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Recipe: Silken Tofu with Kimchi

Silken Tofu with Kimchi

Silken Tofu with Kimchi

Looking for a vegetarian entree or appetizer that’s full of spice and loaded with nutrition? Look no further. This recipe for Silken Tofu with Kimchi is delicious and takes about 15 minutes to make.

Kimchi is a Korean dish that’s a spicy blend of spicy peppers, cabbage and other Asian vegetables. I used storebought kimchi I got from our local Asian market, but feel free to make your own. Here’s a recipe.

Ingredients:

  • 1 block silken tofu
  • 1 cup kimchi, minced
  • 6 tsp soy sauce (I use reduced sodium)
  • 4 tsp chili oil
  • 1 TBSP sesame seeds
  • Silken Tofu with Kimchi

    Silken Tofu with Kimchi makes a great entree or appetizer

  • Chopped scallions, for garnish

Directions:

  1. Boil a pot of water and add tofu and simmer until the tofu is warmed through. This should take about 5 or 6 minutes.
  2. Drain the tofu.
  3. Divide the tofu evenly between 2 bowls (or 4 if making as an appetizer). Drizzle each portion with half of soy sauce and half of chili oil. Divide kimchi evenly atop both bowls of tofu.
  4. Garnish with green onions and sesame seeds, then serve.
Silken Tofu with Kimchi

Silken Tofu with Kimchi serves 2 to 4

I was surprised at just how much flavor is in this dish given the limited amount of ingredients and easiness to prepare it. The only problem is that I was left wanting more.

While this can be served as an entree or an appetizer, it’s probably better as an appetizer as the portions are small. I chose to eat mine as an entree as I had a tennis match to play an hour later so I wanted something light. This Silken Tofu with Kimchi definitely fit the bill.

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Posted by on September 6, 2012 in Appetizers, Cookin', Entrees, Recipes

 

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Recipe: Tofu Coconut Curry

Tofu Coconut Curry

Tofu Coconut Curry

In one year I’ve gone from never having tofu to eating it at least once a week. It’s so versatile and goes well with just about everything, but especially curry.

The tofu really takes on the flavors of the curry well. Pair the tofu with coconut curry and vegetables and you’ve got a quick meal of Tofu Coconut Curry that’s loaded with nutrients and low in fat and calories.

Ingredients:

  • 1 can reduced-fat coconut milk
  • The Veggies

    The Veggies

  • Juice of one lime
  • 3 TBSP soy sauce
  • 1 tsp brown sugar
  • 1 1/2 TBSP curry powder
  • 1 TBSP minced ginger
  • 2 tsp chili paste
  • 1 block extra firm tofu, cut into bite-sized cubes
  • 1 tomato, diced
  • 1/2 red bell pepper, cut into thin strips
  • 1/2 green bell pepper, cut into thin strips
  • 1/2 red onion, diced
  • 1/2 cup mushrooms, sliced
  • 1/4 cup basil, chopped
  • salt to taste

Directions:

  1. In a large pot over medium heat, mix coconut milk, curry powder, soy sauce, brown sugar, chili paste and ginger.
  2. Basil in Tofu Coconut Curry

    Adding the basil

  3. Bring to a boil and let simmer for 3 to 5 minutes.
  4. Add tofu, bell peppers, onion, mushrooms and tomato. Combine all ingredients, cover and cook for 5 to 7 minutes, stirring occasionally.
  5. Mix in basil. Season with salt or more soy sauce to taste.
  6. Continue cooking for an additional 5 to 7 minutes or until vegetables are tender, but crisp.
  7. Garnish with additional basil and serve over rice, if desired.

Make sure to thoroughly coat the tofu in the curry sauce. This recipe is quite spicy. My nose was running after eating it and my palate and body are quite accustomed to spicy food.

Also, the vegetables I used are just a guide. Feel free to experiment with a variety of veggies.

 
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Posted by on March 30, 2012 in Cookin', Entrees, Recipes

 

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Recipe: Tofu-touille

Tofu-touille

Tofu-touille

Tofu-touille is a take on the French vegetable dish ratatouille. This is a great way to add some extra protein to ratatouille without sacrificing calories. If you’re wary to try tofu A) you shouldn’t be and B) you can omit without changing up the dish too much.

This makes a great casserole for Fall that’s loaded with nutrients and low on calories.

Ingredients

  • 2 TBSP olive oil
  • 4 cloves garlic, minced
  • 1 block firm tofu, drained and dried
  • 2 tsp Italian seasoning
  • Sauteeing Eggplant

    Sauteeing Eggplant

  • 1 eggplant, cut into 1/2-inch cubes
  • salt and pepper to taste
  • 1 cup shredded mozzarella cheese
  • 1 zucchini, sliced
  • 1 cup oyster mushrooms
  • 1 cup button mushrooms
  • 1 large yellow onion, sliced into rings
  • 1 green bell pepper
  • 1 red bell pepper

Directions:

  1. Preheat oven to 350F. Coat bottom and sides of a 2 quart Dutch oven with olive oil.
  2. Tofu-touille Finished

    Tofu-touilee Out of the Oven

  3. Saute garlic until lightly browned, mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt and pepper to taste.
  4. Spread eggplant mixture evenly across bottom of the Dutch oven. Sprinkle with some mozzarella cheese. Spread zucchini in an even layer over top. Lightly season and sprinkle with more cheese. Continue layering in the order of your choice with onion, mushrooms and bell pepper. Cover each layer with seasoning and cheese.
  5. Bake for 45 minutes and serve.

This is a delicious one-pot wonder that can serve as an entree or a side dish. You can also add in any vegetables of your choice making this version of ratatouille a truly versatile vegetarian dish.

Photos courtesy of Miguel Solorzano Photography.

 
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Posted by on October 26, 2011 in Cookin', One-Pot Wonders, Recipes

 

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