Meatless Monday: Tofu with Thai Basil Stir-fry

I was browsing through blogs a couple of weeks ago, and came across one that got me really excited. You may have heard of it- it's called Sea Salt with Food. Apparently it's quite popular, and Angie Tee does an amazing job not only with providing original and classic recipes, but also with the photography. Her shots make you just want to lick the screen.

Anyway, I found a bunch of recipes to try, and this is the first one I did, although I adapted it to what ingredients I had available, so it's different enough that I can say it's not really her recipe, but largely based off of it. Please see the original recipe to find out what I did differently. Mainly, I am not a huge fan of oyster or fish sauce, and I already had sesame oil available so I used that instead of peanut oil. I also could not find bird's eye chilies anywhere, so I used chile paste and that worked quite well. At any rate, this came out so good I ate the whole batch in one sitting. You read that right. And I was quite full and satisfied once I was through.

Tofu with Thai Basil Stir-fry
(serves 4)

Ingredients:

1 package 14 oz firm tofu
1/2 lb bok choy
2-3 cloves garlic, minced
Handful Thai basil
1/4 cup sesame oil + 2 tbsp
2 tbsp soy sauce
1 tsp minced ginger
2 scallion stalks, diced
1 tsp red chile paste 
1/2 tsp corn flour
1 tsp sesame seeds
Salt and pepper to taste

Wrap the block of tofu in paper towels and press between to plates; place in fridge to drain overnight, or for at least 1 hour before preparation. Once the tofu is drained, slice into 3 pieces length-wise, then into 9 sections width-wise, so you have little squares like in the image below.

browned

Heat the 1/4 cup sesame oil in pan then add the tofu once hot. Fry the tofu on each side until golden brown. Set aside on paper towel to drain. Meanwhile, clear the pan (or use another pan) then heat the remainder of the oil over medium-low heat. Add the garlic and stir-fry until browned, then add the basil and bok choy, and cook, stirring, for about 2 minutes. 

stir-frying in the sun

Next, add the ginger, chile paste, soy sauce and corn flour, plus a little extra sesame oil if most has been drained from pan. Cook, stirring for another 3 minutes or until the flour is dissolved, and then add the tofu. Turn off heat and stir together until all components well-coated with the sauce. Serve with the scallion and sesame seeds on top, plus salt and pepper to taste. 

So, I'm on Instagram now, you can follow me @jkpherson

As amazing and delicious as this dish is, I'm sorry to say it's not exactly family-friendly due to the spiciness and "weird" ingredients. Of course, if you have kids who like Asian or already eat a typical Asian diet, then this should be no issue. To alter it to your family's tastes, omit the chile paste or replace the tofu with chicken. Using chicken would (obviously) not make it Meatless Monday-appropriate though.

This is going to be a new comfort food dish for me, I just know it.

Here are some other of the recipes I've bookmarked from Sea Salt just because they look too amazing not to share:

Bittersweet Chocolate Chips with Dolce de Leche Matzos Crunch

Japanese Beef Rolls with Scallion, Asparagus, and Enoki Mushrooms

Sweet Potato Ice Cream

Baked Eggs with Spicy Tomato Sauce

Lily did not have any and was not even interested in trying it. She had some stir-fried bok choy and broccoli instead with hummus and pita chips on the side. She is not a fan of tofu unless it is breaded and fried and no longer tastes like tofu.

Now, I have been trying to get a Meatless Monday recipe hop going, but have not had a whole lot of luck with that. So, I am not going to host a link-up today, BUT if you would like it if I did host one again, please let me know in the comments. This is not only because I am "giving up" for now, but also because I do not really have the time to promote it as well as I'd like to right now, but maybe I will in the future. I have seen other blogs have successful Meatless Monday link-ups, so I hope to one day too. I can wait though, and continue to focus more on the recipes, since that is what this blog is really all about.

Now, here is an adorable bonus picture of Lily from yesterday. She is clearly feeling much better :) 

Happy Monday! (if there is such a thing...)

Meatless Monday: Asian-Style Noodle Soup

I hope everyone had a nice Father's Day with their dad, husband, grandfather, brother, friend, whoever this weekend. Poor Paul has a toothache, so his wasn't as grand as it could've been. We did go to a local fair and had some fun there, so I'm glad we at least did that.

