Tag: Tofu

Miso Butternut Squash Ramen

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Miso Butternut Squash Ramen

One of my favorite things to eat in New York come winter is a big, steaming bowl of ramen (and not the package stuff that you subsisted on in college). A few years ago ramen became the trendy food du jour and, lucky for us, ramen spots popped up all over the city. In Israel it’s one of the foods that I find myself missing, especially when the weather gets chilly (yes, that happens here) or when I have a cold. Although I have yet to visit Japan, from what I understand every region of the country has its own version of this comforting noodle soup. Continue reading “Miso Butternut Squash Ramen” →

Tofu Tacos and a Tofu Blog Hop

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Tofu Tacos
Tofu Tacos

I know, tofu can be a sensitive subject. Every time I’ve posted a tofu recipe I’ve had multiple comments saying “looks good but I/my spouse/my children don’t like tofu.” Here’s the thing: tofu is what you make of it. It doesn’t have all that much flavor on its own, but is great at absorbing the flavors of whatever it’s cooked in. If it’s a texture thing, tofu comes in a variety of textures from silky to extra firm so you should be able to find one that suits your mood. I’m just saying, give tofu a chance. This coming from a meat eater. An avid one, in fact. But I think we all know that we should be cutting down on our meat intake for a variety of reasons, which will help the environment and our health. Continue reading “Tofu Tacos and a Tofu Blog Hop” →

Tofu Satay with Peanut Dipping Sauce and Awards

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I’ve mentioned my love of Thai food many, many times on this blog (like here and here) and I continue to miss it in Israel. One of my favorite appetizers to order is chicken satay, and I’ve long wanted to recreate this at home. Finally, it happened. With tofu. And then the next night, because it was so good, with chicken. And the dipping sauce, made with coconut milk and peanut butter, is like crack. Serious crack. I was eating it with a spoon. Then licking the bowl. I want to always have a jar in my fridge. Honestly, it was better than any satay sauce I’ve had. Ever. Continue reading “Tofu Satay with Peanut Dipping Sauce and Awards” →

Miso-Glazed Tofu and Eggplant

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Miso is one of my favorite flavors. Sure, fermented soy beans don’t sound like they’d be good, but who can resist a steaming bowl of miso soup or salad dressed with bright, flavorful miso dressing? Typically I use miso when cooking fish – there isn’t a sea creature out there that doesn’t benefit from a nice coating of miso – but this time I used it in a vegetarian preparation. I simply mixed it with a little sesame oil and mirin to thin it ever so slightly and slathered it on slices of tofu and eggplant before broiling it (this would be just wonderful on the grill too). Continue reading “Miso-Glazed Tofu and Eggplant” →

Garlicky Bok Choy and tofu

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I’ve been missing leafy green vegetables here. I haven’t been able to find kale, and while beets are ubiquitous beet greens are elusive. When I noticed bok choy at the market I snatched it right up. A member of the cabbage family, bok choy is a powerhouse of vitamins. It is low in fat, calories, and carbs and high in antioxidants, vitamins A and C, beta-carotene, calcium and dietary fiber. There’s also some potassium and B6 in there. Plus I happen to think it tastes great. I prepared it in a super simple, garlicky stir fry with tofu and served it with steamed Jasmine rice for a complete meal. Continue reading “Garlicky Bok Choy and tofu” →

Nehru’s Masala and the Resourcefulness of Cooks

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I’ve already talked about Tikka Masala, but Butter Masala is an entirely different beast. Yes, they may look alike, and even taste similar, but somehow they each have their own completely separate character. Also known as Murgh Makhani, Butter Masala – which is most often made with chicken – was actually an accidental invention of leftovers and thrifty cooks. According to Cilantro Online, the dish came about at a restaurant famous for its chicken tikka. The cooks, not wanting to waste anything, would make a sauce from the juices released from the cooked chicken and the marinade, which they mixed with tomatoes and butter. Continue reading “Nehru’s Masala and the Resourcefulness of Cooks” →

Free Form Coconut Curry

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When you need a quick weeknight meal with a little spice (literally) consider a coconut curry in place of your old stir fry or pasta standby. Ideal for a weeknight supper, curries can be made using whatever vegetables and protein you have on hand. Although your pantry might not be stocked with coconut milk and curry paste (mine are, no surprise there) they’re easy enough to purchase and are worth having on hand (I think it’s easier to find coconut milk in Be’er Sheva than in NY!). Continue reading “Free Form Coconut Curry” →