SOY GINGER DIPPING SAUCE
Provided by Alton Brown
Time 10m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Add all of the ingredients to a lidded jar and shake well to combine. Serve as a dipping sauce for tempura or dumplings.
SOY SCRAMBLE
Thanks to a pinch of turmeric, tofu can masquerade as eggs in any scramble. Try it with toast at breakfast, wrap it in a tortilla for lunch, or serve it atop rice for dinner.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Number Of Ingredients 11
Steps:
- Place tofu on a rimmed baking sheet lined with paper towels, then cover it with a layer of paper towels. Place a baking sheet on top, and press to remove as much liquid as possible. Crumble tofu into 1-inch pieces.
- Heat oil in a nonstick skillet over medium-high heat. Add onion and bell pepper, and cook until softened, about 3 minutes. Stir in tofu, tomatoes, thyme, turmeric, salt, and pepper, and cook for 3 minutes. Stir in Parmesan and 1 tablespoon chives. Sprinkle with remaining chives, and serve immediately.
Nutrition Facts : Calories 172 g, Cholesterol 6 g, Fiber 2 g, Protein 15 g, SaturatedFat 3 g, Sodium 333 g
SLOW COOKER SOY-GINGER CHICKEN
Take it easy: Let your slow cooker or oven work its magic on this flavorful chicken dinner in a tasty soy-ginger sauce.
Provided by Martha Stewart
Categories Chicken Thigh Recipes
Time 6h30m
Number Of Ingredients 13
Steps:
- In a 5- to 6-quart slow cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper. Add chicken and carrots; toss to coat. Cover, and cook on low until chicken is tender, about 6 hours. Using a large spoon, skim off and discard any fat from surface of cooking liquid.
- In a 2-cup glass measuring cup, whisk cornstarch with 1 tablespoon water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture. Serve chicken with white rice, and garnish with cilantro sprigs and remaining 1/2 cup scallions.
- Preheat oven to 350 degrees. Follow step 1 (above), using a 5-quart Dutch oven or heavy pot with a tight-fitting lid instead of the slow cooker. Add 1 cup water, and cover. Transfer to oven; cook until chicken is tender, about 1 1/2 hours. Proceed to step 2 (above).
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