Yesterday I had a craving for this simple noodle soup and decided to have it for dinner last night. It's perfect for Meatless Monday too, and you can make it in about 30 minutes! It's similar to those packages of instant ramen noodles you can get for less than a quarter at most grocery stores, only so much better and not such "cheap" quality...(a lot less sodium too!).

New Android means new (and better) camera

Asian-Style Noodle Soup
(serves 4-6)

Ingredients:

1 8 or 10 oz. package ramen noodles
6 bunches baby bok choy
4 cups vegetable broth or 2 vegetable bouillon cubes
2 cups water 
2 cloves garlic, minced
1 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp sesame oil
1 tsp ginger powder or 1/2 tsp diced ginger
1/2 tsp chili paste
Diced scallions and cilantro for garnish

Bring water and broth to a boil. If using the 2 bouillon cubes, add to boiling 6 cups of water. Add bok choy and noodles and boil for 5 minutes more. Bring soup down to a simmer and add soy sauce, hoisin sauce, sesame oil, ginger, garlic and chili paste, if using. The chili paste is very spicy, so if you and your family are sensitive to fiery flavors, omit chili paste. If some people like spicy and some don't, you can always just add to soup after it's ready. 

Some of the brands I used

Ramen

Cooking the bok

Add more seasonings to taste if desired, then serve into bowls when ready. Top each bowl with a little scallion and/or cilantro, plus chili paste if using. I like to add extra, but like I said before, it's very spicy hot so only add a little at a time if you're not familiar with using it. Kids should enjoy the long, curly noodles in this soup. Adding extra veggies will make it even healthier.

This soup can be considered a basic base for a heartier soup filled with vegetables such as these:

• carrots
• snow peas
• bamboo shoots
• tofu
• peppers
• onion

You can also add meat to it, but since it's Meatless Monday I didn't include any in the list of add-ins.

Bok choy is not a vegetable I use often, but after visiting the Hong Kong Supermarket in my area recently, I picked some up (mainly so I could try this other awesome vegetarian recipe that should be the star of next week's MM post!) and then got a craving for this soup. I make it quite often when I need a Chinese-food-and-soup fix. It's just so easy to make and very satisfying.

Anyway, back to the bok. Most Americans don't use bok choy in their average meal plan, but you can find it in most Asian food markets. I highly recommend using organic if you can find it, otherwise be sure to rinse it very well and chop off the hard stem ends like in the picture below.

Bok choy is also very good for you. Like other cruciferous vegetables, bok choy can help to prevent cancer. It also contains many vitamins and nutrients, like vitamins A, C, K and folate. Yet another benefit of bok choy is its blood pressure-regulating properties due to its low sodium content.

Try it in your next stir-fry or eat it raw in a salad. Honestly, I'm not fond of it raw due to it being very bitter-tasting, but many people do like it that way; it's also supposed to be the best way to eat it, health-wise.

Now it's your turn to share your Meatless Monday recipe! Please link up any meat-free dish you'd like below. Link as many as you want! Grab a button and spread the word! Thanks for stopping by :)
 

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Recipe Contest Winner! Cashew Chicken with Brown Rice

Let me tell you, it was SO HARD choosing a single winner, not only because I received so many delicious submissions, but also because I had to get used to a new kitchen this week! What timing I have!

Anyway, after several taste tests and having Lily and Paul help me weigh in on which was best, we finally chose Devon Riesenberg’s Cashew Chicken with Brown Rice recipe. CONGRATS, DEVON! Devon has a lovely blog called The Zucchini Diaries that’s full of awesome recipes, from salads to main courses to even baby food! She also has another cute blog called The Jack Chronicles all about her day-to-day adventures with her family, full of lots of pretty pictures. Devon just happened to stumble across my blog apparently and decided to submit a few of her favorite recipes, and I’m sure glad she did :) You have an avid new follower, Devon!

Besides having her recipe featured on my blog today, she is also the winner of a 1 year subscription to EatingWell Magazine!

