Tofu with Bean Paste, Garlic, and Ginger

 

This was inspired by Ma Po Tofu, a dish that my father used to make when I was young. Although it’s typically made with ground pork and a spicy bean paste, today I made a vegetarian version using lots of fresh ginger and miso. Full disclosure: if they had ground pork at the store I would have used it. I’m so glad they didn’t because it turned out great without – something about all the minced ginger makes it taste and feel meaty. This rich and saucy dish comes together quickly and makes good use of what you may already have on hand. I used cornstarch to thicken it, but you could go without. I just like the way the thickened sauce sticks to the tofu.

Tofu with Bean Paste, Garlic and Ginger

Serves 4

Ingredients:

2 tablespoons vegetable oil

1 garlic clove, minced

2 tablespoons minced fresh ginger

2 scallions, thinly sliced, green and white parts separated

1 tablespoon Japanese miso

1 pound firm tofu, cut into 1-inch cubes

2/3 cup water

2 tablespoons soy sauce

Dash of fish sauce

1 tablespoon corn starch plus 2 tablespoons water

1. In a large skillet, heat oil over moderate heat and cook the garlic, ginger and the scallion whites, stirring frequently, until browned and softened, about 5 minutes. Add the miso and stir to combine.
2. Add the tofu and brown on all sides, stirring occasionally. Once the tofu is well browned add the water, soy sauce, and fish sauce and stir well, scraping all of the browned bits from the bottom of the skillet. Bring the sauce to a boil and reduce to a simmer.
3. Meanwhile, combine the cornstarch and water in a small bowl. Add the cornstarch mixture (as much as you want) to the skillet and stir well. Let simmer for another 5 minutes or so, until the sauce has thickened to your liking.
4. Remove from heat and serve immediately garnished with the sliced scallion greens.

 

Grilled Shrimp with Mint and Basil

It’s a lazy Monday, one of my last days off for a while. In anticipation of yet another rainy evening, I decided to put together a simple dinner while the sun is still out. Even better, I’m making use of some of our most abundant backyard herbs.

Grilled Shrimp with Mint and Basil

Serves 6

 Ingredients:

1 pound shrimp, peeled and deveined, tails intact

Salt and pepper to taste

1/3 cup fresh lime juice

2 teaspoons fish sauce

1 tablespoon plus 1 teaspoon sesame oil

2/3 cup vegetable oil

1 garlic clove, minced

10 fresh mint leaves, thinly sliced

10 fresh basil leaves, thinly sliced

1 pound rice noodles, cooked as per package instructions

1. Coat shrimp in 1 teaspoon of the sesame oil and salt and pepper to taste. Arrange on skewers and grill over moderately high heat just until cooked through (about 5 minutes on each side).
2. Meanwhile, whisk together the lime juice, fish sauce, remaining sesame oil, vegetable oil, garlic, mint, and basil.
3. Remove shrimp from the grill and toss immediately with the dressing. Pour the shrimp and dressing over the rice noodles. Serve warm or cold.

 

Braised Tempeh with Mushrooms

 

 The weather is playing tricks on me. After another cool and rainy day, I’m just about ready to trade in my hot oven for warm summer evenings spent by the grill. Until that’s possible, I’ll settle for late spring warmers like this wonderful braised tempeh dish, adapted from Mark Bittman’s How to Cook Everything. It’s comforting and filling, yet surprisingly light and goes especially well over steamed quinoa.

Braised Tempeh with Mushrooms
Serves 4-6

4 tablespoons extra virgin olive oil
2 (8-ounce) packages tempeh, cut into 1-inch cubes
2 tablespoons minced fresh ginger root
2 cups well-flavored chicken or vegetable stock
½ cup soy sauce
½ cup cider vinegar
2 tablespoons honey
4 cups sliced cremini mushrooms
Fresh thyme leaves to garnish

1. Heat olive oil in a large pot over moderately high heat. Add tempeh and cook, stirring occasionally until well-browned, about 5 minutes.
2. Add the ginger and cook for a few more minutes.
3. Add the stock, soy sauce, vinegar and honey and bring to a boil.  Reduce heat and let simmer until slightly thickened, about 10 minutes.
4. Add the mushrooms and continue to cook, uncovered, until the mushrooms are tender and the sauce has reduced slightly, about 20 more minutes.
5. Serve warm over rice or quinoa garnished with fresh thyme leaves