Kimchi Hamentashen Dumplings

kimchi-hamentashen

The Jewish holiday of Purim will be upon us in a few weeks, and I’m in that creative zone thinking about what to prepare. Purim is a very lighthearted holiday. You can learn more about it here.

One of the foods that we traditionally eat on Purim are hamentashen. They are usually triangular filled cookies made to represent the evil Haman from the holiday story. I’ve been making these little cookies since I was a kid, but in the past few years, I’ve been trying to balance the savory and the sweet when making my hamentashen for the Jewish Holiday of Purim. This year was no different.

I’ve been brainstorming various flavors this year and hope to share a few of them with you over the next several days.

This hamentashen came about because I’ve been wanting to make traditional Korean Mandu for a while now. I’m also a huge fan of Kimchi – and from that, kimchi dumplings, of course. It dawned on me last week, that I could possibly turn it in to a hamentashen of sorts. Both are always filled and shaped. Why not? I made some vegan  daikon kimchi a few weeks ago, so these dumplings came together quickly.

I decided to cook them potsticker style so that I could keep the hamentashen dumplings up right, so that it looked like a traditional hamentashen where you can see the filling.

I started by quickly stir-frying some tofu with ginger and garlic. Next, I added in some grated carrots, scallions and Napa cabbage. Once that mixture had softened, I added some of my special radish kimchi. I added enough that it was would contribute a lot of flavor to the mix, but I didn’t want the kimchi to overpower or overheat the dumpling. The smell coming off of the pan is amazing! I seasoned with a small amount of salt – about a teaspoons.

dumpling-filling

When the filling mixture was done cooking, I transferred it to a bowl and let it cool.

I placed a tablespoon of the filling in the dumpling wrappers and then pinched the round dough to form corners, like I’ve done in the past with my hamentashen cookies. I dabbed the corners with a bit of water mixed with corn starch. It helps glue the corners in a bit.

Shaping Kimchi Dumplings

Once I prepared several dumplings, I heated my pan with vegetable and sesame oils. I placed the dumplings in the pan and let them brown a bit. Once they were browned, I added some water to the pan and covered the pan to let them steam. I removed the lid when the water had evaporated.

Prepping and Cooking Dumplings

We then dug in.

Oh my. Now this is a hamentashen to enjoy and be proud of! Definitely making these dumplings and these hamentashen again.

Kimchi Hamentashen Dumplings
 
Author:

Ingredients
  • 2 tsp. vegetable oil
  • 2 tsp. sesame oil
  • ½ lb. super firm tofu, diced small
  • 2 tbsp. ginger, peeled and minced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and grated
  • ¾ cup napa cabbage, chopped
  • ¾ cup daikon kimchi (veganized), chopped (can sub cabbage kimchi if you have that)
  • 2 scallions, sliced thinly
  • 1-2 tsp. salt – as needed
  • dumpling wrappers (I used around 30)
  • ½ cup warm water mixed with a 3 tsp. corn starch (to seal the dumplings)
  • 2 tsp. vegetable oil
  • 2 tsp. sesame oil
  • water for steaming
Dipping Sauce
  • 3 tbsp. tamari
  • 2 tsp. sesame oil
  • 1 tbsp. rice vinegar
  • chopped scallions

Instructions
  1. Heat up the 2 teaspoons of vegetable oil along with the 2 teaspoons of the sesame oil. Add in the tofu and cook for several minutes. Once the tofu is cooked a bit, add in the garlic and ginger.
  2. Let the garlic and ginger get fragrant, then add in the carrots, cabbage and scallions. Let them soften a bit.
  3. Next, add in the chopped kimchi. Stir everything together.
  4. Salt as necessary.
  5. Place a tablespoon of dumpling filling on the dumpling wrapper. Pinch in the corners and seal with the corn starch and water mixture.
  6. Repeat with more dumplings.
  7. Heat the oils in a large pan that has a fitting lid.
  8. Place the dumplings bottom down in the pan and let them brown a bit. Should take a couple of minutes. Once the dumplings have lightly browned on the bottom, pour about ⅔ cup of water in the bottom of the pan and cover pan with a lid to steam the dumplings.
  9. Let the dumplings steams until the water has evaporated completely.
  10. Transfer to a platter. Repeat with any additional dumplings.
  11. Dip the dumplings in a mixture of tamari, sesame oil, rice vinegar and scallions.
  12. Enjoy!

kimchi-hamentashen-dumplings-tall

Kosher BBQ Tofu Sandwiches

 

So the weekend is here. Thank goodness. I love the weekends. Time to get stuff done. Time to have fun and relax with my family. Time to eat good food.

