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.

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.

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.

Noodles with Tofu and Greens

Recipe taken from here.

Ingredients:

• 8 oz noodles
• 1 block tofu, cut into slices
• salt and pepper
• 4 TBSP peanut oil OR 3 TBSP sesame oil mixed with 1 TBSP vegetable oil
• 1 bag of greens (cabbage, spinach, mixture...) (I used spinach)
• bunch of green onions
• 1 TBSP red pepper flakes
• 3 TBSP soy sauce
• pinch of sugar

Directions:

1) Cook the pasta and reserve 1/3 of the water.
2) Pat the tofu dry and season the tofu with salt and pepper.







3) Heat 2 TBSP of the oil in a pan.
4) Cook the tofu for about 3 minutes on each side, until starting to brown.
5) Heat 1 TBSP of the oil.






6) Add the greens and let cook for 2-3 minutes.








7) Add the scallions, red pepper flakes, soy sauce, sugar and reserved water and let simmer for a few minutes.
8) Mix with the pasta and serve with the tofu on top.

Ramen Noodle Soup

I followed this recipe for the soup, and made a few changes due to liking green onions more than ginger. I thought it would be a bit difficult to find vegetable stock in Korea, so I made some following this recipe, loosely. It seems like you can throw any vegetables into water to make broth.

Ingredients:

• Stock
• water to cover
• vegetables
• carrot
• mushroom
• onion
• leeks
• pepper
• Noodle Soup
• stock
• 2 TBSP soy sauce
• 1 TBSP sesame oil
• 2 TBSP fresh ginger
• 4 green onions
• 3 TBSP vegetable oil
• 1 block of tofu
• 1 package of Ramen noodles
• 2 cups of spinach

Directions:

1) Chop the vegetables for the stock and place them in a pot.
2) Cover with water.
3) Bring to a boil.






4) Add the pepper and stir. Cook for 1 hour.
5) Strain the vegetables out and put the liquid back into the pot.







6) Add the soy sauce, sesame oil, ginger, and green onions and bring back to a boil.
7) While it is boiling, heat the oil in a pan.







8) Add the tofu and cook for about 4-5 minutes on each side, until it is brown.







9) Add the Ramen to the stock and cook for 8-10 minutes, until cooked through.








10) Add the spinach and cook for 2-3 minutes until wilted.









11) Add the tofu and cook for 2-3 minutes until heated.

Teriyaki Tofu and Peanut Noodles

Recipe taken from here.

Ingredients:

• 1 block of tofu
• 1/3 cup + 1 TBSP soy sauce
• 1/4 cup + 1 TBSP white sugar
• 2 tsp grated ginger
• 2 cloves of garlic
• 3 TBSP vegetable oil
• 8 oz pasta
• 1/2 cup creamy peanut butter
• 1 tsp chili paste
• 1/3 cup reserved pasta water
• 1/2 cup shredded carrots
• 1 pepper, thinly sliced
• 3 green onions, thinly sliced

Directions:

1) Place the tofu between layers of paper towels on a plate and place a heavy pan or brick on top for 30 minutes.
2) Mix the 1/3 soy sauce, 1/4 cup sugar, 1 tsp grated ginger and garlic together.
3) Slice the tofu into cubes and put it in a shallow bowl.








4) Pour the sauce over and let sit for 1 hour.
5) Flip the tofu and let sit for another hour.
6) Put the vegetable oil in a pan and heat.






7) Add the tofu and cook for 5 minutes on each side, until it starts to change color.
8) Cook the pasta.







9) Mix the peanut butter, chili paste, 1 TBSP soy sauce, 1TBSP white sugar and 1 tsp grated ginger.
10) Add the pasta to the peanut butter mixture and add the reserved pasta water as necessary to achieve the desired consistency.




11) Add the carrots, pepper and green onions.

Vegetable Fried Rice

I finally got more Asian ingredients (sesame oil, olive oil, sugar, etc) so I'll be posting more interesting foods.

Recipe taken from here.

Ingredients:

• 2 TBSP vegetable oil
• 1/2 a block of tofu
• 1/2 tsp grated ginger
• 1 tsp finely minced garlic
• 1 cup of vegetables
• 4 cups cooked rice, cold
• 2 TBSP soy sauce
• 1 tsp sesame oil
• salt and pepper

 Directions:

1) Heat half the oil in a pan.
2) Chop the tofu and place it in a pan for 3-5 minutes and then flip.
3) Remove the tofu.
4) Heat the rest of the oil.
5) Add the ginger and garlic and saute for 15 seconds.




 6) Add the vegetables in order of what takes longest to cook and cook until they are almost done. For me this was peppers and mushrooms, then onion, then tomato and lettuce, then chives.






7) Add the rice, soy sauce, sesame oil and salt and pepper and cook until the rice is heated through.