March 26, 2018Target Healthy Eating
Tofu & Veggie Ingredients
1 red onion, chopped
10 garlic cloves, sliced
2 packs of firm silken tofu, cut into small (3/4) bite-size squares. Put tofu in the freezer the night before and thaw the next day before cooking.
1 box cremini or baby bella mushrooms, cleaned with damp cloth, then sliced
1 handful of Kale or baby spinach (wash spinach 3 times), washed well, drained, dried, chopped
Sesame oil for cooking tofu
2 eggs, beaten, for cooking tofu
2 Tablespoons Panko small size, for cooking tofu
1 box of butternut squash noodles or make your own spirals
1/2 to 1 can black beans, rinsed and drained
Directions For Tofu and Veggies
Dip each small piece of tofu into egg, then panko and cook in sesame oil on each side for 2 minutes in a wok or skillet, Cook each side of tofu ONLY ONCE.
Then with tongs, (and a very narrow spatula) turn each nugget of tofu to another side and cook for 2 minutes. Do this turning two more times until each nugget is cooked on all four sides. Do not go back and re-cook any side, or the crispy outside will start to crumble away. You want to try to get each piece of tofu nice and brown and crisp on the outside. When done, drain on paper towel on a plate and set aside.
In the same skillet, saute over medium flame, the onion and garlic, until both turn golden. Next add the squash noodles, black beans and kale and mix all the veggies together. When the kale has wilted down, the veggies are done. Set aside and concentrate on the peanut sauce.
Directions For Peanut Sauce
Preheat oven to 400 degrees
In a small bowl add 1 or 2 Tablespoons sesame oil, and let 10 fresh garlic cloves, sit in the oil for 10 to 15 minutes. With a slotted spoon, remove the garlic and put on a baking sheet. Roast in oven until soft; then remove and allow to cool down.
Save the sesame oil for cooking the tofu cubes.
Final Serving Veggie Combo Directions
Put the veggie combo of: squash noodles, kale, beans into a large serving (baking dish). Add half of the peanut sauce and toss the veggies with the sauce until everything is well mixed.
Add the cooked tofu on top of the mixed noodles and black beans.
Using a small spatula, scrape the other half, of the sauce out of your bowl or the food processor, and over the tofu.
Warm in the oven for about 5 to 10 minutes, depending on your oven. Keep your eye on this recipe after 5 minutes, and remove it when you feel it's nice and warm to serve.
Consider serving with rice, pasta, polenta
Homemade Peanut Sauce (easy)
Zest of 1 lime
Juice of 1 lime
1/2 cup peanut butter
1 teaspoon curry
1 pinch chili flakes
1/2 cup water
1 Tablespoon reduced-sodium soy sauce
1 Tablespoon fresh ginger, peeled, grated, or very well minced
1 teaspoon brown sugar
1 teaspoon garlic, very well minced
1 teaspoon rice vinegar (don't substitute white vinegar; it's too strong; whereas the rice vinegar has a more delicate flavor that blends will with the other ingredients.
In a medium serving bowl, combine all of the above ingredients: peanut butter, water, soy sauce, ginger, brown sugar, minced garlic, and vinegar in a bowl, stirring with a whisk until smooth.
If you feel that the sauce is too thick, slowly add more of either rice vinegar, or plain water, whisking as you add, until you get the consistency you want.
I suppose you could put everything into a food processor, but then you have to wash that out. I've done both, and the hand whisk was easier and less work. Your choice.
We went with our house guests to the B'way show, The Band's Visit. The dialogue was in English, Hebrew and Arabic and so was the music. For us, this alone, was reason enough to go. The plot sounds simple (An Egyptian Band with a concert date in Israel, gets lost and ends up in the wrong Israeli town), however, it's as simple as life itself, not.
This show opened last year, at one of the theater clubs we sponsor, The Atlantic Theater Company in Chelsea. After it overwhelmed audiences there in 2017, it moved uptown to the Barrymore in 2018, to rave reviews. We urge you to go. You might be interested in reading the reviews of the New York Times.
Have a great week everyone!
From Our Table to Yours