Sesame Crusted Tofu

Last week was sweet, and now we're on to savory!

My food cravings/interests seem to be (slowly) changing back into my old self, pre-pregnancy. The sweet tooth is dropping off (although it's still more than I ever used to have), and my protein and veggie interests are up! Nevermind that Tim and I had ice cream for dinner the other night. Yikes!

I've been making tofu fairly regularly again, and I have to say that it's quite different from the brand I used to buy in Germany. Taste is the same, but it's much, much more watery. I've had to break down and start pressing the water out of the tofu before marinating or cooking with it. And frankly, I am a bit annoyed with the extra work. Give me easy food to prepare, or give me frozen pizza.

Does anyone know of a good tofu brand that isn't too watery out of the package? I usually buy and cook with extra firm. Silken is usually always more watery.



This recipe was a nice change-up from our 'usual' (lemongrass tofu). It's hard not to make the lemongrass tofu, it's soooo good. But, change is also good. My only complaint with this recipe is that the sesame seeds do not stay on the tofu very well. Created a bit of a mess, and presentation was hard to make *extra* pretty. Otherwise, a very tasty (and easy) weeknight supper. Served over a salad with a side of rice, yum. Oh, and the tahini dressing was just 'ok'. If you want to have a dressing for the tofu and salad, I recommend looking for different recipe, I bet there are tons. Maybe one with more of a kick (through garlic, chilis, etc).

Sesame Crusted Baked Tofu (serves 2)
from Fuss Free Flavors

1 block tofu
Juice one lemon
Same quantity of soy sauce
1 tbs sesame oil
2tbs sesame seeds
Salad to serve



Press the tofu for about 20mins by wrapping it in a clean tea towel under a chopping board with a couple of cans of beans on top (I use my fruit bowl), you will be amazed at how much water comes out. Slice the tofu into thinish slices (about 1cm) and then cut each slice diagonally to get 2 triangles.

Place in a container and pour the marinade over, leave for at least 20 mins, turning over half way through if the marinade does not completely cover the tofu.

When marinated roll each piece of tofu in the sesame seeds and place onto a greased baking tray (I use a silicone mat on a tray which does not need greasing). Bake for 20 to 30 mins at GM5/375F/190C until the edges are browned turning half way through cooking.

Serve on a bed of salad – I used baby spinach leaves with baby plum tomatoes and pepperdew peppers and garnished with chives, from my window box, and tahini dressing.

Guten appetit!

Crunchy Asian Noodle Salad, with Peanut Sauce

Our household container from Germany has finally arrived and is being delivered and unloaded at our new house today! Just imagine the chaos... What I wouldn't give for a quick easy dinner tonight. Alas, I refuse to cook on days like this, so we'll be getting take-out or pizza or something from one of our new neighborhood joints. The below dish would certainly hit the spot though!

This was the first recipe I tried from my sister's cooking blog. She's got some great recipes posted, but I'm a sucker for peanut butter and 'fast/easy dinners'. Add some tofu, and I'm over the moon about the dish!

And this dish is delish... (say that 5 times fast - wa, ha, ha)


Very similar sauce to the Soba Noodle recipe, but I suppose there are only so many variations to a peanut sauce. Plus, when a recipe does it well, why mess with it? And this is a good sauce! Other than a few ingredients for the sauce, you probably have most items in your pantry. I love that it uses spaghetti noodles.

As promised by my rascal of a sister, it was fast and easy. And very flexible... I completely changed up the veggies, to use what I had on hand.

With an almost 6 month old bambino, who just started rolling (yay!), this quick and tasty meal will be a regular staple around our house (just as soon as I unpack the pots and pans). Thanks for the great recipe sista!

Note: Half the recipe will make enough for 3-4 people. We got our dinners and lunch the next day out of it.

Steam some gyoza/pot stickers as a side dish. Or maybe serve edamame (one of my favs).

