Spicy Tofu

from Vegetarian Cookbook by Nicola Graimes

Spicy Tofu

Marinade:
5 Tbs vegetable stock
2 tsp cornstarch
2 Tbs soy sauce
1 Tbs superfine sugar*
pinch of red pepper flakes

Stir Fry
9 oz firm tofu - rinsed, drained, and cut into ½-inch cubes*
4 Tbs peanut oil
1 Tbs freshly grated ginger
3 cloves garlic, crushed
4 scallions, thinly sliced
1 head of broccoli, cut into florets
1 carrot, cut into thin sticks
1 yellow bell pepper, thinly sliced
9 oz shiitake mushrooms, thinly sliced*

steamed rice, to serve

Blend all the marinade ingredients together in a large bowl. Add the tofu and toss well to coat. Cover and set aside to marinate for 20 minutes.

Heat half the oil in a preheated wok or large skillet over high heat, add the tofu with its marinade, and stir-fry until browned and crisp. Remove from the wok and set aside.

Heat the remaining oil in the wok, add the ginger, garlic, and scallions and stir-fry for 30 seconds.

Add the broccoli, carrot, yellow bell pepper, and mushrooms and stir-fry for 5-6 minutes. Return the tofu mixture to the wok and stir-fry to heat through. Serve immediately with steamed rice.

Serves 4



*We used regular sugar, 12 oz of tofu, and 5 oz mushrooms

Classic Beef Fajitas

from Pillsbury Complete Cookbook

Classic Beef Fajitas

Marinade:
2 Tbs lime juice
2 Tbs honey
1 Tbs oil
2 tsp chili powder
2 garlic cloves, minced

Fajitas:
¾ lb boneless beef top round steak, cut into thin strips
1 onion, thinly sliced
1 red or green pepper, cut into strips
4 (8-in) tortillas
guacamole
salsa

In a medium glass bowl, combine all marinade ingredients; blend well. Add beef strips; stir to coat. Cover; refrigerate 2 to 3 hours to marinate, stirring occasionally.

Spray large nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add beef and marinade; cook and stir 2 minutes. Add onion and bell pepper; cook and stir 2 to 3 minutes or until vegetables are crisp-tender and beef is no longer pink. Drain.

To serve, spoon guacamole onto center of a warmed tortilla. Top with ¼ of beef mixture and salsa. Fold bottom edge of tortilla over filling towards center; fold sides in towards center, leaving top open.

Curried Chickpeas, Cauliflower and Spinach

from Vegetarian Times

Curried Chickpeas, Cauliflower and Spinach

3 cups cauliflower florets (about ½ a crown)
1 ½ Tbs olive oil
6 medium garlic cloves, thinly sliced
1 large onion, thinly sliced
1 ½ tsp salt
3 Tbs curry powder
4 medium carrots, thinly sliced
3 cups green cabbage, chopped into 2-inch pieces (about ¼ head)
2 Tbs vegetable broth or water
4 cups cooked chickpeas or rinsed and drained canned chickpeas
¾ cup coconut milk
4 ½ cups spinach, stemmed and coarsely chopped
½ cup fresh cilantro, chopped

In wok, bring 2 ½ quarts lightly salted water to a boil over high heat. Add cauliflower and cook 2 minutes. Drain well and set aside.

In wok, heat 1 Tbs oil over medium-high heat. Add garlic, onions, 1 tsp salt and stir-fry 1 minute. Add curry powder and stir-fry 1 minute. Add remaining ½ Tbs oil, carrots, cabbage, and remaining ½ tsp salt and stir-fry 2 minutes.

Gradually drizzle broth/water around outer perimeter of vegetables (not in center). Cover and cook 2 minutes. Stir in chickpeas and coconut milk; cook, uncovered, 2 ½ minutes.

Add spinach, reserved cauliflower and cilantro and cook, stirring, just until spinach begins to wilt, about 1 minute. Serve hot.

Honey and Black Pepper Beef

from The Complete Asian Cookbook by Bay Books

Honey and Black Pepper Beef

oil, for cooking
1 lb round steak, cut into thin strips
2 garlic cloves, crushed
1 onion, sliced
10 oz sugar snap peas
2 Tbs honey
2 tsp soy sauce
2 Tbs oyster sauce
2 tsp cracked black pepper*

Heat a wok or frying pan until very hot, add 1 Tbs of the oil and swirl it around to coat the side. Stir-fry the beef in batches over high heat. Remove and drain on paper towels.

Reheat the wok, add 1 Tbs of oil and stir-fry the garlic, onion, and sugar snap peas until softened. Remove from the wok and set aside.

Add the honey, soy sauce, oyster sauce, and cracked pepper to the wok. Bring to a boil, then reduce the heat and simmer for 3-4 minutes, or until the sauce thickens slightly.

Increase the heat, return the meat and vegetables to the wok and toss for 2-3 minutes, or until well combined and heated through.

*if you are using freshly ground black pepper use less. Additionally, if you are making this during a power outage use caution as the poor light from your flashlight could cause you to add enough black pepper to melt your face off. You've been warned.

Fried Rice

from The Complete Asian Cookbook by Bay Books

Fried Rice

2 Tbs peanut oil
2-3 eggs, lightly beaten
1 onion, cut into wedges
8 oz ham, cut into thin strips*
4 cups cold cooked rice **
1/4 cup frozen peas
2 Tbs soy sauce
4 green onions, but into short lengths
8 oz cooked small shrimp, peeled

Heat 1 Tbs oil in a wok or large frying pan and add the eggs, pulling the set egg towards the center and tilting the wok to let the unset egg run to the edges.

When it is almost set, break up the egg into large pieces to resemble scrambled eggs. Transfer to a plate.

Heat the remaining oil in the wok, swirling to coat the base and side. Add the onion and stir-fry over high heat until clear and softened. Add ham and stir-fry for 1 minute. Add the rice and peas and stir-fry for 3 minutes, until the rice is heated through. Add the eggs, soy sauce, green onion, and prawns. Heat through and serve.

*we use sliced deli ham and then cut that into small strips
**cook the rice the night before and refigerate to allow the grains to dry out and separate