We’re in the thick of winter right now on the East Coast. We’ve had snow non-stop. It’s getting a bit ridiculous. Feeling like I’ve been stuck inside way too long. So I’ve been trying to come up with foods that remind me of summer.

bbq-tofu-sandwich

When I think of summer, I think of grilling. I love eating food from the grill.  My father has always been the master of the barbecue. Even in the winter, he heads out to the grill. I thought I’d share with you a fabulous Kosher BBQ Tofu Sandwich that even my father would be proud of. Since it’s vegetarian, the whole family will enjoy it! In the summer, I make this on the grilled, but in the winter, I stay inside with my trusty grill pan.

grilled tofu

Kosher BBQ Tofu Sandwiches
 
Author:

Ingredients
  • 1 (12 ounce) package extra firm Tofu
  • 3 tbsp. Vegetable Oil
  • 1 Onion, thinly sliced
  • Cole Slaw
  • 1 ½ cups BBQ sauce
  • 6 Hamburger buns

Instructions
  1. Start by draining the tofu. To effectively drain it, place tofu on a plate lined with two layers of paper towel. Put two additional paper towels atop the tofu. Afterwards, place a plate with something heavy on it to slowly weigh it all down without crumbling the tofu. Allow it to set for 30 minutes and once all the water has been squeezed out, you can proceed to cutting the tofu. Make sure they are about ¼ inch thick so they would be easier to cook. To ensure that the tofu would be meaty and chewy rather than soft and gooey, it is best to freeze them for an hour. You would notice that the edges would be frozen. Do not thaw them before placing in the skillet.
  2. Heat the vegetable oil in a skillet or non-stick pan. Once hot enough, place the tofu slices and fry until both sides are golden brown; 3-4 minutes is good enough. It is recommended that you shake the pan while cooking so the tofu won’t stick to the pan. Add onions. Pour in BBQ sauce to desired taste. Make sure BBQ sauce is enough to coat the tofu. When you notice that the sauce is setting on the tofu, you’re done. Top with coleslaw and serve on toasted wheat buns.
  3. If you are thinking of pairing this with wine, Chris Murphy, resident wine expert from M&S advises that “The rule of thumb when finding an excellent wine pairing is to try and match the textures of food with the wine, and this works for all cuisines, vegetarian or not.” In this case, the most dominant ingredient is the tofu and sparkling wine like Desroches Champagne (labelled suitable for vegetarians) allows the flavor of tofu to come through.

 

Pan-Seared Tofu with Harissa Chickpeas

Pan-Seared-Tofu-Harissa

I think this month’s Bon Appétit Magazine may be one of my favorites. They focused on healthful foods this  month. Page after page, I was just blown away and inspired by the ideas and photos. Their cover photo inspired my recent miso soup. When I paged through and landed on their Pan-Roasted Chicken with Harissa Chickpeas, my mouth began to water some more. Harissa. I love the spice paste and I have always wanted to make it myself. I knew right then that I had to veganize this dish. I also knew that I wasn’t going to use store-bought harissa. I had to make it my own.

Harissa is a North African chili paste. It’s spicy and fragrant – so full of flavor. I often buy it to spread on challah for Shabbat, or I sometimes spread it on fish. I knew from past research that Harissa uses freshly toasted spices and would be the perfect opportunity to break out my new mortar and pestle.

The amazing folks at Core Bamboo recently sent me a beautiful mortar and pestle that would be perfect for this Harissa job. Core Bamboo is also amazingly generous and sponsoring a giveaway for a mortar and pestle just like mine. So check out the end of this blog post if you are interested in winning a set for your own kitchen. Core Bamboo produces an amazing array of kitchen products. I think I have a cutting board addiction, and several in my collection are made by Core, as are several of my bowls. I may also hoard serving bowls. I’m a kitchen stuff hoarder. Plain and simple.