Crunchy Asian Noodle Salad, with Peanut Sauce
from my sister, Christine

1/2 lb. thin spaghetti
1 lb. sugar snap peas
2 red bell peppers - thinly sliced
4 scallions - sliced dragonfly
3 tbsp. chopping parsley

(I halved this recipe and used: 2/3 box of spaghetti, 2 handfuls of green beans, 1 red pepper, 2 scallions, and 1 package of extra firm tofu)

Dressing:
1 cup veggie oil
1/4 cup rice wine vinegar
1/3 cup soy sauce
3 tablespoon dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon grated fresh ginger
3 tablespoon toasted white sesame seeds
1/2 cup peanut butter

Cook pasta, drain and set aside.

Boil a large pot of water, add the snap peas, return to boil for 3-5 minutes. Drain and put in ice water. (I simply cut and sauted my veggies in a tablespoon of vegetable oil until crisp-tender, along with the tofu so it would brown up a bit)

Whisk vegetable oil, rice wine vinegar, soy sauce, sesame seeds, and peanut butter together.

Combine spaghetti and veggies. Pour dressing, add parsley (I did not use), and mix. (Don't forget to sprinkle a few sesame seeds on top for a pretty presentation!)

More! More! More! Peanut Sauce! Peanut Sauce! Peanut Sauce!:
- Satay Peanut Sauce, from Rasa Malaysia
- Roasted Asparagus with Creamy Tahini-Peanut Dipping Sauce, from Kayln's Kitchen
- Vietnamese Shrimp Pops with Peanut Sauce, from Al Dente

Guten appetit!

Sesame Marinated Tofu

First and foremost, Happy Birthday Butter! Tomorrow is Tim's birthday, and I couldn't be happier or more proud of the amazing husband and father he is. We sing, we laugh, we love - we have a wonderful life. I love you, so very much.

Secondly, because of the picture, I'm just now noticing a particular habit with marinated tofu... I always serve it with rice. Anyone else pick up on that? Don't be boring (or lazy?) like me, use noodles or a mix of stir-fried veggies to accompany the tofu. I'm going to try noodles next time, really. Although, I have to admit, it tasted great with rice.


However, back to the recipe. This was another great tofu marinade that Tim and I eagerly gobbled up! Most tofu marinades I've found have 3 things in common: soy sauce, ginger and sesame. Well, there's a reason for that - it's good. Really good.

Bursting with flavor, the only thing I would adapt in this recipe is the soy sauce. If you are not a big salt fan, go easy with it. Especially when you press the tofu. Our pressed tofu (...which I usually never do. Again, I'm lazy) really did pick up a lot more of the marinade, and the major flavor of this recipe is soy sauce.

Also, skip the pressing of tofu if you're in a hurry (or lazy), but let it marinate for as long as you can. For example, make the tofu marinade before work, and by the time you are home, you only have to make a side and pan fry the tofu for a wonderful dinner.

Sesame Marinated Tofu
adapted by Tofu for Two, from Epicurious

1 14 ounce block firm tofu, drained
1/3 cup soy sauce (use low sodium soy sauce, if possible)
2 tablespoons sesame seed oil
3 teaspoons grated ginger
3 cloves garlic, minced
1 green chili pepper, diced (I used hot chili pepper flakes)
3 tablespoons canola oil
3 teaspoons raw cane sugar (I used 5 teaspoons regular sugar)
1-2 teaspoons of lime juice


First, drain and press the tofu: Cut the tofu into slices 1-2 cm thick, then wrap a kitchen towel between the slices, and put a weight on top of the slices, or press them with your hands. Take care not to use too much strength, so the texture of the tofu stays intact. Once the towel is wet, replace it, and repeat the procedure a couple of times. This dramatically improves the ability of tofu to absorb tastes.

Next, cut the tofu into desired shape (I made triangles, or you can make cubes, etc). Place the tofu in a container with a tightly sealed lid.

Combine the ginger, garlic and chili, and add the rest of the ingredients. Pour the marinade over the tofu, close the container, and shake it thoroughly. Place tofu in the refrigerator, ideally overnight, but at least for a couple of hours, shaking it every now and then.

Heat a skillet over medium heat. Once hot, place the tofu in the pan. No oil is necessary, since the tofu has some in it from the marinade. Cook the tofu until browned on each side, stirring or flipping as necessary.

Or try these alternate ways of cooking the tofu: Grilled kabobs, spreading the rest of the marinade on the vegetables before barbecuing. Or in stir-fries.

