Pesto Tofu and Vegetable Toss

Ever since making this at Lorelei's place about 4 weeks ago, this has become my new favorite recipe. I've been secretly calling it a scramble knowing full well that it's more of a toss then a scramble. Using a medium firm tofu, I cut the tofu into bite size cubes and toss into a skillet sizzling with vegetables and pesto. Healthy and delicious, this is bound to be your next favorite as well.

Pesto Tofu and Vegetable Toss
Pesto:
1 cup fresh basil
1/2 cup cilantro leaves
1/2 cup mint
1/4 cup toasted pine nuts
2 cloves of garlic
dash of salt
1/4 to 1/2 cup of olive oil

Add all the ingredients, except the olive oil into a food processor. Using the pulse function, pulse until well chopped. Continue pulsing and slowly pour 1/4 to 1/2 cup olive oil, stopping when you've gotten a good pesto consistency.

Tofu and Vegetable Toss:
Medium firm tofu, cubed
Cherry or plum tomatoes, cut in halves or quarters
1/2 onion
1/2 red pepper, thinly sliced
1/2 cup mushrooms, sliced
bunch of spinach
olive oil

Prepare the tofu, wash and chop the vegetables. Feel free to substitute any vegetables you like or have in the fridge. Using a large skillet, heat over medium high and once hot, add a tbsp of oil olive. Again, once the oil is hot add the onions. Cook for about 10 minutes until they start to caramelize. Then add mushrooms and red pepper and cook for another 5-7 minutes. Add spinach, tomatoes and tofu. Toss and stir for a few minutes and then add pesto, as much as you like to give a nice green colour and basil pesto flavour. Cook for about 5 minutes longer before serving.

Enjoy over pasta, with rice or other grains such as couscous, or with polenta.

Pad Thai

On request, here is the recipe for the best pad Thai I've ever had (not to even mention making). It's true, it is a little messy when all the ingredients hit the skillet, but not disastrously. The two biggest tips I have for minimizing the mess is using tongs to gently flip and toss the ingredients all together while cooking. The other, is the way these rice noodles are prepared. You don't want to boil the noodles, or to your peril, they may turn out mushy and sticky.

The following recipe is local chef's Heidi Fink, who is an amazing chef and instructor. I encourage you to take her cooking classes in you are in the area. One day, she'll publish a cook book. Don't be daunted by the list of ingredients, there's a few components to the recipe, but broken down it's all quite easy. Good luck and enjoy!

Pad Thai
(Created by Heidi Fink, Truly Thai at Home 2005)

8oz or 1/2 a package of dried rice stick noodles (size medium)
8 oz medium tofu
1 tsp sesame oil
8 oz small or medium prawns, peeled
2.5 Tbsp dried tamarind paste
3/4 cup boiling water
4 Tbsp fish sauce
1 Tbsp rice vinegar
3 Tbsp white sugar
1 Tbsp sambal oelek
4 Tbsp vegetabe or grapeseed oil (or whatever your preferance is)
3 eggs
1/4 tsp salt
4 gloves garlic
1 large shallot
3 Tbsp small dried shrimp (yes, get the dried shrimp, they really add flavour to this dish)
1/2 cup roasted peanuts
4 cups fresh crisp bean sprouts
5 green onions (scallions), green parts only, thinly sliced on the diagonal
1/2 cup chopped cilantro
2 limes, cut into wedges

Preheat oven to 400. Chop the tofu into small cubes and place on a parchment-lined baking sheet and drizzle with the sesame oil and 1/8 tsp salt. Bake for 20 minutes, until the tofu is light golden. The parchment, although not neccessary, prevents sticking in the baking sheet and makes it easier to toss the tofu in the oil and salt before baking. Take the corners of the paper and lift upwards to gently roll the tofu in the oil and salt.

Meanwhile, place rice noodles in a large bowl and cover with hot tap water. Let sit for 20-25 minutes, until the noodless are soften and piable, but with some firmness. Drain and set aside.

Meanwhile, place the tamarind in a bowl and cover with the 3/4 cup boiling water. Let soak for 20 minutes. Strain through a sieve into another bowl, pressing the solids with the back of a large spoon to extract as much of the tamarind pulp as possible. Scrape the underside of the sieve to get all the stuff that has collected there and place this into the bowl with the rest of the strained tamarind. Discard the solids remaining in the sieve.