Like I said, it was very hard to choose just one recipe, so here are some honorable mentions that made the top cut:

Diablo Potato Salad from Ashley Nunez at Healthy Mom for Junk Food Kids

Simply Simple Granola from Susan Osborn at Little Shack on the Hill

Vegetarian Stuffed Mushrooms from Jessica Licciardello

I will most likely feature these tasty recipes in future posts since they were very good as well- thanks for participating, ladies!

Now, without further ado, I present the winning recipe:

Cashew Chicken with Brown Rice
(makes approximately 4-6 servings)

Ingredients

1 1/2 pound of boneless, skinless chicken breasts, chopped   into about 1 inch cubes

1 tablespoon of cornstarch

2 tablespoons of vegetable or canola oil

1/4 tsp pepper

3/4 tsp salt

3 tablespoons of Hoisin sauce

2 tablespoons of rice vinegar

4 cloves of garlic, minced

1/4 cup water

6 scallions, thinly sliced

3/4 cup of raw crumbled cashews (optional: toasted)

Brown rice for serving (enough for 6 servings)

Cook brown rice accordingly and leave in pot until ready to serve. Meanwhile, in a medium bowl or large Ziploc bag, toss the chopped chicken with the cornstarch, salt and pepper. In a large skillet, heat 1 tbsp of the oil over medium-high heat. Cook half the chicken, tossing often and then transfer to a plate. Add the rest of the oil to the pan and repeat with the other half of the chicken. Once the second batch is 3/4 of the way cooked through, lower the heat to medium-low and add the garlic, being careful not to burn it. Cook the garlic for about 1 minute, and then add the rice vinegar. Cook until evaporated, for about 30 seconds. Add the Hoisin, water and all the chicken to the pan, and stir together. Cook until the chicken is done and the sauce is slightly thickened, for around 5 minutes more. Remove from heat and add the cashews and the scallions. Serve over brown rice.

it was good with the steamed broccoli

Lily's and Mommy's plates

giving it a try

husband-approved

DELISH! Paul really liked this one especially, and although Lily turned her nose up at it initially (like she does to so many “unknown” food these days), she ate it all up once I got her try the first bite. I added extra scallions and the only thing I would alter is adding twice the amount of water and Hoisin sauce to make it saucier! But, that is a personal preference since I just love Hoisin sauce. Hoisin sauce is a salty sweet and slightly spicy Asian sauce made from soybean paste, garlic, chilies, sesame, and other spices and goes great on just about any meat. It’s great in stir-fries and makes an amazing marinade for grilling. In fact, I plan to use thia very recipe on the grill this summer!

Although this recipe is Cashew Chicken, the cashews are optional if you or someone you’re serving this to has a nut allergy. There are no other nuts in the recipe, with the exception of sesame in the Hoisin sauce (check label as some may not contain sesame depending on the blend). I felt it was the vinegary garlic, Hoisin sauce, and scallions that really made this chicken great, but the subtle crunch of the cashews were a really unique addition to the tender chicken.

Cashews, like all nuts, are very good for you. They contain high amounts of many nutrients, such as manganese, copper and magnesium. Nuts are heart-healthy, help to lower cholesterol, provide an abundance of natural energy, help maintain a healthy weight, and so much more! Cashews provide an especially high amount of calcium to support strong and healthy bones. Try some cashew butter on your PB&J instead next time and I think you will be pleasantly surprised!

This recipe is fine for toddlers and kids, but not for baby. Baby can enjoy some brown rice cereal with milk or formula while the rest of the fam chows down on this tasty Asian-inspired dish!

Thanks again to everyone who sent in submissions! I will probably hold another contest in the future since this was so much fun, so stay tuned! Have a great weekend, and hopefully I will get back to my normal posting schedule soon enough! Next week I will post pictures of the new house, as well as a new Family Favorite recipe I cooked up for the first actual meal in the new kitchen. 

Wish me luck with getting my life back in order! 

Red curry in a hurry

If you are new to Thai cuisine or have just never tried cooking it yourself, it can seem a little intimidating with the exotic ingredients and flavor combinations. To me, I think it’s actually quite simple and just like cooking anything else, in some ways even easier, so don’t be afraid! Curry is a classic in most Asian cultures, and Thai curry is very spicy, sweet and aromatic. You will fall in love! It’s also heavy enough for winter, but not so much that you can’t enjoy it during warmer seasons as well. The recipe I provided here is one of the easiest I know thanks to the magic of ready-made curry paste (I use Thai Kitchen).

