2 tablespoons cornstarch
1 1/2 teaspoons cornstarch
1 tablespoon nutritional yeast
2 1/2 teaspoon Chinese five-spice powder
1 (14-ounce) package firm tofu, cut into cubes
1 cup sherry, divided
1 tablespoon finely chopped fresh ginger
4 cloves garlic, thinly sliced
4 1/2 teaspoon tamari
3 dried whole red chiles
3 cups small broccoli florets
1 cup cubed fresh pineapple
1/4 cup dry roasted unsalted peanuts
2 green onions, sliced
2 cups cooked brown rice
Preheat oven to 350°F. In a large bowl, beat together nutritional yeast, five-spice powder and 1 tablespoon plus 1-1/2 teaspoons of the cornstarch, until blended. Add tofu and toss until evenly coated. Spread tofu on a baking sheet, lined with baking sheet paper in a single layer. Bake tofu until crisp.
Sherry Cornstarch Mixture: In a small bowl, beat together ginger, garlic, tamari, 1/2 cup of the sherry, and remaining 1 tablespoon cornstarch. Set aside.
Heat a wok or large skillet over medium-high heat until hot. Add chili. Toast until fragrant. Takes about 2 minutes. Add cooking oil to cover skillet or wok. Stir in broccoli, pineapple and baked tofu and continue cooking until broccoli is still firm, but cooked. Note: you can prepare the broccoli separately, to be sure it’s not raw and the other ingredients are not overcooked, and then toss the broccoli into the mixture.
Stir in remaining 1/2 cup sherry and cook, stirring constantly, until reduced, about 2 minutes. Beat sherry and cornstarch mixture once more. Add mixture to wok with green onions and peanuts. Cook vegetables thoroughly. Serve over rice.
Wok or Large Skillet. A cast iron skillet works well with this recipe.
Large Mixing Spoon
This unique quiche is made with a fast-cooking bulgur wheat crust.
1/2 cup bulgur wheat
Pinch fine sea salt
1 tablespoon sesame oil
1 chopped yellow onion
1 large broccoli crown, trimmed and cut into bite-size florets (about 3 cups)
1/4 pound cremini mushrooms, sliced (about 1 3/4 cups)
1-1/2 container firm tofu, drained well
2 tablespoons tahini
1 tablespoon white miso or umeboshi paste
1 -1/2 tablespoon tamari
Preheat oven to 350°F. Oil a 9-inch pie plate. Bring 1 cup water to a boil in a small saucepan. Stir in bulgur and salt. Cover pan. Lower heat and simmer until water is absorbed and bulgur is tender. When finished, allow to cool slightly, then press onto bottom and partway up sides of the pie plate. Bake until slightly dry.
Heat oil in a large skillet over medium heat. Add broccoli, onion and mushrooms and cook, stirring occasionally, until vegetables are tender. Set aside.
Combine tofu, tahini, tamari and miso in a blender. Purée until smooth. Pour mixture into a large bowl. Add vegetables and combine into mixture. Spoon mixture over bulgur crust and bake quiche until top is browned. Allow to cool before slicing.
9 inch pie plate
1/2 cup olive oil
4 chopped onions
2 green peppers seeded and chopped
2 red peppers seeded and chopped
4 cloves minced garlic
1 package firm tofu (drained and cubed)
2 28 oz cans black beans (drained)
1 28 oz can crushed tomatoes
2 teaspoons salt
1/2 teaspoon ground black pepper
2 teaspoons ground cumin
6 tablespoons chile powder
2 tablespoons dried oregano
2 tablespoons distilled white vinegar
1 tablespoon Tabasco sauce
In a large skillet heat the olive oil over medium-high heat.
Add the onions . Saute and stir until they become soft.
Add garlic, sauté until soft.
Add the green and red peppers. Saute and stir until tender.
Add seasonings to mixture. Blend and stir until well absorbed.
Add mixture to cook pot. Add beans, tofu, and tomatoes. Stir mixture until well blended. Cover and simmer over very low heat 30 to 40 minutes. At intervals, stir mixture for even cooking and to keep mixture well blended.
Cookpot or Dutch Oven
Measuring spoons and cups