More recipes for marinated tofu:
- Grilled Marinated Tofu Wraps, from Fun & Food Blog
- Marinated Tofu and Cucumber Skewers, from Raspberry Eggplant
- Ginger Sesame Tofu, from The Book of Yum
- Maple Roasted Tofu with Asparagus, from Veggie Meal Plans (this is definitely on my to-try list!)

Guten appetit!

Tofu Tamale Pie

Although this is a vegetarian blog, I don't feel like I post a lot of tofu recipes. It's certainly not because we don't eat it, or even because we don't eat it often, we do. Oddly enough, when it comes to tofu, I just have a habit of making the same dishes we already like.

This was a welcome new addition to my tofu repertoire though. It had a similar consistency to a hash, with a slightly crispy top. Tasted wonderful and was thrown together in 10 minutes, then left to bake. Love that.

It's not a traditional 'tamale pie', as most have a cornbread topping. But it wasn't missed and the simplicity of making this dish was a very likable quality.

We ate it plain, adding salsa at the table. Next time, I would consider using this as a taco stuffing - with warm corn tortillas, lettuce and salsa. Or serve along side mexican rice and refried beans.


Tofu Tamale Pie
from VegCooking

2 tablespoons olive oil
1 medium onion, diced
1 green pepper, diced
3 cloves garlic, minced
1 pound firm tofu
1/2 cup water
1 (16-ounces) can tomatoes, chopped
1/2 cup black olives, chopped
1 cup frozen corn
1 tablespoon chili powder
1/2 teaspoon sea salt
1/2 teaspoon onion powder
1 teaspoon cumin
1 teaspoon oregano
1 cup corn meal


Preheat the oven to 375 degrees.

Heat the oil and saute the onion, green pepper, and garlic until soft. Puree the tofu and water. Add the tofu puree and the remaining ingredients to the pan and simmer for 5 minutes.

Pour into a lightly oiled casserole dish or large iron skillet and bake for 25-30 minutes. Serve hot.

More tamale pies, yum!
- Meatless Tamale Pie, from What Did You Eat?
- Crockpot Tamale Pie, from A Year of CrockPotting
- Black Bean Tamale Pie, from Eggs on Sunday

Guten appetit!

Fried Spring Rolls

Do you ever have cravings for certain types of food? I think most people do. Maybe it's mexican, or could be italian. Since I eat both of those regularly, my cravings usually come in the form of chinese or thai. I wouldn't say I crave fried food, but I will say that sometimes, a fried spring roll sounds utterly delicious. The kind of delicious that only fried can offer.

For this recipe, I'm torn on how to describe it. Basically, they were an experiment by Jill at Hey, that tastes good!, and one that I decided to replicate.

Typically you would not use rice paper wrappers for frying spring rolls. That was the experiment. Jill even called her post 'ugly, but delicious'. That should tell you a lot about why you don't use rice paper.

I almost bought both kinds of wrappers to do a comparison test. But in the end, I decided to try it Jill's way, and then remake another spring roll in the future with the typical, flour wrappers for frying. Plus, using the rice wrappers would leave me with a few sheets leftover to make fresh spring rolls later.

In fact, Jill was right, they are 'ugly but delicious'. Both Tim and I enjoyed them and quickly ate 2-3 each. If you pile them on a plate, as I did, be forewarned that they will stick together.

In the end, I'm not sure I would remake them this way, just because my curiosity is peaked to use the regular wrappers (this was my first time making fried spring rolls). I have to try the other wrappers to decide which is better. But these were fun, different and tasted pretty darn good! Definitely satisfied my fried spring roll craving.

If you are adventurous enough and had some small hands lurking around the kitchen, wrapping and rolling the spring rolls could be a fun project for kids.


Fried Spring Rolls (using rice paper)
from Hey, that tastes good!

8 ounces mixed mushrooms
3 baby bok choy (I substituted ¼ green cabbage head)
1 teaspoon grated ginger
2 scallions
1 carrot, peeled
A handful of spinach (I didn't use)
2 teaspoons soy sauce
1 teaspoon mirin (rice wine)
1/4 pound chopped tofu
1/4 package of rice noodles
1 egg white (not necessary, water holds the paper together just fine)
1 package rice paper wrappers


Soak the rice noodles in a bowl of hot water until softened. Thinly slice your mushrooms and carrots and put in separate piles. Cut the leaves off the bok choy and set aside, thinly slice the bottoms and add to the carrot pile. Slice the scallions thinly and set aside. Cut the spinach and boy choy leaves into strips.

