Orzo With Tomato And Fried Tofu Recipes

ORZO WITH TOMATO SAUCE

Steps:

• Bring water to boil in a saucepan and add salt to taste. Add orzo and cook, stirring briefly, about 10 minutes or until tender. Do not overcook. Drain.
• Meanwhile, heat oil in a saucepan and add garlic. Cook briefly, stirring. Cut tomato into 1/2-inch cubes and add to saucepan. Sprinkle with salt, pepper and pepper flakes. Stir and bring to boil.
• Add orzo and basil. Stir to blend, and serve.

ORZO WITH TOMATO AND FRIED TOFU

Steps:

• Bring a large pot of lightly salted water to a boil. Add orzo pasta and cook for about 5 minutes, until tender. Drain.
• Heat olive oil in a large frying pan or wok over medium-high heat. Fry the garlic and green onions for 30 seconds until fragrant. Add the tofu and continue cooking until golden brown.
• Stir in the tomatoes, lemon juice and basil; cook for another minute. Combine with the cooked orzo pasta and season to taste with salt and pepper. Serve with the crumbled feta cheese sprinkled on top.

ORZO WITH CHERRY TOMATOES

Steps:

• Cook 3 minced garlic cloves and 1/2 teaspoon each minced rosemary and kosher salt in 2 tablespoons olive oil in a saucepan over medium heat, 1 minute. Add 1 cup orzo; toast, stirring, 2 minutes. Add one 14-ounce can cherry tomatoes and 2 cups chicken broth. Bring to a boil, then reduce the heat to low. Cover and cook, stirring, until the orzo is tender, 7 minutes. Stir in 2 tablespoons pecorino.

ORZO WITH SAUSAGE, PEPPERS AND TOMATOES

Steps:

• Using tongs, place the bell peppers over a gas flame. Cook, turning occasionally, until the skins are charred on all sides, about 5 to 6 minutes. (Alternatively, place the peppers on a baking sheet and broil for 5 to 8 minutes, until charred.) Place the charred peppers in a medium bowl. Cover the bowl with plastic wrap and allow the peppers to steam for 20 minutes. Under running water, peel away the charred skin from the peppers. Pat the peppers dry with paper towels. Remove the stem and seeds from the peppers and cut into 1/4-inch thick slices. Set aside.
• In a medium saucepan, bring the chicken stock, water, and kosher salt to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• While the pasta is cooking: In a large skillet, heat the oil over medium-high heat. Add the turkey sausage and saute until cooked through, about 4 minutes. Add the garlic and cook for 1 minute. Add the bell peppers, tomatoes, and red pepper flakes, if using, and cook until heated through, about 2 minutes.
• Drain the pasta, reserving about 1/2 cup of the cooking liquid, and transfer to a large serving bowl. Add the sausage mixture, 1 tablespoon of the parsley, and season with salt and pepper, to taste. Toss well to combine all ingredients, adding reserved cooking liquid, if needed, to loosen the pasta. Top with the ricotta salata and sprinkle with the remaining parsley. Serve.

FRIED TOFU

Steps:

• Lightly grease a non-stick pan with oil.
• Put tamari (soy sauce) in a bowl.
• In another bowl mix yeast and spices.
• Slice tofu into 1/4-inch slices.
• Dip tofu in the tamari and then in the yeast mixture.
• Fry until golden; flip and brown the other side.
• Add a bit of oil if necessary.

BAKED TOMATO & MOZZARELLA ORZO

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the orzo into a medium casserole dish, then stir in the oil, red peppers, olives, chilli flakes and dried oregano. Tip in the chopped tomatoes, then refill the can halfway with water and pour that in too. Give everything a good mix, season, then cover and bake for 20 mins until the pasta is almost cooked. Take it out of the oven and give the orzo a stir. Remove the foil and return to the oven for a further 5 mins.
• Heat the grill to high. Take the orzo out of the oven and tear the mozzarella over the top, then grill until melted and bubbling. Serve with salad on the side, if you like.

ORZO WITH TOMATO AND FRIED TOFU

Steps:

• Bring a large pot of lightly salted water to a boil. Add orzo pasta and cook for about 5 minutes, until tender. Drain.
• Heat olive oil in a large frying pan or wok over medium-high heat. Fry the garlic and green onions for 20 to 30 seconds until fragrant. Add the tofu, and continue cooking until golden brown.
• Stir in the tomatoes, lemon juice, and basil; cook for another minute. Combine with the cooked orzo pasta, season to taste with salt and pepper. Serve sprinkled with crumbled feta cheese.