Mix strained tamarind with the fish sauce, rice vinegar, sugar, sambal oelek and 2 tbps of the oil. This is your phad thai sauce. Set aside. Beat the eggs with the remaining 1/8 tsp salt in another bowl.

Arrange remaining ingredients in small bowls within reach of the stovetop. Heat a large skillet over medium-high heat. Add 1 tbsp of the oil and swirl to coat the bottom of the pan. Add garlic and shallot and cook, stirring constantly, until light golden, about 1 minute. Add beaten eggs and stir constantly for about 20 seconds. Add the drained noodles, prawns and dried shrimp. Use a good pair of tongs to gentle toss and fold the ingredients together. Add sauce mixture and cook stirring and tossing constantly for a minute or so. Add 1/4 cup peanuts, baked tofu, 3 cups bean sprouts, and 1/2 cup scallions and continue to toss and fold everything around for 2-3 minutes, adding a bit of water to the pan if necessary, to keep things from sticking. Noodles should be tender and silky.

Transfer to a serving platter and scatter the remaining peanuts, scallions and cilantro. Garnish the top with the remaining bean sprouts and arrange lime wedges on the side. Serve.

Stir-Frying Vegetables

Making a stir-fry is the perfect answer to a busy weekday. It's an easy, healthy and quick one-pan dinner. And, it's a great way to use up what's in the fridge at the end of a week.

There are three main components to making a satisfying vegetarian stir-fry: the vegetables (and tofu), the flavour, and the side (such as rice or pasta).

Vegetable Ideas
asparagus
broccoli
carrots
green beans
mushrooms
Napa cabbage
onion
peppers (red, yellow, orange and green)
tomatoes
snow peas
zucchini

Sauce
2.5 T soy sauce
.5 T hoisin sauce
.5 light brown or palm sugar
Stir together and set aside

Tofu
Using a medium tofu, cut into half inch cubes. Drizzle with salt, pepper and toasted sesame oil. Bake in a 375 F oven for about 20 minutes, until golden and slightly crispy.

Nuts
Try adding roasted unsalted almonds or cashews

Instruction
Prepare all your vegetables. In a large saute pan, heat 2 tablespoons of oil over a high heat until almost smoking. Add the onion and saute for a minute and then add remaining vegetables. Season with salt and pepper and stir for 2 minutes.

Then, cover for 2 minutes to let all the vegetables cook in their own juices. Uncover and stir in the sauce and baked tofu cubes. Fry until everything is crisp tender and the sauce has caramelized slightly.

Serve with pasta or rice and enjoy.

Tofu, Leeks and Lemongrass

This is a simple yet elegant meal, delicious and vegetarian: sweet chili-fried tofu with leeks in coconut and lemongrass broth. The marinade is a little hot but is set off by the sweet and mild coconut, lemongrass broth. From the Cafe Paradiso Seasons cookbook...

Sweet chili-fried tofu with leeks in a coconut, lemongrass broth
Serves 2-4

3 T sambal oelek
6 T soy sauce
2 T sugar
juice of 1 lime
Package of tofu

olive oil
4 stalks lemongrass
1 T grated ginger
1 handful of basil and cilantro leaves (leave whole)
2 leeks chopped in diagonal slices
21 oz coconut milk
2 oz coconut cream

Stir together the sambal oelek, soy sauce, sugar and lime juice in a small bowl. Add two tablespoons of water. Chop the tofu into 1/2 inch squares and marinade them in the sauce for 15 minutes.

Heat a large frying pan, adding a tablespoon or so of olive oil. Add the tofu squares with the marinade and fry until all the marinade has been absorbed and the tofu is golden and seared. Flip the tofu squares searing both sides.

To make the coconut sauce, bring some water to boil, drop in the lemongrass, ginger and herbs, and simmer for five minutes. Strain and return to pot. Add the chopped leeks and simmer gently for about 10 minutes until tender. Pour in the coconut milk, coconut cream and a pinch of salt, simmer for a few minutes before serving.

Serve the tofu sitting on the leeks in a generous pool of the coconut broth.

Dinner menu
Sweet chili-fried tofu with leeks in coconut and lemongrass broth
Lightly steamed carrots
crusty bread