Thai Red Coconut Curry

Ingredients:

1 14 oz package tofu drained and sliced into triangles*

1-2 tbsp red curry paste

1 cup chopped broccoli florets

1 cup chopped spinach

1 chopped avocado

1 red bell pepper seeded and sliced into strips

2 carrots peeled and sliced

1 14 oz can coconut milk

1 tbsp olive oil

1 tbsp lime

1 tbsp cornstarch

1 tsp turmeric

1 tsp blue agave syrup* or brown sugar (to taste)

2 tbsp chopped cilantro for topping

*Note: How to cut tofu into triangles: once drained, slice the block length-wise 3 times then in half width-wise. Then cut each half diagonally so you get 12 triangles altogether. Feel free to make smaller if desired.

Whisk the red curry paste, lime, turmeric, agave or brown sugar, coconut milk and cornstarch together in a bowl then set aside. Heat the oil in large skillet or wok then add tofu and cook until slightly browned. Add all the vegetables except for the avocado and cook stirring for about 3 minutes. Add the coconut curry sauce and bring it all to a boil, then add the avocado and simmer over medium heat until vegetables are tender. Serve sprinkled with the cilantro over brown rice. Sooo good!

You can also serve with lime wedges for an extra squirt of citrus, or over Asian-style noodles. A light salad with ginger dressing is a great starter with this as well. You can also get creative with the veggies, adding or subtracting things to your liking. Some other good additions are zucchini, bamboo shoots, bok choy and eggplant. You can also make it with meat or fish just the same as you did with the tofu, just add chunks of chicken, shrimp or white fish like tilapia.

I’ve never tried making my own curry paste, although I am sure it makes a HUGE difference taste-wise as making things fresh is always rewarding to your taste buds. If you are brave enough to try it and have a local Asian market near you that carries items like lemongrass and fish sauce (soy sauce can be substituted and keeps it in the “meat-free” realm), here’s a link from about.com.

Aside from tasting totally orgasmic (yes, I went there), the turmeric found in most curries is a leading anti-inflammatory and also helps to clean the liver. With the addition of coconut milk, you also get the added benefits of a boost to your immune system due its anti-bacterial properties. The blue agave syrup (that was also a suggested ingredient in my last post’s recipe) that can be used in place of brown sugar if available is a plant-derived sweetener from Mexico and is thought to be better for you than regular sugar, although there is a still a lot of controversy surrounding it (including the most likely possibility that all the “controversy” is merely coming from the sugar industry trying to drum up some trouble against their competition). It is about 25% sweeter than sugar, so use it accordingly in place of sugar, and is also anti-bacterial like the coconut milk and very good for the colon.

Curry is something that can be tricky at first, but then great to experiment with the balance of seasoning once you get the hang of it. 

When it comes to kids, though, curry may not be to their liking unless you make it pretty mild. Then they may enjoy it, especially kids 5 and up I would think. I haven't experimented with it for Lily yet, but she does have a taste for garlic and hummus, meaning, she's not completely shy to stronger-tasting foods. Like I've said before, it really comes down to what your typical diet is and knowing what your child already likes and dislikes. The fresh vegetables paired with rice or noodles and a little sauce are healthy enough. For toddlers, I'd suggest:

1/4-1/2 cup of whatever chopped veggies you use for the curry, steamed

1/4-1/2 cup rice or noodles

Top with soy sauce or sesame oil if desired.

Easy-peasy, right? (I can't believe I just typed"easy-peasy").

For baby:

3 tbsp pureed carrots or spinach

Mix with breastmilk or formula and some rice cereal.

Kŏr hâi jà-rern aa-hăan! (Thai for "enjoy your meal!")

Sesame-Orange Chicken or Tofu/be-lated Meatless monday post

So I missed my Meatless Monday post this week…can I blame it on too much Mother’s Day fun and excitement?