Anyhow, back to the dish.

First, I made the Harissa. I soaked some dried chile peppers in boiling water.

peppers

While the peppers soaked, I toasted the spices in a hot pan. I then ground up the toasted spices in my mortar and pestle.

mortar-and-pestle

Once the peppers were soft, I seeded and stemmed them and then I transferred everything to my Cuisinart food processor and blended the mixture. Everything came together quickly.

Cuisinart

Once the harissa is ready, transfer the mixture to a clean jar and add some extra olive oil to cover the paste.

harissa

I then set out to make the rest of the meal.

Next, I sliced my tofu and spiced it with salt, pepper and cumin. I seared the sliced tofu in a hot pan and then transferred the tofu to a plate.

I sautéed some onion, garlic and additional spices. I added my chickpeas to the pan, along with some harissa, tomato paste and vegetable broth.  I let the mixture cook for a few minutes. I then added the tofu back to the pan so that it gets coated with the Harissa.

Chickpeas

I served the tofu and chickpeas with some lemon wedges.

Pan-Seared-Tofu-Harissa

Dinner was amazing. It was super easy to make and everyone walked away with full, happy bellies. I hope you enjoy!

Don’t forget to enter the amazing giveaway for a Core Bamboo Mortar & Pestle!

Pan-Seared Tofu with Harissa Chickpeas
 
Author:

Ingredients
  • ½ tablespoon olive oil
  • 1 lb extra-firm tofu, drained and sliced
  • 1-2 tsp. salt
  • 2 tsp. ground black pepper
  • 2 tsp. cumin
  • 1 medium onion, chopped
  • 4 cloves garlic, chopped
  • 3 tbsp. tomato paste
  • 3 cups cooked or canned chickpeas
  • ⅓ cup Harissa (see recipe below) or use store-bought
  • ½ cup vegetable broth
  • ¼ cup chopped cilantro
  • ¼ chopped parsley
  • Lemon wedges, for serving

Instructions
  1. Heat oil in a large pan over medium high heat.
  2. Season the tofu slices with the salt, pepper and cumin and sear the tofu until browned on both sides. Transfer to a plate when done.
  3. Add onion and garlic to the pan and saute for a few minutes until softened.
  4. Stir in the tomato paste and add in the chickpeas and the harissa.
  5. Stir in the vegetable broth and let the mixture simmer.
  6. Let it cook for about 5-10 minutes and then add the tofu back to the pan. Ensure that the tofu is coated with the harissa mixture.
  7. Serve the dish with lemon wedges for squeezing over the dish. You may also like rice along side the dish.
  8. Enjoy!

 

Homemade Harissa
 
Adapted from Saveur
Author:
Recipe type: sauce, dip, paste
Cuisine: Moroccan, Tunisian

Ingredients
  • 6 Dried Guajillo Chiles
  • 3 Dried Pasilla Chiles
  • 2 Dried Chiles de Arbol
  • 1⁄2 tsp. Caraway seeds
  • 1⁄4 tsp. Coriander seeds
  • 1⁄4 tsp. Cumin seeds
  • 1 tsp. Dried Mint Leaves
  • 3 tbsp. Extra-Virgin Olive Oil, plus more as needed
  • 1 1⁄2 tsp. kosher salt
  • 5 cloves garlic
  • Juice of 1 lemon
  • 2 tbsp. tomato paste

Instructions
  1. Put the chilies in a bowl and pour bowling water over the chiles to allow them to soften. Let them sit for about 20-30 minutes.
  2. In a dry pan, toast the caraway, coriander and cumin seeds over medium heat. Toast them for a few minutes until they begin to become fragrant.
  3. Transfer the spices to a mortar and pestle and grind them so that they become a powder.
  4. Drain the chiles and remove the stems and the seeds. Transfer them to your food processor.
  5. Add the rest of the ingredients to the food processor, including the ground spices, and puree until everything is well integrated and smooth.
  6. Store the mixture in a sterile glass jar. Add some olive oil to the top of the harissa paste and seal the jar. Store in the fridge for up to a few weeks.

