Braised Cabbage with Tofu

Braised Cabbage with Tofu
Originally uploaded by kel h

I got this recipe from Boston.com. I added a block of tofu cut up with the garlic and ginger to add some protien, and added some rice I had leftover when I added the sauce.

Napa cabbage, also known as Chinese cabbage, has crunchy leaves that pair well with a light sauce. Similar to bok choy, but more delicate (use either in this recipe), Napa cabbage is more elegant than regular firm-headed green cabbage. Slice the head of Napa lengthwise in half and remove the core. Roughly chop into 2-inch pieces. Then cook the cabbage in a searing hot skillet - high heat is essential - to caramelize the leaves. Saute in two batches so overcrowding doesn’t steam the vegetables. It’s fast and good for you.

3teaspoons vegetable oil
1small head (about 1 pound) Napa cabbage, cut into 2-inch pieces
3cloves garlic, sliced
1piece fresh ginger ( 1/2 inch), cut into matchsticks
1/4cup water
1 1/2teaspoons cornstarch
1/4cup soy sauce
4scallions, thinly sliced
1teaspoon rice wine vinegar
1. In a large skillet or wok, heat 1 teaspoon of the vegetable oil . When it is very hot, add half the cabbage. Cook, stirring constantly, for 3 minutes or until leaves begin to brown. Remove them from pan. Use 1 teaspoon of the remaining vegetable oil to cook the remaining cabbage in the same way; remove from the pan.

2. Add the remaining 1 teaspoon vegetable oil to pan. Cook the garlic and ginger, stirring constantly, for 1 minute.

3. In a small bowl, stir together the water and cornstarch. Stir the soy sauce into the pan. Add the cornstarch mixture and bring to a boil.

4. Return all the cabbage to pan, stirring well to coat it all over. Cook, stirring often, for 5 minutes or until the cabbage is tender.

5.Remove from the heat. Stir in the scallions and vinegar.

My new favorite cooking word: Braised

I've gotten a bunch of eggplant from my CSA Farmshare, and I've tried a few different ways of cooking it. I've roasted it, I've fried it, and I've grilled it. But THIS is possibly my favorite way of preparing it.

Braising means to cook something first in fat, and then in liquid. I've made some great Braised Collard Greens, but I think it works especially well in eggplant. The one thing you have to keep an eye on with eggplant is using TOO MUCH oil, because eggplant can be like a sponge and it can get greasy if you're not careful.

Braised Eggplant and Tofu

adapted from Mark Bittman's recipe.

I used dried mushrooms and used the excess liquid left from reconstituting them for the broth. I also cut the kernels from an ear of corn and tossed that in with the tofu to add some sweetness

Makes: 4 servings

Time: 30 minutes

A more-or-less traditional Sichuan preparation, creamy and delicious with soft-cooked eggplant, made crisp by the addition of sautéed shiitakes. Substitute green beans for the eggplant if you like.

1 /4cup peanut oil or neutral oil, like grapeseed or corn

1 cup sliced shiitake caps (reserve stems for stock or discard)

Salt and freshly ground black pepper

1 tablespoon chopped garlic

1 tablespoon peeled and minced fresh ginger (optional)

11/2 pounds eggplant, trimmed, cut into 11/2-inch chunks

1 tablespoon Chile Paste (optional)

1 /2 cup vegetable stock or water

2 tablespoons soy sauce

1 pound tofu, blotted dry and cut into 3/4-inch cubes

1 tablespoon dark sesame oil for garnish (optional)

Chopped fresh cilantro leaves for garnish (optional)

1 tablespoon toasted sesame seeds for garnish (optional)

2 tablespoons minced scallion for garnish (optional)

1. Put half the oil in a deep skillet or shallow saucepan over medium-high heat. When hot, add the shiitakes and some salt and pepper and cook, stirring occasionally, until the mushrooms are crisp, 5 to 10 minutes. Remove with a slotted spoon and set aside.

2. Add the remaining oil and, a few seconds later, the garlic and the ginger if you’re using it. As soon as it sizzles, add the eggplant. Cook, stirring every minute or so, until the eggplant browns, 5 to 10 minutes. Add the chile paste if you’re using it, along with the stock. Stir, scraping the bottom of the pan if necessary to release any stuck bits of eggplant. Cook until the eggplant is really tender, 10 to 15 minutes more, adding a little more liquid if necessary (unlikely, but not impossible).

3. Stir in the soy sauce and tofu and cook, stirring occasionally, until the tofu is heated through, about 5 minutes; stir in the reserved shiitakes and turn off the heat. Taste and adjust the seasoning, then garnish as you like and serve.

Blame it on the celery

Hot Sauces
Originally uploaded by kel h

I got celery in the last two CSA farmshares, which always reminds me of chicken wings from home. I made buffalo-style tofu tenders for dinner tonight, but I ate them before I could take a picture. They're super easy to make.

Ingredients:
1 block firm or extra firm tofu
vegetable oil
1 egg, beaten
1/2 cup flour
1 tsp salt
1/2 tsp pepper
2 tbsp butter or margarine
2 tbsp hot sauce

Take a block of tofu and press it between some paper towels to get rid of excess water. Then cut into four slices. Dredge the slices in egg and then seasoned flour (you can add some breadcrumbs for extra crunch, but the crunch is less like the traditional wing than I like) and fry in a pan with oil. Meanwhile melt 1 tbsp butter in the microwave and then stir in two tablespoons of Franks Red Hot (I mixed it up by doing one tablespoon franks and one tablespoon chipotle tabasco, which is less authentic but I like it). Flip the tenders and brown on both sides, then toss in the sauce and serve with celery and bleu cheese dressing on the side

Balsamic BBQ tofu over brown rice and broccoli

Balsamic BBQ tofu over brown rice and broccoli
Originally uploaded by kel h

So, I moved to a new apartment, one that has cable! I've been watching a lot of food network, especially Alton Brown and Giada DeLaurentis. This is a recipe that she made (only she did chicken instead of tofu)

Ingredients
For the Balsamic BBQ sauce:
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Directions
Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.

I poured it over some firm tofu that I pressed and sliced into "tenders" and baked at 375 for about ten minutes (could go longer I think)