It’s kind of the truth, honestly. I had a very busy and tiring weekend, then on Monday I was still recuperating since Lily woke up twice Sunday night then got up at 7:30 am (an hour earlier than usual) when Mommy wasn’t quite ready to greet the sun yet. I basically took it easy yesterday and dealt with her teething crankiness (hence the waking up at night) as it came, but luckily I got a better-than-good night’s sleep last night.

And, I made this really tasty, low-fat Asian-inspired dish last night that could be easily made with or without meat. It contains vitamin-infused sesame, a variety of yummy vegetables, and a tangy sauce loaded with vitamins and nutrients such as vitamin C, manganese, amino acids and raw soybeans which I explained the benefits of in my last post. So, read on and try it out!

Orange-Sesame Chicken or Tofu

(adapted from Prevention magazine)

Ingredients:

¾ cup OJ

¼ cup apple cider vinegar

2 tbsp soy sauce (reduced-sodium suggested)

1 tbsp honey or brown sugar or 1/2 tbsp agave syrup

2 tsp cornstarch

2 tbsp sesame oil

1 lb thinly sliced boneless and skinless chicken breast or 1 14 oz pack of tofu, drained and cut into strips or triangles (or cubes if you prefer)

2 cloves garlic, minced

1 tbsp minced fresh ginger or 1 ½ tbsp powdered ginger

1 tsp red pepper flake

3-4 ribs celery thinly sliced

3-4 carrots thinly sliced

1 cup peas or soybeans

1 cup sugar snap peas

Approximately 2 tbsp sesame seeds, preferably toasted

Whisk the OJ, cider vinegar, soy sauce, honey (or sugar or agave) and cornstarch together in a bowl until smooth, then set aside. Heat 1 tbsp of the sesame oil in a frying pan over medium-high heat then add the chicken or tofu, garlic, ginger and pepper flake until chicken is slightly browned. Once chicken is browned, add peas (or soybeans) and snap peas to the pan.

Meanwhile, cook the carrots and celery in about 1 inch of water on medium-low heat in a separate pan until they are tender but still crisp, about 5 minutes. Once they’re ready, drain and add to the pan with chicken plus remaining sesame oil. Cook for about 1 minute, stirring a little, then add the sauce and cook for about 2-3 minutes more, stirring every so often to keep the sauce from settling. Serve with sesame seed sprinkled on top.

I had it the other night with a fresh green salad with mesculin from my garden (!), but it would also be really good over brown rice or noodles.

For baby:

2-3 tbsp pureed carrots or peas

For tots:

¼-½ cup steamed peas, carrots and/or soybeans

¼ cup brown rice or chopped noodles

Sauce to top with, if desired:

1 tbsp OJ

¼ tsp cider vineger

¼ tsp sesame oil

¼ tsp honey

Warm in microwave for about 15 seconds then allow to cool for a minute before serving over the veggies and rice or noodles. 

If your tot is a picky eater, they may not like this sweet sauce with a tangy edge, but if they have more developed taste buds that they got from Mommy’s eclectic diet while they were in the womb, then this sauce should give their normally bland veggies a sweet and tangy kick.

Also, I must admit, this sauce did not get Lily to eat her broccoli. It worked for the carrots and peas, but not the broccoli. The only way she’ll eat that vitamin-packed superfood is if it’s covered in cheese! So, if your child is still a picky eater after trying a few different variations of this sauce, don’t fret, and remember to keep in mind that their taste buds are still developing as well as changing all the time, so if they throw it on the floor one day, they might be more willing to try it next week or in a few weeks.

 I’m no baby-diet expert, but Lily is a very good eater and actually prefers things with a stronger flavor opposed to bland, but she still manages to surprise me with what she will and won’t eat.

I will blog about my Mother’s Day adventures in my other blog, Garden of Jessica  soon, so check there if you want to know what kept me so blahhhh post-M Day.

Thanks for reading, and I hope you are enjoying all the recipes I post! I promise to stay on top of things next week and post a Meatless Monday recipe before Monday, but remember, Monday doesn’t have to be the only day you go meat-free!

