Chicken-Tofu With Zucchini and Yellow Squash Stir-Fry (Image © Dexie Wharton)

INGREDIENTS:
* 1 pack of firm tofu, cubed
* vegetable oil for sauteing
* 1 small onion, finely chopped
* 3 cloves of garlic, finely chopped
* 2 boneless chicken breasts, sliced in thin strips
* 1 large zucchini, small quarters
* 1 small yellow squash, small quarters
* 1/2 tbsp of salt
* 2 tbsp of honey
* sprinkle of ground black pepper
* a drop of sesame oil
* sprinkle of sesame seeds
* 1/2 cup of water stirred with 1 tbsp of cornstarch

Heat oil in wok. Fry up the tofu until firm and lightly browned. Take the cooked tofu out of the wok by transferring ‘em in a bowl then set aside.

Add the onions and garlic. cook for a minute, then add the chicken strips. Stir and cook for 3-5 minutes. Stir in the zucchini and yellow squash. Add salt, honey, black pepper, and sesame oil. Stir everything together, then cover. Let it cook for 2-3 minutes or so.

Uncover, then stir in the water and cornstarch mixture. Stir in the fried tofu, then sprinkle the sesame seeds in the end.

Post from: Blisstree

Chicken-Tofu and Vegetable Stir-Fry

Chicken Asparagus Tofu Stir-Fry

INGREDIENTS :

* 1 pack of firm tofu (organic or otherwise), cubed
* vegetable oil for sautéing
* half of medium onion, finely chopped
* 3 cloves of garlic, finely chopped
* 3 boneless chicken breasts, slices in strips
* bunch of asparagus (cut off the ends, then cut in halves)
* 5-6 pieces of napa cabbage, slices in strips
* 3 tbsp of soy sauce
* 3 tbsp of hoisin sauce
* ground black pepper
* 1/2 cup of water
* another 1/2 cup of water stirred with 1 tbsp of cornstarch

Heat oil in a wok. Fry up the tofu until brown and firm. Transfer into a bowl then set aside.

Sauté garlic and onions. Then add the chicken. Stir and cook. Add soy sauce, hoisin sauce, and water. Stir in the asparagus.

Cover and cook for about 2 minutes. Add the napa cabbage, season with black ground pepper then stir everything together. Cover it and let the cabbage cook. Not too long because you want to maintain the crunchy texture of the asparagus.

Add the tofu, then stir in the cornstarch and water mixture as the last step. Once the sauce is thickened, it’s done.

Serve with white rice.

(Image © Dexie Wharton)

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Chicken, Asparagus, & Tofu Stir-Fry

If you’ve thought about getting a wok, but aren’t sure what is out there, take a look at this quick list I’ve put together with cookware from Kohls.

Everybody Loves 7-piece Wok Set
$49.99

The perfect starter kit for the beginner. It includes pan, lid, strainer, bamboo tongs, spoon, chopstick, and turner. The wok itself measures 14 inches in diameter.

Carbon Steel Wok
$29.99

A classic 12 inch diameter carbon steel wok that is available exclusively online. Fox Run Craftsmen® Barbecue Stir-Fry Wok
$14.99

Get your grill wokin’ with this great online buy. 

Here’s a vegan Thai-inspired stir-fry recipe from Jamie Walker, “an avid ultra-marathoner, amateur chef, and all around health nut,” at I Like Granola.  Jamie has some great vegan recipes up at I Like Granola.

Thai Stir Fry

2 heads bok choy

Handful of green beans

2-3 carrots

Tofu

1 cup quinoa, cooked

Ginger root, peeled and cut into small pieces

4 cloves garlic, minced

1/2 small red onion

1 tbsp olive oil

1 cup vegetable broth

3-4 tbsps of peanut butter (I think crunchy works better here)

1 cup soy sauce

1 tbsp rice vinegar

4 tbsps sugar

In a small mixing bowl combine peanut butter, rice vinegar, sugar and soy sauce.  Set aside.  In large skillet, combine olive oil, garlic, onion and ginger root.  Let brown.  Add tofu and veggies and cook for 3-4 minutes (or until tender).  Mix in peanut sauce and vegetable broth.  Bring to a boil and then let simmer for 2-3 more minutes.  Serve over quinoa.

