PAN-GRIDDLED SWEET POTATOES WITH MISO-GINGER SAUCE
Think of this miso-ginger sauce as a universal sauce, because it's so good on so many things: tofu, tempeh, winter squash and napa cabbage salads, for starters. This recipe, adapted from "In My Kitchen," by the vegetarian cookbook author Deborah Madison, spoons the dressing over sweet potatoes, and suggests serving them with spicy Asian greens or stir-fried bok choy, and maybe soba noodles or brown or black rice. Not surprisingly, the sauce is good on them, too.
Provided by Christine Muhlke
Categories dinner, lunch, vegetables, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 9
Steps:
- Add about an inch of water to a stovetop steamer or a pot fitted with a steaming basket. Add sweet potatoes and steam until tender, 30 to 40 minutes, depending on their size.
- While sweet potatoes are cooking, make the sauce: pound garlic and ginger in a mortar until very smooth and then stir in the sugar, miso, vinegar, sesame oils and 1 tablespoon water.
- Halve steamed sweet potatoes lengthwise and score the cut sides in a crisscross pattern with a small knife. Heat a large skillet or grill pan over medium-high heat. When hot, add a swirl of light sesame oil (about 1 tablespoon), then add sweet potatoes in a single layer, cut side down, and cook for 3 minutes, or until their natural sugars caramelize and turn an appetizing golden brown. (Depending on the shape of your potatoes, you may have to work in batches.)
- Arrange sweet potatoes on plates or a platter and spoon sauce over them. Garnish with sesame seeds and serve alone or with any accompaniment you like.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 226 milligrams, Sugar 6 grams, TransFat 0 grams
GINGER-SESAME TOFU SAUCE BY DEBORAH MADISON
Entered for safe-keeping, requesting my vegetarian friends to test this for me. From "This Can't Be Tofu!" by Deborah Madison. This has the texture of a thin mayonnaise, and can be drizzled on cubes of fresh tofu, over romaine salad or cole slaw, or over grilled fish or chicken (if you aren't vegetarian). Over sauteed vegetables this can add an unexpected accent.
Provided by KateL
Categories Sauces
Time 10m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 10
Steps:
- Put the first 7 ingredients (through the lime juice) in the small bowl of a food processor and process until well blended, about 2 minutes.
- Add the tofu, 1/4 teaspoon salt, and continue processing, stopping once or twice to scrape down the sides, until you have a smooth, green-flecked sauce.
- Taste for salt and season with pepper, to taste.
- If sauce is too thick for your taste, or it thickens in the refrigerator, thin it by whisking in water as needed.
GINGER-SESAME GRILLED TOFU STEAKS
This recipe comes ftom the August 2005 editon of Cooking Light, the magazine Toolsie (It's Me Toolbelt) sent me.
Provided by Shirl J 831
Categories Soy/Tofu
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place tofu slices on several layers of paper towels, cover with additional paper towels.
- Let stand 20 minutes, press down occasionally.
- Combine ginger sesame vinaigrette, cilantro, soy sauce in 13x9 baking dish.
- remove 1/4 cup cilantro mixture; set aside.
- Add tofu to dish in single layer, turn to coat.
- Cover and marinate in refrigerator 30 minutes, turn occasionally.
- Prepare grill to medium-high heat.
- Add lime slices to marinade, turn to coat.
- Remove tofu and lime slices from marinade, reserve marinade.
- Place tofu and lime slices on grill rack coated with spray; grill 2 minutes each side till browned, and well heated through, basting occasionally with reserved marinade.
- spoon 1/2 cup rice on 4 plates.
- Top each serving with 2 tofu slices and 2 lime slices; drizzle each serving with 1 tbsp reserved cilantro mixture.
- For vinaigrette:.
- Combine first 3 ingredients in a medium bowl, stirring with a whisk till smooth.
- Stir in green onions and the remaining ingredients.
- Yields 1 1/3 cups (serving size 1 tbsp).
Nutrition Facts : Calories 216.6, Fat 7, SaturatedFat 0.7, Sodium 451.8, Carbohydrate 35.2, Fiber 0.3, Sugar 6.7, Protein 3.1
TOFU SIMMERED IN HOISIN SAUCE BY DEBORAH MADISON
Entered for safe-keeping, asking my vegetarian friends to review this for me. From "This Can't Be Tofu!" by Deborah Madison. Because hoisin sauce is very sweet, dice the tofu very small and serve it as a sauce over rice, with stir-fried spinach, green beans or broccoli on the side. For interesting presentation, cut the tofu into triangles, brown them briefly in a little oil, and add them to the sauce. Per Ms. Madison, soft tofu packed in water has the best flavor and texture, both of which are more pronounced if tofu is not browned. If you enjoy the pure flavor of soft tofu, heat the sauce with the tofu in it until it is just warmed through; if it reduces too much, add more water or stock to thin it out. Serves 2 as a main course, or 4 as an accent sauce.