ONE-POT ORZO WITH TOMATOES, CORN AND ZUCCHINI

Steps:

• Heat olive oil in a large (12-inch) skillet, for which you have a lid, set over medium. And the onions, lightly season with salt and pepper, and cook, stirring occasionally, until tender, about 8 minutes. Turn the heat to medium-low, add the zucchini and garlic, and cook for 2 more minutes, stirring often.
• Add the tomatoes, basil, red-pepper flakes, 1 teaspoon salt and black pepper to taste. Cook, stirring occasionally, until the tomatoes have completely collapsed, 12 to 15 minutes. Add the balsamic vinegar and tomato paste and cook for 2 more minutes, stirring occasionally.
• Add 2 1/2 cups water and bring to a simmer over medium heat. Add the orzo, corn, and 1/2 teaspoon salt, mix well, and turn the heat to low. Cover and simmer for 10 to 12 minutes, stirring and scraping the bottom of the pan 3 or 4 times, until the pasta is cooked. The pasta should look "saucy" as it cooks; if at any point it looks dry, add another 1/4 cup water.
• Off the heat, add the mozzarella and Parmesan and stir gently until just combined. Top with fresh basil and more red-pepper flakes if desired, and serve hot.

ONE-SKILLET ORZO WITH TOMATOES AND EGGS

Steps:

• Melt butter in a large skillet over medium heat. Cook onion, garlic, and red pepper flakes, stirring often, until onion is softened and translucent, about 4 minutes. Add orzo and stir until coated in butter, about 30 seconds. Add tomatoes and juices and cook, stirring, until liquid is reduced and tomatoes are starting to stick to skillet, about 4 minutes.
• Add salt and 2 cups water, increase heat to medium-high, and bring to a simmer. Reduce heat to low, cover pan (a baking sheet works well if you don't have a lid), and cook 8 minutes, stirring halfway through. Uncover and simmer 1 minute-mixture should be fluid but not watery. Stir again, then remove from heat and crack each egg into a quadrant of pan.
• Cover pan, set over low heat, and cook, rotating pan every 2 minutes or so, until eggs are nearly set, about 5 minutes. Sprinkle cheese over, avoiding eggs, cover pan, and cook until cheese is melted, about 2 minutes. Remove from heat and top with a few grinds of pepper and basil to serve.

ORZO WITH TOMATO, GREEN BEANS AND FETA CHEESE

Steps:

• Fill a large pot with salted water and bring to a boil for beans and orzo.
• Chop onion and mince garlic.
• Core and seed tomatoes.
• Cut into quarters lengthwise, and then into 1/4 inch thick slices.
• In a large skillet cook onion and garlic in oil over medium high heat until onion is softened.
• Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes.
• Remove from heat.
• Have a bowl of ice and cold water ready.
• Drop beans into the boiling, salted water and blanch 1 minute.
• With a large slotted spoon or mesh colander, transfer beans to ice water to stop cooking.
• Drain beans well and pat dry.
• Add beans to tomato mixture and return the water in pot to a boil.
• Boil orzo until al dente and drain.
• Add orzo to the vegetable mixture and combine with vinegar, parsley, feta, and salt and pepper to taste.
• Toss to combine well.

ORZO WITH FETA, GREEN BEANS, AND TOMATOES

Steps:

• Fill a 4-quart kettle three fourths full with salted water and bring to a boil for beans and orzo.
• Chop onion and mince garlic. Quarter and seed tomatoes. Cut quarters lengthwise into 1/4-inch-thick slices. Trim beans and cut into 1-inch pieces. In a large skillet cook onion and garlic in oil over moderate heat until onion is softened. Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes. Remove skillet from heat.
• Have ready a bowl of ice and cold water. In boiling salted water blanch beans 1 minute. With a slotted spoon transfer beans to ice water to stop cooking. Drain beans well in a colander and pat dry. Add beans to tomato mixture and return water in kettle to a boil. Boil orzo until al dente and drain in colander. Add orzo to bean mixture with vinegar, parsley, feta, and salt and pepper to taste, tossing to combine well.

ORZO WITH TOMATOES, BASIL, AND GORGONZOLA

Steps:

• Heat 1 1/2 tablespoons of olive oil in a saucepan over medium heat. Stir in the orzo pasta; cook and stir until the orzo has lightly browned, 3 to 4 minutes. Stir in the onion, and cook until the onion begins to soften, about 3 minutes. Add 1 clove of garlic; cook until fragrant, about 30 seconds. Pour in the vegetable broth, and bring to a boil over high heat. Reduce heat to medium-low, and cover; simmer until the orzo is tender yet still a little firm to the bite, 12 to 14 minutes.
• In a mixing bowl, combine cherry tomatoes, 1/2 of the fresh basil, garlic, and remaining olive oil.
• Spoon the cooked orzo into a serving bowl. Top with tomato mixture, and sprinkle with Gorgonzola and remaining basil.