Fresh & Fast Vegetarian_ Recipes That Make a Meal - Marie Simmons [43]
Slice the block of tofu into ¾-inch-thick slices. Arrange the slices on a folded dish towel, cover with a second folded towel and press down gently but firmly with the palm of your hand for 30 seconds to remove the excess moisture. Cut the slices into ¾-inch cubes.
To make the marinade: Combine the orange juice, tamari, rice vinegar, honey, sesame oil, cornstarch, salt and crushed red pepper in a large bowl. Whisk to blend. Add the tofu and toss to coat.
Heat a wok or large skillet over high heat until it is hot enough to sizzle and evaporate a drop of water. Add 2 tablespoons of the peanut oil. Remove the tofu from the marinade with a slotted spoon (reserve the remaining marinade) and add it to the pan, adjusting the heat as needed to keep the oil sizzling hot. Cook the tofu, turning with a spatula or tongs, until it is evenly browned, about 8 minutes. Scoop the tofu from the pan with a slotted spoon and set aside.
Add the remaining 1 tablespoon peanut oil and the peppers to the pan and stir-fry until the peppers begin to blister, 3 to 5 minutes. Add the mushrooms, ginger, orange zest and garlic and stir-fry for 2 minutes. Add the tofu and the reserved marinade and stir-fry to coat, about 1 minute. Add the spinach and stir-fry for about 1 minute. Remove from the heat. The spinach will continue to wilt from the heat of the other ingredients as it stands. Serve.
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Make a Meal
Serve with Carrot, Sweet Potato and Ginger Soup with Baby Bok Choy ([>]) or Red Lentil Soup with Coconut Milk and Toasted Cumin ([>]) and Soba Noodle Salad with Snow Peas ([>]).
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TOFU "STEAKS" WITH SPICY ALMOND BUTTER SAUCE AND BABY BOK CHOY Vegan
A variety of nut butters have been popping up on supermarket and specialty store shelves. Being partial to almond butter, I use it here in an otherwise fairly classic rendition of Asian peanut sauce. (Peanut butter can be used instead of the almond butter, if you prefer.) Use a skillet or wok to first sear the tamari-glazed tofu, then cook the small heads of baby bok choy in the same pan.
Cook Time: 15 minutes
Serves: 4
4–6 heads baby bok choy, halved lengthwise
1 block (16 ounces) medium or firm tofu, drained
½ cup smooth almond butter
3 tablespoons Chinese rice wine or dry sherry
2 tablespoons Chinese sesame seed paste (see [>])
2 tablespoons unseasoned Japanese rice vinegar
4 tablespoons tamari or soy sauce
1 tablespoon toasted sesame oil
1 tablespoon chopped peeled fresh ginger
2 garlic cloves, grated
½ teaspoon spicy Chinese chile paste
2 tablespoons extra-virgin olive oil Pinch of crushed red pepper
2 tablespoons toasted sliced skin-on almonds
2 tablespoons thin diagonally sliced scallions (green parts only)
Place the bok choy in a bowl and cover with water. Add a couple of ice cubes and let stand until ready to use.
Slice the block of tofu into four ¾-inch-thick slices. Arrange the slices on a folded dish towel, cover with a second folded towel, and press down gently but firmly with the palm of your hand for 30 seconds to remove the excess moisture.
In a blender, combine the almond butter, ¼ cup water, wine, sesame paste, rice vinegar, 2 tablespoons of the tamari, the sesame oil, ginger, garlic and chile paste. Blend, scraping the sides of the jar at least once, until smooth. Transfer to a small saucepan and heat, stirring, until simmering, about 5 minutes. Let stand off the heat until ready to serve.
Place the tofu slices on a plate and drizzle evenly with the remaining 2 tablespoons tamari. Heat a large skillet over medium heat until it is hot enough to sizzle and evaporate a drop of water. Add 1 tablespoon of the olive oil. When the oil is hot enough to sizzle a piece of tofu, add the tofu, reserving the tamari on the plate, and sear, adjusting the heat as needed to keep the oil sizzling hot, until the tofu is browned on the bottom, about 3 minutes. Turn the tofu with a spatula and drizzle with the tamari left on the plate. Cook the tofu until browned on the bottom, about 2 minutes more. Transfer the browned tofu to