Heat 1 T oil in a pan (wok if you have one - a large skillet works fine). Add the ginger and scallions and cook for a few seconds, then add the tofu, carrots and bok choy bottoms. Cook together a few minutes, then add the mushrooms. Once those have cooked most of the way through, add the spinach, bok choy leaves, soy sauce, noodles, and mirin. Cook until liquid is mostly gone and greens are wilted. Pour filling into a strainer, and set aside to cool/drain for a few minutes.

Once cooled, fill a shallow bowl with hot water. Dip one rice wrapper into the water and hold it there until softened. You will know when it’s ready. Lay the wrapper carefully on your work surface, and put a tablespoon of filling in the center.

Pull the bottom half up, then fold over the right side and then the left.Squoosh the filling in as tight as you can, wet the last side with egg white, and then fold over. Set aside, and repeat until all the filling is gone. Heat about an inch of oil in a pan, and when shimmering, slowly drop in the first roll. Let fry for a few minutes, then flip, carefully. It will puff up all crazy but don’t worry. That’s why they’re ugly. Once you feel they’re fried enough, drain on a paper towel and repeat.

Serve immediately with a sweet chili sauce.

Because sometimes you just want it fried:
- Vietnamese Crispy Spring Rolls, from Sunday Nite Dinner
- Southwest Spring Rolls (omit the chicken for veggies), from My Kitchen Snippets
- Veggie Wontons, from Chef Michele's Adventures

Guten appetit!

Lemongrass Tofu

Unfortunately, I'm a creature of habit and ease. I like tofu plain, so it has to be a craving or compelling recipe to put effort into changing it. But every time I do, I remind myself to branch out more often. Tofu can taste so many different ways, and is so versatile in recipes. When I taste it with a new marinade or in a new recipe, I fall in love with it all over again.

This was the first recipe I used from the White on Rice Couple's food blog. Goodness me, it was good! No, not good. Great!

I used to expect to have a couple tofu slices left over for lunch the next day, but Tim and I consume the entire batch every time. This is a regular rotation recipe, and guess what... it's a super easy recipe. So my 'ease' of making tofu has not been disturbed.

For so little effort, you are rewarded BIG with this recipe. Enjoy!

Note: The White on Rice Couple recommends using this tofu in salads, sandwiches or fresh springrolls. Any of those would be delicious. We usually eat and savor ours plain, over rice. Scrumptious. I love that this recipe can be used in so many ways though, and am going to try it in a salad soon.


Lemongrass Tofu
adapted slightly from White on Rice Couple

1 package of firm tofu
1/2 cup peanut or vegetable oil
2 cloves garlic
5 table spoons soy sauce
2 teaspoons fresh ground black pepper
1 teaspoon sesame oil
1-2 stalks of fresh lemongrass. When chopped should be about 1/4 cup.


Drain Tofu and blot dry with paper towels to remove excess moisture. Slice into about 1/4 ” pieces.

Wash lemongrass and chop bulbs and remaining of stalk that is tender. Place chopped lemongrass in mortar & pestle and continue to crush pieces till they are small and pulverized. Add 2 cloves of garlic in mortar and crush garlic together with lemongrass.

In large plastic freezer bag, combine crushed lemongrass , garlic, vegetable oil, soy sauce, salt, pepper and sesame oil. Mix the marinade well, then add slices of tofu in bag. Lay tofu slices in gently on top of each other so that they don’t break. Make sure all marinate coats each slice of tofu.

Let marinade for at least 1 hour or until all tofu slices soak up the marinade.

Heat up frying pan. Do not add oil to the pan because the tofu is well oiled. Fry slices of tofu until both sides are golden brown with a nice firm crust. Remove from pan and blot excess oil on paper towel.

More marinated tofu to try:
- Mandarin Thai Tofu Satay, from Fun and Food Blog
- Sesame Crusted Baked Tofu, from Fuss Free Flavours
- Grilled Marinated Tofu Wraps, from Fun and Food Blog

Guten appetit!