Pan-Seared-Tofu

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Spicy Miso Ginger Soup with Mushrooms & Spinach

miso-ginger-soup

We were having a get-together with some friends and I offered to bring something over. They suggested soup. I initially thought I would do something simple like my Cardamom Cauliflower Soup or perhaps my French Onion Soup. I wanted to change things up a bit though. It’s been pretty cold around here and I’ve been craving spicy Asian noodle soups. My Bon Appétit Magazine had just arrived and I was drooling over the rice noodle soup on the cover.

Having looked through various recipes for inspiration, I decided to come up with my own vegan soup recipe. I had some miso on hand as well as shiitake mushrooms. I knew I could pull something together.

I began by sautéing up some shallots, garlic and ginger in a little bit of sesame and canola oil. As they softened, I added some cubed extra firm tofu and some sliced shiitake mushrooms, along with the whites of the scallions. I let everything sear and soften. The smell coming off the pot was amazing.

I stirred in some chili garlic paste and added some vegetable broth to the pot. I then added a strip of Kombu to the broth mixture. Kombu is a type of seaweed that adds amazing flavor to soups.

Next, I stirred in some miso and tamari to the mix. I tasted the broth a bit to see if it needed additional spice. I like heat, so I added a couple of squirts of Sriracha.

Next, I added some spinach, shredded daikon and shredded carrots. The spinach cooks up fast. At that point, the soup smelled amazing and I really wanted to dig in. I let the soup simmer for about a half hour. I then ladled in to a bowl over some gluten free soba noodles.

This soup is perfect. It’s great for these cold winter days. Add some extra sriracha if you want an extra kick.

ladled-miso-ginger-soup

Spicy Miso Ginger Soup with Mushrooms & Spinach
 
Author:
Recipe type: Soup
Cuisine: Asian, Gluten Free

Ingredients
  • ½ tbsp. rice bran oil
  • 2 tsp. sesame oil
  • 2 shallots, chopped
  • 4 inch piece of ginger, peeled
  • 4 cloves garlic, peeled
  • 2 scallions, chopped (whites and light green only)
  • ½ pound extra firm tofu, drained and cubed
  • 10 oz. shiitake mushrooms, sliced
  • 2 tsp. chili garlic paste
  • 10 cups vegetable or imitation chicken broth
  • 1 6-inch strip of kombu
  • 2 tbsp. white miso paste
  • 1 tbsp. tamari or soy sauce (can adjust taste)
  • 1-2 tbsp. sriracha (optional, to taste)
  • red pepper flakes (optional, to taste)
  • 1.5 cups shredded carrot
  • 1.5 cups shredded daikon
  • 2-3 cups packed spinach leaves (could also use kale or mustard greens)
  • Soba noodles (optional, to serve)

Instructions
  1. Process the garlic and ginger in to a paste in the food processor.
  2. Heat up the oils in a heavy bottom soup pot.
  3. Add in the garlic, ginger and scallions and saute for a few minutes to soften.
  4. Add in the mushrooms and the tofu and saute for several minutes.
  5. Stir in the chili paste and add in the broth.
  6. Mix in the miso paste and tamari and taste the soup a bit. Add additional sriracha or red pepper flakes for extra heat.
  7. Add in the shredded veggies and spinach and cover the pot. Let the soup simmer for about a half hour.
  8. Serve over soba noodles.
  9. Enjoy!

Spicy-Miso-Ginger-Soup

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

Tofu, Cauliflower & Greens with Soba Noodles and Miso Tahini Sauce

Soba Noodles in Miso Tahini Sauce

I’ve had a jar of tahini sitting in my pantry for too long. I really should use it more often. My intention when I bought it was to use it in salad dressings and similar sauces, but I just haven’t reached for it until now. I actually never intended to use it in this dish, but it just happened, and I’m glad it did.

I got a couple of bunches of broccoli rabe greens in my CSA and I wanted to include it in dinner. I also had a head of cauliflower begging to be used. Both of these veggies tend to get used as side dishes. I wanted to include both in my main course. So I came up with this soba noodle dish. I love cooking with soba noodles. I buy a gluten free version and they cook up so fast and taste excellent.