Provided by KateL
Categories Sauces
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- If using soft tofu, it is easier to crumble it and heat it up as part of the sauce in step 5.
- If using hard tofu, drain it, wrap it in a towel and press while assembling the ingredients for the sauce. Slice it crosswise to a scant 1/2 inch thick, then into triangles. Blot with paper toweling.
- Heat a nonstick skillet, brush with 2 teaspoons of peanut oil, then add the cut up hard tofu. Fry over medium-high heat until golden, then turn, adding another 2 teaspoons of peanut oil, and browning the other side.
- Combine the hoisin sauce, soy sauce, rice wine (or sherry), garlic, pepper and remaining 1 teaspoon of peanut oil.
- Stir in the water or stock, then pour the mixture over the tofu and shuffle the pan back and forth to distribute it evenly.
- Cook over medium heat until bubbling and slightly reduced, about 2 minutes.
- Garnish with sesame seeds and sliced scallions.
SESAME TOFU WITH DIPPING SAUCE
This may be my new favourite way to prepare tofu. It's from the Wild Rose Cleanse cookbook. I like my tofu crispy, so instead of coating the tofu in sesame seeds I pan fried it in a bit of olive oil and once it was almost done put sesame seeds on top of it in the pan, and cooked both sides a little bit longer. The sesame seeds coated both sides, but not as thoroughly as it does when coated with egg whites. The cooking time includes drying out the tofu for about twenty minutes, but does not include marinating time.
Provided by AinsleyB
Categories Soy/Tofu
Time 45m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Cut tofu into 1/2 inch thick slices, lay flat on a towel to dry out.
- Combine all the dipping sauce ingredients in a small mixing bowl.
- Marinate tofu in 1/2 to 3/4 of the dipping sauce for a couple hours. (The original recipe says to marinate for thirty minutes, but I did it overnight to maximize flavour).
- Remove tofu from marinade and pat dry with a paper towel (I skipped this step).
- Dip tofu in beaten egg white then coat with sesame seeds.
- Brown tofu slices on each side over medium heat in a non-stick pan with olive oil until sesame seeds are golden and crispy, about 5-7 minutes per side (The recipe says two minutes per side, but I found it took much longer).
- Serve with remaining dipping sauce.
Nutrition Facts : Calories 635.7, Fat 55.9, SaturatedFat 7.8, Sodium 53.3, Carbohydrate 18.1, Fiber 5.3, Sugar 2.8, Protein 24
CLEAR SOUP WITH SWEET POTATOES, SILKEN TOFU, AND MUSTARD GREENS
Make and share this Clear Soup With Sweet Potatoes, Silken Tofu, and Mustard Greens recipe from Food.com.
Provided by hannahactually
Categories Clear Soup
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- heat vegetable oil and half of sesame oil in soup pot. when hot, add garlic, ginger, chile, and cilantro. stir-fry for 2 minutes. add broth, five-spice powder, and salt. bring to a boil, then lower the heat and simmer, covered, for 15 minutes. strain and return to the pan, or simply lift out the chopped flavorings with a small skimmer. press out as much liquid as you can, then discard.
- add sweet potatoes to the pot and simmer, covered, for 10 minutes or until tender when pierced with a knife.
- add greens and tofu. cook gently, uncovered, until the greens are bright and tofu is hot, about 5 minutes. add scallions. taste for salt and add remaining sesame oil. add soy sauce to taste, if dish seems to need a little extra punch.
Nutrition Facts : Calories 350.6, Fat 15.9, SaturatedFat 2.7, Cholesterol 10.8, Sodium 1159.7, Carbohydrate 36.5, Fiber 4.4, Sugar 11.3, Protein 16
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- In a small bowl, whisk the soy sauce with the sugar, red pepper, garlic, sesame oil, and grate in fresh ginger.
- Slice the tofu crosswise into 6 to 8 thin slabs. Dry the tofu with paper towel, pressing until excess moisture removed (about 5 minutes).
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