Sweet and Sour Tofu and Vegetables

SWEET AND SOUR TOFU AND VEGETABLES is a quick and easy dish to prepare that is colorful and filling, served with rice and some greens. This dish served five.

Ingredients in Rice Cooker

2 cups — jasmine rice

3 1/2 cups — water 

1 bunch — chopped collards

 

Method

Use a rice cooker to cook up two cups of jasmine rice with three and a half cups of water, with a bunch of chopped collards in the steamer above.

Ingredients in Bowl

2 tblsp. — organic cornstarch

2 tblsp. — water

15oz — canned organic pineapple chunks and juice

1/4 cup — water

1 tblsp. — apple cider vinegar

1 tsp — sweetener like maple syrup or agave

2 tblsp. — tamari

1/2 tsp — ginger powder

1 touch — red pepper

 

Ingredients in Cast Iron Pan

1 — chopped medium onion

1 tblsp. — olive oil

1 tblsp. — toasted sesame oil

1 — carrot, thinly sliced

Optional — additional sliced vegetables (green beans, corn, peppers, broccoli)

1 block — tofu, cubed

1 sprinkle — salt

 

Method

In a bowl mix together two tablespoons of organic cornstarch in two tablespoons of water, adding most of a fifteen ounce can of organic pineapple chunks and juice. I let the boys drink and eat some of it. Also, I only had rings, so I chopped them up.

Tofu Stroganoff and Red Cabbage

I thought I'd lost my recipe of TOFU STROGANOFF, but I found it tonight. There used to be little tear-off recipes from Natural Messages Company in Boston back in the seventies. Having recovered it, I share it with you, now, almost the same.

 

Ingredients

 

Night Before Marinade

1 lb. — tofu (one package), diced

1/4 cup — tamari

1/2 tsp — garlic powder

1/8 tsp — cumin 

1/8 — black pepper

Water to cover

 

Sauce the Next Day

1 — large onion, chopped

1/4 cup — olive oil

1/2 lb. — white mushrooms, sliced (about 4 cups chopped)

Pinch — black pepper

Pinch — allspice or nutmeg

1/2 tsp — dried basil or 1/8 cup fresh basil, chopped

1/2 cup — white wine

1 cup — soy yogurt, plain

Serve over flat noodles or linguine (1 package)

 

Method Night Before

The night before, dice up a pound of tofu and marinate it in a jar with a quarter cup of tamari, a half teaspoon of garlic powder, and an eighth teaspoon of cumin and black pepper. Fill the jar with water to cover and shake it up before refrigerating.

 

Method Next Day

The next night, or whenever you eat, saute one chopped large onion in a quarter cup of olive oil. Slice half a pound of white mushrooms, which is about four cups, and add them to the onions after a few minutes, along with the marinated tofu and the marinade.

Add a pinch of pepper and a pinch or so of allspice or nutmeg, along with a half teaspoon of dried basil or more of the fresh chopped basil.

 

Simmer covered for fifteen minutes, or until the mushrooms seem done.

 

Add half a cup of white wine, and a cup of plain soy yogurt, and heat until all is hot.

Serve over flat noodles or linguini.