 

Tofu, Cauliflower & Greens with Soba Noodles and Miso Tahini Sauce
 
Author:
Recipe type: vegan, dinner, gluten free

Ingredients
  • Soba Noodles
  • 1 pound of extra-firm tofu, cubed and drained
  • 1 tbsp. tamari or soy sauce
  • 1 tbsp. coconut oil
  • 2 tsp. sesame oil
  • 1 small onion, chopped
  • 1 shallot, chopped
  • 5 cloves garlic, chopped
  • 1.5 tbsp. ginger, chopped
  • 1 head of cauliflower, washed and trimmed
  • 1 bunch of broccoli rabe greens (could also use spinach or swiss chard), washed and chopped
  • 2 tsp. red pepper flakes
  • 1 tsp. salt
  • 1 tsp. ground black pepper
Miso Tahini Sauce
  • 3 tbsp. tahini
  • 2 tbsp. white miso
  • 1 tbsp. soy sauce
  • 1 tbsp. ginger, chopped
  • 2 cloves garlic, chopped
  • ¾ cup water
  • 1 tsp. ground black pepper
  • 1 tsp. red pepper flakes
  • additional salt and pepper to taste

Instructions
  1. Boil some salted water in a pot and cook the soba according to the directions on the package. Drain and rinse with cold water to stop the cooking process.
  2. Preheat the oven to 400.
  3. Mix the tamari and the sesame oil. Mix in to the cubed tofu. Place the tofu on a baking sheet and bake in the preheated oven for about 20 minutes.
  4. Heat up the coconut oil in a large pan. Add in the sesame oil.
  5. Saute the onion, garlic, ginger and shallots for a few minutes to soften.
  6. Break up the cauliflower and add to the pan. Cook for about 8-10 minutes. Let the cauliflower brown a bit.
  7. One the cauliflower is softer, but still has some bite to it, turn the heat down lower add in the chopped greens.
  8. Add in the red pepper flakes, salt and ground pepper.
  9. In a separate bowl, whisk all of the sauce ingredients together.
  10. To serve, layer the soba noodles then the cauliflower mixture. Then pour the sauce over both. You can garnish with scallions, roasted sesame seeds and additional red pepper flakes if you like.
  11. Enjoy!

Soba Noodles in Miso Tahini Sauce

Spinach and Tofu Enchiladas Verde

Several years ago, I ate a fantastic vegetarian burrito at Benny’s Burritos in the West Village of Manhattan. Ever since then, I’ve been wanting to make something inspired by that dish. The combination of the spinach and tofu with fun spices and cheese, had a fantastic mouth feel that had me craving for something similar. I decided to turn that craving into reality with this enchilada recipe. This was a huge hit, and I wish I had doubled the recipe!

Spinach-and-Tofu-Verde

 

 

Spinach and Tofu Enchiladas Verde

Ingredients:
1 tbsp. canola oil
1 package of tofu, drained and cubed and dried
1 onion, chopped
5 cloves garlic, chopped
2 tsp. salt
2 tsp. cumin
2 tsp. black pepper
2 tsp. chili powder
6 oz. bag baby spinach
8 whole wheat tortillas
2 cups salsa verde
2 cups Mexican blend cheese – shredded

Directions:

Preheat the oven to 350.

Heat up the oil in a large pan.

Pat dry the drained and cubed tofu. Add the tofu to the pan. Fry the tofu for 3-5 minutes. Flip over the tofu and cook another 3 minutes.

Add in the chopped onion and garlic and cook for a few minutes, until soft.

Once soft, add in the baby spinach and spices and turn off the heat. Let the warmth of the other ingredients wilt the spinach.

Pour 1 cup of the salsa verde in to the bottom of a 9×13 pan.

Place a few tablespoons of the spinach and tofu mixture in to a tortilla along with a sprinkle of the cheese. Roll up the tortilla and place in the pan, seam side down.

Spinach and Tofu Enchiladas

Repeat with the rest of the tortillas.

Pour the rest of the salsa verde over the rolled-up enchiladas. Sprinkle the remaining cheese over the enchiladas.

Bake in the preheated oven for 20 minutes.

Enjoy!

