Fried Peppers with Garlic

Ingredients:

• 1/2 cup olive oil
• 3 bell peppers, cut into chunks
• 6 cloves of garlic, minced
• rice

Directions:

1) Heat the oil in a pan.
2) Add the bell peppers and garlic at the same time.








3) Heat until the peppers are soft.
4) Serve with rice.

Japanese Cucumber

Too vinegary on toast for me, but good with pasta.

Ingredients:

• 1 cucumber
• vinegar
• soy sauce
• 1 TBSP sesame oil
• 1 TBSP sesame seeds
• 3 slices of ginger
• 3 cloves of garlic, smashed once with a knife (unnecessary to cut into pieces)
• pasta, noodles, toast, rice

Directions:

1) Cut the cucumber into chunks.
2) Place into a container you can keep it in overnight or for a few days.
3) Add 2 parts soy sauce for every 3 parts vinegar (I estimated with my eyes).
4) Add the sesame oil, sesame seeds, ginger and garlic.
5) Serve with pasta, noodles, toast or rice.

Citrus Tofu with Onions and Peppers

Another one from my phone ap. Theirs was adapted from Bon Appetit and mine was greatly adapted from theirs because I don't have an oven.

Ingredients:

• 1/4 cup cilantro, chopped (I could not find cilantro so I used 'hot greens')
• 2/3 cup lime juice
• 1/4 cup garlic, chopped
• 3 1/2 teaspoons ground cumin, divided
• 3/4 teaspoon smoked paprika, divided
• salt and pepper
• 1 block of tofu, cut into slices
• 4 TBSP olive oil
• 1 TBSP honey
• 1 onion, cut into rounds
• 2 red bell peppers, cut into slices
• rice

Directions:

1) Mix the cilantro, lime juice, garlic and 3 teaspoons cumin, 1/2 teaspoon paprika, salt and pepper.








2) Pour half the mixture over the tofu and stir. The tofu may fall apart.








3) Toss the onion and red bell pepper with 2 TBSP olive oil, 1/2 teaspoon cumin, 1/4 teaspoon paprika and salt and pepper.






4) Saute the onion and red bell pepper. You may need to add more olive oil to keep it from burning as opposed to charring.







5) Cook the tofu in a pan.









6) Add 2 tablespoons and honey with the remaining cilantro and lime mixture and mix.
7) Serve the onion and red bell pepper with the tofu and the rice.

Hot Garlicy Broccoli

Another one taken from an app on my phone. Not too hot though, don't worry!

Ingredients:

• 1 TBSP oil
• 1 jalapeno, sliced thin
• 15 cloves of garlic, chopped
• 1 inch of ginger, chopped
• 1 head of broccoli
• 2 TBSP soy sauce
• 1/2 cup water or vegetable broth
• rice

Directions:

1) Heat the oil in a pan.
2) Add the jalapeno, garlic and ginger and heat for 2-3 minutes.








3) Add the broccoli for about 5 minutes, until bright green.








4) Add the soy sauce and water or broth.
5) Serve with rice.

Spicy and Peppery Tofu

This was called 'black pepper tofu' but I guess I didn't add enough pepper or because it was no fresh ground the flavor didn't come though as much. Again, it came from the app on my phone.

Ingredients:

• 1 block of tofu, cut into cubes
• flour to dust the tofu
• vegetable oil
• 6 + 8 green onions, sliced then
• 2 red chillies, thinly sliced
• 6 garlic cloves, crushed
• 1 1/2 TBSP ginger, chopped
• 2 TBSP black pepper
• 5 TBSP soy sauce
• 1 TBSP sugar
• rice

Directions:

1) Toss the tofu in the flour.
2) Put enough oil in a pan to come up 1/2 a cm and heat it.
3) Shake off excess flour and fry the tofu.
4) Put the tofu on a paper towel when you remove it from the oil.
5) In another pan (or clean the first one) add 1/2 cup of oil and heat to low heat.
6) Add the 6 green onions, red chillies, garlic, and ginger.
7) Saute until the contents are soft.

8) Add the soy sauce, sugar and pepper.
9) Add the tofu and 8 green onions.
10) Serve with rice.

Spicy, Garlicy, Lemony Mushrooms

This recipe is supposed to have sherry and be Spanish, but I left that our since I couldn't find it, and added more lemon and hot pepper.

Ingredients:

• 1/4 cup oil
• 8 button mushrooms, quartered
• 6 garlic cloves, diced
• 1 red pepper, chopped
• juice of 1 1/2 lemons
• 1/4 cup water
• salt, pepper and hot pepper powder

Directions:

1) Heat the oil to high heat.
2) Add the mushrooms and cook for 4-5 minutes, until tender.







3) Add the garlic, red pepper, lemon juice, water, salt, pepper and hot pepper powder and cook for 2-3 minutes.
4) Serve either alone or with rice or with bread.

3-types-of-cooking stir fry

I had left over vegetables so what else to do other than make a stir fry. For this I braised the tofu just like here, fried eggplant and cooked the rest of the veggies in a pan.

Ingredients:

• braised tofu
• vegetable oil
• 1 eggplant, sliced thin
• salt and pepper
• paper towels
• 1 carrot, sliced thin
• 1 cucumber, sliced thin
• 1 jalapeno, chopped
• 1 red onion, chopped
• 3 tomatoes, chopped
• rice

1) Cook the tofu as directed.









2) Heat vegetable oil in a pan, with enough oil to cover the bottom and go up about 1 cm.
3) Once the oil is hot but not smoking, add the eggplant. Depending on the size of your pan you may need to do this 2 or 3 times as you do not want to crowed the pan.





4) Flip the eggplant when it is brown on one side.
5) Remove the eggplant when it is brown on both sides and place on a paper towel.
6) Remove from the paper towel and add salt and pepper





7) Heat 3 TBSP oil in a pan.
8) Add the carrot for about 3-5 minutes.
9) Add the cucumber for 2-3 minutes.
10) Add the jalapeno and red onion for 2-3 minutes.
11) Add the tomatoes for 1-5 minutes, depending on how you like them cooked.
12) Serve the tofu and vegetables on top of rice with the eggplant on top to add crunch.

Eat Your Greens Stir Fry

I keep seeing things online that tell me to eat more green vegetables, so here it goes.

Ingredients:

• 2 TBSP vegetable oil 
• 2 cloves of garlic, minced
• 2 green bell peppers, chopped
• 1 jalapeno, chopped
• 1/2 a cucumber, chopped
• 1/2 an onion, chopped
• salt and pepper
• 1/2 a head of cabbage, chopped
• 8 green onions, chopped
• 2 TBSP soy sauce
• rice

Directions:

1) Heat the oil in a large pan.
2) Add the garlic and cook for 2-3 minutes.
3) Add the bell peppers, jalapenos, cucumber, onion, salt and pepper and cook for 5 minutes.






4) Add the cabbage, half of the green onions and soy sauce and cook until the cabbage is wilted.
5) Serve on top of rice with the rest of the green onions on top.