Thai-Style Tofu and Vegetables

If Mexican is my favorite food type, Thai would be second. After living in Japan, I know that many of the asian cultures share foods. While there are Thai curries, there are also Japanese curries, Indian curries, etc. Almost every Thai restaurant will have fresh spring rolls, similar to the Vietnamese versions, and probably some wok fried dishes.

But I love the thai flavors and styles the best. Coconut milk, pairings of savory and sweet, and the spicy 1-2 punch they give to their dishes. I eat it up.

When I saw this easy recipe for Thai-Style Tofu and Veggies, I had to make it. Smelled so good while cooking, and when I added the coconut milk, I could barely wait to taste it!



Un-forrr-tunately, it smelled better than it really tasted. It was good, I had no problem finishing my dish. But it wasn't wow-ing, and could be described as a little bland. I had higher expectations. But, if you're looking for a super easy, coconut milk, thai dish, this could fit the bill. Good for weeknight fast dinners. Just not if you're having company.

Thai-Style Tofu and Vegetables
from Food & Wine

1 tablespoon vegetable oil

1 medium onion, thinly sliced lengthwise

1 tablespoon finely grated fresh ginger

1 garlic clove, very thinly sliced (add an extra garlic clove)

1 large jalapeno, thinly sliced crosswise with seeds

1 teaspoon turmeric

4 large shiitake mushrooms, stems discarded, caps thickly sliced (I didn't use)

2 cups small broccoli florets

1 medium carrot, thinly sliced crosswise

3 canned plum tomatoes, chopped

1 1/4 cups light unsweetened coconut milk

1 pound firm tofu, cut into 1-inch cubes

1/2 cup water

2 tablespoons soy sauce

1/2 cup coarsely chopped basil leaves

Lime wedges, for serving

In a large skillet or wok, heat the vegetable oil. Add the onion along with the ginger, garlic and jalapeño and stir-fry over moderately high heat for 2 minutes. Add the turmeric, then add the shiitake mushrooms, broccoli and carrot and stir-fry for 3 minutes.

Add the tomatoes, coconut milk, tofu, water and soy sauce to the skillet and simmer over moderately high heat, stirring a few times, until the vegetables are al dente, about 4 minutes. Stir the chopped basil into the vegetables, transfer to plates and serve immediately with lime wedges.

Guten appetit!

Soba Noodles in Peanut Sauce

Peanut sauce. I'm sold.

You should know, straight up, my love for peanut butter. I halved this recipe (to make a reasonable portion size for 2 adults), yet made the full amount of sauce. Guilty. In my defense, a pregnant girl is allowed some liberties.

I found this scrumptious recipe on Smitten Kitchen. I changed up most of the ingredients, and used whole wheat soba noodles (she says you can also use pasta, which I agree and might do in the future). They look brown in the pictures, but looked purple in person. Tim was quite weary of them, and they don't make for a nice presentation. Of course, they tasted great, but I'd serve regular or pasta for guests.


In addition to the peanut sauce, what I loved about this recipe, is that it seemed easy to manipulate. I do that a lot. I like to use what I have on hand, or what sounds good that day, or what's fresh at the market... obviously, a 'strict, must be exact' recipe would not go over well. One of the reasons why I don't bake very often.

Anyway, off to the market I went, bought my fresh veggies, and I was practically done. Seriously, the recipe took about 30 minutes total to make - uber (very) easy. And other than the fresh ingredients, you probably have everything in your pantry. So, lets get cookin!

Soba Noodles in Peanut Sauce
adapted from Smitten Kitchen

Peanut dressing:
1/2 cup smooth peanut butter

1/4 cup soy sauce
1/3 cup warm water
1 tablespoon chopped peeled fresh ginger
1 medium garlic clove, chopped
2 tablespoons rice vinegar
1 1/2 tablespoons Asian toasted sesame oil
1 tablespoon honey
1 teaspoon dried hot red pepper flakes or a splash of the hot sauce or chili paste of your choice

Noodles:
3/4 lb dried soba noodles (dried linguine fini or spaghetti will work in a pinch)
4 scallions or 1/4 cup yellow onion, thinly sliced
1 red bell pepper, cut into 1/8-inch-thick strips

Heaping handful of green beans, ends discarded and cut in half (bite size pieces)

1 zucchini, quartered and cut cross-wise
1 package firm or extra-firm tofu, cubed (marinated in soy sauce for a few hours, if preferred)
3 tablespoons sesame seeds, toasted (optional)

Puree dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl. (Will keep in the fridge, but if it gets too thick, you may need to allow time to bring it to room temperature. Mine stayed in the fridge for 1 hour and was still saucy/smooth.)

Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water. (Soba noodles are typically served cold, and need the cold water to stop them from cooking - i.e. getting mushy.)

Add pasta, vegetables and tofu to dressing, tossing to combine. Garnish with toasted sesame seeds and serve immediately.

More soba noodle recipes:

• Soba noodle salad with vegetables and tofu, from Cooking Light
• Peanut Sesame Noodles, original recipe from Smitten Kitchen
• Garlic Soba Noodles, from 101 Cookbooks
• Soba Noodle Salad, from Simply Recipes

Guten appetit!

Fried Rice with Tofu

This is a staple. One of our favorites!

While we include tofu, you can easily omit that if you have a non-tofu eater in the house. Many people don't like the 'taste' of tofu, although it doesn't have much taste. I think it has more to do with the texture. No worries, this recipe is veerrrry versatile.

The recipe is an adaption of Cooking Light's Yang Chow Fried Rice. You can also make their recipe as-is, it's delicious. My take on their recipe is set up for my preferences and as a perfect dinner for 2-3, or dinner with some lunch leftovers.

First thing I try to do with my fried rice, is use up any veggies I have leftover in the fridge. Have an extra carrot you didn't use last night? Great! How about a quarter cabbage from fish tacos? Throw it in! Our favorite combo is usually broccoli, snap peas and carrots. But you can use whatever sounds good or you have on hand (within reason: brussel sprouts, radishes or cucumber would not be my first choice for fried rice).

I also try to make fried rice the night after another rice meal. That way, you can make double the rice you need the first night, and put half in the fridge for your fried rice the next day, making you're prep ridiculously easy. I made this batch of fried rice the day after African Peanut Stew.

I hope you like this one as much as we do!

Fried Rice with Tofu

3 teaspoons vegetable oil
3 large eggs, lightly beaten
1/4 teaspoon freshly ground black pepper
Dash of salt
1/2 cup thinly sliced green onions, or yellow onion (I use yellow, since I always have it on hand)
1 teaspoon grated peeled fresh ginger (optional)
2 garlic cloves, minced
3 cups cooked short-grain rice, chilled in the fridge
1 package firm or extra firm tofu, drained of liquid and cut into bite size cubes
1/2 cup low-sodium soy sauce, divided
1/2 teaspoon salt
Vegetable options: 1 1/2 cup sugar snap peas (washed and ends cut), 1 10-ounce package frozen green peas (thawed), 1-2 carrots (peeled and cut into small pieces), 1/2 cup sliced white cabbage, 1 large bell pepper (washed, cored, and sliced), and/or 1 cup bite sized broccoli florets
1-2 tablespoons chopped fresh cilantro (optional)

Do try to make your rice ahead of time (night before, or morning of), then put in the fridge. Not only does it make for faster prep, but cold rice wont be as sticky to work with or soak up all the liquids that you also want the vegetables to absorb.

Place your cubed tofu in a tupperware container and sprinkle with 1/4 cup soy sauce. Place top on the tupperware, and shake the container to coat all the tofu pieces with sauce. Marinate for 20 minutes, or up to 1 day in advance.


Heat 3 teaspoons oil in pan over medium-high heat. Add onions, ginger (optional), and garlic; stir-fry 30 seconds. Add rice and stir 20 seconds to break it up.

Make a hole in the center of the rice, and pour in the eggs; stir the eggs around a little as if you are making scrambled eggs, but dont combine yet with the rice. When egg is mostly cooked, combine with rice.

Add your vegetables and remaining soy sauce; stir-fry 3 minutes to cook the vegetables, stirring often. Add pepper and salt; cook an additional 30 seconds, stirring well to combine. When serving, top with cilantro.

Guten appetit!