Spinach and Tofu Enchiladas Verde
 
Author:

Ingredients
  • 1 tbsp. canola oil
  • 1 package of tofu, drained and cubed and dried
  • 1 onion, chopped
  • 5 cloves garlic, chopped
  • 2 tsp. salt
  • 2 tsp. cumin
  • 2 tsp. black pepper
  • 2 tsp. chili powder
  • 6 oz. bag baby spinach
  • 8 whole wheat tortillas
  • 2 cups salsa verde
  • 2 cups Mexican blend cheese – shredded

Instructions
  1. Preheat the oven to 350.
  2. Heat up the oil in a large pan.
  3. Pat dry the drained and cubed tofu. Add the tofu to the pan. Fry the tofu for 3-5 minutes. Flip over the tofu and cook another 3 minutes.
  4. Add in the chopped onion and garlic and cook for a few minutes, until soft.
  5. Once soft, add in the baby spinach and spices and turn off the heat. Let the warmth of the other ingredients wilt the spinach.
  6. Pour 1 cup of the salsa verde in to the bottom of a 9×13 pan.
  7. Place a few tablespoons of the spinach and tofu mixture in to a tortilla along with a sprinkle of the cheese. Roll up the tortilla and place in the pan, seam side down.
  8. Repeat with the rest of the tortillas.
  9. Pour the rest of the salsa verde over the rolled-up enchiladas. Sprinkle the remaining cheese over the enchiladas.
  10. Bake in the preheated oven for 20 minutes.

 

SpinachEnchiladas

Honey Sriracha Glazed Tofu

This tofu dish was actually inspired by some chicken I prepared for my family. The other night, I set aside some chicken wings from the batch I was using for chicken soup. I had plenty for the soup and figured that if I baked them, they’d be perfect for my husband as an appetizer of sorts. As I looked in the fridge for seasoning ideas, I eyed the bottle of sriracha sitting in the door. I eyed a few other potential ingredients, and settled on this sweet and spicy sauce mixture. While I was mixing it up, I had to dip a pinky in to test the sauce. Perfection! I needed to make it again. I knew that this sauce would be perfect for baked tofu – something I often make for myself and I’m always looking for new ways to flavor simple tofu.

So, I set out to do just that on Friday. As I took the tofu out of the oven, I had a little nibble, and was so thrilled that I chose to adapt the sauce mixture for tofu. It is a perfect lunch or dinner treat and fantastic when served over rice.

Honey Sriracha Glazed Tofu
 
Author:

Ingredients
  • 1 block of extra firm tofu, drained well
  • 3 tbsp. sriracha
  • 3 tbsp. honey or agave for a vegan substitute
  • 1 tbsp. soy sauce or tamari
  • 1 tbsp. vegetarian oyster sauce (omit if you can’t find it)
  • 2 tsp. crushed garlic
  • 2 tsp. ginger paste
  • 2 tsp. sesame oil
  • ½ tbsp. toasted sesame seeds
  • 2 tbsp. chopped scallions

Instructions
  1. Preheat oven to 385.
  2. Drain the block of tofu. Cut the tofu in to around 6-8 pieces. I sliced the tofu block in thirds crosswise and then sliced each of those pieces in thirds.
  3. Lay the pieces on a baking sheet.
  4. Mix up the rest of the ingredients, except for the scallions and sesame seeds, in a small bowl.
  5. Brush the sauce mixture over the tofu, distributing it evenly.
  6. Let the tofu marinate for around 20-30 minutes.
  7. Bake in the oven for 10 minutes.
  8. Flip the pieces over and bake for another 10 minutes.
  9. Garnish with chopped scallions and sesame seeds.
  10. Enjoy!

Honey Sriracha Glazed Tofu

Hong Kong Pan-Fried Noodles with Mock Duck

This month, in our Kosher Connection link-up, we are sharing “The Best Thing I Ever Ate.” I had a very hard time with this. There are so many “best things” in my life of eating. Even the Food Network show breaks it up in to categories! If I could do some sort of award ceremony, I could give some special trophy for at least 10 different foods! I don’t have one favorite. I love so many different dishes for so many different reasons.

hong-kong-pan-fried-noodles2

I decided to share with you this one dish today. These Hong Kong Pan-Fried Noodles with Mock Duck are simple to prepare, and it’s a dish that’s pure comfort food. It has a flavor and mouth feel that I crave every so often. This dish brings me back to dinners out with my family at KinhDo Restaurant in the Uptown area of Minneapolis. One of the dishes we often got was this fabulous mock duck noodle dish. More recently, I had a noodle dish at Buddha Bodai in Chinatown that reminded me of this dish. I decided to combine the two.

