Oct

Day 7: Smokin’ Tofu

I know, I know, it’s tofu…but would a bbq-raised Texan bring you a bland, eggy substance and call it SMOKIN’? I think not. Let’s get busy.

Tofu is a blank canvas for so much…I actually love smoked tofu in stuff but it’s often hard to find at the store or more pricey than the reg tofu. Get organic tofu if you can…it’s the real stuff. This is quick, easy, and sure to satisfy even the carnivore grizzly bears in your home.

Smokin’ Tofu
Block of extra firm tofu (14 oz or so)
1/2 cup barbecue sauce (homemade or store bought)
1 TB sesame oil
1 tsp liquid smoke
1/2 tsp sea salt
1 1/2 tsp hot sauce (Tabasco chipotle, for example)
1/8 tsp fresh ground pepper

Supplies: towel, heavy book(s), bowl + brush, rimmed baking sheet, cooling rack (see photo)

Step one: Drain the tofu. It sounds gross, but tofu is a sponge–the more water you drain out means the more flavor/smoke liquid you can inject in. We want the tofu as dry as possible, so wrap the tofu in an absorbent kitchen towel. Place your heaviest cookbook or textbook on top of the tofu and let the towel absorb the liquid, about 20 minutes.

Step two: Preheat the oven to 400 degrees. (This is the universal temp for cornbread, french fries, roasted veggies and all things hearty and awesome. FYI.) Slice the tofu into “finger-sized” strips, about 14 will come out of a 14 oz block of tofu. In a small bowl, combine all of the seasoning ingredients (sauce, oil, smoke, salt, hot sauce and pepper).

Step three: Place the cooking rack on top of the baking sheet. Line the tofu onto the rack and brush the bbq sauce mixture onto BOTH sides of the tofu. (OPTION: If you have a little time, put the tofu into a gallon zipper bag with the sauce and let marinade for an hour or two. Then, use the excess sauce to brush on the tofu.)

Step four: Bake the tofu for 30 minutes, flipping halfway through and brush with the rest of the sauce. Serve piping hot with a baked potato, fries and some beautiful steamed broccoli.

Happy eating!
Laurel

~Laurel~

13 years ago Short URL

bbq/dinner/tofu/vegan

Jun

Curry Chicken with Mango Salad

Do you ever come up with a dish based on someone else’s title?

I saw this on EatingWell.com: Curried Chicken with Mango Salad

It sounded really good, really filling, really healthy. And we had chicken, mangos and couscous…why not?

But that’s as far as I got with the recipe from Eating Well. I noticed that the chicken was glazed in a mango chutney and closed the computer. It was time to get creative, even if it isn’t the most authentic curried chicken on the planet. The results? One of Matt’s favorite meals that I’ve made. Surprisingly good. Hope you can use this beautiful, sweet mango fruit in your next dinner!

Curry Chicken with Mango Salad
4 servings *12 oz. Tofu can be substituted for chicken

1 TB olive oil
1/2 cup chopped onion
1/4 t. + 1/8 t. crushed red pepper flakes
1/2 cup chopped red bell pepper
Dash of salt and pepper
1 cup orange or pineapple juice
1 mango, sliced into bite-sized pieces + 1 mango (for salad)
2 large chicken breasts cut in half lengthwise (total of 1 pound)
1/3 cup honey mustard
2 TB curry powder
1/2 cup rice crisp cereal, breadcrumbs or panko crumbs
2 TB chopped mint

Step One: Make the chutney

Preheat oven to 375. In a saute pan on medium-high, heat the oil and then add the onion and 1/4 teaspoon of red pepper flakes. Let heat for 1 minute, or until flakes are toasted.
Then, add the red bell pepper and salt and pepper. Cook for 3 minutes. Then add juice and mango slices, and reduce to medium heat, letting cook for 10 minutes.

Step Two: Make the chicken

Chicken + Tofu

In the meantime, mix the honey mustard, 1/8 t. red pepper flakes and curry powder in a small bowl. In a second small bowl, pour the breadcrumbs (or other coating). Dipping the chicken in the mustard mix, roll it in the breadcrumbs and place on a lined baking sheet (use foil with cooking spray or parchment paper).
Bake at 375 for 18—20 minutes, or until crisp on the outside and cooked in the middle. (I turned a piece of chicken over and cut into it slightly to see no pink.)

Step Three: Make the couscous

Boil 1 1/2 cups of water in a pot. Once the water is boiling, immediately remove the pot from the stove and add 1 cup of couscous and let sit for 5 minutes. Fluff couscous with a fork, and add a dash of salt and pepper.

Step Four: Add couscous or rice to a plate and place the chicken on top. Drizzle with mango chutney and serve sliced mango “ball” on the side (see photo below). Sprinkle raw mango with chopped mint. Eat. Be merry.

Mango Salad “Ball”:

1) Slice one side of the mango.

2) Holding the slice in your palm, slice vertical and horizontal lines into the mango, without cutting through the skin (and cutting your hand!).

3) After cutting, turn the mango inside out…voila!

Happy eating!
Laurel

~Laurel~

14 years ago Short URL

chicken/chutney/curry/healthy/mango/salad/tofu

Mar

Sesame-crusted Stirfry

What a great long weekend we had with Matt’s brother, his wife and our awesome 5 year old nephew!
Along with Matt’s Dallas aunt, she hosted a day of fun at the Dallas World Aquarium. She hired a driver to take us in style and, after seeing the crazy St Patty’s Day traffic in our neighborhood, I am so glad I didn’t have to drive in that! Many thanks to her.
We spent a ton of time together, and we are so glad they came to Texas for a few days.
Here is a quick meal that was too easy and too tasty not to share with you:

Sesame-crusted Tofu Stirfry
(30 min cooking and prep time!)

12 oz package of tofu, rinsed and patted dry
1/2 cucumber, sliced into small bites
16 oz package of frozen stirfry veggie mix
1 TB sesame oil
2 TB olive oil
3 TB sesame seeds
Dash each of: salt, ginger, red pepper flakes
1/4 soy sauce
1/4 cup cornmeal or breadcrumbs

1: cut tofu into 12 small triangles. In a nonstick skillet/wok on med-high, drizzle in the 2 oils and 1 TB soy sauce. Place the tofu in the pan as one layer. Sprinkle 1/2 of the sesame seeds in and 2 TB of cornmeal and let cook for 4 min.

2: in a pot, add 1/4 cup of water and the cucumber pieces. Let cook for a few minutes, then add the frozen stirfry mix. Add a dash of salt, ginger, and red pepper flakes (optional). Cover and let cook on med high for 5-7 minutes or until fully heated and bright in color.

3: in the meantime, flip the tofu triangles and add the remaining sesame seeds and cornmeal. Let cook for 4 more minutes or until crust forms around the edges.

4: stir the soy sauce into the veggies and serve over rice (optional). Add a dash of dried fennel for a tasty twist to the veggies.

Eat!