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.

 

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

 

Some Wisdom and Some Tofu: Tofu with Cashew Sauce

Last Saturday over lunch, my friend Michelle, a fellow cook at Integral Yoga Institute shared some of her thoughts about  becoming a vegetarian and, eventually a vegan. She said something that, to me, really cuts to the essence of healthy eating in general: “A lot of people think of vegetarianism as giving something up… but I think of it as receiving more. More benefits, more blessings, more life”. I can’t help but think of all of the people who are so afraid of letting go, whether it’s mom’s decadent sweets or that daily slice of pizza after work. Sometimes, saying no really does make room, for example, for mom to show you her love in another, deeper way, or to treat yourself with something that will make you feel good, really good, all over. Thanks, Michelle for your wisdom.

Michelle’s most popular dish at the Institute is tofu with cashew sauce and raisins. It’s quick and refreshing, perfect for a lazy summer day. Packed with protein, healthy fats, a little sweetness, and lots of kick, this dish satisfies all of the senses. Here’s my take on it.

Tofu with Cashew Sauce and Raisins

(Inspired by Michelle at Integral Yoga Institute New York)

Serves 4

 

Ingredients:

2 (14 ounce) packets soft, firm, or extra firm tofu (not silken)

1 cup cashew butter

3/4 cup freshly squeezed orange juice

3/4 cup water

1 tablespoon tamari or soy sauce

1 tablespoon honey

1 tablespoon rice wine vinegar

1 garlic clove, minced

1 teaspoon finely grated fresh ginger

2 teaspoons cayenne pepper

1 cup raisins

½ cup thinly sliced scallion

1. Press the tofu by wrapping it in kitchen towels and placing under a heavy book. Let sit for 30-60 minutes
2. Meanwhile, combine the cashew butter, orange juice, water, tamari, honey, vinegar garlic, ginger, and cayenne pepper in a blender or food processor and blend until smooth and creamy. The sauce should be very pourable.
3. Cut tofu into 1 ½ inch cubes and place in a large bowl.
4. Add the cashew sauce and raisins to the tofu and stir gently until well combined.
5. Serve at room temperature garnished with a sprinkling of cayenne pepper and the scallions.