Recipe used with permission from I Love Granola

Image credit: Kohls.com

Post from: Blisstree

Thai Stir Fry – Better With a Wok

Unfortunately, living away from home forces you to DIY — from chores to errands to baby-sitting to food! Thanks to Manang, I discovered how to make my own. I didn’t actually make Taho from scratch. It’s more like a discovery of its whereabouts.

As for the sweet sugar-y syrup, my mom surprisingly knows how to make arnibal. She caramelised brown sugar in a pot then poured 1 cup of water until the sugar is dissolved.

As for the chunky, chewy sago, all you need to do is boil the tapioca pearls for 5 minutes or until they float to the surface and become crystal-like in appearance. Drain in cold running water.

and presto!

Happy cooking!

Post from: Blisstree

Taho, a streetfood fave

Another great original recipe from Mommy dearest..

Ingredients:

500g fish fillet, cut 3 inches wide, 3 inches long
200g tofu, cubed
2 tbsps cooking oil
3 cloves garlic, peeled/minced
1 small onion, chopped
2 tbsps all-purpose flour
2 tbsps corn flour, diluted in ½ cup water
1 small capsicum, sliced
2 tablespoons black beans/tausi
1 tbsp soy sauce

Directions:

1. Roll fillets in all-purpose flour, fry until medium brown, set aside; Do the same to your tofu, set aside.
2. Wash black beans/tausi to lessen saltiness. Heat sauce pan with cooking oil, add garlic, onion, tausi and capsicum.
3. Add the diluted cornflour, mix well with soy sauce.
4. Pour the boiling sauce over the fried fish fillets and tofu in a serving platter. Serve hot with rice.

Happy cooking!

(Note: It’s funny how times have changed. My mom used to write down the recipes on index cards for my use and my sister’s. Now, it’s as easy as printing and inserting them onto my thick folder of recipe compilations.)

Post from: Blisstree

Seafood Sundays: Fish Fillet with Tofu and Tausi

In light of the big game coming up, here are some party snack ideas for the Asian food lover:

TOKWA’T BABOY  

TERIYAKI CHICKEN WINGS

SQUID IN SWEET HOT CURRY SAUCE 

SAMOSAS 

From my own experience growing up, I can just imagine my dad and his friends enjoying these appetizing pulutan with ice cold beer!

Now, if these are not your thing, why not try these other tasty munchies:

TOSTITOS WITH SOUTHWESTERN CAVIAR 

PRETZELS WITH BEER DIP

TORTILLA CHIPS WITH HOT BEAN DIP

EASY MEATBALLS 

TOMATO PIZZA BREAD

BARBECUE WINGS 

Happy cooking!

Post from: Blisstree

Home-cooked Superbowl munchies

I stayed with a friend who sent me down the shop for a bottle of chochijan.  I had no idea what it was or what it was used for but here it is and she used it ti make mabo tofu for us.  Unfortunately I didn’t get the recipe from her. Does anyone out there have a recipe for making Mabo Tofu at home?

Post from: Blisstree

Chochijan

This dish might well be called clean the fridge because I can’t think of any more cultured name.

Last night’s left over spaghetti fried with naga negi and shimeji mushrooms.  On top is cut up tofu, some grilled salmon and tomato.  Although it tastes great and did a good job of sorting out a few bits and pieces from the fridge, if you ever come around I won’t serve it up to impress you.

Post from: Blisstree

Perhaps all that you need to give you back a burst of life is some charisma tamago.  Of course I could be cynical and tell you that charisma tamago is just tofu shaped like half an egg, but this would be missing the point.  I believe that if you eat this and truly believe, that you will suddenly be transformed into a super hero and will probably have all your dreams come true.  Either that or you will have a delicious meal of really creamy tofu and a nice story to tell.

Post from: Blisstree

Feeling a bit washed out?

There is something about tofu that is supposed to give you a long and healthy life.  Some Japanese companies seek to return the favour to the humble tofu.

This is a “tetra” style box of long life tofu that sits on the shelf of your cupboard for over a year before expiry.  It is sort of scary to open and eat it after such a long time, but that is what it is designed for so I guess they got their method right.  Anyway, even if it costs a bit more than refrigerated tofu, it is handy to have a box on your shelf to save a rush trip to the supermarket if you need tofu in a hurry

Post from: Blisstree

Long Life Tofu