Somethin' sweet n' spicy

Happy May, everyone! For this week’s Meatless Monday recipe I chose a sweet and spicy Chinese dish with juicy tofu and crisp green beans. This is one of my favorites and keeps well for leftovers. Since I’m starting this month with an eastern-style dish, maybe I will make it the theme of this month. I know plenty of Asian-style dishes, including Thai, Indian and Middle Eastern, so I should be able to provide you with lots of tasty, zesty dishes to try out this month that don’t include meat or even dairy. I hope you like!

Szechuan Tofu and Green Bean Stir-Fry

(Adapted from Eating Well magazine)

Ingredients:

½ cup water divided
¼ cup soy sauce (low sodium recommended)

1 tbsp tomato paste

2 tsp balsamic vinegar or Chinkiang vinegar if you have

2 tsp sugar or 1 tsp agave syrup

¼ tsp crushed red pepper or to taste

1 tsp + 2 tbsp corn starch divided

14 oz package of extra firm tofu, drained

2 tbsp canola oil

4 cups green beans, trimmed and cut in half

4 cloves minced garlic

2 tsp minced ginger

To drain the tofu, remove from packaging and wrap in two paper towels, then place on shallow plate. Place another plate on top of it and leave it for at least 30 minutes up to an hour. The pressure from the plate will slowly drain the liquid from the tofu without putting too much weight on it.

While tofu is draining, whisk ¼ cup water, soy sauce, crushed red pepper, tomato paste, vinegar, sugar or syrup and 1 tsp cornstarch together in small bowl and set aside. Once the tofu is drained, cut into small cubes and pat dry if needed. Toss the tofu in a bowl with the remaining 2 tbsps of cornstarch until coated.

Heat 1 tbsp of oil in a large wok or skillet over medium-high heat then add the tofu, spread evenly across the pan's surface. Cook without stirring for 2 minutes, then turn and stir gently. Continue cooking while stirring occasionally until light brown and crispy, for about 3-5 minutes, then transfer to plate.

Reduce heat to medium and add the rest of the oil then the green beans, garlic and ginger. Cook, stirring constantly for 1 minute. Add the remaining ¼ cup of water and cook up to 5 minutes until green beans are crisp yet tender. Stir in the reserved sauce then cook stirring for about 1 minute, then add the tofu and stir cooking for another minute. Once sauce is thickened to the consistency of a thin syrup, remove from heat and serve alone or with brown rice.

For baby:

Approximately 3 tbsp crumbled tofu

Approximately 3 tbsp steamed green beans

Serve as is for baby or tot who eats finger foods, puree for baby who is still spoon-fed. You can add some oil and garlic for the child over 9 months if desired. Canola oil is loaded with omega-3 and -6 fatty acids, which are important fats for a growing child. Omegas contribute to brain development and also help support the heart. Garlic may not be to some baby and tots’ liking, but you are probably already familiar with the commonly known benefits of garlic for cardiovascular health and lowering cholesterol, and garlic is also a surprisingly rich source of vitamins C and B6.  

Some information on soy and tofu: There is a lot of controversial information going around about tofu, mainly concerning the addition of female hormones and the possible impairment of thyroid function. There is not too much evidence supporting the negative effects, and from doing my own research and possessing the knowledge that in Asian cultures soy is a dietary staple and these findings have not impacted their cultures to a state of trans-gendered people running around with thyroid disease, I think the best thing to do is just eat soy products in moderation, as you should with any food. Don’t eat soy-based products every day, even though fermented soy such as tempeh is considered safe, moderation is still key to any well-balanced diet. Fresh soy beans are totally safe and super healthy though.

Soy-based foods are a well-known staple in vegetarian and vegan diets, and many of the people who do suffer from the impairments brought on from over-consumption of soy and tofu consume non-organic or GMO soy. NOT A GOOD IDEA. Eating anything that is genetically modified triples (if not more) your chances of contracting a disease or impairment. Eat fresh and organic as much as possible, and if you must eat something that’s processed yet considered good for you, such as tofu, don’t eat it everyday! There are plenty of meat and diary-free foods out there to choose from.

If you didn’t catch it last Monday, I posted a pure, unprocessed plant-based recipe for a yummy beet and spinach soup. Great hot or cold!

Thanks for reading!!!!