Showing posts with label Main Ingredient【Beans】. Show all posts
Showing posts with label Main Ingredient【Beans】. Show all posts
by Tony Rosenfeld
- 1/2 lb. extra-firm tofu
- 1/3 cup low-salt chicken broth
- 1-1/2 Tbs. minced jarred jalapeño slices
- 2 tsp. Asian sesame oil
- 1 tsp. granulated sugar
- 3 Tbs. canola oil
- 1/2 lb. baby bok choy (about 2), split in half lengthwise
- 1 tsp. kosher salt
- 1-1/2-inch piece fresh ginger, peeled and thinly sliced (about 2 Tbs.)
- 2 cloves garlic, thinly sliced (about 1 Tbs.)
- 3-1/2 oz. fresh shiitakes, stemmed
Drain and cut the tofu into 3/4-inch-thick slices. Cut each slice crosswise into 1/2-inchwide sticks (you should have fat, rectangular sticks). Put the tofu on paper towels and set aside. In a small bowl, mix the broth, jalapeño, sesame oil, and sugar.
Set a 12-inch skillet over medium-high heat until hot, about 1 minute. Add 1-1/2 Tbs. of the canola oil and once it's shimmering hot, add the bok choy, cut side down. Sprinkle with 1/2 tsp. of the salt and cook, without touching, until browned, about 2 minutes. Continue to cook, tossing, until the bok choy stems start to soften and wilt, about 2 minutes more. Transfer to a plate.
Add the remaining 1-1/2 Tbs. canola oil and the ginger to the skillet and cook, stirring, until golden, about 1 minute. Add the garlic and let it sizzle for 10 seconds. Add the tofu and shiitakes, sprinkle with the remaining 1/2 tsp. salt, and cook, stirring occasionally, until the mushrooms brown and soften, about 3 minutes.
Return the bok choy to the pan, add the broth mixture, and cook, tossing, until the sauce evenly coats the vegetables and the bok choy is tender, about 2 minutes. Serve immediately.
photo: Scott Phillips
From Fine Cooking 88, pp. 98a
September 18, 2007
by Ellie Krieger
- 2 cups frozen shelled edamame, cooked according to package directions
- 1 cup silken tofu, drained
- 1/2 tsp. salt, plus more to taste
- Pinch of white pepper, plus more to taste
- 1-1/2 tsp. ground cumin, plus more for garnish
- 3 cloves garlic, minced (about 1 Tbs.)
- 1/4 cup olive oil
- 1/3 cup fresh lemon juice, plus more to taste
- Spiced Pita Chips
Set 1 Tbs. of the edamame aside for a garnish. Place the rest, along with the tofu, salt, pepper, cumin, garlic, oil and lemon juice, in a food processor and process until very smooth, about 2 minutes. Taste and adjust the seasoning with more salt, pepper, or lemon juice, if desired.
Transfer the hummus to a serving bowl and garnish with the reserved edamame and a sprinkle of cumin. Serve with the spiced pita chips.
This recipe is excerpted from The Food You Crave by Ellie Krieger. A fresh approach to eating that gives you the flavor and satisfaction you crave in a healthier way.
Make Ahead Tips
Hummus can be refrigerated in an airtight container for up to 3 days.photo: Christopher Hirsheimer
From Book The Food You Crave, pp. 68
September 29, 2008
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