Baked Sriracha Lime Tofu


sriracha-baked-tofuI tried Trader Joe’s Baked Sriracha Tofu a few weeks ago and loved it!  It’s so versatile and totally changes the flavor of salads, sandwiches, stir fry, etc.  Some days, I just end up snacking on it straight.  However, I found myself adding a little more spice and sesame oil to the dishes I used it in… so why not make my own version at home?!  The recipe below has become a staple in my fridge since it’s so easy to prepare in a big batch and use throughout the week.  As an aside, I use the marinade left over from this recipe to make a stir fry sauce by dissolving 1/2 tsp of cornstarch in it and then cooking it on medium heat until it thickens and doesn’t have the whitish color from uncooked cornstarch.

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Quinoa-Tofu Stuffed Cabbage Rolls


Stuffed Cabbage RollsMy Hungry Harvest box this week contained a gigantic, healthy head of cabbage. I couldn’t bear the idea of shredding it, so I decided to try making cabbage rolls. In my ongoing quest to avoid carbs, the giant cabbage leaves made a perfect wrapper for one of my favorite quinoa fillings.  The recipe below looks labor-intensive (and it it is!), but it’s also easily modifiable to make a quick weekday dinner.  I’d consider the recipe below more of a technique than a hard-and-fast recipe.  You can use your favorite tomato sauce instead of making the one below.  You can also stuff the cabbage rolls with leftovers!

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Edemame Shaak


My friend recommended this ready-made edemame dish at Trader Joe’s, and it was really good!  So of course I had to try it at home =) The recipe below is not exactly the same because I modified it to suit my taste, but I like it because it’s healthy and high in protein.  If you don’t have all the individual spices, I’m sure you can substitute an Indian spice/curry powder mix.

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Sushi Rice


I have no picture for this because it’s just plain white sushi rice.  I’m slowly learning how to make sushi, and I figured getting the rice right is the first step.  The first time I made this, I added too much water and the rice became mushy.  The second time I cooked it too long and it was too salty.  The recipe below reflects what I did today, which seemed to work!  For actually making the sushi, I’ll refer you to videos people post because I think seeing the process is much more helpful than me trying to describe it.  Look for sushi suggestions in the future- I plan on experimenting with more than just avocado, carrots, and cucumber!  If anyone has tips on the whole sushi making process, I’d love to hear them!

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Mushrooms and Tofu in Coconut Curry


This recipe is pretty flexible because you can use whichever combination of mushrooms you prefer, as long as they add up to ~2 cups.  Today I used shitake and enoki because I have them in the house, but button, portabella, and oyster mushrooms also taste really good.  I didn’t have fresh shitake mushrooms, so I soaked dried ones in hot water to rehydrate them and it worked well.  You can also use a leafy green like spinach instead of bok choy if that’s easier.

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Edamame Wontons


Earlier this week I made pumpkin ravioli using wonton wrappers.  Since I only used half of the wrappers, I figured I may as well make wontons with the other half.  I love edamame, so that’s where this recipe came from.  I also added the walnuts because I wanted something hard/crunchy in the wonton.  You can make simple ones by folding the wrappers into a triangle, or you can experiment with other folding patterns.  The main thing is to make sure the ends are sealed so the wontons don’s fall apart when you boil them.  I settled on making them look like little baskets.

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Mushroom Medley with Couscous


A while ago I was roaming around the grocery store and I saw this dried mushroom medley which has oyster mushrooms in it.  I love the taste and texture of oyster mushrooms, so of course I had to buy a pack.  The other mushrooms in it were porcini and shitake, which I also like.  Anyhow, I wasn’t sure what to do with it until I saw a half open pack of Israeli couscous on the shelf.  Combine that with a half-opened bottle of white wine, and you get the recipe below!

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Marinated Tofu Fingers


I know a lot of people who don’t like tofu, and sometimes I can understand why.  On it’s own, tofu is on the bland side.  That being said, I think the fact that it’s kind of bland makes it very versatile and I find it fun to incorporate it into a variety of different foods.  The recipe below is one of my favorites for a snack, side dish, or mixed with veggies for a meal.  If you don’t want to broil the whole pound of tofu at once, you can leave it in the fridge for a day or two and broil it another time.  I like eating them plain, but you can add a couple drops of lemon juice after its cooked, or dip it in sauce if you like.

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Bubble Tea


And the snow day experiments continue… sometimes I really get a craving for bubble tea.  If you’ve never had bubble tea, it’s basically a tea or smoothie that has chewy tapioca pearls in it.  I personally love them, but I have friends who definitely are not fans.  The only way to find out is to try it!  I bought the tapioca pearls from the local Asian food store.  The recipe for preparing the tapioca pearls in syrup is described below.  To make the drink, add the pearls and syrup to your favorite hot or cold tea/smoothie.

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