Posts Tagged by stirfry

Vegan Thai Fried Quinoa

April 27, 2012

Posted by Koalaborg under Food, recipes, Vegan

4 Comments

I am on a bit of a quinoa kick. I suppose there are worse kicks to be on, right? A friend passed on a non-vegan recipe that looked awesome and very easy to veganize, so here is the final result.

This dish was amazing! I definitely consumed more than I should. Total time to cook/prep was 30 – 40 minutes.

Thai Fried Quinoa

For the quinoa:

1 cup quinoa, rinsed and drained

1 cup coconut milk

1 cup vegetable stock

Bring stock and milk to near boil in pot on high heat. Add rinsed quinoa and drop temperature to low-medium (2 or 3 on my stovetop setting). Cook 20 minutes or so until grains are transparent and liquid is absorbed.

For the stirfry:

3 green onions, chopped (white and green)

1 Tbsp grated ginger (I used fresh but use tube stuff if you need)

2 tsp minced garlic

1 cups peas, frozen or fresh

1 pound firm or extra firm tofu, pressed and sliced

1/4 cup chopped cilantro

2 Tbsp soy sauce

1 Tbsp lime juice (or juice from 1/2 lime)

~ 1/2 cup unsalted peanuts (optional)

Using cooking spray or a drizzle of olive oil in wok, heat green onion, ginger and garlic over medium heat – 1minute while stirring so as to not burn garlic.

Add peas, tofu and cilantro. Let cook for 10-15 minutes. You want your tofu cooked through but it doesn’t need to be browned.

Add in cooked quinoa and mix thoroughly. In a small bowl, combine soy sauce and lime juice, and then drizzle over the stirfry. Stir to mix in. Sprinkle the peanuts on top and serve.

Tofu and Udon Noodle Stirfry

April 23, 2012

Posted by Koalaborg under Food, recipes, Vegan

No Comments

I love stirfry - it’s a simple dish and you can really just toss anything in. Perfect for when you only have a little of this and that in the fridge you want to finish up. This afternoon I put together a simple tofu stirfry with minimal preparation. I try not to get too fancy with my stirfry seasoning. I love toasted sesame oil but I find when I use it the dish tastes too salty for my preferences, so I have been leaving it out. Simple vegetable stock (I only use Better Than Bouillon Vegetable Stock) is enough to make this a taste dish.

Tofu and Udon Noodle Stirfry

I pound extra firm or firm tofu, pressed and sliced into strips

2 cups vegetable stock

2 ribs celery, sliced

2 -4 carrots, peeled and sliced

1 bunch green onions, chopped

1 bunch collard greens, ribs removed and chopped

2 cups broccoli florets

I marinated the tofu in 2 cups of vegetable stock while I prepared the vegetables. You can let go longer if desired (let then tofu sit in the fridge if its going to be a longer marinade period – mine just sat on the counter). I heated ~ 1 Tbsp olive oil in my wok, and then added tofu strips along with approximately half of the stock. After sauteeing for a few minutes I added green onion, carrots and celery, and let cook (covered) until carrots were getting soft. After the vegetable stock in the wok was reduced, I added collards, broccoli and remaining stock, covered and let cook until broccoli was cooked almost through.

In a stock pot I cooked udon noodles (use spaghetti noodles if you don’t have udon noodles). After they were cooked, I rinsed with cool water, drained and then added to the stirfry.

Yummy!