Posts tagged recipe
I have been an obsessive sesame tofu fan ever since college, when I discovered this off-the-menu item at Teapot Restaurant in Northampton, Massachusetts. After years of trying to perfect this recipe, I’ve nailed it. And while this is not a quick and easy meal to make, it is freakin delicious to eat! The sauce recipe is from a user on allrecipes.com, and all I’ve done to veganize it is change the chicken broth to vegetable broth.
- 1 cup sugar
- 1/4 cup cornstarch
- 1 cup vegetable broth
- 1/2 cup water
- 1/8 cup white vinegar
- 2 tbsp. soy sauce
- 2 tbsp. sesame oil
- 1 tsp. sriracha “rooster” sauce
- 1 clove garlic, minced
- 1/2 cup green onions, for garnish
- 1/2 cup sesame seeds, for garnish
- 1 package firm or extra firm tofu, cubed and drained
- 1/4 cup egg replacer powder (no need to mix with water)
- 1/2 cup flour
- 1/2 cup cornstarch
- Vegetable oil for frying
Start by mixing together the sauce ingredients over medium heat until the mixture comes to a boil. Then turn the heat to low and let simmer and thicken while you fry the tofu.
Heat about 1/2 inch of oil in a large frying pan on medium heat. Dump your tofu cubes into a medium bowl, then coat with the egg replacer. It will stick to the tofu since the tofu is moist. You will need to roll the tofu cubes around in the egg replacer to get each piece coated. Next, mix together the flour and cornstarch, and add it to your bowl of tofu. Again, roll your tofu around to make sure it’s all coated. Once your oil is hot, carefully add each cube of tofu to the pan so the oil doesn’t pop on you. When the tofu starts to turn golden brown and get a bit crispy, flip each cube over with tongs and brown the other side. Lay out a paper towel on a plate and when the tofu is golden brown, transfer the cubes from the pan to the plate. Let the tofu cool and dry for about five minutes.
Once the tofu is cool, add it to your sauce and stir to coat all the pieces. Next add the green onions and sesame seeds for garnish. This dish goes very well with steamed broccoli and brown rice or quinoa.
For the sauce:
- 1 cup smooth peanut butter
- 1 tsp. sriracha “rooster” sauce
- 1/2 cup soy sauce
- 2 cloves finely grated garlic
- 2 tsp. finely grated ginger
- 2 tbsp. agave nectar (or sugar)
For the wrap:
- Multigrain tortilla
- shredded lettuce
- shredded carrots
- diced tomato
- 1/4 block of firm or extra firm tofu, cut into eighths
To make the peanut sauce, simply combine all ingredients in a bowl and stir until blended – no heating necessary. Next, lay out a tortilla or wrap and slather on a generous amount of peanut sauce down the middle. You can also dab a bit of sauce on one edge of the tortilla where you will be folding the corner in; it will help the tortilla adhere to itself and stay together. Place your tofu on top of the peanut sauce, then pile on the lettuce, sprouts, carrots and tomato to your heart’s content. Wrap up like a burrito and enjoy!
It’s a bit warm here in North Carolina today. 97 degrees warm and grievously humid, to be exact. Luckily I had all the ingredients to make one of my favorite treats, a fruit and soy protein smoothie. I eat one of these for breakfast almost every other day, because it is so easy to throw together before I run out the door for work. It’s also a low-fat, super easy, and delicious way to get a boost of energy that will tide you over until lunchtime. I shared this one with my Mom, and it really hit the spot.
For the protein, I use Whole Foods brand vegetarian Soy Protein Powder in vanilla flavor. Before I went vegan, I used either The Biggest Loser Protein or Aria Women’s Protein, which are both brands of “designer whey.” Whey is a byproduct of milk, so I had to give up whey protein in my smoothies when I kicked dairy. All three brands of protein powder are delicious. I can’t even tell the difference between soy protein and whey protein in a smoothie like this; the flavor really comes from the fruit – everything else is just creamy filler.
Fru-Fru Protein Smoothie Ingredients
1 scoop Vanilla Soy Protein Powder
1/3 cup Soy Milk
1/3 cup Orange Juice
1 whole ripe banana, peeled
1 cup frozen mixed fruit
1 tsp. stevia (or any sweetener)
1 cup ice
Dump all ingredients in your blender, and puree until smooth and creamy.