makes a difference though, is the sauce. Still, everyone was happy with dinner. My younger daughter had a huge bowl of it.

Tempeh and Veggie Stir Fry in a Hoisin Peanut Sauce
Ingredients:

1 8 oz. package of Tempeh, cubed
1 cup of veggie broth
1 onion, diced
6 cloves, chopped
2 tbsp ginger, chopped
1 tbsp. vegetable oil
2 small zucchini, diced
1/2 package of mushrooms, sliced
1.5 cups broccoli florets
1/2 cup peas
1/2 cup baby corn, sliced

Sauce
1/4 cup hoisin sauce

3 cloves garlic, mashed in to a paste
1 tbsp. ginger paste
1 tbsp. soy sauce
2 1/2

tsp. rice vinegar
1.5 tbsp. peanut butter
1.5 tsp. cornstarch
3/4 cup vegetable broth
2 tsp. sesame oil
red pepper flakes (optional)

In a wok or large saute pan, steam the tempeh in the 1 cup of vegetable broth for about 20 minutes.  Drain the tempeh and set aside.

Dry out the wok with a towel.

Saute the onions, garlic and ginger in teh vegetable oil.  Add in the tempeh. Cook for about 5 minutes.

Add in the zucchini.  Cook for about 5 minutes.

Add in the rest of the veggies. Cook for another 5 minutes or so. You don’t want to overcook the veggies.

While veggies are cooking, mix up all of the sauce ingredients in a small mixing bowl.

Pour the sauce over the veggie mixture. Stir and cook for two more minutes.

I recommend serving the stir fry over some rice vermicelli noodles or perhaps some brown rice.

Enjoy!

1 2