Posts tagged ‘Stirfry’

June 7, 2011

Sesame Tofu and Shrimp Soba Noodles

I almost feel like a broken record with that one. I dunno… I sort of get the impression that I’ve done a million different variations on this same subject. Asian inspired dishes including broccoli, tofu, shrimp and sesame.

Well, what can I say? To me, this is the perfect “quicky meal”, the perfect “let’s-eat-some-veggies-and-clean-up-the-fridge-a-little” dish. Or, the perfect “darn-I-have-no-idea-what-to-make-tonight-let’s-see what’s-in the-fridge-and-whip-something-up” dinner plan.

*No, that’s not a tentacle that grew on the side of the bowl… it’s a green onion who, apparently, decided to jump out… The shrimp must’ve said something scary to him!

AND, it appears that I tend to always have broccoli, bell peppers, tofu and ginger in my fridge… 😉 Oh well! But it doesn’t matter what’s in your fridge really. The beauty of this is that you can use whatever veggies you want or have. Everyone ALWAYS has something in their fridge to whip up some kind of an Asian inspired rice or noodle based stirfry resembling dish, now, don’t they? 😉

Bottom line is, you don’t really need to follow a recipe here. If you don’t have the exact vegetables that are in this recipe, don’t sweat it. Use what you have. You don’t like shrimp? No problem! Use chicken, or eggs, why not?. You don’t care for soba noodles? Use rice instead…

This is one dish where a little bit of this and a little bit of that will get the job done!

INGREDIENTS
(Serves 1)

  • 80g soba noodles
  • 75g extra firm tofu, cut into ½” cubes
  • 6 tail on cooked shrimp (size 31-40)
  • 5 mushrooms, sliced
  • 1 cup broccoli florets
  • ¼ red bell pepper, sliced
  • 1 carrot, peeled and sliced
  • 2 bird’s eye chili peppers
  • 2 green onions, chopped (save some to garnish if you want)
  • 10g ginger, finely chopped
  • 1 tsp tamari sauce
  • A drizzle of sesame oil
  • Sesame seeds, to garnish

INSTRUCTIONS

  1. Cook noodles per instruction on package. Throw in your broccoli when your noodles are 30 seconds away from being done, just to give it a quich blanch. Drain and set aside when done.
  2. Meanwhile, coat a large skillet with cooking spray and heat it over high heat. When it’s really hot throw in the tofu cubes and mushroom slices and turn the heat down to medium-high.  Cook from 5-10 minutes, until nice  and golden brown.
  3. Add shrimp and the rest of your vegetables and saute for a minute or two, then add tamari sauce, broccoli and noodles. Drizzle with sesame oil and toss quickly just to combine everything.
  4. Transfer to serving bowl (or plate!) and garnish with sesame seeds and green onions.

May 26, 2011

Broccoli, Tofu and Almond Stirfry

Broccoli was on sale last week and I impulsively bought 3 bunches without having a clear plan as to what I was going to do with all that!

Luckily, my daughter spent the week-end at home and ate a whole bunch to herself (she loves broccoli!) but that still leaves me with 2 bunches that need to be utilized somehow. I hate wasting food. That is something I do not do. So I HAVE to think of ways to use this broccoli. Sure, I could make a soup, but I don’t really feel like eating cream of broccoli right now. I might not have a choice though, so don’t be surprised if you see that make an appearance on the menu next week! 😉

I also happened to have a block of extra firm tofu lying around… Broccoli goes well with tofu and almonds, so I decided to make some sort of an uncomplicated stirfry. There is not much to this recipe, really. It’s veggies, tofu, almonds and tamari sauce.  I didn’t want no fancy shmancy sweet and sour sauce in this one, I really wanted to taste the ingredients for what they truly are.

I have to say, mission accomplished!

This was super quick and easy to make and it tasted super great! What more could you ask for? Rice, maybe!

But you see, I was cooking for one and wanted to use up a good amount of that broccoli, so I decided not to have a side of rice, but you could very well serve this with a side of brown basmati rice, if you wanted to!

Great!  That brings me down to a bunch and a half… does anyone have any good recipe inspirations that would utilize A LOT of broccoli? 😉

INGREDIENTS
(serves 1 as is or 2 with side of rice)

  • 225g broccoli florets
  • 150g extra-firm tofu, pressed and cut into 1″ cubes
  • 20g sliced almonds
  • ½ red bell pepper, sliced
  • 1 celery stalk, sliced diagonally
  • 2 green onions, sliced diagonally
  • 2 tsp tamari sauce
  • A drizzle of sesame oil

INSTRUCTIONS

  1. Press your tofu to remove excess water. To do this, wrap it in paper towels and put some weight on it, such as a heavy skillet; leave it be while you prepare the rest of your ingredients, about 30 minutes, then cut it into 1″ cubes.
  2. Steam your broccoli over salted boiling water for a minute or two, just to get the cooking process going. Be careful not to overcook it. It still has to be very crunchy and a vibrant green color.
  3. Drizzle a little bit of olive oil in large skillet and heat over high heat. When it’s really hot throw in the tofu cubes and turn the heat down to medium-high.  Let it form a nice golden crust before you start flipping it. Cook your tofu from 5-10 minutes, until nice, crispy and golden on all sides.
  4. When tofu is done, add sliced almonds and saute them for a couple of minutes, until they start to brown. Remove tofu and almonds from pan and set aside.
  5. Throw in your vegetables and cook until fragrant, about 1-2 minutes. Add tamari sauce, sesame oil, tofu and almonds.
  6. Give that a good stir and serve as is or with cooked brown basmati rice.