This was a delicious treat. Quicker, cheaper, and by all means healthier than takeout chinese. We will definitely be making this one again. It would also be good made with chicken, if you’re the type that can never eat enough chicken. :)
Better-Than-Takeout Sesame Tofu
Makes 3-4 servings.
1 package extra firm tofu
1 egg, lightly beaten
1/4 cup cornstarch
1/4 cup peanut or canola oil
8 stalks broccolini
1/2 cup sugar
2 tablespoons cornstarch
3/4 cup water
1/8 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons sesame oil
1 teaspoon chili paste
1 garlic clove, minced
Cut tofu into 1/2 thick slices. Place in a 9×13″ baking pan lined with a tea towel, top with another towel followed by another baking pan. Weight with something heavy (soup cans or something), and let press for 20-30 minutes. Cut into cubes.
Coat tofu cubes in egg, then toss in cornstarch until coated and dry. Shake off extra cornstarch.
Combine sauce ingredients in a small saucepan. Bring to a boil, and boil for 5 minutes, until thick.
While sauce is cooking, heat oil in large non-stick skillet or wok. Carefully place tofu in hot oil, spacing evenly so the pieces don’t stick together. Cook (without touching!) for 3-5 minutes, or until golden brown on the bottom, and then carefully turn and cook other side. Continue to turn until cubes are golden on a few sides. Remove to a paper-towel lined plate.
Wipe out tofu pan and heat a drizzle of oil. SautÃ© broccolini, turning once, for about 2-4 minutes or until bright green and tender. Remove from heat. Return tofu cubes to pan, and pour over sauce. Stir until well coated. Serve with jasmine rice and sprinkled with lightly toasted sesame seeds.
These were yummy, refreshing, and oh-so-good. Taylor revised his kick-butt peanut sauce to be even more kick-butt (if you can believe it). It’s basically the same recipe, but sans garlic salt, and adding in a tablespoon (or so depending on your heat-tolerance) of Mongolian Fire Oil. Delicious.
Mango & Avocado Spring Rolls with Peanut Sauce
Makes 2-3 servings.
1 tablespoon rice vinegar
1 tablespoon sugar
1 seedless cucumber, cut into matchsticks
2 carrots, peeled and shredded
1 avocado, sliced and tossed with lime juice
1 cup lettuce, shredded
fresh basil, chopped
fresh cilantro, chopped
1 package cellophane noodles
Rice paper wrappers
Cook cellophane noodles according to package directions. Rinse with cool water and let drain. Toss with rice vinegar and sugar, set aside.
Soften a rice wrapper in hot water. Arrange a small amount of noodles and other filling items on wrapper, and gently roll. Repeat with remaining wrappers until filling ingredients are gone. Slice carefully with serrated knife on a bias. Drizzle (or dip in) peanut sauce, and serve.
This is a quick and flavorful dish, not heavy like many pastas can be. The addition of fresh herbs and the breadcrumbs make this dish unique.
Spaghetti with Herb and Tomato
Makes 4 servings.
1 lb spaghetti
2 cloves garlic, minced
1/2 yellow onion, diced
3 tomatoes, diced
3 tablespoons tomato paste
1/4 cup white wine
a handful of freshly chopped herbs, such as basil and italian parsley
breadcrumbs, lightly toasted
Bring a large pot of salted water to a boil. Add spaghetti and cook until al-dente.
While pasta is cooking, preheat a few tablespoons of olive oil in a large skillet. Add onion and garlic and cook for 2-3 minutes or until fragrant. Add tomato paste and stir to combine. Add white wine and diced tomatoes, and simmer for 5-6 minutes or until tomatoes begin to break down. Stir in chopped herbs and cook for an additional 1-2 minutes. Season with salt and pepper, to taste.
Drain pasta, reserving some of the pasta water. Add pasta to sauce pan and stir until well coated, adding a bit of reserved pasta water if necessary.
Plate and top with a few tablespoons of toasted breadcrumbs, a sprinkle of parmesan, and a drizzle of olive oil.
My sister was in town, who has a sweet tooth the size of Tennessee. During the 6 days she was in town, we made almond cupcakes, peanut butter pie, and oddly enough, marshmallows.
We weren’t going to settle for any jiffy-puff marshmallows in our s’mores, no siree!
Unfortunately, while our marshmallows tasted good, we had no way of ‘toasting’ them. Tried broiling them in the oven… result: white goopy mess. Tried nuking them for 15 seconds… result: white goopy mess. Obviously homemade marshmallows have their limitations.
Nonetheless, if you’d like to try these for yourself, the marshmallow recipe is here. Add some graham crackers and ghirardelli dark chocolate, and you’ve got yourself some very delicious (albeit goopy) homemade s’more.