I trekked out to Chinatown last week to pick up some of the ingredients. Hong Kong Supermarket, one of my favorite stores, carries a huge selection of Asian noodles and sauces that happen to be kosher. With some vegetarian oyster sauce and noodles in hand, I headed back home to make this dish. I was very happy with the results.

Hong Kong Pan-Fried Noodles with Mock Duck
 
Author:

Ingredients
  • 1 tbsp. canola oil
  • Onion
  • Garlic
  • Ginger
  • 8 oz. Cremini Mushrooms, Sliced
  • 10 -12 oz. of Mock Duck or Seitan, sliced up in to bite-size pieces (You can use more if you like. This is what I had on hand.)
  • 1 package of Hong Kong Pan-Fried Noodles
  • 3 tbsp. Hoisin Sauce
  • 3 tbsp. Vegetarian Oyster Sauce
  • 3 tbsp. Dark Soy Sauce
  • 2 tsp. Crushed red chili peppers (optional)
  • 2 cups Fresh bean sprouts
  • ½ cup chopped Chinese chives

Instructions
  1. Boil a pot of water. Cook the noodles for 1-2 minutes, then drain and rinse. The noodles are already cooked and don’t need to be cooked any longer than that.
  2. Heat up the oil in a large wok or pan.
  3. Add in the onion, garlic and ginger. Cook for 4-5 minutes.
  4. Add in the mushrooms and mock duck or seitan. Cook for around 5 minutes, until the liquid from the mushrooms evaporates.
  5. Mix in the cooked and drained noodles. Stir to incorporate. Stir fry the noodles a bit.
  6. In a small bowl, mix together the sauces with the crushed chili peppers.
  7. Pour the sauce in to the noodle mixture. Stir well.
  8. Mix in the fresh bean sprouts.
  9. Stir fry another few minutes.
  10. Mix in half of the chopped chives.
  11. Garnish with the rest of the chopped chives.
  12. Serve with some chili paste on the side.
  13. Enjoy!

 

HongKongNoodles

 

VeganMofo: Product Review – Sol Cuisine Tofu Ribs

As you probably I already know, I love food shopping. I love finding new foods.  Just the other week, I was browsing the frozen foods section at Whole Foods. I came across the line of products by the brand Sol Cuisine. Was happy to see that all of their products are certified kosher. Was also happy to see that the products were priced pretty reasonably.

I decided to pick up some of the Sol Cuisine Tofu Ribs, which are certified kosher and organic, as well as vegan. When browsing the selection, I figured that I have had many veggie burgers in my life, and the tofu ribs sounded good – the box promised lots of good flavor from these tofu nibbles.

Sol Cuisine Tofu Ribs

I decided to serve the tofu ribs with some sauteed veggies and some brown rice – a complete meal.

When I opened the box, I wasn’t sure what to expect. It looked pretty nondescript. Some stuff in some reddish sauce.  I’ll try anything once, right?

Sol Cuisine Tofu Ribs

The directions instructed me to let the package thaw, which I did.

I then heated a fry pan with a drop of oil and placed the thawed “ribs” with the sauce in the pan. I will note that there wasn’t that much sauce. Was expecting more.

Sol Cuisine Tofu Ribs

I let the tofu ribs cook a few minutes on each side.

Before eating with the veggies and rice, I decided to take a bite on its’ own. The tofu wasn’t bad. It has a really nice texture. The sauce is a bit bland and sweet, but not bad. Just not very smoky or spicy. There is a small undertone of heat, which I found very pleasant.

Once, I mixed the tofu in to the rice and veggies, the tofu ribs shone more. The flavor worked.

Sol Cuisine Tofu Ribs

Despite the lack of flavor, I would buy these again. The tofu ribs do work when eaten with an accompaniment  I would definitely recommend them and would encourage people to doctor these riblets up.

I see that Sol Cuisine has many other good products on their website that I am eager to check out.

Enjoy the day!

veganmofo
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