Pan-Fried Tofu with Spicy Peanut Sauce Over Greens and Rice

I was looking for some yummy tofu variations when I stumbled across this sauce recipe on www.recipezaar.com. I decided to combine it with a new tofu recipe and some stuff we had to make a compelte meal. Chris said it tasted and looked like it should cost $20 a plate, which is a good thing coming from a meat lover.

I prepped the tofu using the "tofu for meat eaters who hate tofu" method (linked above). Basically, you freeze it for at least 24 hours then throw it in a pot of boiling water (still in the package) for 25-30 minutes. Then you take it out of the package, slice it up, and press it for about 30 minutes.

Ingredients

1 package of extra firm tofu, prepped as described above

cornstarch

oil for frying (I used peanut oil, but I'm sure canola would work,too.)

2 tbsp peanut butter (crunchy or creamy, your choice)

6 tbsp coconut milk, soy milk, or skim milk (I used coconut.)

2 tsp garlic powder

3-4 tsp soy sauce

2 tbsp chili sauce (or ketchup if you hate spicy stuff more than us.)

1-2 tsp lime juice

2 green onions, chopped

a bunch of greens (turnip, kale, spinach, etc.)

Get the rice cooking as directed on the package. We used sushi rice, but I'm sure it would be fine with brown, jasmine, etc.

Cut the prepped tofu into cubes and toss it with cornstarch. Heat enough oil to coat the bottom of the pan (medium heat). Fry the tofu cubes until they are lightly browned and crispy. Set them aside on a cloth or paper towel to drain some excess oil. Reduce the heat to medium low and toss the greens into the skillet . Let them cook down while you make the sauce.

In a small saucepan, heat the milk. Then add the peanut butter and stir well. Add all the other seasonings and stir.

Put rice on the plates, then greens, tofu, and peanut sauce. Top with the chopped green onions.

Asparagus Stir-Fry

I found this on www.101cookbooks.com, which is a great website with lots of healthy delicious recipes. Plus, the author, Heidi Swanson, seems like one of the coolest chics around. 

The trick to this recipe is to make sure you have all your ingredients

prepped and ready to go before you start actually stir-frying.

Ingredients

• toasted sesame oil
  
• 8 ounces extra-firm tofu, cut into slices thick as a pencil
  
• 4 green onions, thinly sliced
  
• scant 1 tablespoon freshly grated ginger (peeled)
  
• 1/4 teaspoon crushed red pepper flakes (the actual recipe called for 1/2 teaspoon, but we don't like spicy food. If you do, then go for it!)
  
• 1 bunch of asparagus, trimmed and cut into 1-inch pieces
  
• a couple big pinches of fine-grain sea salt
  
• 3 cloves garlic, chopped
  
• 1 big handful of toasted cashews, chopped up a bit
  
• a few handfuls of spinach, or chopped kale, or chopped chard
  
• zest and juice of one lime
  
• 2 tablespoons hoisin sauce
  
• 1 small handful fresh mint, slivered
  
• 1 small handful fresh basil, slivered
  

Heat a splash of sesame oil in a large pan (or a wok if you're fancy) over medium high heat. If you prefer dry-fry tofu that will work, too. When the oil is hot add the tofu and cook. 

We prefer crispy tofu so I pressed it first and let it get a little past golden, more towards brown. The bottom line is cook the tofu in sesame oil the way you like it. If you are a tofu novice there are links at the top of the page explaining some tofu basics. Remove the tofu from the pan and set aside.

Add another few tablespoons of oil to the pan and, as soon as it is hot, add the onions, ginger, red pepper flakes, asparagus, and salt. Stir fry for a minute or so, then add the garlic, cashews, and spinach and stir-fry for another minute, or until the spinach wilts. Return the tofu to the pan. Stir in the lime zest and juice and the hoisin sauce. Cook for another 10-20 seconds, stirring all the while.

Remove from heat and stir in the mint and basil. Taste and add a bit more salt if needed.